Sunday, August 22, 2010

NC style bbq sauce

3/4c. apple cider vinegar
juice from the rotisserie chicken
black peppercorns, ground in the grinder - approx. enough to cover the bottom of the grinder
red pepper flakes
smoked salt - 1 tsp.
molasses - two dollops
1c. water

Oh man, was this delicious. I just shredded a rotisserie chicken from the grocery store and poured this sauce over it. I didn't use all the sauce for the chicken - I have about 1/2c. left over. I might pour it on some corn on the cob that we have to make for later. Eric made parsley smashed potatoes to go with the chicken - red potatoes, olive oil, a whole bunch of parsley, salt and pepper. It was the best combination - the bbq sauce mixing in with the parsley potatoes, yum!