I can see why Perry felt that way:
http://carolinasaucecompany.blogspot.com/2008/05/regional-bbq-styles.html
*Eastern NC style BBQ Sauce: Authentic eastern NC style Barbeque sauce is deceptively simple in its short list of ingredients, but when blended in the correct proportions this tart, tangy and spicy thin sauce is the perfect complement for smoky pulled pork BBQ. Genuine eastern NC barbecue sauce is vinegar-based with no (or barely any) tomato and a healthy dose of pepper, usually ground black and/or red pepper flakes. The sauce may be savory, or might include some sugar, and either white or cider vinegar is used. Representative eastern NC barbecue sauces include Scotts Barbecue Sauce and Wells Hog Heaven Barbecue Sauce.
*Texas BBQ: Texas has regional styles, just like NC, but is commonly associated with Beef Brisket and beef ribs seasoned with a dry rub and served with a thick, not-too-sweet savory sauce on the side. Representative dry rubs and Texas BBQ sauces include Texas Rib Rangers Seasonings, and Texas Rib Rangers BBQ Sauces.
Vinegar as BBQ sauce? Sounds more like a salad dressing.
Well, it has me salivating.
Oh no, it’s really good. At least, I really love it. I never really compare it to Texas-style, though, because in my mind, they are two completely different animals.
Eastern North Carolina BBQ Sauce
Ingredients
• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
Directions
1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Brisket with BBQ Sauce
Ingredients
• 4 pounds lean beef brisket
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon onion salt
• 1 tablespoon garlic salt
•
• 1 1/2 tablespoons brown sugar
• 1 cup ketchup
• 3 tablespoons butter
• 1/4 cup water
• 1/2 teaspoon celery salt
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons mustard powder
• salt and pepper to taste
Directions
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Actually I like the Vinegar nased BBQ sauce on occasion.
But: I have had some that made me pucker up like I had eaten a not ready persimmon.
Hard to judge a man by his taste in BBQ.
I love most varieties of BBQ sauces. Was introduced to Carolina BBQ sauce about a year ago. I loved it. I am a TEXAN. So were both sets of my Great Grandparents! LOL!