|1 gallon||Cider vinegar; (5% acidity)|
|2 cups||Water; (to taste), up to 4|
|2 tablespoons||Red pepper flakes|
|3 tablespoons||Black pepper|
|2 tablespoons||Crushed red pepper|
|1 cup||Firmly packed dark brown sugar|
I guess, if you really, really pushed it, you could call this a NC style barbecue sauce. After all, according to "Edna", this is from a relative who lives in NC, and it does contain vinegar. It looks like a good sauce, with good flavor balance, but I don't think I'd call this a true NC style sauce.
Mix all. Let sit for at least 4 hours before using.
Posted to bbq-digest by scotmcd@... (Scott Mcdaniel) on Aug 7, 1998, converted by MM_Buster v2.0l.
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