Lexington Dip Barbecue Sauce Recipe
Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) - In Lexington, and in the "Piedmont" hilly areas of western North Carolina the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The tomato softens the vinegar. Lexinging Dip is still thin, never thick like a Kansas City style sauce.
Ingredients:
- 1 cup distilled vinegar (do not use cider vinegar)
- 1/4 cup ketchup
- 1/4 cup apple juice
- 1 teaspoon hot sauce
- 3 tablespoons light brown sugar
- 1/2 tablespoon salt
- 1 teaspoon crushed red pepper
- 1 teaspoon finely ground black pepper
Directions:
- Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best. Mop it on the meat with a basting brush once every hour while cooking.
- Before serving, take the remaining mop and boil it to sterilize it. With a clean brush, to prevent contamination by a brush used on uncooked meat, mop the meat one last time. Serve the sauce in a cruet on the side so your guests can drizzle on more if they wish.
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