Clarification of SO's Vinegar Mop

Crushed red pepper flakes, like you might use on pizza.

I'm out here, and I use red pepper flakes and cayenne pepper differently. Red pepper flakes come in packets with pizza like Todd says.

quote:

Originally posted by Fatso:
... that's what red pepper is to us here on the west coast.

Thanks

Well S.O. isn't from the West coast. They guys answered it, it's just "pizza pepper" to some.

You can use other peppers, it's not an absolute, but it is in traditional Vinegar sauces that way.

If you use cayenne or other heat, be sure to give it time to blend overall, I'd make it a day ahead for sure.

Basically it's a basic sauce, you can modify add as you need to for your tastes.

I always suggest to make it my way once, then if that doesn't work, start adjusting.

To tag onto the cayenne.

It can come anywhere from 30,000 Scoville units ,to 120,000.

Don't ask how I know.

Thanks for the clarification.
If you like heat don't be afraid to try it this way. The cayene was from my garden. I dried it and ground it in a coffee mill.
I used the recipe on a 5 pound shoulderblade roast. Brushed some on and mixed the rest with the pulled pork.

It was delicious...

You basically re-created eastern North Carolina BBQ sauce. Pretty much vinegar, cayenne, and salt usually. We've been doing it that way for 200+ years. Isn't it funny, usually new ideas come from California? Who would have thought you'd be centuries behind the curve?

Yep,but many that start there,are illegal by the time they reach the east coast.

Proud to be a part of history
The taste tells me why it hasn't changed.