So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
We don't care where you go ... or even when you go ... as long as you go! Each part of the United States offers its own unique flavor of barbecue sauce. "Regionalized" if you will. Tomato in the south and vinegars in the east. With there even being a "White Sauce" in the Alabama area. So, get off your duff and go try something new and different. You might find you like "the other type" better!
Combine the following ingredients in a medium size saucepan. Using medium heat bring ingredients to a slight boil and thereafter continue boiling for 5 or 6 minutes. Stir constantly until it begins to thicken.
1 cup apple cider vinegar
1/2 cup packed light brown sugar
2 tbls real butter
1 tsp salt
1/8 tsp cayenne pepper
1 tsp fresh crushed black pepper
Use in the last 30 minutes as the temperature in the pit begins to diminish (below 170 degrees) . The brown sugar will have the tendency to make this sauce (tomato based sauces will do the same) char/blacken if used while the pit is still quite hot.
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