Carolina BBQ sauce

I see a lot of recommendations for ketchup. I did see a lot of recipes had a 1 to 1 ratio with the vinegar, I was wondering if that was too much.

Some recipes implied that adding ketchup was committing some sort of sacrilege.

Next time I'll add ketchup and remove the cayenne pepper.
 
The advantage of ketchup is you get tomato and sugar with one pour.
If I'm in a hurry, I use it.
So how do you offset sweet?
Sour of course. Vinegar.
Otherwise I prefer brown sugar and tomato paste.
And I use a bunch of cayenne pepper.
The style I've morphed to over the eons is a Texas Sweet and Sour Type.
And mine is pretty spicy!
 
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