John Setzler Posted December 15, 2013 Share Posted December 15, 2013 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: Link to comment Share on other sites More sharing options...
Ross Posted December 15, 2013 Share Posted December 15, 2013 I'm sure it's great, but the acidity of those four cups of vinegar would have me reaching for the Prilosec and probably laying awake for nights on end with heart burn. I don't get stomach acid too often, but last time I made a sauce with a high concentration of vinegar (1.5 cups), I told myself never again... Even though it tasted great. Link to comment Share on other sites More sharing options...
John Setzler Posted December 16, 2013 Author Share Posted December 16, 2013 That's why it's used in rather small quantities. It packs a lot of flavor with just a little bit of the sauce. It has a watery consistency so it doesn't really stick to the meat. Link to comment Share on other sites More sharing options...
John Setzler Posted December 16, 2013 Author Share Posted December 16, 2013 Added the video to the original post... Link to comment Share on other sites More sharing options...
TKOBBQ Posted December 16, 2013 Share Posted December 16, 2013 On the too try list John, sounds great. I've found different brands (i.e. cheap brands) of vinegar bother my stomach. When eating steamed crabs (big in MD) or using in recipies I only use White House brand, once in a blue moon I've used Heintz in a pinch because WH couldn't be found. Link to comment Share on other sites More sharing options...
John Setzler Posted December 16, 2013 Author Share Posted December 16, 2013 On the too try list John, sounds great. I've found different brands (i.e. cheap brands) of vinegar bother my stomach. When eating steamed crabs (big in MD) or using in recipies I only use White House brand, once in a blue moon I've used Heintz in a pinch because WH couldn't be found. White House is the brand I use also... works very well Link to comment Share on other sites More sharing options...
coast2coast Posted December 20, 2013 Share Posted December 20, 2013 What kind of hot sauce do you use? Link to comment Share on other sites More sharing options...
John Setzler Posted December 20, 2013 Author Share Posted December 20, 2013 What kind of hot sauce do you use? I used some of my homemade smoked cayenne hot sauce but you can use anything you like. I'd NOT recommend using a fiery hot sauce in this but if you do, I'd suggest sampling it and adjusting from there... Link to comment Share on other sites More sharing options...
coast2coast Posted December 21, 2013 Share Posted December 21, 2013 I guess I should have added - what does the hot sauce bring to the mix that the red pepper flakes and cayenne pepper don't already? Link to comment Share on other sites More sharing options...
John Setzler Posted December 21, 2013 Author Share Posted December 21, 2013 I guess I should have added - what does the hot sauce bring to the mix that the red pepper flakes and cayenne pepper don't already? Probably not much other than a little red color to the liquid. Link to comment Share on other sites More sharing options...
Ross Posted December 22, 2013 Share Posted December 22, 2013 It really depends on the hot sauce. I really like adding habanero sauce to certain sauces. Not too much to make it spicy hot, but it seems to really change the flavor profile of the sauce. If you take an extra hot smoked habanero sauce and ad less than a half teaspoon, it really makes a difference. I add it to my pulled pork rub, just splash, and you can just notice the complex smoky pepper in the background, not enough to make it hot, mind you, just enough to barely notice. Link to comment Share on other sites More sharing options...
Jack. Posted December 22, 2013 Share Posted December 22, 2013 I agree, Ross, but when it comes to habanero, in any form, caution is the word of the day for me. Your advice of less than 1/2 teaspoon is spot on. Link to comment Share on other sites More sharing options...
Cap'n Clyde Posted February 13, 2014 Share Posted February 13, 2014 Boy! This ought to kick it up a couple of notches. Let me make sure my extinguisher is fully charged. Link to comment Share on other sites More sharing options...
Dan F Posted March 17, 2014 Share Posted March 17, 2014 I lived in Lexington NC for a while. There was a BBQ joint that had a little bottle of sauce at each table. The stuff was a perfect compliment to the Lexington style BBQ they served. This weekend I smoked a butt and used the above recipe with a little twist. I did everything as John listed except I substituted 4 tablespoons of Tabasco Smoked Chipotle Pepper Sauce for the hot sauce. It might not be their secrete formula but it was really good! Link to comment Share on other sites More sharing options...
mike echo Posted March 18, 2014 Share Posted March 18, 2014 Thanks John. I'm on this. Any NC BBQ Sauce is worth the effort to try out. I'll be back with a report. M. Link to comment Share on other sites More sharing options...
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