Bring Your Father's Day Cookout to The Next Level with Homemade Artisanal Vinegar Barbecue Sauce

It's grilling season, and that means we'll be consuming gallons & gallons of barbecue sauce on a weekly basis. Rather than buying it processed from the supermarket, why not make your own at home using a few simple ingredients?

The Key Ingredient

A high-quality vinegar can transform a regular sauce into an extraordinary one, enhancing the taste & experience of your culinary creations. Vinegar's complex acidity & distinct flavour balances sauce components, especially when grilling meats. It adds tangy brightness, cuts through meat richness, and offers refreshing contrast, making each bite more enjoyable. Vinegar acts as a flavour enhancer and tenderiser, breaking down proteins & allowing marinades to penetrate deeper, imparting robust flavour during grilling. Explore our post here to learn more about how to use vinegar for marinades.

A great barbecue sauce balances sweet & sour with salty, smoky, and fatty meat flavours, enhancing the BBQ experience. Vinegar also acts as a preservative, extending shelf life & maintaining freshness, which makes it essential for immediate cooking & advance preparation. Try one or both of these two recipes this weekend; they're sure to bring a satisfied smile to dad's face!

 Eastern North Carolina Style Barbecue Sauce

• 1 C St. Eugene Artisanal Apple Cider Vinegar

• 1 tsp crushed red pepper flakes

• 1 tsp freshly ground black pepper

• 1/2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt

• 1 Tbs brown sugar

• 1 tsp hot sauce, optional

• ¼ C tomato juice

1. Combine all ingredients & bring to a light boil for 1 minute. 

2. Pull from heat & allow to cool in pot.

3. Drizzle over pulled pork or brisket just before serving.

Traditional Tomato Based Barbecue Sauce

• 2 Tbs grapeseed oil

• 1 large onion, finely minced

• 15oz  can tomato sauce

• 1 C Wellington Imperial Stout Beer

• 1/4 C dark maple syrup

• 1 Tbs whole grain mustard

• 1/4 C St. Eugene Imperial Stout Vinegar

• 1 Tbs dark brown sugar

• 1 Tbs Worcestershire sauce

• Kosher salt & freshly ground black pepper, to taste

1. Sautée the onions in the oil until golden brown & caramelised, then deglaze the pan with the stout.

2. Add remaining ingredients & simmer for 10-15 minutes until sauce begins to thicken.

3. Allow to cool slightly before transferring to a blender, then purée until smooth.  

4. Slather on some grilled meat & enjoy!