After setting the fridge for a couple of days, I took out my three different versions of my Carolina-style BBQ sauce. This is a vinegar-based sauce, with a spicy kick.
Version 1:
Considered the best; offered the smoothest flavor. I think this is a function of the paprika, which helped to cover up the cayenne.
Version 2:
The least favorite. "Cayenne is a very agressive flavor".
Version 3:
People thought this had an "Asian" flavor to it, similar to the hot sauces you'd see at Filipino restaurant.
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| What's behind jar #1? Jar #2? Jar #3? |
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| Rob enjoying the meat. |
Ultimately, I wasn't that pleased with any of the versions and want to go back to the drawing board on Carolina-style. I'd like to use white vinegar as a base next time and need to find something that makes the sauce a colloidal suspension. I heard garlic, ketchup or xantham gum and will report back.
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