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Found 2 results

  1. I've never been a vinegar guy, but my mother-in-law gave me a pack of 4 different flavors (?) from Acid League. I have a batch of chili going right now, and I'm reading that vinegar can really balance it out and give it what it's missing. I plan to use the Garden Heat vinegar. The recipes I see say to add it at the end before serving, but this is a large batch that two of us will be eating on for a few days. Should I still add it to the entire thing at the end, or should it be added to each individual bowl when we heat it up? Also, if anyone has any other uses of vinegar outside of salad dressings and canning/pickling, I'd welcome it. Especially if it's in cocktails! I have a lot of this stuff!
  2. Here it is folks... a really great Eastern North Carolina Style BBQ Sauce Recipe! Ingredients: 4 cups apple cider vinegar 1/4 cup brown sugar 4 teaspoons salt 2 tablespoons crushed red pepper flakes 2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1 tablespoon worcestershire sauce 1 teaspoon hot sauce Mix the ingredients together and make sure the salt and sugar has dissolved completely. Store in the fridge for 12-24 hours before use. Serve at room temperature! This sauce also makes a fantastic mop/baste for pork while it's cooking. Video:
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