View Single Post
  #5 (permalink)   Report Post  
Posted to alt.food.recipes
Janet Wilder[_1_] Janet Wilder[_1_] is offline
external usenet poster
 
Posts: 5,516
Default looking for a recipe for a mustard or vinegar based bar-b-quesauce.

l, not -l wrote:

> On 25-Oct-2006, eVe GiiDiiOn > wrote:
>
>
>>I'd like some kind of tangy mustard or vinegar based sauce, or even a
>>tomatoes based sauce if it is good. It would almost have to be better
>>then the store brands.

>
>
>
> * Exported from MasterCook *
>
> LEXINGTON-STYLE VINEGAR SAUCE
>
> Recipe By :Elizabeth Karmel
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups apple cider vinegar
> 1/2 cup ketchup
> 1/4 cup packed brown sugar
> 2 tablespoons sugar
> 1 tablespoon kosher salt
> 1 tablespoon ground white pepper
> 1/2 tablespoon red chili flakes -- (1/2 to 1)
> 1/2 teaspoon freshly ground black pepper
>
> Mix all ingredients together in a large non-reactive bowl and let sit at
> least 10 minutes or almost indefinitely, covered in the refrigerator.
>
> Source:
> ""Taming the Flame" (Wiley, 358 pages, $24.95),"
> S(Internet Address):
> "http://seattlepi.nwsource.com/food/229436_bbqmain22.html"
> - - - - - - - - - - - - - - - - - - -
>
>
> NOTES : MAKES ABOUT 3 CUPS
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> North Carolina Vinegar Sauce
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:07
> Categories : Bbq Sauces
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup vinegar
> 4 tablespoons ketchup
> 1 1/2 tablespoons sugar
> 1 teaspoon red pepper flakes
> 1 teaspoon cracked black pepper
> 1 teaspoon celery seed
>
> Mix all ingredients. Let sit, covered, overnight. Serve with barbecued
> meat.
>
>
>
>
>
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Yet anothter North Carolina Barbecue Sauce
> 1 cup cider vinegar
> 6 Tbsp Minced onion
> 2/3 cup yellow mustard
> 1/2 cup firmly packed light brown sugar
> 2 tablespoons butter
> 1 cup Ketchup
> 1 tsp Worcestershire sauce
> 1 teaspoon chili powder
> 1/4 tsp Cayenne pepper
> 1 teaspoon black pepper
> Melt butter. Add onion and saute approximately 3 minutes over medium heat.
> Add remaining ingredients and bring to boil. Reduce heat and simmer for
> approximately 30 minutes or until sauce is reduced to 2 2/3 cups. Season to
> taste with salt and pepper, for basting or as a warm dipping sauce.
>
> ---------------------------------------------------
> Kentucky style: Moonlite Bar-B-Q's original recipe for mutton dip.
> 1 gallon water
> 1 2/3 cup Worcestershire sauce
> 2 ½ tablespoons black pepper
> 1/3 cup brown sugar
> 1 teaspoon MSG
> 1 teaspoon ground allspice
> 1 teaspoon onion salt
> 2 tablespoons salt
> 2 tablespoons lemon juice (fresh squeezed)
> 1 2/3 cup vinegar
>
> Mix all ingredients into a large pot and bring to a rolling boil. Remove
> from heat and use to baste meat. Use the rest as a dip for chopped, or
> sliced mutton.
>


I've eaten at the famous Lexington Barbeque in Lexington, NC as well as
two or three other Lexington area BBQ joints and none of the sauces were
made like your recipe. I don't know where yo got it, but it's definitely
not authentic.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life