Reef's Vinegar BBQ Sauce

[ckreef]

A slightly sweet vinegar BBQ sauce with a kick. Just thick enough to stick to your food. 

Final yield about 12 oz. 

 

2 cups White Balsamic Vinegar 

1 Tbsp fresh squeezed lemon juice 

1/2 Tbsp Sea Salt 

1/2 Tbsp md ground black pepper 

1/2 Tbsp red pepper flakes 

1/4 cup sugar 

1/3 cup ketchup 

In a none reactive sauce pan combine all ingredients. With the kitchen exhaust fan on high bring to a boil with MD heat. Turn heat down to low and simmer an additional 30 minutes. (should be the consistency of whole milk.) Remove from heat and cool completely. 

Strain through a kitchen strainer to remove the big pepper flakes (still has plenty of kick). This is an optional step. 

Will store almost indefinitely in the refrigerator. 

This is a spin off of a Myron Mixon recipe. 

[tinyfish]

Simple and tasty.

[MacKenzie]

Thanks for posting that CK, it sure sounds and looks tasty.:) 

[Steve M]

That looks pretty tasty. 

I have been putting my vinegar sauces in a vitamix blender when adding red pepper flakes and like the results. Reminds me of the sauces that sat on the tables of the old bbq joints when I was growing up.

[tony b]

Never seen "shots of sea salt" before, but I'm cool with it - 

[kjs]

Is it kinda North Carolina inspired?  I went to college in Pittsburgh, using anything other than Heinz Ketchup is sacrilege (just kidding).

Edited September 6, 2016 by kjs

[Pequod]

Looks a bit like my Lexington BBQ sauce recipe, but the white balsamic and lemon juice are an interesting twist. Will give this a try. Thanks for sharing!

[ckreef]

3 hours ago, kjs said:

Is it kinda North Carolina inspired?  I went to college in Pittsburgh, using anything other than Heinz Ketchup is sacrilege (just kidding).

This was a spin off of a Myron Mixon recipe. He grew up in GA on old school southern BBQ (everything vinegar). 

[ckreef]

38 minutes ago, HalfSmoke said:

Looks a bit like my Lexington BBQ sauce recipe, but the white balsamic and lemon juice are an interesting twist. Will give this a try. Thanks for sharing!

If an original recipe calls for Apple cider or white vinegar I almost always substitute white balsamic vinegar. 

[Aussie Ora]

I like

Outback Kamado Bar and Grill

[Pequod]

@ckreef - Going to make this on Sunday. Just to be sure, the sea salt is large grain like Maldon, not fine sea salt, correct?

Edited December 27, 2016 by HalfSmoke

[ckreef]

2 hours ago, HalfSmoke said:

@ckreef - Going to make this on Sunday. Just to be sure, the sea salt is large grain like Maldon, not fine sea salt, correct?

That is correct - large grain - although in the grand scheme it probably wouldn't make a huge difference either way. 

 

[Aussie Ora]

Sea salt is great this sounds interesting

Outback Kamado Bar and Grill

[tony b]

Only difference it makes is in the measurement, since you're dissolving it in a sauce (i.e., the texture is moot.) The larger the grains, the less actual salt being added for the same measurement (1/2 TB). 

[Pequod]

7 minutes ago, tony b said:

Only difference it makes is in the measurement, since you're dissolving it in a sauce (i.e., the texture is moot.) The larger the grains, the less actual salt being added for the same measurement (1/2 TB). 

 

Exactly the reason for my question.

[tony b]

[Gnomatic]

That looks excellent.  I'm definitely a vinegar-based BBQ sauce kind of guy.   @ckreef How close in flavor is white balsamic vinegar to regular balsamic?

[ckreef]

55 minutes ago, Gnomatic said:

That looks excellent.  I'm definitely a vinegar-based BBQ sauce kind of guy.   @ckreef How close in flavor is white balsamic vinegar to regular balsamic?

Pretty far off. Regular balsamic is on the savory side. White balsamic is on the sweet side. 

That was a sort of generalization. I use a lot of different balsamic vinegars.  Regular, white, golden.  The flavor infused from a decent store can be a good vinegar base to a lot of different sauces. 

Examples -  Sicilian Lemon White is awesome with fish. Peach White is great in vinegar and oil salad dressings and also pork. Neapolitan Dark (Regular) is awesome to make a steak drizzle....  I could go on and on..... 

 

Check out this store 

http://bellabalsamic.net

Down by my sister's house in FL. Every time I visit I go there once or twice and always come home with something awesome.