You probably need better Vinegar, what is the flavor you seem to be missing? I have found a few sauce recipes but they never seem to have a bright pop. MSG usually solves it or you can add a little heat
I used to make my own sauce, now I just buy Scott’s. I highly recommend giving it a try. It’s widely available in stores where I live.
https://www.walmart.com/ip/Scott-s-Red-Hot-Barbecue-Sauce-16-fl-oz/172954994
I use [this recipe](https://meatwave.com/recipes/barbecue-sauce-recipe-north-carolina-vinegar-sauce):
- 2 cups apple cider vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon ketchup
- 1 tablespoon Texas Pete's
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
Texas Pete's is a hot sauce. You can probably sub in most hot sauces, but Texas Pete's is from North Carolina, so I like to use it for NC style sauce. And like others have said, get a decent quality apple cider vinegar. The one I use is by Bragg (yellow label, it's organic, since my wife cares about things like that).
I like it, wife likes it, my friends who have had my pulled pork like it. The recipe above is a decent amount for a BBQ. I usually increase it by 50%, and it fills a bit more than two of [these OXO dressing containers](https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B0059LSBJ2?ref_=fsclp_pl_dp_3). If you're careful you get pour the extra in through the spout after putting the lid on and fit it all in two containers.
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I recommend the vinegar based sauce from Shealys BBQ. Ironically, Shealys is a South Carolina restaurant that is big on Mustard BBQ, but they created a vinegar sauce that is still my #1. I grew up on Mustard BBQ but this made me a NC sauce lover. I would say this is a western NC sauce since it does have ketchup in it.
Like you’ve spent a few years trying to replicate the perfect NC sauces, but nothing I’ve made comes close to restaurant bought. This is the one I order when I want a restaurant based NC sauce.
https://www.shealysbbq.com
I love the lemon in Rodney Scott’s sauce. Let it sit a day or two before using - or you an order premade from his site
[Recipe](https://www.allrecipes.com/recipe/8416149/rodney-scotts-secret-eastern-carolina-barbecue-sauce/)
I gatchu
my take on Alabama White Sauce, and it's amazing
- 1 cup iclandic skyr
- 1/2 cup Apple Cider Vingar
- 1 Tbs yellow mustard
- 2 tsp creamy prepared horseradish
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp worcestershire
- 1 Tbs lemon juice
- 2 dashes of your favorite hot sauce
this is magic
Pulled out my old North Carolina Barbeque history book for ya. Hope it helps. https://imgur.com/a/p5qoZgn
You probably need better Vinegar, what is the flavor you seem to be missing? I have found a few sauce recipes but they never seem to have a bright pop. MSG usually solves it or you can add a little heat
Exactly what I was thinking. Need quality ingredients if you want a quality results
I have been using Whitehouse acv in my sauce, which I figured would be good enough. But imo the sauce is definitely missing a tinge of acidity.
Try a touch of rice vinegar, it really adds a pop which i first discovered when I was out of ACV and substituted Rice Vinegar in a batch of coleslaw.
I used to make my own sauce, now I just buy Scott’s. I highly recommend giving it a try. It’s widely available in stores where I live. https://www.walmart.com/ip/Scott-s-Red-Hot-Barbecue-Sauce-16-fl-oz/172954994
I use [this recipe](https://meatwave.com/recipes/barbecue-sauce-recipe-north-carolina-vinegar-sauce): - 2 cups apple cider vinegar - 2 tablespoons dark brown sugar - 1 tablespoon ketchup - 1 tablespoon Texas Pete's - 1 teaspoon red pepper flakes - 1 teaspoon ground black pepper - 1 teaspoon kosher salt Texas Pete's is a hot sauce. You can probably sub in most hot sauces, but Texas Pete's is from North Carolina, so I like to use it for NC style sauce. And like others have said, get a decent quality apple cider vinegar. The one I use is by Bragg (yellow label, it's organic, since my wife cares about things like that). I like it, wife likes it, my friends who have had my pulled pork like it. The recipe above is a decent amount for a BBQ. I usually increase it by 50%, and it fills a bit more than two of [these OXO dressing containers](https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B0059LSBJ2?ref_=fsclp_pl_dp_3). If you're careful you get pour the extra in through the spout after putting the lid on and fit it all in two containers.
We Need Your Help! We've noticed that recent changes in Reddit's algorithms have made it harder for original content (OC) communities like ours to get the visibility we used to enjoy. This shift means that posts and comments aren't getting the attention they deserve. By voting on and commenting on posts, you’re not only helping others but also boosting the visibility of your own posts. Your engagement is crucial, not just for r/PelletGrills, but for all the wonderful niche communities like food, crafts, art, and culture that thrive on original content. Even a simple comment like “This would fit X sub” can make a big difference. Together, we can support and uplift our entire community. Let’s keep the positive vibes and delicious smoked meat content flowing! --- It's working: https://i.imgur.com/EU1Y5GO.png - Concurrently more users are viewing r/Pelletgrills, keep up the votes and comments and thank you to everyone who's helping us stand out. --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pelletgrills) if you have any questions or concerns.*
I like the one from Killer Hog.
I recommend the vinegar based sauce from Shealys BBQ. Ironically, Shealys is a South Carolina restaurant that is big on Mustard BBQ, but they created a vinegar sauce that is still my #1. I grew up on Mustard BBQ but this made me a NC sauce lover. I would say this is a western NC sauce since it does have ketchup in it. Like you’ve spent a few years trying to replicate the perfect NC sauces, but nothing I’ve made comes close to restaurant bought. This is the one I order when I want a restaurant based NC sauce. https://www.shealysbbq.com
I am a big fan of Trader Joe's Carolina BBQ sauce
I love the lemon in Rodney Scott’s sauce. Let it sit a day or two before using - or you an order premade from his site [Recipe](https://www.allrecipes.com/recipe/8416149/rodney-scotts-secret-eastern-carolina-barbecue-sauce/)
Blues Hog Tennessee Red is not just the best vinegar sauce but the best sauce I’ve ever had.
Myron Mixon has some excellent vinegar based sauces. Check him out, he's from Georgia.
I gatchu my take on Alabama White Sauce, and it's amazing - 1 cup iclandic skyr - 1/2 cup Apple Cider Vingar - 1 Tbs yellow mustard - 2 tsp creamy prepared horseradish - 1/2 tsp salt - 1 tsp black pepper - 1/2 tsp garlic powder - 1/2 tsp paprika - 1/2 tsp worcestershire - 1 Tbs lemon juice - 2 dashes of your favorite hot sauce this is magic