BBQ: When it's Bad it's Bad, But When it's Good... (and recipe for Eastern Carolina Vinegar Sauce)

I've had a lot of bad BBQ in the nine years I've lived in the Midwest. I spent a few years in Texas and got spoiled by the abundance of places that can put a "mean burn" on a brisket. I'm also quite found of Carolina-style pulled pork. With my pulled pork I prefer the vinegar-based sauce that is popular in North Carolina

I've recently found a place that does a great job with brisket. Their pork leaves a bit to be desired. If you find yourself near Gas City, Indiana stop in at Taste of Texas and order the brisket. This place is on I-69 between Fort Wayne and Indianapolis.

If you want to make a batch of your own vinegar-based sauce, here is the recipe I use:

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce (like Tabasco)
2 teaspoons red pepper flakes
2 teaspoons black pepper

Combine all these ingredients and whisk until the salt and brown sugar dissolves. You can store this in the refrigerator for several months.

Although it is not a necessity I use smoked black pepper in the above recipe. I buy mine online at .

Originally posted on 09/14/2004