Well now we are all friends here I figured I would share a recipe we use to make true NC Bar-B-Que sauce. You all know how funny we are about Bar-B-Que, sweet tea, and buttermilk biscuts.
Start off with 3/4 gallon of while distilled vinger in a large pot on medium heat.
Add 1/4 gallon of apple cider vinger.
Then I usually add about 3 or so heaping table spoons of cayene pepper while stirring.
Next comes about 2/3 cup of crushed red pepper and about 5 heaping table spoons of black pepper and stir.
After that has taken set I will add about 2-3 heaping table spoons of salt and chili powder.
Next comes the Texes Pete, depending on how warm you like your sauce I usually add about 1/2 to 2/3 cup.
1 small bottle of green and red Tabasco sauce and stir well.
Next I will add 2 cans of Coke and 3 cans of beer (the other 9 beers are for me) and stir.
Then I add a double handfull of brown sugar and depending on how sweet you like it a small amount of maple syrup. I may add 2 shot glasses full.
1 cup of well water and then 2 heaping table spoons of garlic powder and stir.
Here is where the testing comes in. If more heat is needed increase Texas Pete if much more heat is needed cayene pepper will do the trick (go slow a little goes a long way)
If a little too warm add apple cider vinger and if way too warm brown sugar but I try and leave the brown sugar to a min.
After you have gotten it like you want it add a box of club crackers crushed nicely (not salteen). This does little for flavor but the crushed crackers will absorb the sauce and when you brush it on the crackers will cling to the meat so not all the sauce runs off.
After it comes to a boil I usually boil about 10-15 minuets stirring semi regular.
This will make enough to slow cook on charcoal/hickory a 125 pound hog for about 14 or so hours.
*note* have pleanty of beer handy for obvious reasons.
It may take a few tries to get it just like you like it so take this and make it your own.
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