Steven Raichlen's Barbecue! Bible


Eastern North Carolina-Style Sauce

Recipe from Steven Raichlen's BBQ USA

If American barbecue sauces had an extreme division, this mouth-puckering condiment—all vinegar and fire—would lead the pack.


  • Yield: 6 cups
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  • 5 cups distilled white vinegar
  • 3 tablespoons salt, or more to taste
  • 3 tablespoons sugar
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons hot red pepper flakes, or more to taste
  • 3 tablespoons hot sauce, such as Tabasco or Texas Pete

Step 1: Put the vinegar, salt, sugar, black pepper, hot red pepper flakes, and hot sauce in a large nonreactive bowl, add 1 cup of water, and whisk until the salt and sugar dissolve. Or, place the ingredients in a large jar and shake to mix.

Step 2: Taste for seasoning, adding more salt and/or hot red pepper flakes as necessary. The sauce can be refrigerated for several weeks. Bring it to room temperature before using.

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BBQ USA

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the […]

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