Nelson's Port-a-Pit Barbeque Sauce
- Basic BBQ information
- Vicky Bryant
Serves/Makes:2 1/2 c.
- 2 cups (475 ml) apple cider vinegar
- 3 tbsp (45 ml) ketchup
- 2 tbsp (30 ml) packed brown sugar
- 4 tsp (20 ml). kosher salt (makes a huge difference so use kosher)
- 1 tbsp (15 ml) Tabasco or other hot sauce
- 2 tsp (10 ml). dried hot red pepper flakes, more or less to taste
- 2 tsp (10 ml). restaurant style black pepper
- First mix vinegar, brown sugar, and salt together in a GLASS bowl.
- Whisk until dissolved.
- Add all other ingredients.
- Add desired amount of dried red pepper flakes.
- Basically, the use of apple cider or white vinegar is whatever you prefer. I like the taste of apple cider better BUT I have been known to take white vinegar, red pepper flakes and that's all for a sauce also!
When smoking meats I prefer Hickory chunks. Anything in "chip" form just doesn't give off enough flavor. Soak your chunks for about 20 minutes or so in water before adding to your smoker. I just toss mine in with the coals. You can, however, place in aluminum foil with holes poked all over it to allow the smoke to escape.
Apple and mesquite are nice for chicken. I'm still a fan of Hickory though, even for chicken.