Vinegar based barbecue sauce

polktiger
polktiger Posts: 556
edited July 2009 in The Clubhouse
Anyone have a vinegar based barbecue sauce recipe for pulled pork they would mind sharing?

I keep tinkering with recipe, but its not really what I am looking for. We like spicy sauces, and some have been decent. I am also trying to figure out how to get a better "mixture" that doesn't require constant shaking.

Any ideas?
Post edited by polktiger on
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  • gdb
    gdb Posts: 6,012
    edited June 2009
    I just add white vinegar,ground red pepper and paprika to Sweet Baby Ray's bottled sauce. :)
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  • Systems
    Systems Posts: 14,873
    edited June 2009
    One bottle ketchup (28-32oz)
    ketchup bottle of apple cider vinegar
    tablespoon course ground mustard
    tabelspoon minced garlic
    tablespoon course ground black pepper
    1/2 cup brown sugar
    juice and zest of 2 lemons

    mix all and heat over medium burner and let reduce to thicken. Add vinegar to taste after reduction.
    Testing
    Testing
    Testing
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  • Polk user
    Polk user Posts: 311
    edited June 2009
    No reason to reinvent the wheel:

    http://www.blueshog.com/website/onlineshop.html

    http://www.hawgeyesbbq.com/trpintlg.jpg

    "Tennessee Red BBQ Sauce
    Tennessee Red Sauce is a vinegar/pepper based sauce that can be found in “Barbecue Joints” down in the South. Excellent on pork and beef sandwiches it can be used as a marinade for chicken or wild game, used as a mopping sauce on the grill, or we have even used it in our Dirty Rice and Baked Bean recipes. It gives foods a unique boost of flavor with a “zesty attitude”. "
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  • I-SIG
    I-SIG Posts: 2,243
    edited June 2009
    My great-grandfather patented a plantation-style vinegar based sauce. If I shared it, my family would kill me. :eek:

    Wes
    Link: http://polkarmy.com/forums

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  • DollarDave
    DollarDave Posts: 2,575
    edited June 2009
    Check out the Campbell's soup web site. Listen to me now, believe me later.

    http://www.campbellkitchen.com/

    http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=26160&page=0&index=3&SearchText=pulled+pork&advSearchParams=&LastIndex=false
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  • organ
    organ Posts: 4,969
    edited June 2009
    Since you're making your own sauce, you can add red wine as well. Another good thing is to use more sugar so that when the pork is on the bbq, some parts would caramelize(sp?) and get nice and crispy. Extra butter is also a good thing:). Some corn pepper mixed into there is nice as well.

    Sorry, I don't have a recipe in mind. When I'm making my sauces, I just grab whatever crap I can find and constantly taste as I'm preparing the sauce.

    Man this thread is making me hungry.
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  • potee
    potee Posts: 610
    edited June 2009
    My friend next door makes the best I ever had hot and tangy. Gives me all I want but won't tell how to make. I hope he lives longer than me.

    potee
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  • nooshinjohn
    nooshinjohn Posts: 25,448
    edited June 2009
    I-SIG wrote: »
    My great-grandfather patented a plantation-style vinegar based sauce. If I shared it, my family would kill me. :eek:

    Wes
    But you could die rich:p
    The Gear... Carver "Statement" Mono-blocks, Mcintosh C2300 Arcam AVR20, Oppo UDP-203 4K Blu-ray player, Sony XBR70x850B 4k, Polk Audio Legend L800 with height modules, L400 Center Channel Polk audio AB800 "in-wall" surrounds. Marantz MM7025 stereo amp. Simaudio Moon 680d DSD

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  • messiah
    messiah Posts: 1,790
    edited July 2009
    Pm me and I'll send you mine. Just don't want it abvailable on the internet, as it's the one I'm going to be using for our BBQ team on the circuit.
    "They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety."
    Benjamin Franklin, February 17th, 1775.

    "The day that I have to give up my constitutional rights AND let some dude rub my junk...well, let's just say that it's gonna be a real bad day for the dude trying to rub my junk!!"
    messiah, November 23rd, 2010
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