Macadamia Free Eastern Carolina Vinegar BBQ Sauce
If you love a BBQ sauce that bites back, this tangy, peppery vinegar-based condiment is about to become a staple in your kitchen. It's the real deal — a classic Eastern Carolina-style sauce built entirely on pantry staples like apple cider vinegar, white vinegar, red pepper flakes, cayenne, and a touch of sugar to balance the heat. No nuts, no creamy bases, no complicated steps — just bold, sharp flavor that cuts through rich, fatty meats like a dream. The double vinegar base gives it that signature pucker, while the trio of peppers builds a slow, satisfying heat that lingers in the best way. You simply whisk everything together over medium heat, let the pepper flakes steep as it cools, and you've got a sauce that tastes like it came from a legendary pit master's kitchen. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready whenever the grill calls. Drizzle it over pulled pork, brush it on chicken, or use it as a dipping sauce — it's endlessly versatile and completely fuss-free.
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Learn more →Ingredients
8 servings
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 tbsp red pepper flakes
- 1 tsp black pepper, freshly ground
- 1 tsp cayenne pepper
- 1 tbsp granulated sugar
- 1 tsp kosher salt
Instructions
- 1
Combine the apple cider vinegar, white vinegar, red pepper flakes, black pepper, cayenne, sugar, and salt in a small saucepan over medium heat, whisking until the sugar and salt are fully dissolved, about 3–4 minutes.
- 2
Remove from the heat and let the sauce cool to room temperature, about 30 minutes, so the pepper flakes steep and the flavors meld.
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