Well, I added a little more sugar and SBR sauce (some sweet to counter the heat). I think my problem may have been that I was tasting entire spoonfuls of the sauce. A couple tablespoons on a PP sammy and this stuff is great!

I have been smoking butts on my WSM for many years and always use Carolina Red sauce from Smoke & Spice. I have been looking to try something different this weekend and tripped over this thread. This recipe has a lot of vinegar which is the prevailing flavor in Carolina Red. Do they taste very similar?

I made a batch of this yesterday for some pulled pork I did, and it was dynamite. I really like this a lot. I plan to use it on some spares I am doing tomorrow.

Made up another batch of this tonight, Man it's good stuff!!!
Edit: I forgot to mention that I use Sorghum Molasses in place of the brown sugar in this recipe.

This message has been edited. Last edited by: Bryan S,

You talk about great timing... I have two pork shoulders wrapped and in cooler for this evening.. just finished some Carolina Red when I noticed this post.... have batch cooling down right now.... I don't need a judge to tell me that this stuff is AWESOME.... thanks for the great post

One of my new favorites.... awesome with PP... thanks

For some reason I do not like the taste of apple cider vinegar. I genrally use white distilled vinegar in my sauces. Can I substitute white vinegar in this recipe? Or if you could suggest another type of vinegar I would appreciate it. I use Trader Joe's white balsamic vinegar in my salads and like it a lot.

John

John

quote:

Originally posted by John Vale:
For some reason I do not like the taste of apple cider vinegar. I genrally use white distilled vinegar in my sauces. Can I substitute white vinegar in this recipe? Or if you could suggest another type of vinegar I would appreciate it. I use Trader Joe's white balsamic vinegar in my salads and like it a lot.

John

John

John, I say this often here on the forum. No recipe is written in stone, and I rarely follow a recipe to a T. Use what you like, and leave out what you don't like. You are the one eating it, so it's important that you like it.

JimK told me to try this one out and i hope to make a batch up this weekend.

Sounds awesome!

I assume this should be loose like a standard Piedmont or maybe just a little thicker.

Trying this today as a second sauce to serve with the standard Carolina Red.

I liked so copied Bryan's mods this way though:

1 TBS salt
1 tsp celery salt
1/2 TBS Aleppo instead of red pepper flakes
1/2 TBS Pasilla
1/8 t (heavy) smoked paprika

I sub'd in a full t of Temeraire Dijon for the dry mustard in the recipe

I sub'd in blackstrap for the brown sugar

We'll see how it turns out.

This message has been edited. Last edited by: r benash,

quote:

Originally posted by r benash:
I assume this should be loose like a standard Piedmont or maybe just a little thicker.

Trying this today as a second sauce to serve with the standard Carolina Red.

I liked so copied Bryan's mods this way though:

1 TBS salt
1 tsp celery salt
1/2 TBS Aleppo instead of red pepper flakes
1/2 TBS Pasilla
1/8 t (heavy) smoked paprika

I sub'd in a full t of Temeraire Dijon for the dry mustard in the recipe

I sub'd in blackstrap for the brown sugar

We'll see how it turns out.

I liked it. I think I might go heavier on the Dijon next time as well as the smoked paprika - simply use the chipotle which would add heat and smoke flavor.

Very nice, flavorful option to the typical Carolina Red. I served both along with the drippings/finishing sauce as well as a bottle of the standard dark KC masterpiece.

One of the advantages of this recipe is that this will keep for a long, long time because of the amount of vinegar. It make a nice quantity.

You end up with well over a quart. So you will have plenty left to modify real time based on your experience.

This is a great recipe with great flavor.