From Vivian Howard's kitchen · Chef & the Farmer, Kinston
shake · bbq sauce
NATIONAL AWARD WINNEREastern Carolina Vinegar Sauce
From an award-winning kitchen
Ratio
CIDER VIN 480WATER 120
Ingredients
- CIDER VIN480 ml
- WATER120 ml
- SUGAR24 g
- SALT18 g
- RED PEPPER6 g
- PEPPER2 g
Method
- Pour to the lines in order (bottom → top): CIDER VIN, WATER.
- Add finishing notes: SUGAR, SALT, RED PEPPER, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Eastern Carolina Vinegar Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Deep Run Roots / Vivian Howard (published as “Eastern Carolina Vinegar Sauce”). Full citation lives in Provenance.