Vinegar based sauce that turns all my BBQ bright, nuclear red. Not for marinating or anything, but basted on for finishing touches at the very end or used as a sauce at the table. This isn't salted since in Texas, we know how to salt and brine our meats right.
How I use it: I actually dislike using sauce at the table, but when whatever's in the smoker is almost done, I'll brush this onto meat in layers until I get a kind of "crust" while finishing over some higher heat to set it. You want it to turn crunchy but not burnt.
-.5 cup rice vinegar (or apple cider vinegar)
-.25 cup Korean red pepper paste
-.25 cup honey (or packed dark brown sugar in a pinch)
-2 tablespoons Korean coarse red pepper flakes
-1 teaspoon natural molasses
Put it all in a bowl, and whisk it together. That's it. If you want to, take some rendered fat from your BBQ (you save that, of course, right?) and pour it in: rendered meat fat from the smoker is my version of liquid smoke. If you want it really spicy, try whisking in a few tablespoons of chili oil, or if you really want to nuke something, some ghost chili oil.
