– plenty for our 12 tri-tip sandwiches and even more in the fridge for future grilling. With my dump and whisk style (’cause that’s how I roll), anyone can make this and even adjust it to your own tastebuds!!
1 1/2 cups
apple cider vinegar**
Whisk ingredients together to make the sauce smooth.
of apple cider or red wine vinegar. I only had 2/3 cup of apple cider and was feeling stingy with the red wine vinegar, so I opted for the smooth, lighter taste of rice vinegar. Use what you have on hand, but I wouldn’t recommend using white. Feel free to adjust the ginger, garlic and chili powder to your liking! Also, notice that I don’t have liquid smoke in there. It’s because I don’t have a
make. That seems high for bbq sauce (especially since it’s been on sale recently for as low as $1 cents per bottle), but it makes nearly twice as much as the bottles that have been on sale PLUS we know exactly what’s in our version. No weird xanthum gum or anything else to make our sauce “hold” together. I’m thinking our homemade batch generously sauces 20 sandwiches, making them 11 cents a piece. Add this to our running total and we’ve paid $1.30 for an amazing sandwich. Wow! Remember how I mentioned we paid $
the same sandwich at a bbq joint? It’s no wonder how we save money when we don’t eat out!
or check the meat and pull off the grill if it’s done. Let it rest.
We love to BBQ on the Big Green Egg and this homemadeBBQSauce is our absolute favorite. Just make sure when you are grilling you don’t add thesauce until the end of your grilling or you will burn thesauce and it will just taste like chard meat instead of juicy saucy BBQ
After the meat rest, pull it with your hands, no knives here people, use those great tools, your hands, to pull chunks of meat and then toss it in thesauce and stack baby stack, as high as you want to go
I hope you’ll make these pulled pork sandwiches with peach bbqsauce. Then I remembered that I still had about half of the peach white wine sauce that I made to go with the pork shoulder and a pack of potato rolls in the freezer, and suddenly it all made sense