Best 3 Jacks Old South Competition Vinegar Sauce Recipes
In the realm of culinary creations, few things are as tantalizing as a perfectly crafted sauce that elevates a dish from ordinary to extraordinary. When it comes to the art of barbecue, sauce holds a prominent place, adding layers of flavor and depth to grilled meats, smoked delicacies, and crispy sides. Among the many renowned sauces in the barbecue world, "Jack's Old South Competition Vinegar Sauce" stands out as a true masterpiece, capturing the essence of Southern tradition and culinary excellence. This article delves into the world of "Jack's Old South Competition Vinegar Sauce," exploring its unique characteristics, uncovering the secrets behind its mouthwatering taste, and providing a comprehensive guide to recreate this culinary gem in the comfort of your own kitchen. Get ready to embark on a culinary journey as we uncover the art of crafting the perfect "Jack's Old South Competition Vinegar Sauce."
Here are our top 3 tried and tested recipes!
JACK'S OLD SOUTH MEAT MARINADE
Provided by Food Network
Time 10m
Yield 12 1/2 cups
Number Of Ingredients 9
Steps:
- Heat and whisk together until sugar and salt dissolve.
JACK'S OLD SOUTH COMPETITION VINEGAR SAUCE RECIPE
Provided by á-7780
Number Of Ingredients 8
Steps:
- Combine all ingredients in mixing bowl then transfer to a sterile jar.
MYRON MIXON'S WORLD-FAMOUS CUPCAKE CHICKEN
Steps:
- Heat a smoker to 300˚F.
- Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.
- In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.
- Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.
- Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
- Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.
- Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.
Tips:
- Choose the right vinegar. Jack's Old South Competition Vinegar Sauce uses apple cider vinegar, but you can also use white vinegar or rice vinegar. If you want a sweeter sauce, use balsamic vinegar.
- Use fresh ingredients. Fresh vegetables and herbs will give your sauce the best flavor. If you can, use organic ingredients.
- Don't overcook the vegetables. The vegetables should be crisp-tender. If you overcook them, they will become mushy.
- Let the sauce cool completely before using it. This will allow the flavors to meld together.
- Use the sauce on a variety of dishes. Jack's Old South Competition Vinegar Sauce is great on pork, chicken, and fish. It can also be used as a marinade or dipping sauce.
Conclusion:
Jack's Old South Competition Vinegar Sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new sauce to try, give Jack's Old South Competition Vinegar Sauce a try. You won't be disappointed.
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