North Carolina vinegar based bbq sauce?

[jlightning]

I have tried at least 4 different recipies of the North Carolina vinegar based bbq sauce and can't seem to replicate what I had at a local bbq restaurant a few years ago.  Does anyone have a recipe that will make my pig sing?

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[DivotMaker]

J, I call this a "St Louis-style" sauce, but is a sweet & sassy vinegar-based sauce.  Might give it a try, and see if you would modify it.

St Louis BBQ Sauce

[jbeckler]

I have alot of family in NC and this is a recipe I found on Allrecipe....it's pretty close to what I've tasted down there.

1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne pepper 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste 1 teaspoon salt 1 teaspoon ground black pepper Add all ingredients to list
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

[gregbooras]

I have tried at least 4 different recipies of the North Carolina vinegar based bbq sauce and can't seem to replicate what I had at a local bbq restaurant a few years ago.  Does anyone have a recipe that will make my pig sing?

This is a sauce I have developed over 10 years and I have only shared it here, I think you will like it!

BBQ Sauce

Ingredients
•   2 cups Ketchup
•   1 t Garlic Powder
•   1 t Onion Powder
•   ½ cup Brown Sugar
•   1/3 cup Apple Cider Vinegar 
•   1 ¼ cup Apple Juice
•   2 T Yellow Mustard
•   ½ t Cayenne Pepper
•   2 T Lemon Juice
•   2 T Tamarind – Date Sweet & Sour Sauce  (Find Indian Grocery Store)
•   ½ cup bourbon whiskey
•   1 T liquid smoke
•   ¼  t black pepper
•   ½ t sea salt
•   6 oz Cento tomato paste

Directions
Mix all ingredients together and bring to a boil, then simmer in a saucepan for 30 minutes. Allow to cool and then store in refrigerator. Flavor will improve overnight. This will keep for a month or two in the refrigerator.

Greg

[Barrel99]

Thank you Greg. We do appreciate your recipe and sharing it with us. I will be trying it. That's what's great about this forum, we all share some wonderful secrets and ideas here.

[gregbooras]

Thank you Greg. We do appreciate your recipe and sharing it with us. I will be trying it. That's what's great about this forum, we all share some wonderful secrets and ideas here.

Hey Arnie,

I used to live in Palm Beach now in Saint Augustine, we are almost neighbors

Let me know what you think of the sauce, always open to suggestions. Heck my pizza recipe I have been tweaking for over 20 years, but it really good.

Greg

[Barrel99]

Hey Greg. Love St. Augustine. Hope to get up there for a few days soon to be a tourist. Looking forward to trying the sauce.

[gregbooras]

Hey Greg. Love St. Augustine. Hope to get up there for a few days soon to be a tourist. Looking forward to trying the sauce.

Arnie,

I travel a lot, but if I am in town maybe we could do lunch!

Drop me a line.

Greg

[VintonVa]

Living in Goldsboro, NC and enjoying whole hog bbq.  My sauce is 1/2 gallon apple cider vinegar steeped with crushed red peppers.  (Add to your desired level of heat)  Cool and chop into pork shoulders 225 @2 hrs per pound plus 1/2 hour, along with your favorite rub.  Enjoy!