Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
Ingredients
- ½ cup white vinegar
- ½ cup cider vinegar
- ½ tablespoon sugar
- ½ tablespoon crushed red pepper flakes
- ½ tablespoon Tabasco sauce
- Salt and freshly cracked black pepper to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
10 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 cup
Preparation
- Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.
Dining and Cooking