PUCKETT'S SMOKEHOUSE
Established 2020
VINEGAR BBQ SAUCE (NORTH CAROLINA)
¾ cup apple cider vinegar
½ cup ketchup
1 tbsp lemon juice
1 tsp cayenne pepper
1 ½ tsp brown sugar
1 tsp kosher salt
½ tsp black pepper
Whisk together and use while grilling/smoking chicken or pork. Keep refrigerated in a sealed jar for up to 2-3 weeks. Goes great with smoked pork (pulled pork, ribs) and chicken (grilled, smoked, wings).  Don’t use on beef…no Bueno.
SWEET BBQ SAUCE (KANSAS CITY)
1 cup water
1 cup ketchup
½ cup brown sugar
½ cup apple cider vinegar
1 ½ tbsp molasses
1 tbsp onion powder
1 tbsp chili powder
1 tbsp black pepper
2 tsp kosher salt
1 tsp celery salt
½ tsp garlic powder
Bring all ingredients in pot to a boil while stirring regularly. Reduce to a simmer for at least 10 minutes stirring enough to not allow it to burn. Will last up to a month in refrigerator in sealed jar. Goes good with pretty much everything that once had legs and lived…smoked/pulled chicken, smoked pork, ribs…etc.
MUSTARD BBQ SAUCE (SOUTH CAROLINA)
1 ½ cups prepared yellow mustard
½ cup apple cider vinegar
½ cup honey
1 tbsp brown sugar
1 tbsp ketchup
1 tsp black pepper
1 tsp white pepper
½ tsp kosher salt
½ tsp garlic powder
½ tsp cayenne pepper
Whisk together ingredients and refrigerate overnight. Warm up before serving. Will last up to 3-4 weeks in refrigerator in sealed jar. Goes great with French fries, onion rings, pulled pork, smoked sausage, chicken fingers and grilled chicken thighs or breasts.
WHITE BBQ SAUCE (ALABAMA)
½ cup mayonnaise
2 tbsp water
2 tbsp apple cider vinegar
1 tbsp light brown sugar
1 tbsp lemon juice
1 tsp black pepper
½ tsp sea salt
½ tsp garlic powder
½ tsp cayenne pepper
Whisk together and chill in refrigerator for at least one hour before serving.  Will keep in refrigerator for up to 2 weeks in sealed jar. Awesome with chicken wings, brisket side dip, in potato salad (instead of plain old mayo) and some say with grilled snapper or catfish.
BLACK BBQ SAUCE (KENTUCKY/WEST VIRGINIA)
2 cups water
½ cup brown sugar
½ cup Worcestershire sauce
½ cup apple cider vinegar
1 tsp lemon juice
1 tsp sea salt
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
½ tsp white pepper
½ tsp allspice
Bring ingredients to a boil while stirring in. Reduce to a simmer for at least 10 minutes while stirring to avoid burning on pot. Will stay good in refrigerator for 3-4 weeks if kept in sealed mason jar like my Appalachian kinfolk do.  This one is a distinct sauce that’s meant to kill the gaminess of a fresh hunt.  Meaning its best if used with venison, mutton, or other mountain woodland meat.  Also not a bad side dip for traditional smoked brisket.