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

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Jay Phillips’ Whole Hog “Master” Sauce

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

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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.”

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.
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Check out our SCBBQ Cookbook!Authentic SCBBQ Recipes: Going Whole Hog!
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
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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



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  • 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!

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