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Jay Phillips’ Whole Hog “Master” 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, but it is masterful.

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 Pee Dee region of South Carolina.

Enjoy Jay Phillips’ Whole Hog Sauce recipe:

Jay Philips' Whole Hog Vinegar-Pepper BBQ Sauce

Jay Phillips' Whole Hog Vinegar-Pepper Sauce

Prep Time: 10 minutes
Total Time: 10 minutes

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.

Ingredients

  • 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

Instructions

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

Notes

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.

Nutrition Information:
Yield: 192 Serving Size: 1 grams
Amount Per Serving: Calories: 5Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 149mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g

Want More Authentic SC BBQ Recipes?

Check out our SC BBQ Cookbook. Complete with over 150 pages of recipes from generations-old family cookbooks and today's top pitmasters.


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
Rubs
  • 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

Saturday 5th of September 2015

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!

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