Cliff H.
Master Chef
For those who don't subscribe to the Firey-Foods newletter, you may find this interesting.
http://www.fiery-foods.com/dave2/bbqsauce.asp
http://www.fiery-foods.com/dave2/bbqsauce.asp
You may be right. I have some that's nearly that color, just from the cider vinegar and red pepper flakes, but I 'spect there's a tomato somewhere in that batch's ancestry.lantern said:Little bit on the red side to be "typical" Eastern NC sauce. Looks more like what we use back my way.
brian j said:good article cliff but south carolina as the birthplace of bbq??? pulleeze! we all know its VIRGINIA!