The BBQ General

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September 04, 2006

Vinegar Sauce and Dressing

Eastern North Carolina is always noted for its 'vinegary' sauces. Now if you are a fan of the taste of vinegar, here are a couple of recipes that TG did over the weekend that were very successful.

Fat Johnny's Bastardized Piedmont Sauce

At the encouragement of TLW, I changed it by adding a second bottle of Sweet Baby Ray's Sauce...the second bottle cut the potency of the vinegar down a bit.

If you like a vinegar-based cole slaw dressing, here is a good one from Mike Mills' book ""Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue" (Mike Mills, Amy Mills Tunnicliffe) pp. 14-15. The recipe calls for 1 head of cabbage and a fourth a head of red cabbage. Frankly, TG buys the pre-cut cole slaw and it works just as well.

2 C apple cider vinegar
2 C sugar
1 1/2 T vegetable oil
1/2 C chopped onion
1/4 C chopped green bell pepper
3/4 t celery seed
1/2 t Kosher salt, finely ground
1/2 t ground black pepper
1/4 t chopped garlic

Combine all the ingredients until the sugar is dissolved. Add the dressing to your cabbage until achieving a light saturation...too little is better than too much...you can always add more. Dressing will last 5 days in the fridge.

*For a creamy version, add Hellman's mayonnaise or Miracle Whip salad dressing.