Two Barbecue Sauce Recipes. The first one makes a tomato based Hickory Smoke flavored, spicy sauce that is excellent on grilled or baked chicken, and boiled shrimp.
The second recipe is vinegar based, the famous "Lexington Style" BBQ Sauce from North Carolina.
My husband used this recipe in his "Pig Pickin" catering business in the 1970s. It is best served on cooked (preferably smoked) pork.
Mix all ingredients together except Liquid Hickory Smoke, in a large saucepan. Cook on medium heat until it comes to a boil stirring occasionally.
Reduce to low heat and simmer while stirring until thickened to the consistency you prefer in your favorite barbecue sauce.
Remove from heat and stir in Liquid Hickory Smoke.
Makes 4-4 1/2 cups
Mix all together and shake well before serving. Do Not Cook this sauce.
This sauce is usually bottled and served cold over sliced or chopped (minced) pork that has been cooked over Hickory Wood or coals in a barbecue pit.
At home use your regular outdoor grill for cooking the pork.
Most often the barbeque is served on a round hamburger bun, topped with chopped onions and homemade Coleslaw to which some of the sauce has been added.
This makes a juicy, delicious sandwich!