Need mild vinegar based finishing sauce for big bash

Oscar: As a matter of fact, I just happened to pick up a bottle of vineger sauce at the local BBQ restaurant. A very simple concoction, maybe not what you want. It was a little bottle stuffed with jalapenos, then filled with white vineger. Maybe a couple of other items, but mostly that. Simple, and to the point! I like it, but then, I'm a Cracker. Actually, it's not too hot. The vineger tames the hot pepper. Jaimison and Jaimison have a recipe for a basic vineger sauce."Vaunted Vineger" I think they call it. ACARRIII

Mornin',Oscar....Sounds like you are having a dandy of a cookout.I'd try one of those posted down in the recipes and just cut the cayenne pepper way back.Smokin' and Stogie both have simple vinegar sauces posted........I have a simple and mild one that you could also reduce the pepper. Probably an eastern N. Carolina sauce.....

• 1 pint apple cider vinegar
  
• 1 pint apple juice
  
• 3 Tbsp. salt[ like kosher]
  
• 2 tsp. red pepper
  
• 2 tsp. fresh ground black pepper
  

Shake well and serve in bottles with a hole in the cap....Hope this helps.

Hey Oscar, Haven't heard from you (but I'm hearing a lot about your Cornhuskers).

I know you've got some young ones who don't like the spicy stuff. Try the second one, my family/friend REALLY like it (can't make enough of it usually). I would call it a little more "complex" and "savory".

Here are the two I use the most:

Smokin Okies Vinegar Mop for Pulled Pork
(I would call this an Eastern Carolina Sauce)

• 2 cups cider vinegar
  
  
• 1/2 cup brown sugar (packed)
  
  
• 2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
  
  
• 2 tablespoon red pepper (crushed)
  
  
• 1 teaspoon cayenne (I've also used Hungarian Paprika)
  
  

Use this as a mop and you can leave the pepper out if you don't want heat (but 2 TB doesn't give ANY heat.

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)

• 4 cups apple juice
  
  
• 1/2 cup Worcestershire sauce
  
  
• 4 tablespoons cider vinegar
  
  
• 2 tablespoon dry mustard
  
  
• 4 tablespoon brown sugar
  
  
• 3 bay leaf
  
  
• 6 cloves of garlic
  
  
• 2 teaspoon ground ginger
  
  
• 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
  
  
• 1/2 teaspoon ground cloves (the secret ingredient)
  
  

Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.

The Jamisons book, "Smoke & Spice" has become my bible. I love their Vaunted Vinegar Sauce. Couldn't be easier to make:

2 cups cider ow white vinegar
2 tablespoons raw or brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper

Combine and serve at room temp or chilled. I keep mine in one of those cheap ketsup squeeze bottles and it will last almost indefinitely if kept in the fridge. Enjoy