All Vinegar Sauces aren’t the same…

[Washblue]

Editing…

[Jerod Broussard]

Interesting. I was gifted a bottle of some French Vinegar made with orange and nectarine. That stuff is awesome.

[texastweeter]

I keep 3 vinegar sauces. All 3 are very heavy on black pepper. One with habanero flake, one with Chipotle flake, and one with regular red pepper. Pretty simple, vinegar, salt, black pepper, lemon, chili flakes, and for the habanero one, a bit of brown sugar.

[Murdy]

Is there anything in it besides pepper and vinegar?

[Murdy]

Sounds good. Will try this next time I do a butt.

[au4stree]

The bbq I grew up on served vinegar sauce with red pepper, obviously the more you shook the bottle the hotter it was. Of course, I like a vinegar sauce but tend to reach for my favorite white sauce.

[texastweeter]

Sounds like a really good thousand island. Would go great on a pastrami reuben...which happen to be making tomorrow. Had 1/2 a brisket flat i had cured for st.paddys day left over that will be pastrami by dinner tomorrow.

[Hulagn1971]

I love a good vinegar sauce. Great on collards too.

[SheilaAnn]

Hulagn1971 beat me to it… I love vinegar sauce on collards!

[Jerod Broussard]

I remember scarfing down fresh cracklins dipped in straight white vinegar and washed down with a 10oz Budweiser when I was 11 or 12. I threw up an hour later.

[SheilaAnn]

And sub any other beer for the Budweiser 🤣

[texastweeter]

Was beechnut chewing tobacco that got me at a young age.

[bbqLuv]

Worth a try, I guess. We are not big vinegar fans. Mops sauce sounds good to try.

[mcook2201]

Being a North Carolina boy, I grew up on straight eastern style vinegar sauce for bbq. It is still my go to and I have developed my own mop and serve sauce.
I enjoy most all sauces but eastern style is my love.

[Donw]

I may say welcome from Maryland when someone joins, but I’m originally from NC with 8 generations in the family plot, so two of my main food groups are vinegar and Dukes mayonnaise. 🙂

[Starsky]

I get my recipes for a vinegar sauce, and white sauce from the book All Fired Up by Troy Black. I like them but having never been in parts of the country where they're predominantly used, I don't know how accurate they are. This spring I'll be going through The Virginias, North Carolina, and South Carolina. Hopefully I'll be able to do some taste testing

[texastweeter]

I'll give it a shot. Mind giving measurements, ill whip up a batch, I am either going to do a Pine Woods Rooter shoulder or 1/2 piglet next weekend, ill use it rather than the habanero vinegar i usually use.

[texastweeter]

Washblue no salt?

[texastweeter]

The wild hog shoulders i have in freezer are already salted and injected, the piglets are not. I'll probably go with the shoulder, thaw a piglet to grind and make sausage with by mixing in brisket trim.

[texastweeter]

Father in law owns Snyder Inc. Might know a thing or two about yellow pine and or lumber around here. Yes thats what we call them too, piney woods rooters, auto correct got me.

[North Carolina Mike]

My recipe is posted in the BBQ sauce recipes section. A lot of people seem to like it.