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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.”
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-eye gravy, common in homes across the South.
Enjoy Jay Phillips’ Whole Hog Sauce recipe:
If you enjoyed this recipe, check out these other authentic SCBBQ recipes we’ve published on destination-bbq:
And we’ve published the following sauce recipes in the SCBBQ Recipes: Going Whole Hog cookbook
You can read more about that here.
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