For Memorial Day I decided to smoke some chicken. I am fortunate to have a handy dandy electric Bradley Smoker and it was calling my name. For this effort, I wanted a different flavor than that provided from the mop (basting sauce) I usually apply, so I considered using a North Carolina-style vinegar sauce.
Over time, and from living in the Carolinas for several years, I have made and enjoyed a lot of mustard and vinegar-based BBQ sauces. Even so, I must confess, the tomato and chili sort of sauces in Texas are my favorite. So, I wondered, what would be the outcome of a marriage of the two styles. The following sauce is the results of my alchemy and quite tasty!
You may use it as a marinade for grilling and as a basting sauce for smoked meats. Because of the tomato flavoring, it is good on pork and chicken. Additionally, it will be a wonderful table sauce with beef (serve warm). Makes about 2 cups.
- 2 Tablespoons Butter
- 2 Tablespoons Finely Chopped Yellow Onion
- 2 Tablespoons Finely Chopped Green Bell Pepper
- 1 Clove Garlic, Minced
- ½ Cup White Vinegar
- ½ Cup Ketchup
- ¼ Cup Dark Brown Sugar
- ¼ Cup Prepared Yellow Mustard
- 2 Teaspoons Worcestershire Sauce
- 2 Teaspoons Lemon Juice
- ¼ Teaspoon Chili Powder
- 1 Pinch Ground Cumin
- ⅛ to ¼ Teaspoon Crush Red Pepper, Depending on How Spicy you Want It
- Salt and Pepper to Taste
- Melt the butter in a saucepan over medium high heat and add the onion, green peppers and garlic.
- Saute the vegetables for 4 minutes, then remove from heat. Add all remaining ingredients to the pan and stir well to combine. Return the pan to the burner and set to medium heat. Bring the sauce to a slow simmer.
- Adjust the heat to keep a slow simmer going and cook the sauce for 5 minutes stirring regularly.
- Use the sauce for basting or at the table with smoked and grilled meats.
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