Reef's Vinegar BBQ Sauce

[ckreef 17,813]

A slightly sweet vinegar BBQ sauce with a kick. Just thick enough to stick to your food. 

Final yield about 12 oz. 

 

2 cups White Balsamic Vinegar 

1 Tbsp fresh squeezed lemon juice 

1/2 Tbsp Sea Salt 

1/2 Tbsp md ground black pepper 

1/2 Tbsp red pepper flakes 

1/4 cup sugar 

1/3 cup ketchup 

In a none reactive sauce pan combine all ingredients. With the kitchen exhaust fan on high bring to a boil with MD heat. Turn heat down to low and simmer an additional 30 minutes. (should be the consistency of whole milk.) Remove from heat and cool completely. 

Strain through a kitchen strainer to remove the big pepper flakes (still has plenty of kick). This is an optional step. 

Will store almost indefinitely in the refrigerator. 

This is a spin off of a Myron Mixon recipe. 

[Smoke and Awe 4,852]

Wish I'd remembered this recipe this morning when I was planning for our community bbq.  But I still have time, so thanks for posting.

[ckreef 17,813]

4 minutes ago, Smoke and Awe said:

Wish I'd remembered this recipe this morning when I was planning for our community bbq.  But I still have time, so thanks for posting.

It's good to go as soon as it cools down so total time might be one hour. 

[BEER-N-BBQ by Larry 1,095]

I love making and using vinegar sauces. However, I have a difficult time convincing most of my guests to give it a try over the "ketchup" (aka sweet tomato based BBQ sauces) that they always use.


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[ckreef 17,813]

I love making and using vinegar sauces. However, I have a difficult time convincing most of my guests to give it a try over the "ketchup" (aka sweet tomato based BBQ sauces) that they always use.


Sent from my iPhone using Tapatalk

Try this one. It has a little ketchup so it looks like a thin version of their goto sauce. It also has a bit of sugar so it's sort of sweet. This particular version I made with 1/3 cup sugar instead of 1/2 cup so it was a bit sweeter. It does have a little kick to it but you could always use half the amount of red pepper flakes to give it less kick.

Reef's Bistro

[ckreef 17,813]

I meant to say...... 

I used 1/3 cup sugar instead of 1/4 cup (not 1/2 cup)  which made it sweeter. 

[shuley 2,912]

This looks similar to the hot vindegar sauce I love for pork. I will have to give this a try next time. I too have a problem with guests always wanting ketchup kind of sauces over this kind. Oh Well， I can freeze the leftovers for next time.

[jrow17 4,850]

Thanks for sharing, this is definitely a must try.


Join in on the fun and take this months What's your ''Beef!'' challenge.

[dsarcher 1,175]

Looks like a winner. Thanks for sharing.

[John Setzler 13,107]

I made up a small test batch of this last night and was very impressed with the flavor and possibilities it brings.  After tasting it i have decided to try it again and i think i want to add a small amount of finely minced ginger to perfect it....  I can see a lot of variations coming off this...

 

@ckreef

[ckreef 17,813]

19 hours ago, John Setzler said:

I made up a small test batch of this last night and was very impressed with the flavor and possibilities it brings.  After tasting it i have decided to try it again and i think i want to add a small amount of finely minced ginger to perfect it....  I can see a lot of variations coming off this...

 

@ckreef

Ginger would be a great ingredient to add. I love all things ginger unfortunately my family does not 

I have an upcoming cook I'm going to do with in  the next couple of weeks. I'm going to make a Cajun version of this sauce. 

[Tarheel 542]

@ckreef I made this sauce last night - great sauce! Thanks for posting.

[ckreef 17,813]

2 hours ago, Tarheel said:

@ckreef I made this sauce last night - great sauce! Thanks for posting.

 

Glad you liked it. I make it frequently. 

 

[TKOBBQ 5,102]

Saved for the pending Armageddon.

[Billy Grills 264]

15 hours ago, TKOBBQ said:

Saved for the pending Armageddon.

 

Ditto and thanks Creef and co.