Vinegar barbecue nature’s truth apple cider vinegar come in a number of varieties and most people who love these sauces are pretty militant about how they should be prepared. Derrick Riches is a grilling and barbecue expert.
This is the traditional barbecue sauce from the Piedmont region in the western Carolinas. Known for its pulled pork, this region also has a specific barbecue sauce made for that smoky meat. Cooks in 10 minutes and keeps for 1 week in the fridge. Traditional Southern vinegar sauces are thin and watery. This allows the pork to absorb the flavors and buttery texture without a heavy coating of sauce. The recipe uses no tomato and makes a twist on the classic lemon, oil, salt, and pepper used on smoked meats. Use it on beef, chicken, and lamb, or as a base for making pulled pork in your crockpot.
Cooks in 15 minutes and keep for 4 to 5 days in the fridge. This thin, vinegary sauce is added to smoked pulled pork in the tradition of the eastern Carolinas and can be used on pork while it smokes or added when the pork is pulled. The tangy combination of apple cider vinegar and spices builds flavor and keeps the meat moist, while the black pepper, paprika, and cayenne give a little bit of a kick. Cooks in 15 minutes and keeps in the fridge for 1 week. Traditional pulled pork barbecue comes with the sauce on the side and this sauce is the one to offer in a squeezable bottle at your next BBQ because it goes well on every meat you can think of, not just pork. Apple cider vinegar, ketchup, and mustard make a thick sweet, savory, and tangy base whose heat level you can adjust. The recipe uses cayenne and black pepper, but feel free to experiment with hot sauce or chili flakes to make a spicier version.
Cooks in 20 minutes and keeps in the fridge for 1 week. Continue to 5 of 7 below. Substituting chicken for pork is a quick and easy way to make barbecue because it smokes faster, in half of the time, and it is quicker to pull. The famous and historical Wicker’s in Missouri has been making delicious marinades and sauces for over 50 years, with a long family tradition of cooks for decades before that.
This sauce is similar to one of their most famous creations. The savory combination of spices makes this a perfect barbecue sauce for pulled pork or smoked chicken, but it is the vinegar and mustard that give that special mouth-watering tanginess. Spices, particularly cumin, add and earthy taste to this surprisingly easy-to-make sauce. This barbecue sauce from Cornell University’s farm home extension dates back to the 1950s. It was designed to give chicken a kick and help increase the consumption of small birds to help the small farmers’ businesses. It has been made and sold for decades. Blend vinegar, oil, egg, and spices, and discard after 3 days in the fridge.