When you travel in North Carolina you will find a debate still rages on which barbecue sauce is best. The major difference all comes down to vinegar (tangy) vs. tomatoes (sweet). We all know that the folks in eastern North Carolina have been cooking pigs a whole lot longer then the folks over in western NC. In fact I am not so sure the Lost Colony was lost as much as they just ran out of pigs and moved inland to find more. We combine our spices the old fashioned way and to help save the environment we let you add the vinegar. In fact you can add just about any style of vinegar you want but the original recipe calls for apple cider vinegar. We could bottle it for you but it cuts down on your options to select the vinegar you want and then we have to add stuff we can t pronounce to make all the peppers and spices look like they stay mixed all the time. The old fashioned natural way is to give the jar a little shake before you pour it on the meat. Wild Boar Chipotle Sauce is also an excellent marinade since vinegar helps to tenderize the meat. This sauce mix will make a quart of BBQ sauce or Marinade but you can make less by just adding 1 cup of vinegar to 2 Tablespoons of mix. We suggest you allow it to sit overnight to blend the flavors. Shake before adding to meat. One of our favorite recopies to to use half the package with a pint of balsamic vinegar and use it to cover a London broil steak in a gallon zip lock bag and store it the the refrigerator overnight. Grill it the next day and thinly slice the steak into 1/8 inch wide slices perpendicular to the grain of the meat.