For what - chicken, pork or beef?

Step One: No
Step Two: St. Louis or Dry Rub
Step Three: Enjoy

what kind of meat and how are you cooking it?

jbc: Subby probably also wants a good pizza by Chuck E. Cheese and a good beer by Coors to go with his feast, and a good movie by Pauly Shore to watch afterwards.

I deeply agree with the sentiment, vinegar BBQ sauce should be a killing offense. Or at least castration.

But coors brand owns like everything, and some of the not coors brand beers are awesome.

Mr. Baker says try some Cornell sauce.

Yum.

Marcus Aurelius: If you're cooking pork, focus on the dry rub and then use Sweet Baby Ray's at the end.

That sounds DIRTY !

/ happy fathers day.

This isn't a real BBQ sauce but it has 2 plusses. !) It's really damned good & 2) Someone else made it and put it in a bottle for you!
Southern (brand name) Cajun Hot Sauce. It's a clear sauce that comes in a Tabasco sized bottle. Way yummy.

1. Drive to Kinston, North Carolina
2. Go King's BBQ
3. Enjoy

I actually do have a great recipe, but it's a family secret and handed down for a few generations now. Remember though, any good NC Style Q should come with hushpuppies, and possibly brunswick stew. Also, PORK ONLY.

/grew up on NC 'Q
//Got to love Memphis style too
///now resigned to brisket where I live

This is the one I've been using for 30+ years.

This bbq sauce is great for pork and buffalo wings. What you never want to do is put this sauce on until the last 20 minutes of cooking if you are using a pit. Due to the tomato product and brown sugar it will burn. I always put the sauce on at serving time. I've used this recipe for almost 25 years.


Single Recipe

1 cup of catsup
1/2 cup +1 TBSP of Cider Vinegar
1/4 cup of Worchestire sauce
1/3 cup of dark brown sugar
1 heaping TBSP of cornstarch (sometimes I don't put much cornstarch if I don't want it thick)
2 tsp of steak sauce
Cayenne and Black pepper and salt to taste.

Put it all in a pot and slow simmer very low heat for 45 minutes stirring often to make sure it does not scorch. I always mix the cornstarch with the vinegar while it's cold so it disolves and then pour in the pot. I triple this recipe up and put in an empty clean plastic catsup bottle. Real nice to squirt out and it'll keep a long time in the ice box. If you do double or triple the recipe, leave the cornstarch at the same amount as above. After you make it a few times you'll know the consistency you want and can adjust it. I use a metal wisk to stir this so it smoothes out any lumps.

I usually multiply this recipe and make batches to put in mason jars for the summer.

My vinegar based barbecue sauce recipe has the same effect as the videotape in The Ring in that anyone who views it dies inside a week.

/I could tell you but then I'd have to kill you.

1. Take vinegar
2. Add BBQ sauce

I swear, some people don't even try anymore

bim1154: This is the one I've been using for 30+ years.

This bbq sauce is great for pork and buffalo wings. What you never want to do is put this sauce on until the last 20 minutes of cooking if you are using a pit. Due to the tomato product and brown sugar it will burn. I always put the sauce on at serving time. I've used this recipe for almost 25 years.


Single Recipe

1 cup of catsup
1/2 cup +1 TBSP of Cider Vinegar
1/4 cup of Worchestire sauce
1/3 cup of dark brown sugar
1 heaping TBSP of cornstarch (sometimes I don't put much cornstarch if I don't want it thick)
2 tsp of steak sauce
Cayenne and Black pepper and salt to taste.

Put it all in a pot and slow simmer very low heat for 45 minutes stirring often to make sure it does not scorch. I always mix the cornstarch with the vinegar while it's cold so it disolves and then pour in the pot. I triple this recipe up and put in an empty clean plastic catsup bottle. Real nice to squirt out and it'll keep a long time in the ice box. If you do double or triple the recipe, leave the cornstarch at the same amount as above. After you make it a few times you'll know the consistency you want and can adjust it. I use a metal wisk to stir this so it smoothes out any lumps.

I usually multiply this recipe and make batches to put in mason jars for the summer.

I typed this up some years back so the "25" is out of date.

1 part Tabasco
1 part Franks Red Hot

Doesn't really work on pork, but tastes awesome on beef ribs or steak. Cook until 3/4 done, then baste liberally. Do not let the fumes get into your eyes.

For some reason no one else in my family will eat it. Shrug. More for me.

Vinegar is terrible...Go with a Honey based sauce instead!

This IS a bookmark. I do love a vinegar based BBQ sauce. I've gotten lucky and whipped up some pretty good ones on my own, but true to form never write the ingredients or proportions down.

Real BBQ only has a dry rub.

Why?

The suggestion of thinning out a bottled sauce with vinegar is not a bad one if you're being lazy. If you're going to do that though, use Open Pit. It has a pretty high vinegar content already. It used to be one of the cheaper brands on the shelf, but like everything else it too has gone up in price.

fresh, like a




...just goofin, good luck!

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I don't get all the hate for vinegar-based BBQ sauces. I like all kinds - vinegar, mustard, tomato, sweet, spicy.....doesn't matter. I live in North Carolina, so I'm partial to their style of barbecue, but that doesn't mean other types suck.

silo123j: Making pulled pork for the "daddy" in the house... using Tyler Florence's recipe.

http://www.foodnetwork.com/recipes/tyler-florence/pulled-pork-barbecu e -recipe/index.html

Roasting it in my La Creuset pot.

\not really a foodie...

It's not BBQ unless it's cooked with smoke. However, once you get past that, you can in fact make some decent pulled pork in a pot, even a crock pot. Just sayin', it's not BBQ. Least not down in these parts... doesn't mean it's not great on a sammich.

Dinosaur BBQ's Mop Sauce:

1 cup white vinegar
1/2 cup water
2 Tbsp vegetable oil
2Tbsp Worcestershire sauce
2 Tbsp all purpose red rub*
Tabasco to taste

Mix, bring to boil, cool, use

*All purpose red rub:

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup grqanulated garlic
6 Tbsp granulated onion
1/4 cup chili powder
1 Tbsp black pepper
1 tsp ground cumin
1/2 tsp cayenne pepper

Apple cider vinegar, water, butter, and lots of salt. Use on skinned chicken. Not exactly a BBQ sauce in the traditional sense, but makes great-tasting crispy chicken on a grill. Add paprika if you're feeling adventurous.

Most of the store bought bbq taste like crap. Sweet Baby Ray's is probably one of the worst... kind of tied with Open Pitt in my opinion.

Coco LaFemme: I don't get all the hate for vinegar-based BBQ sauces. I like all kinds - vinegar, mustard, tomato, sweet, spicy.....doesn't matter. I live in North Carolina, so I'm partial to their style of barbecue, but that doesn't mean other types suck.

It's like beer, or wine. Time and place. I grew up in NC, then lived in Memphis, now live in Texas, so I've lived in three of the major BBQ hotbeds, with totally different styles. I've come to appreciate them all. Though I still prefer pork over beef. But I can enjoy a plate of vinegar based bbq at Stamey's in NC, then some Memphis style at the Rendezvous, or some good brisket at Rudy's.

/still not sold on the mustard kind

CruJones: family secret

= lame

CruJones: Coco LaFemme: I don't get all the hate for vinegar-based BBQ sauces. I like all kinds - vinegar, mustard, tomato, sweet, spicy.....doesn't matter. I live in North Carolina, so I'm partial to their style of barbecue, but that doesn't mean other types suck.

It's like beer, or wine. Time and place. I grew up in NC, then lived in Memphis, now live in Texas, so I've lived in three of the major BBQ hotbeds, with totally different styles. I've come to appreciate them all. Though I still prefer pork over beef. But I can enjoy a plate of vinegar based bbq at Stamey's in NC, then some Memphis style at the Rendezvous, or some good brisket at Rudy's.

/still not sold on the mustard kind

Pretty much this ^

I find I'm agnostic when it comes to BBQ varieties, I'm pretty happy with them all. Vinegar, mustard, tomato, miscellaneous. I'm also okay with various forms of animal protein for the BBQing. So a vinegar sauce is an excellent addition to my recipe collection.

I use Woody's 'Cook-in Sauce' as a base. I add Alessi raspberry blush white balsamic vinegar, ketchup, Woody's 'Sweet n' Smokey' and a shot of espresso. I use it for pork as a final mop/glaze and and a condiment.

Woody's is the base for a lot of restaurants' 'secret sauce'.

A lazy way is to start with Famous Dave's Georgia Mustard and doctoring to your taste. Or here's a recipe and another link to more: http://www.smokingmeatforums.com/t/115462/mustard-vinegar-bbq-sauce

bmihura: CruJones: family secret

= lame

It hasn't been passed to me yet. I just get jars of it now and then when someone makes a huge pot. Used to be given out around Christmas. It's great on chicken.

For starters...stop using vinegar....

Eat me, haters of vinegar based sauce. The following is very generic, except for the fish sauce (added by Michael Ruhlman in his version):

Eastern North Carolina Barbecue Sauce

1 cup cider vinegar
1/4 cup firmly packed brown sugar
1 tablespoon dried red chiles
1 tablespoon fish sauce
Salt and pepper to taste

In a small saucepan, combine ingredients. Cook on low just until the sugar and salt are dissolved.

Omit the fish sauce, add a TB of Worcestershire sauce and yellow mustard to taste, and you have a hybrid of NC and SC sauces.

Bookmark. Vinegar and mustard based sauces are the best. Not that I'll turn down a good Memphis or St Louis sauce, either.

My favorite mustard/vinegar bbq sauces.

Amazing on pulled pork, also used it to grill chops.