This is my take on Lexington style dip. In places I won't give exact measurements so if you decide to make it you can tweak it out to your own taste. This is battle tested and always meets with approval from my guests. I make 2 quarts at a time and store in Quart Mason jars. I like it to rest seven days so the flavors meld together. Please let me know what y'all think about this sauce if you decide to make it.
1 QT apple cider vinegar
1 QT distilled white vinegar
1/2 or 1 cup ketchup (adjust to a whole cup if you want to cut vinegar more, personally I like it tangy)
Red pepper flakes to taste
Coarse black pepper to taste
TBS cayenne pepper
TBS garlic powder
1/4 cup molasses
1/4 cup brown sugar
Hot sauce to taste (Texas Pete since its made in W-S)
In a large pot cover and bring to a simmer letting the sugars dissolve. Transfer after cooling to two self sealing mason jars. Refrigerate for a week. Get your butt outside fire up the smoker, wait 12-15 hours on your duff drinking beer, pull the pork, drizzle sauce and mix in. I hope you guys enjoy this sauce on your sandwiches as much as I do.
Edited by smokinstevo27 - 10/28/10 at 12:13pm