It’s a lot easier posting a copycat recipe for something when the creator has shared the ingredients and technique in various interviews, unless in each of these appearances they give a slightly different version. What I’m trying to say is, I had to do some guessing, but whether I nailed the exact formula or not, this is absolute perfection with any and all barbecued meats. Enjoy!
For the fully formatted, printable, written recipe, follow this link: NOTE - The recipe page is still being published, so check back soon for that link. In the meantime, here are the ingredients:
Makes about 2 cup
...s
2 cups distilled white vinegar
3 (1/8-inch thick) slices fresh lemon, seeds removed
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon ancho chili powder
1 teaspoon dried red pepper flakes
1/4 teaspoon white pepper
1/4 cup white sugar
- Bring to a simmer, stir, turn off heat, and let cool.
- Sauce is safe unrefrigerated but will last longer if kept in the fridge, for up to two months
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