BBQ

[slamdunkpro]

[ QUOTE ]
[ QUOTE ]
Here is the E. NC sauce that has been made in my family for 4 generations.

RT's NC BBQ Sauce Qt. Recipe
1 qt. of Red Apple Cider Vinegar(we prefer Whitehouse)
5 tsp. of Salt
5 tsp. of Sugar
1/4 tsp. of Ground Black Pepper
1 tsp. of Crushed Red Pepper
1/2 tsp. of Cayenne Pepper
1/2 tsp. of Garlic Powder
2 tsp. of Texas Pete Hot Sauce(It must be Texas Pete)

Mix in and let sit up for a few days before pig pickin. Your going to need to make up a good amount depending on how much of the pig your Qing, you start applying it to the pig once you put it on the pit/grill/smoker and at regular intervals until done, obviously have extra for people who want more sauce while eating.

Serve with Hush Puppies, Cornsticks, Brunswick Stew, Potato Salad, Cole Slaw, Baked Beans, Fries etc. etc.

We are doing a whole pig soon I will make sure to photo document, the cooking/technique and post it here.

[/ QUOTE ]

How long will a sauce like this keep in the fridge? Is there any kind of preservative to add to make it last longer, or is the vinegar enough to keep it fresh?

[/ QUOTE ]

Pretty much forever.