Rodney Scotts Bbq Sauce Recipe

SCOTT'S SAVORY BBQ SAUCE



Scott's Savory BBQ Sauce image

This is a very simple Carolina style vinegar based BBQ sauce. A friend of the family gave us this recipe several years ago and after a few tweaks and additions, this is the best BBQ sauce that I've ever had. You combine all of the ingredients and then enjoy. This is easily scaled up or down.

Recipe From allrecipes.com

Provided by Silent Hokie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 64

Number Of Ingredients 10

1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
¼ cup paprika
1 pound dark brown sugar
¼ cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
¼ cup Worcestershire sauce
½ cup lemon juice
Calories42.7 calories
Carbohydrate10.2 g
Fat0.1 g
Fiber0.3 g
Protein0.3 g
Sodium110.9 mg
Sugar9.2 g

Steps:

  • In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

RODNEY SCOTT'S SAUCE



Rodney Scott's Sauce image

Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry-it can easily be scaled down for use in smaller scale recipes like these Spare Ribs. This recipe comes from the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com) by Rodney Scott and Lolis Eric Elie.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Southern Recipes

Yield Makes 1 Gallon

Number Of Ingredients 6

1 gallon distilled white vinegar
1 lemon, thinly sliced
1/2 cup freshly ground black pepper
1/3 cup cayenne pepper
1 1/4 tablespoons red pepper flakes
2 cups sugar

Steps:

  • In a small stockpot, warm vinegar over medium-high heat. When vinegar reaches 150°F on an instant-read thermometer, and just before it starts to simmer (after about 5 minutes), add lemon slices and continue to cook until lemon peels begin to soften and wilt, about 10 minutes more.
  • Whisk in black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until sugar is completely dissolved and sauce reaches 190°, about 10 minutes. Remove from heat and allow to cool completely before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

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