Build a charcoal fire, fire up your gas grill, heat up your oven or turn on your stove top to get ready for this eastern North Carolina vinegar based sauce with a hint of tomato add to give it body. The mild warm heat of the crushed red peppers add a little bit of heat but not enough to mask the flavors of shrimp, lamb or salmon. We use it for our chopped barbecue pork, barbecue pork chops, and pulled barbecue chicken. Get ready to put a little south in your mouth.
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