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Well phoggy, seeing as I stated that I encourage others to post recipes too, that would be a yes, please post some of yours if you like.
We eat nothing but Vinegar based barbecue's down here !
SG that BBQ sauce is nearly identical to one of my Asian BBQ sauces.And 44, I kind of do feel bad for those who enjoy vinegar sauces the most. It's typical of those types of people to have more resilient taste buds which requires stronger tastes which can throw off the tastes of side dishes. But vinegar sauces pair very nicely with sweet smoked pulled pork. If you want 'true' pulled pork sandwhiches it has to be vinegar based sauces (better known as vinegar wet washes) otherwise it becomes 'sticky sauced' pulled pork. When used with the right bread and the wet wash soaks into a thick absorbant kaiser roll or something similar then the taste is outstanding!44 you might enjoy these:Base BBQ Pork Vinegar Sauce:1 cupcider vinegar1 tablespoonsalt1/2 teaspooncayenne pepper1 teaspooncrushed red pepper flakes1 tablespoonbrown sugarMix well and set aside for 8-10 hrs.Hog Wash:1 1/4 cups cider vinegar 1 teaspoon black pepper2 1/2 teaspoons salt1 1/2 teaspoons sugar4 teaspoons chili powder1 teaspoon dry mustard1 teaspoon paprika1/2 teaspoon ground cuminCombine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.JB's Pulled Pork House Sauce:1 1/2 cups apple cider vinegar 1/2 cup hot water 2 tablespoons brown sugar 1 tablespoon paprika 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon cayenne Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Add slowly to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.
If you want 'true' pulled pork sandwhiches it has to be vinegar based sauces (better known as vinegar wet washes) otherwise it becomes 'sticky sauced' pulled pork.
This was my issue last summer with the pulled pork I was making. It became stickyGreat Info.
I get that Fog. Us Southerners tend to enjoy our BBQ sauceless, letting the flavor of the rub, the juices of the meat and the drool of their mouths to act as all the sauce they need. I try to always list a sauce for each bbq recipe though so those who do enjoy saucing and dipping can slowly get out of their comfort zone. I found that if I leave sauces off the recipe, saucers (people who prefer sauces) tend to not try the recipes cause they think it's not something they like.
Us southerners ?
Pretty sure he meant U. S. southerners, 44.