A friend just opened a BBQ place in Granby, CT. I’m sitting here stuffed in excellent pulled pork and brisket. Missing is the right sauce.

Can anyone help with a classic vinegar based BBQ sauce?

Thanks

I forget where I got the recipe the last time I made some. There's still a jug of it in the beer fridge. This is close. The Allrecipes one that's the top of Google for "Carolina vinegar sauce recipe" is also close but no chile flakes, which I'd expect.

https://www.saveur.com/article...North-Carolina-Sauce

Some have a tad of ketchup but I wouldn't put more than a tiny bit for a little pinkness.

I don't think there is a "secret" recipe for NC vinegar-base sauce that is hands down better than others. These sauces are thin and do not look or taste like sauces one would expect in a BBQ joint in CT. Try the sauce I posted HERE and add more vinegar.

No recipe but I do love good NC BBQ.

Marzy's Sauce

Ketchup - 2 cups

Apple Cider Vinegar - 1 cup

Brown Sugar - 1/2 cup

Onion powder - 2tblsp

Garlic powder - 2 tblsp

Cracked pepper - 1 tblsp

Liquid smoke - 1 tblsp

Georges.

They have a blue label and a red . The red is hot.

Vinegar Sauce

2 Cups ACV
2 TBS sugar
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper

That should tide you over for a bit

If you want great commercial sauce to compare with, "Lillie's Q" makes fantastic versions of most of the regional variant BBQ sauces, including "ENC," eastern North Carolina vinegar sauce.

https://lilliesq.com

I make my own sauce sometimes, but we keep at least Lillie's Q Carolina (vinegary tomato-based) and Smoky (dark brown Memphis) in the fridge to put on all kinds of stuff. Sometimes a couple of the others, too.

Ain't you supposed to use mustard?

I lubs me some Piggie Park. Nom nom nom nom nom

quote:

Originally posted by blusmoke:
Vinegar Sauce

2 Cups ACV
2 TBS sugar
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper

That should tide you over for a bit

This but heavier on the pepper for me. Makes for a good mop for a hog roast too.

Fat Johnny's Bastardized Piedmont Sauce

(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways)

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.

What is the restaurant? I am down that way for work fairly often.

quote:

Originally posted by MikeinNC:
Georges.

They have a blue label and a red . The red is hot.

^^^^^^^This.

I quit making my own after having the spicy George's.

Which sauce version are you looking for? Ketchup tinted Lexington style, or the eastern style which is basically apple cider vinegar with spices in it? SC and southeastern NC also have a mustard based sauce with is really good too, but not classically thought of as a NC sauce. I love them all, but grew up on Lexington style and have recipes for all of them if you tell me which you'd like.

quote:

Originally posted by LS1 GTO:
Ain't you supposed to use mustard?

I lubs me some Piggie Park. Nom nom nom nom nom

Mustard based sauce is from South Carolina. I grew up in North Carolina and love both the Eastern NC vinegar based sauce and the Lexington NC style tomato based sauce. I've lived in the Midlands of SC for 18 years and have never really developed a taste for the mustard based sauce. I guess it's about what one is used to.

All the NC-style "Sauce" I see seems to be made of only 3 items, not sure about the ratios:
Cider vinegar
Hot sauce
Red pepper flakes

quote:

Originally posted by barndg00:
Which sauce version are you looking for? Ketchup tinted Lexington style, or the eastern style which is basically apple cider vinegar with spices in it? SC and southeastern NC also have a mustard based sauce with is really good too, but not classically thought of as a NC sauce. I love them all, but grew up on Lexington style and have recipes for all of them if you tell me which you'd like.

Thanks all for input. Should have clarified right off that this is for pulled pork, not brisket. "Ketchup tinted" is exactly what I was thinking of, not the straight up spicy vinegar.

Eastern style Carolina bbq sauce contains no ketchup. Lexington style has ketchup.

1 cup white vinegar1 cup cider vinegar1 tablespoon brown sugar1 tablespoon cayenne pepper1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste1 teaspoon salt1 teaspoon ground black pepperAdd all ingredients to list


Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator


Lexington style:--------------

2 cups cider vinegar
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup dark brown sugar
1 teaspoon freshly ground black pepper
1/2 cup ketchup
Shelf life, 2 months
Refrigerate, shake well.
Make 2 days before using. No need to cook either sauce!

This message has been edited. Last edited by: recoatlift,

quote:

Originally posted by heisrizn:

quote:

Originally posted by MikeinNC:
Georges.

They have a blue label and a red . The red is hot.

^^^^^^^This.

I quit making my own after having the spicy George's.

+1