Piedmont barbecue sauce

Yield: 3 Cups

Measure Ingredient
1½ cup Distilled white or cider vinegar
10 tablespoons Tomato catsup
\N \N Salt to taste if desired
½ teaspoon Cayenne pepper
\N \N Pinch of crushed hot red pepper flakes
1 teaspoon Sugar
½ cup Water
\N \N Freshly ground black pepper to taste
\N \N North Carolina Pork Favorites
\N \N NC Pork Producers
\N \N Raleigh, NC
\N 5 April 1995 Indianapolis, IN

Combine all ingredients in a small saucepan and bring to a simmer.

Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over Barbecued meats.

MM Format by John Hartman

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