


North Carolina Vinegar Sauce
Makes: 2 cups
Total time: 5 minutes
2 cups apple cider vinegar
2 tablespoons ketchup (optional)
1 to 2 tablespoons red pepper flakes
1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1. Place vinegar, ketchup (if using), red pepper flakes, salt and pepper in a jar with a tight-fitting lid and shake until salt dissolves (or place ingredients in a bowl and whisk until salt dissolves). Season to taste with more salt or pepper as needed.
2. To serve, mix with or spoon over pulled pork. (It’s also great over shredded barbecued chicken or lamb.) Sauce keeps, refrigerated, for up to 2 weeks.
South Carolina Mustard BBQ Sauce
Makes: 2 cups
Total time: 10 minutes, plus about 45 minutes’ cooling
2/3 cup grainy or Dijon-style mustard
2/3 cup apple cider vinegar
2/3 cup honey or dark brown sugar
Kosher salt and freshly ground black pepper
1. Combine the mustard, vinegar and honey in a small saucepan and whisk to mix. Bring to a simmer over medium and cook for 3 minutes, then let cool to room temperature for serving. Season to taste with salt and pepper.
2. Serve over sliced or chopped smoked chicken, pulled or grilled pork, grilled salmon and other seafood, and even whole roasted cauliflower. Sauce keeps, refrigerated, for up to 2 weeks.
Alabama White BBQ Sauce
Makes: 3 1/2 cups
Total time: 5 minutes
2 cups mayonnaise
1 cup apple cider vinegar
1/2 cup jarred prepared white horseradish (optional)
Kosher salt and freshly ground black pepper
1. Place the mayonnaise, vinegar and horseradish (if using) in a deep medium bowl and whisk until smooth. Season to taste with salt and pepper.
2. Brush on barbecued chicken or pork toward the end of cooking, then spoon it over the meat once cooked. It may raise some eyebrows, but white barbecue sauce also tastes awesome over smoked chicken, pulled pork and roast beef.
3. Sauce keeps, refrigerated, for up to 2 weeks. (Give the jar a good shake before using.)