| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Atlanta | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Cider vinegar |
| 1/4 | c | Distilled white vinegar |
| 1 | tb | Light brown sugar |
| 2 | ts | Kosher salt |
| 1/4 | ts | Ground black pepper |
| 1/2 | ts | Dried hot red pepper flakes |
INSTRUCTIONS
Mix all ingredients together in small bowl, and allow to sit for 15 minutes before using. Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David Rosengarten, I thought I'd offer these recipes from his book. Of these sauces, we've only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far, and it was terrific. My Atlanta sister says it's authentic. As you move east of Raleigh, North Carolina, and toward the Carolina coast, everything changes: eastern Carolinians can't abide tomato-based barbecue sauce. Here, barbecue chefs like to moisten their pulled pork with a sauce that is thin and vinegary, with nary a speck of tomato. It's a far cry from what most of the country thinks of as barbecue sauce. This is one sauce that only makes sense at the table; it doesn't have enough texture to cling to meat on the grill. MAKES ABOUT 1 Cup Posted to KitMailbox Digest by Roberta Banghart <[email protected]> on Aug 15, 1998, converted by MM_Buster v2.0l.
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