Beck wrote: »
Something like this?
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Let it mellow for a few days.
You can add almost anything to the base if you want......ketchup, hot sauce, brown sugar.......
ruskinredneck wrote: »
***NORTH CAROLINA VINEGAR SAUCE
2 C Cider vinegar
3 T ketchup
2 T brown sugar
4 t coarse salt
1 T Tabasco
1 t red pepper flakes
1 t black pepper
Combine all ingredients in a non-reactive mixing bowl and whisk until sugar and salt dissolve. Taste for seasoning and add pepper flakes as necessary. Transfer to mason jar and keep in fridge for up to 3 months.
JaxNole wrote: »
More specifically, that is Western North Carolina BBQ sauce.
monoxide wrote: »
Just wondering what makes a clear BBQ sauce better then a sauce off the shelf? Other then the fact it's home made.
I am here: http://maps.google.com/maps?ll=26.900047,-82.308076