Vinegar Sauce

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boxley
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2006/04/20 10:31:51 (permalink)

Vinegar Sauce

I am from Alabama and love the vinegar/pepper sauce they have in north Alabama for pork BBQ. Anyone have a good recipe to make some? I miss it and need some. Thanks
#1

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    pcdiva
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    RE: Vinegar Sauce 2006/04/20 13:22:30 (permalink)
    Here is my Mom's as close as I can remember, (She's from Decatur & I'm from Huntsville)

    in a tiny sauce pan melt 1/2 stick butter and 1/4 cup vinegar (or to taste)
    add original tobasco sauce, black pepper, garlic powder, onion powder, dry mustard, 1 teaspoon paprika (for color), worcestershire sauce, 1/2 to 1 teaspoon salt (I use Nature's Season's instead of the salt)

    I'd start with 1/4 teaspoon of each of the spices, a teaspoon of W. sauce and start adding to taste. You can adjust the heat with the tobasco sauce or add cayenne pepper. I'm sorry I can't be too accurate because this is one of those dash of this and dab of that recipes that no one ever really writes down. You know where your Mom opens the spice cabinet and starts grabbing stuff and shaking away.

    This is good on chicken too, Spoon over each piece as it goes into the oven, then spoon some on right before serving. I like the pan drippings from this chicken on mashed potatoes.
    #2
    lleechef
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    RE: Vinegar Sauce 2006/04/20 15:13:18 (permalink)
    Here's my recipe that I use on pulled pork......it'll have to be scaled down a bit for home use.

    8 dried ancho chiles
    60 garlic cloves
    10 bay leaves
    1 1/2 gal. white vinegar
    1/2 gal. water
    1 can HEINZ ketchup
    1 can plum tomatoes
    1/4 C L & P (worcestershirej)
    dash Liquid Smoke
    white pepper
    onion powder
    1 C molasses
    1 C honey
    black peppercorns

    Simmer all ingredients 4 hours, until reduced by half. Puree in food processor or blender.
    #3
    Cakes
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    RE: Vinegar Sauce 2006/04/20 15:29:30 (permalink)
    This is from a Frugal Gourmet program.

    Louisiana fish camp BBQ sauce,

    2/3C water
    2T brown sugar
    2T Worcestershire sauce
    2T yellow mustard
    1/3C catsup
    1tsp cracked black pepper
    1tsp red pepper flakes
    1C red wine vinegar
    1/3C white wine
    2T salt

    Simmer covered 30 min


    Cakes

    #4
    Cakes
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    RE: Vinegar Sauce 2006/04/20 15:37:20 (permalink)
    I need to change the recipe.

    1/6 C Heinz catsup (inorganic)
    1/6 C Delmonte catsup
    1/6 C Hunts catsup


    Cakes

    #5
    Sundancer7
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    RE: Vinegar Sauce 2006/04/20 15:41:42 (permalink)
    Lleechef: That is a outstanding recipe for the BBQ sauce. 60 cloves of garlic ought to make you crowd friendly?.

    Seriously, that sounds really good.

    I have always wanted to ask you if they BBQ caribou or moose?

    Paul E. Smith
    knoxville, TN
    #6
    laststandchili
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    RE: Vinegar Sauce 2006/04/20 15:47:05 (permalink)
    My basic mop/finishing sauce is basically as follows

    2 parts Dr. Pepper (no really), to 1 part cider vinegar
    toss in dark brown sugar, crushed red pepper flakes, and Kosher salt (depending on amount).

    You can bring it to a boil to combine, but I usually just toss it all in a bowl while I'm getting my fire going in the am. Put the lid lid on, give it a shake, then let it sit for a few hours till ready to adjust seasoning and start basting.

    I generally add it to pulled pork to keep it moist if needed, and find myself reaching for it rather than traditional tom based sauces at the table.

    Vayo con Queso
    #7
    lleechef
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    RE: Vinegar Sauce 2006/04/20 16:30:19 (permalink)
    quote:
    Originally posted by Sundancer7

    Lleechef: That is a outstanding recipe for the BBQ sauce. 60 cloves of garlic ought to make you crowd friendly?.

    Seriously, that sounds really good.

    I have always wanted to ask you if they BBQ caribou or moose?

    Paul E. Smith
    knoxville, TN

    I know that the 60 cloves of garlic sound like a bit much, but believe me, the sauce is NOT garlicky. I guess all that vinegar and anchos kind of cancel out the garlic. It is the best vinegar sauce I've ever had (I cannot take credit for the recipe, it belongs to one of my former sous-chefs.)

    About the BBQ caribou or moose, I've never really seen anybody do it. The meat is actually TOO lean to make good BBQ......imagine all those moose and caribou running for their lives from spear-welding Eskimos! In fact we made moose tacos a few days ago and gosh, that meat was dry...sure needed a lot of salsa to make it go down.
    #8
    John A
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    RE: Vinegar Sauce 2006/04/21 07:31:31 (permalink)
    This comes from a Mod at another Forum.

    Smokin Okies Vinegar Sauce

    2 Cups Cider Vinegar
    1/2 Cup Brown Sugar (Packed)
    2 Tablespoons Kosher Salt
    2 Tablespoons Crushed Red Pepper
    1 Teaspoon Cayenne

    No need to cook, just combine and let sit overnight.

    John
    #9
    BT
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    RE: Vinegar Sauce 2006/04/21 14:22:19 (permalink)
    quote:
    Originally posted by John A

    This comes from a Mod at another Forum.

    Smokin Okies Vinegar Sauce

    2 Cups Cider Vinegar
    1/2 Cup Brown Sugar (Packed)
    2 Tablespoons Kosher Salt
    2 Tablespoons Crushed Red Pepper
    1 Teaspoon Cayenne

    No need to cook, just combine and let sit overnight.

    John


    They may call it "Smokin Okies" but that's essentially a North Carolina "pig picklin" (i.e.vinegar BBQ) sauce and that's pretty much how I make it. It can be used both as a wipe before/during cooking and sprinkled on pulled pork after.
    #10
    bbqjimbob
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    RE: Vinegar Sauce 2006/05/04 01:50:58 (permalink)
    Here's a simple one that I really like with pulled pork, as a mopping sauce: 2 c cider vinegar, 1 TB sugar, 1 TB red pepper flake or 1 tsp ground cayenne pepper, 1 tsp hot sauce, 1 tsp granulated garlic, and 1 TB pepper. For a dipping sauce for pulled pork, I like:

    3/4 cup yellow mustard
    3/4 cup red wine vinegar
    1/4 cup sugar
    1 ½ tablespoons butter
    2 teaspoons salt
    ½ teaspoon Worcestershire sauce
    1 1/4 teaspoons ground black pepper
    ½ teaspoon hot sauce
    In a medium saucepan, combine ingredients, stirring to blend.
    Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.
    #11
    marymc
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    RE: Vinegar Sauce 2006/05/17 11:27:51 (permalink)
    After my first encounter with a genuine pig-pickin', I got the following from the North Carolina Pork Producers' Association--who should know better? I have served it for close to twenty years and have had a NC congressman's son say it was just like home...

    2 c. cider vinegar
    1T worcestershire
    1T tabasco
    1T chili powder
    1T paprika
    3T black pepper
    3T salt
    1/2 c. ketchup
    3/4 tsp dry mustard
    1/2 c. water
    Brown sugar to taste

    Mix thoroughly (I pour it back into empty vinegar or ketchup bottles when I make a lot of it) and stir into pulled pork. Have extra available on the side.
    #12
    bbqjimbob
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    RE: Vinegar Sauce 2006/05/18 00:20:11 (permalink)
    >and have had a NC congressman's son say it was just like home...

    Sounds good, but who can trust a politician these days?! Just kidding- I'll give your recipe a try. The weather here in NE Ohio really sucks! We've had day after day of rain, and temps well below average! I haven't been able to mow my lawn in nearly two weeks, and the forecast for the next 7-10 days is predicting more (Lots more) rain, but at least temps are finally going up- to near 80 degrees F in the next week or so.
    #13
    MellowRoast
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    RE: Vinegar Sauce 2010/12/12 06:20:32 (permalink)
    Can any Alabamians help me with this?  There's a vinegar-based barbecue sauce made in NW Alabama, perhaps in the Red Bay area (possibly sold throughout the state), and I can't think of the name of it.  It's positively EXCELLENT (contains only vinegar and spices), but I've done searches and can't come up with it.  The name of the sauce has numbers in it, though, and I'd recognize the name if I saw it.  
     
    Thanks in advance. 
    Signed,
    Vinegar-Breath
    post edited by MellowRoast - 2010/12/12 06:23:00
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    DougS
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    RE: Vinegar Sauce 2010/12/14 15:56:20 (permalink)
    Did you check any of these sites? Sorry I screwed up the link.
    http://www.google.ca/sear...rlz=1R1GGGL_en___CA361
     
    post edited by DougS - 2010/12/14 15:57:40
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    MellowRoast
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    RE: Vinegar Sauce 2010/12/14 16:09:36 (permalink)
    Yes, thanks, I searched until my eyes popped out, but no luck, so I decided to take my case to the wonderul people of 'Bama.  Hope somebody can figure it out. 
    #16
    Foodbme
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    RE: Vinegar Sauce 2010/12/14 18:38:28 (permalink)
    Here's the Big Bob Gibson's recipe from Decatur AL:
    1 cup mayonnaise
    1/4 cup apple cider vinegar
    1/4 cup lemon juice
    1 tablespoon powdered garlic
    1 tablespoon prepared horseradish
    1 tablespoons coarsely ground black pepper
    1 teaspoon mustard powder
    1/4 teaspoon salt
    1/2 teaspoon finely ground cayenne pepper
    Whisk together all the ingredients in a large bowl and refrigerate in a jar overnight if possible to allow the flavors to meld.
    #17
    MellowRoast
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    RE: Vinegar Sauce 2010/12/14 19:29:27 (permalink)
    Many thanks, Foodbme, I'll print that off pronto.  I had the pleasure of eating at Big Bob Gibson's in the '80s, and it is one great barbecue joint.  Hope to return someday.   Believe it or not, I finally found the sauce I was referring to.  It took two hours solid searching, but I did it: Bishop's 3 'N' 1 Stuff Bar-B-Que Sauce, made with vinegar, lemon juice, and spices.  It's made in Cherokee, Alabama, and it's OUTSTANDING. http://www.bishopsbbq.com/  

     
    post edited by MellowRoast - 2010/12/15 15:46:31
    #18
    Curbside Grill
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    RE: Vinegar Sauce 2010/12/15 08:44:16 (permalink)
    MellowRoast Glad you found it.  Most people don't know about the Vinegar Sauce in AL.  Smaller area even than White Sauce.
     
    Believe Alabama is the only State that has all four different sauces within their State. Different parts- different sauces.
    Tomato/vinegar, Tomato/Ketcup, Mustard and Vinegar
     
    post edited by Curbside Grill - 2010/12/15 09:09:19
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    MellowRoast
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    RE: Vinegar Sauce 2010/12/15 10:47:56 (permalink)
    Curbside, you're right, the variety of sauces in Alabama is amazing. 
    #20
    Heartbreaksoup
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    RE: Vinegar Sauce 2010/12/15 13:08:53 (permalink)
    I'm going to have to disagree with that point - those four sauces are equally common throughout Georgia: ketchup-based in the north, tomato & vinegar in middle GA, mustard in the south and coast, and vinegar-based in the northeast.
     
    What we don't have anywhere here is white sauce.  There's the point that needs bragging: Bama does five, not four.
    #21
    Play27
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    RE: Vinegar Sauce 2010/12/15 13:52:29 (permalink)
    Had my first experience with spicy mustard BBQ sauce here in Albany, GA. Nasty. To get to what I like I combined a very sweet ketchup based sauce with a peppery vinegar sauce. It was edible. Albany, as far as I can tell, is a culinary wasteland. That said, I haven't been that adventurous but I can't get a recommendation anywhere it seems so I havn't taken a lot of (any) chances.
    #22
    DougS
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    RE: Vinegar Sauce 2010/12/16 08:53:50 (permalink)
    Here is a recipe from a very good site that I frequent.
     
    Alabama White Barbecue Sauce
    www.southernplate.com Found only in Northern Alabama
    This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
    Makes a good dipping sauce for French Fries  beside pulled pork.
    2 Cups Mayonnaise
    1 1/2 Tablespoons salt
    2 Tablespoons black pepper
    6 Tablespoons white vinegar
    6 Tablespoons lemon juice
    4 Tablespoons white sugar
     
    Mix all ingredients together and stir well.

    Preparation:

    Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.
    #23
    shortchef
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    RE: Vinegar Sauce 2010/12/17 17:35:02 (permalink)
    Scott's sauce (find it on the Internet) contains only vinegar and spices. It is good as is, but I add some bacon grease and heat it and then apply it to pulled pork. The sauce is cheap, too, even by the case. We have been eating this for years, ever since we discovered it in a Food Lion in NC.
    #24
    MellowRoast
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    RE: Vinegar Sauce 2010/12/17 22:51:15 (permalink)
    shortchef

    Scott's sauce (find it on the Internet) contains only vinegar and spices. It is good as is, but I add some bacon grease and heat it and then apply it to pulled pork. The sauce is cheap, too, even by the case. We have been eating this for years, ever since we discovered it in a Food Lion in NC.


    Yes, I'm a fan of Scott's, also, and it's excellent.  Vinegar sauces rock.  I've never heard of the bacon grease idea, but it sounds great.  Thanks for the tip.  
    #25
    MellowRoast
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    RE: Vinegar Sauce 2010/12/18 06:24:11 (permalink)
    Heartbreaksoup

    What we don't have anywhere here is white sauce.  There's the point that needs bragging: Bama does five, not four.

    You sure scored with that point, Heartbreak. 
    #26
    MellowRoast
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    RE: Vinegar Sauce 2012/08/22 18:57:53 (permalink)
    I got this recipe  from Rick Browne's TV program Barbecue America (PBS).  I made it over the weekend and have been loving every drop!  I allowed it to "ripen" overnight before serving, but the flavor seems to get better every day.  Mercy!
     
    Eastern North Carolina Vinegar Sauce
     
    2 cups cider vinegar
    1/4 cup brown sugar
    1 tablespoon cushed red pepper flakes
    1 tablespoon salt
    1 1/2 teaspoons cayenne pepper
    1 teaspoon black pepper
    1 teaspoon white pepper
     
    Combine the above ingredients and store in an airtight jar.  To make a  western North Carolina sauce, simply add the following to the abve ingredients:  1 cup ketchup, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon cinnamon.
     
     
     
    #27
    will_work_4_bbq
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    RE: Vinegar Sauce 2012/08/22 21:24:39 (permalink)
    I'm glad this thread came up again.  Some great sauces to try!
    #28
    chewingthefat
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    RE: Vinegar Sauce 2012/08/23 12:12:25 (permalink)
    MellowRoast

    I got this recipe  from Rick Browne's TV program Barbecue America (PBS).  I made it over the weekend and have been loving every drop!  I allowed it to "ripen" overnight before serving, but the flavor seems to get better every day.  Mercy!

    Eastern North Carolina Vinegar Sauce

    2 cups cider vinegar
    1/4 cup brown sugar
    1 tablespoon cushed red pepper flakes
    1 tablespoon salt
    1 1/2 teaspoons cayenne pepper
    1 teaspoon black pepper
    1 teaspoon white pepper

    Combine the above ingredients and store in an airtight jar.  To make a  western North Carolina sauce, simply add the following to the abve ingredients:  1 cup ketchup, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon cinnamon.




    This is exactly how I make my Eastern Carolina Vinegar sauce, except I do add a little water, I call it "Yikes" sauce!

    #29
    MellowRoast
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    RE: Vinegar Sauce 2012/08/23 14:20:41 (permalink)
    Yikes is right!  Chewy, if you endorse this sauce, I must have really good taste buds. 
     
    About how much water do you use?
    #30
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