Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: rfinley on September 26, 2017, 09:38:48 AM
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On the old forum, a while ago, someone posted a recipe for a North Carolina style sauce. I thought I wrote it down but I didn't.
I think I remember cider vinegar, maybe some brown sugar, some crushed red pepper...... Then I go blank. There are a bunch
if I googled for recipes but the one on the old PH board I really liked. Anyone remember the recipe or have one that they could share ??
Thanks in advance !!!
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RR's Pucker yer Butt Sauce:
1 Cup Apple Juice/Cider
1/3 Cup Cider Vinegar
1-2 Tbsp BBQ Sauce
1/4 tsp to 1 tsp red Pepper Flakes
Optional: Sugar to Taste
in a dry pan heat on medium
add red pepper flakes and toast 3-4 min
add apple juice, vinegar and BBQ sauce stir well
bring to a light boil, turn off and let cool
let flavors meld for a couple of hours to overnight
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I mix up a batch of big Bob Gibson western Carolina pig dip every time I make pulled pork. It's been my go to for years. It's a no cook sauce so super easy to mix up. Just make sure to mix about a day before using to let the flavors blend some.
4 cups distilled vinegar
2 cups ketchup
1/2 cup brown sugar
8 tsp worchestire
4 tsp salt
1 tbs paprika
1 tsp hot sauce
1 tsp pepper
Just whisk together.
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RR's Pucker yer Butt Sauce:
1 Cup Apple Juice/Cider
1/3 Cup Cider Vinegar
1-2 Tbsp BBQ Sauce
1/4 tsp to 1 tsp red Pepper Flakes
Optional: Sugar to Taste
in a dry pan heat on medium
add red pepper flakes and toast 3-4 min
add apple juice, vinegar and BBQ sauce stir well
bring to a light boil, turn off and let cool
let flavors meld for a couple of hours to overnight
I do believe this is the one !! I WILL WRITE IT DOWN THIS TIME !!!! :) Thanks riverrat49
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You can thank those fine Eastern Carolina folk for introducing me to some of the best BBQ, I believe the original recipe called for 1-2 tsp of hot sauce instead of BBQ sauce which was my mod for western tastes :pig:
RR's Pucker yer Butt Sauce:
1 Cup Apple Juice/Cider
1/3 Cup Cider Vinegar
1-2 Tbsp BBQ Sauce
1/4 tsp to 1 tsp red Pepper Flakes
Optional: Sugar to Taste
in a dry pan heat on medium
add red pepper flakes and toast 3-4 min
add apple juice, vinegar and BBQ sauce stir well
bring to a light boil, turn off and let cool
let flavors meld for a couple of hours to overnight
I do believe this is the one !! I WILL WRITE IT DOWN THIS TIME !!!! :) Thanks riverrat49
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What perfect timing :clap:
I did pulled pork this weekend and just ran out of Sweet Baby Ray's Chipotle. Thanks for posting ;D
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A cup of bourbon added to the mix AFTER it cools gives it a splendid taste.
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A cup of Bourbon added directly to me is much more preferable :beer:
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What perfect timing :clap:
I did pulled pork this weekend and just ran out of Sweet Baby Ray's Chipotle. Thanks for posting ;D
I can't find that around here in Iowa any more. I love that sauce!!
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They use distilled vinegar in Alabama...wow! I did not think any Southern Vinegar sauce was ever anything but Cider!
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They use distilled vinegar in Alabama...wow! I did not think any Southern Vinegar sauce was ever anything but Cider!
If you are referring to the one I posted, I have no idea. That was taken straight from I believe the first big Bob Gibson cook book. It was worded just like that. A variation of that sauce is what I brought to the royal the last time I was there. You warned me not to use it. Larry told me it tasted like pickle juice.
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It would make sense that it tasted like pickle juice since you use distilled vinegar in making pickles. I can't imagine why it would be preferred in a bbq sauce over apple cider vinegar.
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I made FMT's sauce yesterday and it was a big hit with the wife. Of course she had to mod the sauce slightly by adding mustard and molasses. I must admit it is better than any commercial sauce I have tried, and a big benefit is how easy it is to prepare - no cooking. We reheated the pulled pork in the sauce and piled it high on hoagie rolls - man, it was good.
Now I want to try RR's recipe because it also sounds delicious
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I made FMT's sauce yesterday and it was a big hit with the wife. Of course she had to mod the sauce slightly by adding mustard and molasses. I must admit it is better than any commercial sauce I have tried, and a big benefit is how easy it is to prepare - no cooking. We reheated the pulled pork in the sauce and piled it high on hoagie rolls - man, it was good.
Now I want to try RR's recipe because it also sounds delicious
Glad you liked it. I've recommended to many, and it gets mostly positive response. I have cooked for smallish parties before. I usually offer 3 sauces. A sweet that I make, the vinegar sauce, and then a commercial smoky sauce like cattleman or SBR for those that want a familiar taste. The vinegar typically goes the fastest, and gets more questions about it than any others. Some people just don't like vinegar I think. I like how thin it is, and just kind of soaks into the pork. I don't use it so much as a topping sauce, but more as a mixing mop for the pork. Seems similar to what you did with reheating in the sauce.
The vinegar sauce gets lightly mixed with the pork regardless of topping sauce. It goes well with other sauces. Just adds a nice tart kick to pork. Most people don't even realize it has sauce in it.
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Never cared for it!
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The vinegar sauce gets lightly mixed with the pork regardless of topping sauce. It goes well with other sauces. Just adds a nice tart kick to pork. Most people don't even realize it has sauce in it.
Although I like most sauces, the vinegar-based ones are my favorites. My wife says that is likely the reason for my sour disposition. :P