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vinegar sauce

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Post Wed Sep 10, 2003 3:55 pm
purrdy raw

Posts: 1
Location: Crestview, FL.
Can someone please tell me the recipe for North Carolina vinegar sauce? I have looked every where with no luck. Than you

Post Thu Sep 11, 2003 5:50 am

There are a number of versions of NC BBQ sauce. The biggest difference between them is the use of tomato based products in the recipe. I prefer Eastern NC sauce that does NOT use tomatos (ketsup).

Here's one version.

1 cup cider vinegar
1 Tbsp sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp caynne pepper or red pepper flakes (I prefer the flakes)

Mix ingredients and let them sit for as long as possible for the flavors to blend. Make a day or two ahead is good. If you can't prepare ahead, Put in sauce pan and bring to a near boil. Turn down the heat immediately and let it simmer for a few minutes. Then, let it cool.

For more recipes check out

Hope this helps.


Post Sun Sep 14, 2003 3:26 pm
tpw1963 raw

Posts: 3
Location: Rocky Mount/Wilson NC Area
Here is a good link. I happen to live in eastern NC, I like the 4th one down.+


Post Mon Sep 15, 2003 9:23 am
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
Sorry forgot to login:

I answered someone a while back who wanted the same thing with the following links. I would probably listen to TPW1963 and give that one a shot- can't beat a local recommendation.

Posted: Wed Jul 02, 2003 12:54 pm Post subject:


I got a few, see if any of these ring a bell: ... peId=10836 ... peId=10473 ... oll.html#4 ... Sauce.html ... 0Sauce.htm ... ecipe.html

That should give you a few minutes of reading


No, it ain't burnt- it's barbecue

Post Wed Sep 17, 2003 4:36 am
Craig medium-rare

Posts: 63
Location: North Carolina
I have a take on North Carolina vinegar sauce. It is actually a modified version of Steves Pig Pucker sauce. You must have cayenne pepper flavored vinegar. To make, throw two handfuls of fresh cayennes into a quart of cider vinegar with a pinch of pickling salt. Let sit for about a week. This stuff is a key to many a sauce, as the vinegar takes a lot of pepper flavor, but not so much heat. That said, here is the recipe.
1 cup of cider vinegar
1 cup of pepper flavored vinegar
1/4 cup of water
3 tablespoons brown sugar
5 tablespoons of cayenne pepper flakes, or ten dried and crushed peppers.
2 tablespoons of coars
e salt,( work to this slowly if not a salt fan.)
1 teaspoon fresh ground black pepper
1/4 to 1/2 cup of worchestershire sauce.
Place all ingredients in a bottle or jar, shake, serve. I usually put about 1 cup of sauce per 1.5-2lbs of meat.
Hope this is enjoyable, and it really isn't that hot.


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