Carolina Vinegar Based BBQ sauce

I really like the strong vinegar barbecue sauce. Here's another recipe I'm using as a base.

Ingredients

• 2 cups apple cider vinegar
• 2 tablespoons dark brown sugar
• 1 tablespoon ketchup
• ½ tsp cayenne pepper
• 1 teaspoon of red pepper flakes
• 1 teaspoon of ground pepper
• 1 teaspoon salt

Instructions

1. Place all ingredients in a pan.
2. Cook on stove top at Medium heat.
3. Bring to a boil.
4. Whisk together until sugar and salt are completely dissolved. Remove from heat.
5. Cool to room temperature.
6. Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
7. Shake well before serving.

Credits: https://www.aforkstale.com/carolina-barbecue-sauce-recipe/

Uncle Phil's Barbecue Sauce

Well, I think that Uncle Phil got it from a guy named Larry Simms. Either way--here it is:

Larry Simms Sauce
Harleyville SC

• 1 quart ketchup
• 1/2 quart mustard
• 1/2 quart white vinegar
• 5 cups sugar
• 1/2 cup crushed red pepper
• 5 oz. Worcestershire sauce

I usually use a little less sugar and a touch of ground red 🌶. Put all ingredients in a pot and warm while mixing - adjust to taste. Great on pork or chicken.

CrockPot Chili

Ingredients

• 2 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves of garlic , finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup chicken broth
• A dash of Maggi 
• 2 Tbsp chili powder*
• 2 1/2 tsp ground cumin*
• 2 tsp paprika*
• 2 tsp cocoa powder*
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can Ranch Beans with jalapeño

*I used a packed of Hammett House Chili Mix

Preparation

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
2. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef. Pour browned beef into slow cooker. (I also added some saved fat and broth from smoking a brisket that I had in the freezer. And a few dashes of Maggi.)
3. Add diced tomatoes, tomato sauce, 1/2 cup water chicken broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
4. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth).

Rigatoni with Sausage & Fennel

Another recipe from Ina Garten. I used loose hot Italian sausage from Whole Foods. If it weren't so bad for me, I'd make it more often. I also didn't simmer it for 20 minutes on the first attempt. Very little is lost in skipping that step.

Ingredients

• 3 tablespoons good olive oil
• 3 cups chopped fennel (1 large bulb)
• 1 1/2 cups chopped yellow onion
• 1 1/4 pounds sweet Italian sausages, casings removed
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup half-and-half
• 2 tablespoons tomato paste
• 1 pound rigatoni
• 1/2 cup chopped fresh parsley leaves
• 1 cup freshly grated Italian Parmesan cheese, divided

Preparation

1. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. 
2. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. 
3. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. 
4. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
5. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.