Rodney's Sauce By Rodney Scott

This recipe is one of Rodney Scott’s, author of Rodney Scott’s World of BBQ, signature sauces, and it yields a lot. But Rodney’s Sauce keeps a long time and is incredibly versatile. He uses it to mop pork, beef and poultry on the grill, in dressings and, of course, as a condiment.

Ingredients

• 1 gallon distilled white vinegar
• 1 lemon, thinly sliced
• 2 cups sugar
• ½ cup ground black pepper
• ⅓ cup cayenne pepper
• 1¼ Tbsp red pepper flakes

Directions

1. In a small stockpot, warm vinegar over medium-high 5 minutes or until it registers 150°F on an instant-read thermometer (just before simmering).
2. Add lemon; cook 10 minutes or until peels start to soften and wilt.
3. Whisk in sugar, black pepper, cayenne pepper and red pepper flakes.
4. Cook over medium-high 10 minutes or until sugar is completely dissolved and sauce reaches 190°F.
5. Remove from heat; cool completely.
6. Discard lemon.
7. Refrigerate in an airtight container up to 8 weeks.
8. Makes 1 gallon.