ckreef Posted September 2, 2016 Share Posted September 2, 2016 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. Cgriller64, John Setzler, SmoovD and 5 others 8 Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted September 2, 2016 Share Posted September 2, 2016 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 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 2, 2016 Author Share Posted September 2, 2016 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. Quote Link to comment Share on other sites More sharing options...
BEER-N-BBQ by Larry Posted September 2, 2016 Share Posted September 2, 2016 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 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 2, 2016 Author Share Posted September 2, 2016 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 TapatalkTry 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 BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2016 Author Share Posted September 3, 2016 I meant to say...... I used 1/3 cup sugar instead of 1/4 cup (not 1/2 cup) which made it sweeter. Quote Link to comment Share on other sites More sharing options...
shuley Posted September 3, 2016 Share Posted September 3, 2016 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. Quote Link to comment Share on other sites More sharing options...
jrow17 Posted September 3, 2016 Share Posted September 3, 2016 Thanks for sharing, this is definitely a must try.Join in on the fun and take this months What's your ''Beef!'' challenge. ckreef 1 Quote Link to comment Share on other sites More sharing options...
dsarcher Posted September 3, 2016 Share Posted September 3, 2016 Looks like a winner. Thanks for sharing. ckreef 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted September 3, 2016 Share Posted September 3, 2016 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 and abigrifev 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 4, 2016 Author Share Posted September 4, 2016 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. Quote Link to comment Share on other sites More sharing options...
Tarheel Posted August 19, 2018 Share Posted August 19, 2018 @ckreef I made this sauce last night - great sauce! Thanks for posting. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 19, 2018 Author Share Posted August 19, 2018 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. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 19, 2018 Share Posted August 19, 2018 Saved for the pending Armageddon. ckreef 1 Quote Link to comment Share on other sites More sharing options...
Billy Grills Posted August 20, 2018 Share Posted August 20, 2018 15 hours ago, TKOBBQ said: Saved for the pending Armageddon. Ditto and thanks Creef and co. ckreef 1 Quote Link to comment Share on other sites More sharing options...
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