Reposting cuz I forgot about AFB the first time.
> 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" > wrote in message
...
> Reposting cuz I forgot about AFB the first time.
> > 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" > wrote in message
...
> Reposting cuz I forgot about AFB the first time.
> > 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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Type of Prep : Simmer
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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 wrote:
> "zxcvbob" > wrote in message
> ...
>
>>Reposting cuz I forgot about AFB the first time.
>>
>>>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

>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

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 wrote:
>> 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.

"Piedmont" > wrote:

>
>"Bubbabob" > wrote in message
.3.30...
>snip
>> 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)

On Wed, 1 Jun 2005 13:09:47 -0500, "Piedmont" >
wrote:

>
>"Bubbabob" > wrote in message
.3.30...
>snip
>> 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 should be on the label. It a cider flavored white viegar. I Don't
know that I could taste the difference.

Piedmont wrote:
> "Bubbabob" > wrote in message
> . 3.30...
> snip
>
>>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" > wrote in message
. 3.30...
snip
> 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" > wrote in message
...
snip
> 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 Mon, 30 May 2005 13:23:51 -0500, zxcvbob >
wrote:

>painless wrote:
>> "zxcvbob" > wrote in message

<snip>

>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.
>
<snip>


.... and I thought I was the only one who knew about Tate's. I grew up
about a mile from there. Used to ride my bicycle to it in the summer.

I don't really care for that style of sauce either, though I was
brought up on it. These days, my favorite sauce is the new Chipotle
Tabasco Sauce. To each his own, but I think it goes great with pulled
pork.

In what part of the country are you and your wife now?

Radar wrote:
> On Mon, 30 May 2005 13:23:51 -0500, zxcvbob >
> wrote:
>
>
>>painless wrote:
>>
>>>"zxcvbob" > wrote in message
>
>
> <snip>
>
>>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.
>>
>
> <snip>
>
>
> ... and I thought I was the only one who knew about Tate's. I grew up
> about a mile from there. Used to ride my bicycle to it in the summer.
>
> I don't really care for that style of sauce either, though I was
> brought up on it. These days, my favorite sauce is the new Chipotle
> Tabasco Sauce. To each his own, but I think it goes great with pulled
> pork.
>
> In what part of the country are you and your wife now?


SE Minnesota. You wouldn't believe what passes for barbecue up here
(tasteless steam-table roast beef with pretty good sauce on the side.)

I prefer Texas style pit barbecue brisket, served with a
sweet/hot/tomato sauce. My real favorite is pork shoulder prepared like
Texas style beef brisket.

I don't have a pit, but I have a homemade cold smoker. I can make some
decent "mock" barbecue by cooking a big tough piece of meat in an
electric roaster until it is tender and then finishing it in the smoker,
but I hesitate to mention that for fear of offending the purists here. ;-)

Best regards,
Bob

"zxcvbob" > wrote in message
...
snip
> SE Minnesota.

I've always noted how polite most everyone was in Minnesota. Went to a game
there one time and never heard a swear word!

snip
> but I hesitate to mention that for fear of offending the purists here. ;-)

Let me help you out here, by purist, you really mean, cantankerous,
opionated, obstinate, beer swilling, lout!

Warmest Regards,

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




>
> Best regards,
> Bob

Piedmont wrote:
> "zxcvbob" > wrote in message
> ...
> snip
>
>>SE Minnesota.
>
>
> I've always noted how polite most everyone was in Minnesota. Went to a game
> there one time and never heard a swear word!
>

We call it Minnesota Nice™

>
>>but I hesitate to mention that for fear of offending the purists here. ;-)
>
>
> Let me help you out here, by purist, you really mean, cantankerous,
> opionated, obstinate, beer swilling, lout!
>
> Warmest Regards,
>


You said that like it was a *bad* thing...

Bob

"zxcvbob" > wrote in message
...
> Piedmont wrote:
> > "zxcvbob" > wrote in message
> > ...
> > snip
> >
> >>SE Minnesota.
> >
> >
> > I've always noted how polite most everyone was in Minnesota. Went to a
game
> > there one time and never heard a swear word!
> >
>
> We call it Minnesota Nice™
>
> >
> >>but I hesitate to mention that for fear of offending the purists here.
;-)
> >
> >
> > Let me help you out here, by purist, you really mean, cantankerous,
> > opionated, obstinate, beer swilling, lout!
> >
> > Warmest Regards,
> >
>
>
> You said that like it was a *bad* thing...
>
> Bob

Not at all! Once they sober up they can quite sweet! (grin)

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