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Reef's Vinegar BBQ Sauce


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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 

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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. 

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This is a spin off of a Myron Mixon recipe. 

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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. 

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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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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

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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

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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. 

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