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Western North Carolina Vinegar Barbeque Sauce

Reviewed: Nov. 21, 2012
I make this recipe for whole hogs, butts, chicken,and wings. I omit the mustard powder, use Texas Pete, instead of Tabasco, and use fresh lemon slices instead of the juice. I heat it to infuse the flavors, as directed above. I seldom strain or refrigerate before using, especially when mopping a whole hog. When using on chicken, I make enough so I can dip the chicken rather than basting them, due to the sauce being thin. It creates some waste, but since this is easy to make, I don't worry about it. Since it doesn't burn on the grill, you can dip the chicken/wings as many times as you want depending on the amount of heat you want.
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