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Rodney’s Sauce
This recipe makes a lot—1 gallon to be exact—which enough if you’re cooking a whole hog. If not, you can easily half the amounts. This is a great, versatile sauce to have on hand, and it keeps, refrigerated, for eight weeks.
Ingredients
- 1 gallon distilled white vinegar
- 1 lemon, thinly sliced
- ½ cup ground black pepper
- ⅓ cup cayenne pepper
- 1¼ Tbsp. red pepper flakes
- 2 cups sugar
Preparation
1. In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150°F on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.
2. Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes. Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.
Reprinted with permission from by Rodney Scott and Lolis Eric Elie. Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.