Carolina Style
Vinegar Barbeque Sauce Recipes

If you ever get a chance to visit North Carolina, one thing you may notice, they like their pulled pork.

You will not find a red, sweet thick ketchup based sauce served with pulled pork. This vinegar sauce with very little sugar, is a little tart at first but it definitly grows on you with each bite.

You can also serve this sauce with beef, lamb and chicken. For a little heat, add 1/4 teaspoon of of hot pepper flakes to the ingredients before cooking.

Ingredients (makes 2 1/2 cups)

Cooking Instructions
Vinegar Barbeque Sauce
Recipes

Combine all the ingredients in a nonreactive saucepan. Over high heat bring to a boil, stirring well. Reduce heat, simmer the sauce uncovered, about 5 minutes, stirring occasionally.

Let cool, adjust the seasonings to taste, adding more corn syrup, salt or cayenne. Can be stored up to 3 months, simply cool to room temperature, transfer to an airtight jar and refrigerate.

You can experiment making your own homemade recipe, the following recipes although popular in their regions are not for everyone.

Try tweaking the ingredients by adjusting the sugar, spices, vinegar etc. until you can find a flavor that is just right for you.

Homemade Barbeque Sauce Recipe Tips

• When serving bbq sauces, squirt them from a squeeze bottle or spoon them over the meat.
• When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
• Never dip cooked meat into a bowl of sauce.
  
• Use fresh spices. You won't get the best barbeque sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
• Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavorings.  

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