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May 25, 2009
BBQ Sauces I made this weekend. Good stuff!
Vinegar Based BBQ Sauce (North Carolina)
INGREDIENTS (small batch 1 1/4 cups)
* 1 cup cider vinegar
* 1 tablespoon salt (WOW this is a lot of salt, I just use 1 teaspoon)
* 1/2 teaspoon cayenne pepper
* 1 teaspoon crushed red pepper flakes
* 1 tablespoon brown sugar
DIRECTIONS
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
South Carolina BBQ Sauce
INGREDIENTS (3 cups)
* 1 1/2 cups prepared yellow mustard
* 1/2 cup packed brown sugar
* 3/4 cup cider vinegar
* 3/4 cup beer
* 1 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 teaspoon freshly ground white pepper
* 1/2 teaspoon cayenne pepper
* 1 1/2 teaspoons Worcestershire sauce
* 2 tablespoons butter, room temperature
* 1 1/2 teaspoons liquid smoke flavoring (I do honey over liquid smoke, totally different but I like it.)
* 1 teaspoon Louisiana-style hot sauce, or to taste
DIRECTIONS
1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
Thanks allrecipes.com!
Posted by joe harr at 6:16 PM | Comments (3)