Carolina Vinegar-Based Barbecue Sauce

To make 1-1/3 quarts

  • 1/4 cup dark brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup yellow prepared mustard
  • 2/3 cup ketchup
  • 1 tablespoon freshly ground black pepper (or to taste)
  • 1 tablespoon crushed red pepper flakes (or to taste)
  • 1 pint apple cider vinegar
  • 1-1/3 cups water
  • 2/3 cup white wine
  • 1/4 teaspoon liquid smoke (optional)
  • 1 tablespoon salt (or to taste, see notes)

Place all ingredients in a very large stock pot (saucepan for smaller amount) and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Cool, then store in refrigerator until use.

Notes: The amount of black and red pepper called for in this recipe results in a fairly spicy-hot sauce. You might want to start with less and add more after tasting. Also, I use much less salt since some of the ingredients are high and I do not like salty foods. neededhttp://teriskitchen.com/meats/ncbarb.html

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About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
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