There’s barbecue sauce, and then there’s barbecue sauce. Which is to say, you need more than one. (By the way, there are 13 different barbecue sauces on my site) And this one, right here, Pride of Deer Camp Barbecue Sauce, is one of our favorites. Vinegary. Peppery. Potent. This isn’t a sauce that sits quietly in the corner. It’s Pride of Deer Camp Barbecue Sauce.
Pride of Deer Camp Barbecue Sauce
If you’re nodding along so far, this might be your kind of barbecue sauce. This version trims the original recipe down from gallons to a manageable two quarts, and making it couldn’t be easier. Just pour everything into a pot and let it simmer for about 30 minutes.
About Pride of Deer Camp Barbecue Sauce:
This is a serious sauce. Thin, vinegary, hot, and peppery, it’ll practically take your breath away if you’re not expecting it. If you’re already smiling and nodding, you probably know exactly what I’m talking about. If not, well, consider yourself warned!
My daughter loved this sauce from the time she was a kid. When she moved away, I even mailed her a bottle because I knew she’d miss it. I’m just as wild about it myself.
And somehow, the more you use it, the more you want it. I even craved it when I was pregnant and would sneak little sips straight from the jar. Maybe that’s why my daughter took to it so naturally – I like to think she was introduced to it before she was even born!
History:
Pride of Deer Camp Barbecue Sauce has a long history and something of a cult following. Popularized by television chef Jeff Smith, the Frugal Gourmet, the recipe was reportedly given to him by Sarah Lea, general manager of Chicago’s Lenox House Hotel. It’s often described as an Arkansas-style sauce, although readers in the comments have raised questions about that attribution.
How to use Pride of Deer Camp Barbecue Sauce:
Pride of Deer Camp Barbecue Sauce is more than a barbecue sauce. Try it as a condiment, a mop (meaning it gets slathered on the meat as it cooks or smokes), and as a marinade. The spicy vinegar makes it a fabulous hot sauce, and you won’t want to pass on tossing it on any pulled pork recipes.
At our house, I use it in my Overnight Bloody Marys as an option for those who want to walk on the wild side.
Overnight Bloody Marys and a Bloody Mary Bar
And I can’t resist adding a little into some of my Beer Can Burgers. (Those are an extravaganza – a must-make every summer!)
Beer Can Burgers
Making Pride of Deer Camp Barbecue Sauce:
The original recipe makes 8 quarts – two gallons! The original article linked above even includes a story about storing it in gallon jugs under the kitchen sink. With all that vinegar, it’s probably safe enough, but I prefer to keep mine fresh and potent in the refrigerator.
Measurements:
I’ve broken the recipe down below into a more manageable amount. As much as I love it, even if I gave some away as the original recipe suggests, I still can’t imagine making two gallons at a time!
Once scaled down, some of the measurements become a little awkward. I’ve found that slight adjustments for easier measuring don’t seem to make any difference. Out of respect for the original recipe, I’ve included the exact amounts in parentheses. If you’d like to make more, just use the built-in recipe calculator.
Cooking:
Don’t cook this in aluminum unless it’s clad with stainless steel. The vinegar can react with the aluminum, ruining both the pan and the sauce. Since you’ll want to stir occasionally and then let it simmer for about 30 minutes, it’s best to use a nonreactive pot from the start.
If you’re unsure what your cookware is made of, check for a manufacturer’s name stamped on the bottom and look it up online. And open a window or put on a fan if you don’t want your house to smell like vinegar.
Storing:
Store the barbecue sauce in glass. Canning jars work great, but there’s something about a growler that makes me happy. I save interesting jugs and jars and scour secondhand stores for them, then wait for them to reveal their purpose – all while assuring myself I’m not a hoarder.
Separation is normal. Just give the sauce a good shake before using to redistribute the spices.
Substitutions:
One thing I’ve found out over the years (my daughter is now 41) is that this recipe is very forgiving. It’s just spicy enough that some substitutions or small variations seem to make little difference in the final recipe.
- There’s a lot of red wine vinegar, and I sometimes use about 2½ cups of distilled white vinegar and ½ cup of water.
- I’ve also used a cup of light red wine (something light and fruity) instead of the vinegar. And anytime I have a little leftover wine not quite fit to drink, I put it in an airtight jar in the fridge – for just such an occasion as this.
- I always used Heinz until I realized the Aldi brand is nearly indistinguishable. Now I use whichever is on hand. Apparently, I’m pickier about ketchup than I am about wine.
Winning at the Grocery:
The secret isn’t always where you shop, it’s when. Do take advantage of discount stores like Aldi and Lidl, and shop selectively at your buyers’ club. Shop ethnic markets if you have them and watch grocery sales. But that’s not the full picture.
Most ingredients have predictable sales cycles. Learning those patterns can make a bigger impact on your grocery budget than chasing sales and coupons alone.
I try to buy ingredients at their best value and keep enough on hand to avoid paying top price later. It’s a simple idea, but it has saved me far more than any coupon alone ever did.
Learn more in my Winning at the Grocery series. Here’s how it plays out in my kitchen with this recipe. Of course, I make this recipe when I’m close to running out, but it’s made from almost all pantry ingredients waiting quietly behind the scenes, all bought at a low price over time.
Most of the savings didn’t happen when I made the recipe. They happened over weeks and months before. One smart purchase doesn’t change much. Do it over and over, and eventually an entire meal is built from ingredients bought at a discount.
Condiments:
I like to play the long game with condiments I always keep on hand. Timing matters. When a low hits, I pay attention.
- Condiments are a great category to buy low and stock up on. They keep well in the cupboard for months, sometimes years, go on sale frequently, and competition between brands keeps prices moving.
- The best sales are before the Summer Holidays, when stores are competing hard for cookout and grilling dollars. Super Bowl promotions are another good opportunity, although they usually don’t approach the summer sales pricing.
- For everyday purchases, don’t overlook discount stores and store brands, which can offer excellent value.
Wine:
- Sign up for wine and liquor store emails, watch flyers, and keep an eye on sale and bargain bins. There are two major wine sale seasons each year: spring and fall. When you find a favorite at a great price, stock up. Many retailers offer additional discounts when buying multiple bottles; if they don’t advertise one, ask.
- Don’t be afraid to talk to the wine person, consultant, or sommelier. A good one will ask about your budget, what you’re serving, and your taste preferences, then steer you toward options you may never have considered.
- A good bottle on sale today is often cheaper than the same bottle at full price next month.
- Cooking is an ideal way to use up a partial bottle. Store leftover wine in a small airtight jar in the fridge until needed.
I just want to drop a quick line and say thanks for visiting, and I hope you’ll explore while you’re here! And have fun with the Pride of Deer Camp Sauce.
Mollie
Pride of Deer Camp Barbecue Sauce
Pride of Deer Camp Barbecue Sauce
This a thin, vinegary and potent barbecue sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 2 quarts 1x
- Category: Condiments
- Cuisine: American
Ingredients
- 1/2 cup dark brown sugar (originally 3/8 cup)
- 1/2 cup Worcestershire sauce (originally 3/8 cup)
- 1/2 cup prepared mustard (Yellow ballpark style) (originally 3/8 cup)
- 1 cup Ketchup
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons crushed red pepper (less if you prefer)
- 1 tablespoon dark molasses
- 3 cups red wine vinegar (other vinegar works well, too)
- 2 cups water
- 1 cup white wine
- 1/2 cup salt (originally 3/8 cup)
Instructions
Mix together in a non-reactive pan (stainless steel or an enameled pan) and bring to a boil. Reduce heat to a simmer and simmer, covered, thirty minutes, stirring now and then. You may wish to turn on a fan or open the window.
Best stored in glass containers. The mixture will separate upon standing; just shake back together.
Notes
The recipe has been cut back from the original 8 quart amount. For easy measuring, I’ve adapted the ingredient amounts slightly, which makes little difference, but I also included the original fractional amounts if you’d like to be exact.
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