nakedpigbbq
Senior Cook
Down in Georgia, we use a sauce that to my knowledge appears to just have white vinegar, red pepper, ground dry mustard, and maybe salt/sugar? Does anyone have any ideas? I know the place that makes it does so by the gallons and says it requires no refrigeration. It just has a great kick to it and can be added to your other sauces, brunswick stew,etc. It looks real watery.
Any suggestions?
thanks!
chuck
Any suggestions?
thanks!
chuck