baste

Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it penetrates deep.

East Carolina Vinegar BBQ Sauce Recipe

distilled vinegar

hot sauce

sugar ((white, light brown, or dark brown))

salt

red pepper

black pepper

Prep. Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.

Use. You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas, it is usually used as both a mop and a finishing sauce.

To use it as both a mop and finishing sauce, warm it, pour a few ounces into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That&#039;s why you don&#039;t want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

spring onions

fennel

carrot

200 g ripe mixed-colour cherry tomatoes

garlic

½ a fresh red chilli

olives (stone in)

olive oil

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

lemon

extra virgin olive oil

To use it as both a mop and finishing sauce, warm it, pour a few ounces (~89mL) into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That&#39;s why you don&#39;t want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

Green herbs love poultry and visa versa. As background for this recipe, please read my article on the Science of Rubs.

Simon & Garfunkel Spice Rub For Poultry Recipe

parsley

sage

rosemary

thyme

oregano

basil

bay leaves

sugar

Measure everything and dump it into a blender; see &quot;Measuring&quot; note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.

How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.

Grill, smoke, or roast.

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East Carolina Vinegar BBQ Sauce Rec...

Fish in crazy water

East Carolina Vinegar BBQ Sauce Rec...

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Top 5 baste recipes from across the web

The most viewed baste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

East Carolina Vinegar BBQ Sauce Rec...

Fish in crazy water

East Carolina Vinegar BBQ Sauce Rec...

Simon & Garfunkel Spice Rub For Pou...

Simon & Garfunkel Spice Rub For Pou...

The most viewed baste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine