Has anyone heard of this,
I hear it's big in No. Carolina. I have a webber smoker and am looking for
a vinegar recipie, not just sauce. Is there a marinade? I read about
mopping with it, but cant find anymore.

tmfast wrote:
Has anyone heard of this,
I hear it's big in No. Carolina. I have a webber smoker and am looking for
a vinegar recipie, not just sauce. Is there a marinade? I read about
mopping with it, but cant find anymore.




Use equal amounts of apple cider vinegar and Texas Pete (or
Crystal) hot sauce. NEVER, use Tabasco. Add salt to taste.

Fill an old catsup bottle with tiny green hot peppers and
fill with apple cider vinegar. Salt to taste. Use a nail to
poke some holes in the top for sprinkling. Those of us who
are more civilized wash out the catsup bottle first. grin

Place 3-5 tablespoons of FLAKED cayenne pepper into an old
catsup bottle and fill with apple cider vinegar. Salt to
taste. (my favorite)

These are best served over pulled pork, greens of any
variety, cabbage seasoned with fat back and chicken gizzards
or livers.

Nonnymus- got myself hungry

"tmfast" wrote in message
news2Lhg.18656$3i3.1988@trnddc08...
Has anyone heard of this,
I hear it's big in No. Carolina. I have a webber smoker and am looking for
a vinegar recipie, not just sauce. Is there a marinade? I read about
mopping with it, but cant find anymore.

You want a vinegar recipe? http://www.vinegarman.com/VinegarMaking.shtml
Not to hard to make.

If you want a vinegar sauce for your meat, I use cider vinegar, salt, black
pepper, red pepper. That is the makings for the traditional North Carolina
pulled pork. Variations include sugar or honey. South Carolina will have
mustard.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" wrote in message
om...

"tmfast" wrote in message
news2Lhg.18656$3i3.1988@trnddc08...
Has anyone heard of this,
I hear it's big in No. Carolina. I have a webber smoker and am looking
for
a vinegar recipie, not just sauce. Is there a marinade? I read about
mopping with it, but cant find anymore.

You want a vinegar recipe? http://www.vinegarman.com/VinegarMaking.shtml
Not to hard to make.

If you want a vinegar sauce for your meat, I use cider vinegar, salt,
black
pepper, red pepper. That is the makings for the traditional North
Carolina
pulled pork. Variations include sugar or honey. South Carolina will have
mustard.
--
Ed
http://pages.cthome.net/edhome/

Or you can go for all of the above :-) I jsut posted this in rec food
cooking the other day:

Trying to make a nice honey rib glaze.
test batch:
1/4c brown sugar
1/4c apple cider vinegar
1 extra big tablespoon of honey
1 extra big tablespoon of mustard
reduced over low heat...tried it out on some smoked chicken last night and
man was it good. Any mods or upgrades? Garlic powder I'm thinking, the
ribs will be dry rubbed though.
www.harryphotos.com/chicken.jpg there it is on the smoked chicken breast
last night.

Thought I would pitch in with the vinegar based "mop" we use on our
BBQ.

3 cups water
2 Tbs Special Shit all purpose seasoning
1 onion (cut in large chunks)
2-3 Jalapenos (cut in half lengthwise)
1 stick butter or margarine
1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
4-5 cups of distilled white vinegar

Begin by combining water, SS All purpose seasoning, onion, and
jalapenos in a saucepan. Bring to a boil and cook until onions are
translucent. Add the butter and continue cooking for 3 minutes. Add
the Worcestershire Sauce and Soy Sauce and bring back to a boil. Turn
off the heat and add 4-5 cups of white vinegar.

If you use a rub on your meat, be sure and cook both sides a bit (15 to
20 minutes) to set or carmelize the rub. Then every 20 minutes or so,
mop on some of the "mop".

Tom
http://www.specialshit.com/

Dirty Harry wrote:
"Edwin Pawlowski" wrote in message
om...

"tmfast" wrote in message
news2Lhg.18656$3i3.1988@trnddc08...
Has anyone heard of this,
I hear it's big in No. Carolina. I have a webber smoker and am looking
for
a vinegar recipie, not just sauce. Is there a marinade? I read about
mopping with it, but cant find anymore.

You want a vinegar recipe? http://www.vinegarman.com/VinegarMaking.shtml
Not to hard to make.

If you want a vinegar sauce for your meat, I use cider vinegar, salt,
black
pepper, red pepper. That is the makings for the traditional North
Carolina
pulled pork. Variations include sugar or honey. South Carolina will have
mustard.
--
Ed
http://pages.cthome.net/edhome/

Or you can go for all of the above :-) I jsut posted this in rec food
cooking the other day:

Trying to make a nice honey rib glaze.
test batch:
1/4c brown sugar
1/4c apple cider vinegar
1 extra big tablespoon of honey
1 extra big tablespoon of mustard
reduced over low heat...tried it out on some smoked chicken last night and
man was it good. Any mods or upgrades? Garlic powder I'm thinking, the
ribs will be dry rubbed though.
www.harryphotos.com/chicken.jpg there it is on the smoked chicken breast
last night.

Steve Wertz wrote:

On 14 Jun 2006 10:23:30 -0700, Tom A. wrote:


2 TBs Special Shit all purpose seasoning


http://www.hotsauceblog.com/hotsaucearchives/review-special-shit-multi-purpose-seasoning/

-sw

I'm leaning towards the "Aw Shit" formulation. Looks spicier.

--
Reg

The Aw Shit is definately spicer. Not set you on fire spicey, but you
can tell that there is some pepper in it .

Both the "Special" and the "Aw" can be used for a rub on briskets etc.
(I normally use the "Special")

But if you like a little kick in the pants, sprinkle on some of the Aw.

Tom
http://www.specialshit.com/

Reg wrote:
Steve Wertz wrote:

On 14 Jun 2006 10:23:30 -0700, Tom A. wrote:


2 TBs Special Shit all purpose seasoning


http://www.hotsauceblog.com/hotsaucearchives/review-special-shit-multi-purpose-seasoning/

-sw

I'm leaning towards the "Aw Shit" formulation. Looks spicier.

--
Reg

"Steve Wertz" wrote in message
...
On Wed, 14 Jun 2006 18:29:24 GMT, Reg wrote:

Steve Wertz wrote:

On 14 Jun 2006 10:23:30 -0700, Tom A. wrote:


2 TBs Special Shit all purpose seasoning


http://www.hotsauceblog.com/hotsaucearchives/review-special-shit-multi-purpose-seasoning/

-sw

I'm leaning towards the "Aw Shit" formulation. Looks spicier.

And there's "Good Shit", too (sweet and salty).
http://www.specialshit.com/

I did some ribs last weekend with a slightly sweet rub and they
turned out pretty good. I don't usually use sugar in rubs.


Speaking of sweet, although this isn't real sweet... saw on tv a guy mixed
in some peach jellow(just the powder) with his usual rub, which did include
some brown sugar or sugar in the raw, I forget which now. Tried it with
some ribs a couple of weeks ago... absolutely delicious! Of course, I make
a peach juice based sauce then for the folks that like sauce on their ribs,
so flavor stays close to the same.

-sw

43fan wrote:

Speaking of sweet, although this isn't real sweet... saw on tv a guy mixed
in some peach jellow(just the powder) with his usual rub, which did include
some brown sugar or sugar in the raw, I forget which now. Tried it with
some ribs a couple of weeks ago... absolutely delicious! Of course, I make
a peach juice based sauce then for the folks that like sauce on their ribs,
so flavor stays close to the same.

Yeah, I originally put 2+2 together about this after
reading Paul Kirk's BBQ Sauce book. One one of the
main ingredients in these types of products is citric
acid. This became apparent after I bought some (AKA
sour salt) and started using it in rubs. It has a
unique flavor. I've seen people use things like
kool aid, too, which is also high in citric acid.

As far as what flavor components you're actually adding
to your rub when you use peach jello (or peach kool
aid for that matter), it's essentially citric acid,
peach flavoring, and sugar.

--
Reg

"Reg" wrote in message
. com...
43fan wrote:

Speaking of sweet, although this isn't real sweet... saw on tv a guy
mixed in some peach jellow(just the powder) with his usual rub, which did
include some brown sugar or sugar in the raw, I forget which now. Tried
it with some ribs a couple of weeks ago... absolutely delicious! Of
course, I make a peach juice based sauce then for the folks that like
sauce on their ribs, so flavor stays close to the same.

Yeah, I originally put 2+2 together about this after
reading Paul Kirk's BBQ Sauce book. One one of the
main ingredients in these types of products is citric
acid. This became apparent after I bought some (AKA
sour salt) and started using it in rubs. It has a
unique flavor. I've seen people use things like
kool aid, too, which is also high in citric acid.

As far as what flavor components you're actually adding
to your rub when you use peach jello (or peach kool
aid for that matter), it's essentially citric acid,
peach flavoring, and sugar.


If you like sauces, try this one sometime... Don't know exact measurements
other than the peach juice because I don't use them, but... *g*

Juice from two large cans of peach halves(I'm sure slices would work as
well)
Ketchup(usually a pretty big blob)
Yellow mustard(smaller blob)
Worchestershire sauce(oh, about 6-7 good shakes)
Molasses(guessing here, maybe 1/2 cup or a little more?)
Garlic powder
Onion powder
a little paprika
black pepper(I usually use a good bit)
red pepper flakes(again I use a good bit but I like it hot)
just a pinch of clove.

Bring to a boil then turn the heat down to a simmer and reduce til it's
thick enough to coat the back of a spoon.

If you try it, let me know what you think. Not that it's anything great as
a "recipe" goes, basically a take off of one that I'd seen once... but
everyone I've served it to absolutely loves it.

--
Reg