In his new cookbook, “Rodney Scott’s World of BBQ” (Clarkson Potter), award-winning pitmaster Rodney Scott includes his signature sauce, which features two main ingredients — vinegar and black pepper.
It’s important to balance them, he says, “You don’t want the vinegar to be overwhelming. Distilled white vinegar has less acid than other white vinegars, so it helps keep the bite in balance. Also, heating the vinegar takes away some of its sharpness.”
This recipes make a literal gallon of sauce. Feel free to divide it as needed.
Rodney’s Sauce
Makes 1 gallon
Ingredients
1 gallon distilled white vinegar
1 lemon, thinly sliced
½ cup ground black pepper
1/3 cup cayenne pepper
1¼ tablespoons red pepper flakes
2 cups sugar
Directions
In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150 degrees on an instant-read thermometer and just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.
Whisk in the black pepper, cayenne, pepper flakes and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190 degrees, about 10 minutes. Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.
— From “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, $29.99)
