Reviewed: Jul. 5, 2009

I used unsalted butter and scaled this up to make a gallon. I needed that much to used as a mop sauce for a 65 pound pig that we roasted for the 4th of July. What a hit! Perfect combination of flavors!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2009

I don't like sweet bbq sauce, so this one is perfect! The first time I left out the sugar, but have added it everytime since. My family is crazy about it, too! We love this on chicken, but will use for pork, too.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kaykay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

This is a basting, serving, dipping sauce. I use it when I do anything on the rotissore because it doesn't burn and can be used from start to finish for poultry or pork. Thank you Grammy Sue for your input to this sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OGREUGLY

Cooking Level: Beginning

Home Town: South Whitley, Indiana, USA

Living In: North Manchester, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

This is not bad for EASTERN NC BBQ sauce - but as someone who has lived all my life in western NC, I can tell you that the traditional sauce in this part of the state will never have vinegar in it. I used "Texas Pete" hot sauce (another western NC product!)instead of Tabasco, and added a lot more than the recipe called for. I also eliminated the lemon juice. My family is used to the western NC sweet, tomato based sauces, I was afraid that vinegar plus lemon juice would be too, too much! This sauce works well for grilling and marinating - I used it on chicken - but since it is thin, you need to baste often to make sure the flavor is even.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Melissa S.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

My husband went to school in NC and he really enjoyed this recipe. It's a keeper at our house.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SNICKELIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2008

I would eliminate brown sugar and ketchup entirely. There's not enough lemon juice to matter, so increase it substantially, or eliminate it as well. Most will say it needs more hot sauce. Instructions for using vinegar sauce are missing. Suggestion: slow cook fresh pork (any way you want), and then pull. Finally, add sauce and toss like a salad.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Ed G

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

I've been using this recipe for years and it's always been easy to prepare and well liked. The best thing about it is that one can "customize" it by using their favorite "heat" (pepper sauce) so that it is as hot or mild as one wishes. One suggestion is to ALWAYS make enough to have extra for dipping or spreading on the finished meat. Once your guests taste it, they'll crave more!

Was this review helpful? [ YES ]
12 users found this review helpful