devil's fiddle bbq sauce
This is a mop sauce in the eastern North Carolina tradition -- or simply put, a vinegar-based pulled pork finishing sauce with no tomatoes anywhere near it. If you don't like vinegar, this ain't for you. It's got a healthy kick to it, and the butter actually takes care of the sweetness without having to add any sugar in.
prep time
5 Min
cook time
20 Min
method
---
yield
Coats 4 to 5 portions of meat
Ingredients
- 1 cup butter, unsalted
- 1/4 cup apple cider vinegar
- 1/3 cup fig-infused white balsamic vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon worcestershire sauce
- 1 teaspoon pickling spice, in a tea-ball
- 1 teaspoon black pepper
- 1 teaspoon green pepper
- 1 teaspoon red pepper flakes
- - salt to taste
How To Make devil's fiddle bbq sauce
-
Step 1In a medium saucepan, place two sticks (1 cup) of unsalted butter over low heat and stir slowly to melt them down.
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Step 2Add vinegars. If you can't find fig-infused balsamic, you can use only apple cider vinegar, just add the extra amount. Add in mustard and Worcestershire sauce, salt and various ground and flaked peppers.
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Step 3In a tea-ball or in cheese cloth, add about a teaspoon of pickling spice and close off. Place into liquids in the saucepan. You will remove this before serving or storing sauce.
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Step 4Beat ingredients together. Allow to simmer on low for at least 20 minutes, stirring occasionally. Can be used as a basting sauce, or as an applied sauce right before serving the meat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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