Vinegar Sauce

RE: Vinegar Sauce (MellowRoast)

Tue, 28 Aug 2012 09:19:45 GMT

RE: Vinegar Sauce (MellowRoast)

Tue, 28 Aug 2012 09:19:42 GMT

Captain Morgan: You're exactly right. I sent some Scott's to 2 friends in Atlanta and Chicago and they both hated it! Interestingly, a wonderful regional drive-thru chain in Middle TN and North AL, Whitt's Barbecue, serves only 2 sauces with their ribs, pork, chicken and turkey: mild vinegar and hot vinegar. By the way, I hope you're still rockin' and rollin' over there in Myrtle Beach.

Ann Peeples: Captain Morgan is right that it can be an acquired taste, but I sure loved it from the start. Hope everything is going great up your way.

RE: Vinegar Sauce (ann peeples)

Tue, 28 Aug 2012 06:48:19 GMT

Thanks for the recipe, Mellow.Sounds like a winner!

RE: Vinegar Sauce (Captain Morgan)

Mon, 27 Aug 2012 12:37:18 GMT

MellowRoast

Captain Morgan, it sure is good to see you here again. I'm not sure if I've tried it on brisket, but I've used vinegar sauces on pork ribs, pulled pork, and pulled chicken with wonderful results. Coincidentally, just yesterday, I fried up some sliced hot dogs & sausages that were slathered with it, served them on buns, and got lots of compliments. (Of course, some friends think I should be institutionalized.)

can't say I've tried it on hot dogs, lol, but I can put it on just about anything. I just worry it's an acquired taste that some folks may find almost shocking, if it's a true eastern NC sauce....Scott's is the perfect example that folks can order...I tell you what, if someone grabs that bottle for the first time and takes a swig, they are in for a surprise!

RE: Vinegar Sauce (kevincad)

Sat, 25 Aug 2012 12:31:36 GMT

Captain Morgan

Let me throw out my idea about Carolina vinegar sauces and how they work (or don't) in other states.

Eastern North Carolina bbq is whole hog pork, while the Lexington style uses whole pork shoulders. The vinegar pepper
style sauce is strong..it's the perfect compliment to cut through all the luscious rendered pork fat you get from whole hog cooking.

Back over in the piedmont, where pork shoulders have more than enough fat to be succulent, the meat is leaner, and doesn't provide enough fat to contrast the sharp vinegar pepper sauce of the east....so you'll find a bit of tomato and often sugar to present a nice balance.

Past the Carolinas, bbq doesn't always mean pork. Even in
the Carolinas, when ribs are cooked separately, we're not brushing a the thin vinegar pepper sauce on them and watching it run off. Our rib sauces are much more like the bbq sauce you find in Memphis.

Once you start adding beef brisket, and other cuts of meat into the definition of bbq, it's easier to understand why different bbq sauces evolved for different regions.

All this just to make sure you don't ruin your meal of "bbq"
by pouring a sharp, spicy vinegar sauce over your hot dogs or brisket!

You are correct. When I started competing on the bbq circuit, and starting studying the art, I was amazed at the regional varieties of sauce. Here in the Atlanta area, the sauce is a mix of tomato slightly sweet, to quite spicy, to more vinegary. Go down to Columbus way, and they have mustard based sauce but it is not like SC mustard sauce, it's thinner, and usually quite spicy.

RE: Vinegar Sauce (MellowRoast)

Sat, 25 Aug 2012 12:16:58 GMT

Captain Morgan, it sure is good to see you here again. I'm not sure if I've tried it on brisket, but I've used vinegar sauces on pork ribs, pulled pork, and pulled chicken with wonderful results. Coincidentally, just yesterday, I fried up some sliced hot dogs & sausages that were slathered with it, served them on buns, and got lots of compliments. (Of course, some friends think I should be institutionalized.)

RE: Vinegar Sauce (1bbqboy)

Sat, 25 Aug 2012 11:15:58 GMT

actually, a vinegary sauce on brisket is pretty good stuff.

RE: Vinegar Sauce (Captain Morgan)

Sat, 25 Aug 2012 09:57:12 GMT

Let me throw out my idea about Carolina vinegar sauces and how they work (or don't) in other states.

Eastern North Carolina bbq is whole hog pork, while the Lexington style uses whole pork shoulders. The vinegar pepper
style sauce is strong..it's the perfect compliment to cut through all the luscious rendered pork fat you get from whole hog cooking.

Back over in the piedmont, where pork shoulders have more than enough fat to be succulent, the meat is leaner, and doesn't provide enough fat to contrast the sharp vinegar pepper sauce of the east....so you'll find a bit of tomato and often sugar to present a nice balance.

Past the Carolinas, bbq doesn't always mean pork. Even in
the Carolinas, when ribs are cooked separately, we're not brushing a the thin vinegar pepper sauce on them and watching it run off. Our rib sauces are much more like the bbq sauce you find in Memphis.

Once you start adding beef brisket, and other cuts of meat into the definition of bbq, it's easier to understand why different bbq sauces evolved for different regions.

All this just to make sure you don't ruin your meal of "bbq"
by pouring a sharp, spicy vinegar sauce over your hot dogs or brisket!

RE: Vinegar Sauce (MetroplexJim)

Sat, 25 Aug 2012 08:47:32 GMT

MellowRoast

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.

To quote Meg Ryan: YES! YES! YES!!!

www.scottsbarbecuesauce.com

RE: Vinegar Sauce (MellowRoast)

Sat, 25 Aug 2012 08:05:16 GMT

Sundancer, I have friends who don't care for vinegar sauces, so I understand where you're coming from on that. It's fascinating how many different styles of barbecue sauces there are, and I was really surprised when I first encountered both white and vinegar sauces.

RE: Vinegar Sauce (Sundancer7)

Thu, 23 Aug 2012 15:32:25 GMT

Mellowroast, I have never ever been a fan of Carolina vinegar sauce but I have toadmit that yours sound good to me.

Paul E. Smith
Knoxville, TN

RE: Vinegar Sauce (MellowRoast)

Thu, 23 Aug 2012 14:20:41 GMT

Yikes is right! Chewy, if you endorse this sauce, I must have really good taste buds.

About how much water do you use?

RE: Vinegar Sauce (chewingthefat)

Thu, 23 Aug 2012 12:12:25 GMT

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!

RE: Vinegar Sauce (will_work_4_bbq)

Wed, 22 Aug 2012 21:24:39 GMT

I'm glad this thread came up again. Some great sauces to try!

RE: Vinegar Sauce (MellowRoast)

Wed, 22 Aug 2012 18:57:53 GMT

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.

RE: Vinegar Sauce (MellowRoast)

Sat, 18 Dec 2010 06:24:11 GMT

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.

RE: Vinegar Sauce (MellowRoast)

Fri, 17 Dec 2010 22:51:15 GMT

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.

RE: Vinegar Sauce (shortchef)

Fri, 17 Dec 2010 17:35:02 GMT

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.

RE: Vinegar Sauce (DougS)

Thu, 16 Dec 2010 08:53:50 GMT

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.

RE: Vinegar Sauce (Play27)

Wed, 15 Dec 2010 13:52:29 GMT

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.

RE: Vinegar Sauce (Heartbreaksoup)

Wed, 15 Dec 2010 13:08:53 GMT

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.

RE: Vinegar Sauce (MellowRoast)

Wed, 15 Dec 2010 10:47:56 GMT

Curbside, you're right, the variety of sauces in Alabama is amazing.

RE: Vinegar Sauce (Curbside Grill)

Wed, 15 Dec 2010 08:44:16 GMT

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

RE: Vinegar Sauce (MellowRoast)

Tue, 14 Dec 2010 19:29:27 GMT

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/

RE: Vinegar Sauce (Foodbme)

Tue, 14 Dec 2010 18:38:28 GMT

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.

RE: Vinegar Sauce (MellowRoast)

Tue, 14 Dec 2010 16:09:36 GMT

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.

RE: Vinegar Sauce (DougS)

Tue, 14 Dec 2010 15:56:20 GMT

Did you check any of these sites? Sorry I screwed up the link.
http://www.google.ca/sear...rlz=1R1GGGL_en___CA361

RE: Vinegar Sauce (MellowRoast)

Sun, 12 Dec 2010 06:20:32 GMT

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

RE: Vinegar Sauce (bbqjimbob)

Thu, 18 May 2006 00:20:11 GMT

>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.

RE: Vinegar Sauce (marymc)

Wed, 17 May 2006 11:27:51 GMT

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.