Demon Spit Barbecue Sauce is an ugly name for an ugly sauce. It lacks the body of a nice thick ketchup based barbecue sauce, it lacks the complexity of a mustard based BBQ sauce, it is about as subtle as a slap in the face. If it had a job it would be an MMA fighter specializing in “Ground and Pound”. It looks like something siphoned out of a muddy ditch, and we here at Flames and Food.com can’t get enough of it with our Smoked Pork Butt. We are proud to share our Demon Spit Barbecue Sauce Recipe.
This barbecue sauce recipe is heavily influenced by the style of sauce from the coastal regions of North Carolina. This is most likely where Southern style BBQ originated. Those early pit masters found out that the pucker factor of vinegar, and the heat of hot peppers cut the rich fattiness of pork. It wasn’t until the mountain areas of the state were settled that tomatoes were added and the more familiar modern BBQ sauce came about. Until then this sharp, hot, and salty mixture got the job done.
Barbecue Sauce Recipe
- 2 Cups Distilled White Vinegar
- 1 Tablespoon of salt
- 1 Tablespoon of granulated sugar
- 1 Tablespoon of fresh ground black pepper
- 1 1/2 teaspoon of crushed red pepper flakes
- 1 Tablespoon of your favorite hot sauce (We are big fans of Frank’s Hot Sauce but Sirachi is pretty good too!)
The easiest way to mix this barbecue sauce recipe up is in a good old fashioned mason jar. Put the lid on tight and shake away. This sauce needs at least 12 hours in the refrigerator for the flavors to marry. It gets better the longer it sits and we’ve made it as much as a week ahead of time so it can really get it’s groove on.
Demon Spit will never be mistaken for a BBQ sauce that comes out of a jar. It’s thin consistency and bite are not for the faint of heart. Those daring enough to try this barbecue sauce recipe won’t be disappointed!
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