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It’s a lot easier posting a copycat recipe for something when the creator has shared the ingredients and technique in various interviews, unless in each of these appearances they give a slightly different version. What I’m trying to say is, I had to do some guessing, but whether I nailed the exact formula or not, this is absolute perfection with any and all barbecued meats. Enjoy! For the fully formatted, printable, written recipe, follow this link: NOTE - The recipe page is still being published, so check back soon for that link. In the meantime, here are the ingredients: Makes about 2 cups 2 cups distilled white vinegar 3 (1/8-inch thick) slices fresh lemon, seeds removed 1 tablespoon freshly ground black pepper 1 1/2 teaspoons cayenne pepper 1 teaspoon paprika 1 teaspoon ancho chili powder 1 teaspoon dried red pepper flakes 1/4 teaspoon white pepper 1/4 cup white sugar - Bring to a simmer, stir, turn off heat, and let cool. - Sauce is safe unrefrigerated but will last longer if kept in the fridge, for up to two months To become a Member of Food Wishes, and read Chef John’s in-depth article about Eastern Carolina Barbecue Sauce, follow this link: You can also find more of Chef John’s content on Allrecipes:
