I plan on cooking a butt tomorrow. One of the best things about the south is the great variation in bbq styles. One small area of eastern north carolina has a vinegar based bbq sauce unique to bbq. It is my favorite. I like the tomatoey, sweet sauces of memphis, but I really like the bite of vinegar.
So, I will give you the recipe for the butt sauce I've developed.
2 cups cider vinegar
2 tbls salt
1 tsp ground cayenne pepper
2 tsp red pepper flakes
1/3 cup dark brown sugar
1 1/2 -2 tbls black pepper
Bring all the ingredients to a boil, let simmer about 5 minutes and cool. I strain the sauce as I pour it into a jar. Keeps in the frig for several weeks.
I have found that I prefer to shread the cooked butt with two forks rather than chop it. I sauce it fairly liberally when I shread it -- but always keep a bit of extra warmed sauce on the table for folks to add more. I also like to dip hush puppies into this sauce.
ENJOY!
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