? BBQ sauce from N.E. Alabama

Reposting cuz I forgot about AFB the first time.

Quoted message said:

I'm looking for a recipe for a style of barbecue sauce that I don't much
care for, but it's the kind that Wife grew up with. (No, she doesn't
know how to make it.) This is from the northeastern corner of Alabama
up near Chattanooga, and the sauce is thin and is mostly vinegar and
cayenne pepper. It does not have mustard in it. If there's any sugar
in it, it's just a trace. I think the style is from one of the
Carolinas. It is served with smoked pulled pork.

Anybody got a recipe? Thanks.

Bob

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Reposting cuz I forgot about AFB the first time.

Quoted message said:

I'm looking for a recipe for a style of barbecue sauce that I don't much
care for, but it's the kind that Wife grew up with. (No, she doesn't
know how to make it.) This is from the northeastern corner of Alabama
up near Chattanooga, and the sauce is thin and is mostly vinegar and
cayenne pepper. It does not have mustard in it. If there's any sugar
in it, it's just a trace. I think the style is from one of the
Carolinas. It is served with smoked pulled pork.

Anybody got a recipe? Thanks.

Bob

From Smoke and Spice, pg 292 Vaunted Vinegar Sauce

2 cups apple cider vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (Ground or flakes. I prefer flakes)

combine all ingredients in bowl, and stir to dissolve ingredients. Serve at
room temperature.

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Reposting cuz I forgot about AFB the first time.

Quoted message said:

I'm looking for a recipe for a style of barbecue sauce that I don't much
care for, but it's the kind that Wife grew up with. (No, she doesn't
know how to make it.) This is from the northeastern corner of Alabama
up near Chattanooga, and the sauce is thin and is mostly vinegar and
cayenne pepper. It does not have mustard in it. If there's any sugar
in it, it's just a trace. I think the style is from one of the
Carolinas. It is served with smoked pulled pork.

Anybody got a recipe? Thanks.

Bob

also this

a.. 1 lb. margarine
b.. 4 tsp. salt
c.. 3 tbsp. Worcestershire sauce
d.. 3/4 c. vinegar
e.. 2 tsp. black pepper
f.. 1/2 lemon
g.. 2 tbsp. honey
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Barbecue Sauce Recipe
From Diana Rattray,
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A vinegar based barbecue sauce from Ruth, made with lemon juice and honey.
INGREDIENTS:

a.. 1 lb. margarine
b.. 4 tsp. salt
c.. 3 tbsp. Worcestershire sauce
d.. 3/4 c. vinegar
e.. 2 tsp. black pepper
f.. 1/2 lemon
g.. 2 tbsp. honey
PREPARATION:

Melt margarine and add rest of ingredients, bring to boil, turn down and
simmer 20 minutes. Turn and baste every 10 minutes until done. Enough for
about 6 pounds of meat.

contributed by Diana Rattray,

painless said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Reposting cuz I forgot about AFB the first time.

Quoted message said:

I'm looking for a recipe for a style of barbecue sauce that I don't much
care for, but it's the kind that Wife grew up with. (No, she doesn't
know how to make it.) This is from the northeastern corner of Alabama
up near Chattanooga, and the sauce is thin and is mostly vinegar and
cayenne pepper. It does not have mustard in it. If there's any sugar
in it, it's just a trace. I think the style is from one of the
Carolinas. It is served with smoked pulled pork.

Anybody got a recipe? Thanks.

Bob

From Smoke and Spice, pg 292 Vaunted Vinegar Sauce

2 cups apple cider vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (Ground or flakes. I prefer flakes)

combine all ingredients in bowl, and stir to dissolve ingredients. Serve at
room temperature.

Thanks. This isn't quite it, but it's almost close. It actually looks
like what I wanted except too much sugar. Someone else sent me a
similar recipe without any sugar.

I started with a cup of cider vinegar, a tsp. of salt, a tsp of brown
sugar, a tsp cayenne pepper, and a tsp. of red pepper flakes. Mixed it
up in a glass jar and let it sit in the sun for a couple of hours.
Tasted it, and it wasn't even close. I added a little more salt -- big
mistake; it was too salty. Added another tsp of cayenne and it was
getting closer.

I had some strong unsalted pork stock, so I added a little of that to
tone down the vinegar and salt just a little, and a couple of drops of
liquid smoke. Next a half a tsp of stale black pepper (fresh ground
would be too assertive.) That's what it needed. The black pepper. DD
tasted it and said it was pretty close to what they serve at Tate's (BBQ
joint in AL) but too thin and clear. So I added some paprika and boiled
it for about a minute to color it up a bit. Bingo.

It's actually pretty good for dunking your bread in. I prefer a sweet
and hot tomatoey sauce on the meat.

Thanks again,
Bob

Quoted message said:

also this

Quoted message said:

a.. 1 lb. margarine
b.. 4 tsp. salt
c.. 3 tbsp. Worcestershire sauce
d.. 3/4 c. vinegar
e.. 2 tsp. black pepper
f.. 1/2 lemon
g.. 2 tbsp. honey

The sauce you are looking for is about what is served around middle
tennessee also. Above is pretty close, but try this:

1/2 gal cider vinegar (Make sure you get the brown kind)
2-4 tbsp crushed red pepper
2 tbsp salt
1 tbsp sugar
1 tbsp black pepper
1 squeezed lemon
1 cup water
1/2 stick butter or lard
bring to hard boil then simmer for 30min. adjust ingredients per
taste...esp the red pepper.
Best of luck!

zxcvbob said:

Quoted message said:

Anybody got a recipe? Thanks.

Bob

This is similar to a sauce served at the famous Ollie's BBQ in Birmingham
AL. Its what I grew up with.

Hope it works.

--
Fosco Gamgee Whitfurrows
and his 6" boner

FOSCO'S FAMOUS ALABAMA STYLE SAUCE
3/4 cup cider vinegar
1/4 cup white vinegar
1tbsp brown sugar
2tsp kosher salt
1/4tsp ground black pepper
1/2 tsp dried hot red pepper flakes
1/4 to 1/2 cup ketchup
1tsp onion powder
1tsp garlic powder
1tsp ground mustard powder
worcestershire

Put it all in a Mason jar and shake it up really well. Allow to set for 15
minutes before using.

Bubbabob rnorton@_remove_this_thuntek.net said:

MonopTN said:

Quoted message said:

also this

Quoted message said:

a.. 1 lb. margarine
b.. 4 tsp. salt
c.. 3 tbsp. Worcestershire sauce
d.. 3/4 c. vinegar
e.. 2 tsp. black pepper
f.. 1/2 lemon
g.. 2 tbsp. honey

The sauce you are looking for is about what is served around middle
tennessee also. Above is pretty close, but try this:

1/2 gal cider vinegar (Make sure you get the brown kind)
2-4 tbsp crushed red pepper
2 tbsp salt
1 tbsp sugar
1 tbsp black pepper
1 squeezed lemon
1 cup water
1/2 stick butter or lard
bring to hard boil then simmer for 30min. adjust ingredients per
taste...esp the red pepper.
Best of luck!

Something to watch out for: In every part of the US I've been to, you can
get real cider vinegar in quarts but the half gallons and gallons are
almost always 'cider flavored' vinegar, which is a sham. I don't know why
this is but I always buy the quarts of the real stuff even though it's
more expensive.

White House cider vinegar is not the flavored version even in the
gallon size. I ran into the "cider flavored" before and learned to
look carefully. Grabbed a couple of gallons when one of the local
stores went out of business.
--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Piedmont said:

"Bubbabob" <rnorton@_remove_this_thuntek.net> wrote in message
news:[email hidden]...
snip

Quoted message said:

Something to watch out for: In every part of the US I've been to, you can
get real cider vinegar in quarts but the half gallons and gallons are
almost always 'cider flavored' vinegar, which is a sham. I don't know why
this is but I always buy the quarts of the real stuff even though it's
more expensive.

I wasn't aware of this, how can you tell the difference?

It states it on the label. Heinz is definitely "flavored."

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Piedmont said:

"Bubbabob" <rnorton@_remove_this_thuntek.net> wrote in message
news:[email hidden]...
snip

Quoted message said:

Something to watch out for: In every part of the US I've been to, you can
get real cider vinegar in quarts but the half gallons and gallons are
almost always 'cider flavored' vinegar, which is a sham. I don't know why
this is but I always buy the quarts of the real stuff even though it's
more expensive.

I wasn't aware of this, how can you tell the difference?

You have to read the label *very carefully* (because the accurate info
has to be there, but they will try to trick you)

BTW, I bet that really cheap (I call it "industrial grade"😉 basalmic
vinegar would be good in these sauces.

Best regards,
Bob

"Bubbabob" <rnorton@_remove_this_thuntek.net> wrote in message
news:[email hidden]...
snip

Quoted message said:

Something to watch out for: In every part of the US I've been to, you can
get real cider vinegar in quarts but the half gallons and gallons are
almost always 'cider flavored' vinegar, which is a sham. I don't know why
this is but I always buy the quarts of the real stuff even though it's
more expensive.

I wasn't aware of this, how can you tell the difference?

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

It states it on the label. Heinz is definitely "flavored."
--
Susan N.

Dang Capitalist! Between this and inhanced meats! Next to come will be the
soyolent green! (lol)

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

On Sun, 05 Jun 2005 01:43:11 -0000, Bubbabob

rnorton@_remove_this_thuntek.net said:

I've used rice, cane, and palm vinegar on several occasions, usually with
some apple cider added. This worked well. You might also look for Filipino
vinegar with chiles, garlic, and other good things pickled in it. Most
Asian groceries stock it.

this wouldn't be 'suking maasim' would it? i've googled for this term
without success.

your pal,
blake