Learning to Make Good Sandwich Sauce

Looks good! I like a spicy thin bbq sauce! Never can seem to duplicate the good ones.

 

Absolutely. Those thin BBQ sauces have a tendency to be very good. I could not agree more with cutting it with ACV because the best thin BBQ sauces usually have a great vinegar secondary flavor to them.

my favorite thing about thin BBQ sauces usually is that you can really ramp up the heat on them if that is what you prefer

 

There are some great sauces posted in here, And finishing sauces for PP as well. Check out some of the links people have with their signatures as well as the search menu. I know I copied some from old posts and chef jimmyj has posted some great sauces. Once you try a few from scratch you can tweak to your tastes.

 

I think most of these road sauces are basically a blend of the sweet ketchup based (Memphis) and a NC style vinegar sauce. Makes sense geographically for TN to be a mix. ChefJJ's finishing sauce is easily the best vinegar sauce I ever had. All this being said, a good smoked butt doesn't need sauce or slaw and is good on it's own but I can imagine one done in a crock might need a little help

 

The 2 popular ones here are:
https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/
and
https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

Also, if you don't have them already get Jeff's rub and sauce recipes, get them. His sauce wipes the floor with SBR. The thought of combining the Jeff's sauce and JJ's... WOW. Definitely gonna try that one of these days!

Was never really a fan of PP and I had some "famous and local NC" stuff but after hanging here a while I learned to dial mine in and now might say PP is now my favorite.

 

Did some digging and maybe you are talking Lexington/Piedmont style sauce?
https://www.eater.com/2016/6/18/11966056/barbecue-sauce-styles

 

What you're looking for reminds me of the Isaly's Chipped Ham bbq sandwiches I grew up with.
Here's the sauce recipe, https://www.allrecipes.com/recipe/34510/pittsburgh-chipped-ham-barbecues/
Here's a link to buy the sauce prebottled,
http://www.pennmac.com/items/4689//isaly-homemade-gluten-free-barbecue-sauce

 

Sure, I see that you're trying to make the sauce from scratch. That's why I gave you the recipe. The second link is for your reference, so you can see the product, the ingredients they use and even taste it, if you deem necessary. Good luck!

 

The "secret" is likely the PP itself and not the sauce.

Using my black belt google-fu I find: https://www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe-1954359

Check out the reviews.

Here's one: "Been trying to find this for years! I am from West Tennessee-not talking about Memphis, but the rest of the region-this is the kind of BBQ sauce you could get at every little hole in the wall BBQ shack around, until a few years ago. If you are expecting a thick, syrupy, molasses type sauce-just pass this recipe on by. This isn't the one for you. If on the other hand, you want a flavorful non-sweet vinegar type sauce, this is the one! Even my daughter, who won't eat anything hotter than Worcestershire sauce, loved it! It was maybe 2 drops per bite, but still, that says alot about the flavor of it. I made Jack's BBQ chicken with the marinade, the rub, and the sauce. Family demolished it. The apple juice in the marinade and roasting pan helps to balance the spiciness and vinegary-ness without overt sweetness. This would be superb on pulled pork bbq."

Mixon sells the stuff and his book rocks too.