Jay Phillips' Whole Hog "Master" Sauce - Destination BBQ

Reviews and Information on South Carolina BBQ, Restaurants, and Events

SCBBQ Restaurant Search

Upcoming SC BBQ Events

  1. Youth Mentors of the Pee Dee BBQ Festival (SCBA)

    April 10 - April 11
  2. The Bishopville BBQ Block Party (SCBA)

    April 17 - April 18
  3. SCBA Judging Seminar Summer Session

    July 25 @ 10:00 am - 4:00 pm

Become SCBBQ Patron

Love SC BBQ? Help us help promote SC BBQ by becoming a patron of SC BBQ.

Become an SC BBQ Patron Today

As an Amazon Associate I earn from qualifying purchases.

Share with fellow SCBBQ fans:

Jay Phillips’ Whole Hog “Master” Sauce

Published in Recipes - 1 Comment
Jay Philips' Whole Hog Vinegar-Pepper BBQ Sauce

If you learn to make one BBQ sauce, learn to make this one.

Jay Phillips’ “Hog Sauce” is what we lovingly refer to as a “Master Sauce.”

What is A Master Sauce?

In most of the world, a master sauce is associated with Chinese cooking. The soy-sauce based braising liquid is widely referred to as a master sauce. Jay’s sauce is no Chinese master sauce.

Jay’s Hog Sauce is a classic Eastern South Carolina vinegar-pepper barbecue sauce that stands on its own. But the sauce is versatile enough to modify into a tomato-based BBQ sauce or even a mustard-based BBQ sauce with minor additions. (See the notes Jay provides in the recipe.)

This versatility lends itself to the idea of Jay’s sauce as being a master sauce. Because it forms the basis of other, seemingly different sauces — heck, Jay even uses it to make red gravy, common in homes across the South.

Enjoy Jay Phillips’ Whole Hog Sauce recipe:

Jay Philips' Whole Hog Vinegar-Pepper BBQ Sauce

Jay Phillips' Whole Hog Vinegar-Pepper Sauce

A master sauce that can serve as the base for several others, Jay Phillips' whole hog sauce is a vinegar-based BBQ sauce and more.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Sauce
Cuisine: Barbecue, BBQ
Keyword: BBQ, Mustard Barbecue Sauce, Tomato-based BBQ Sauce, Vinegar BBQ Sauce
Servings: 192
Calories: 5kcal


  • 1 gal. apple cider vinegar
  • 1/4 cup granulated garlic
  • 1/4 cup black pepper coarse ground
  • 1/4 cup cayenne pepper finely ground
  • 1/4 cup Lowry's seasoning salt


  • Mix well.
  • The longer it sits, the better it gets. It is good after a day but better after a month.


This sauce has been a work in progress for many years. There have been more ingredients and fewer. I have settled on what it is now, and it seems to work for me. This is my whole hog sauce and the base for a few more that I make. For a catsup-based sauce, just add catsup. For mustard, add mustard and brown sugar. It also makes a good red gravy if you add catsup and butter.


Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Rate it Above and Comment Below

If you enjoyed this recipe, check out these other authentic SCBBQ recipes we’ve published on destination-bbq:

Eastern SC Vinegar-Based Sauce Recipe

Home Team BBQ’s Alabama White Sauce Recipe

And we’ve published the following sauce recipes in the SCBBQ Recipes: Going Whole Hog cookbook 

You can read more about that here.

Sauces and Rubs:

Vinegar-Pepper Sauces
Mustard Sauces
Tomato-Based Sauces
Other Sauces
  • Sticky Fingers’ Basic Dry Rub Recipe
  • JB’s Smokeshack-Style Spicy Dry Rub Recipe
  • Sticky Fingers’ Texas Rub Recipe
  • BlackJack Barbecue Dry Rub Recipe
  • Sticky Fingers’ Sweet Rib Rub Recipe
  • Home Team BBQ Dry Rub Recipe for Chicken Wings Recipe
  • John Lewis BBQ-Style Brisket Dry Rub Recipe


Learn More About Our SCBBQ Cookbook



  • James Roller says:

    Jay, we are cooking a hog for my brother-in-law’s 50th this coming weekend and we’ll be using your whole hog sauce. Thanks!

  • >