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Brian in So Cal
03-03-2009, 06:20 PM
Do you sauce your pulled pork when doing catering gigs?
Or do you let the client decide?

Thanks

smokinit
03-03-2009, 06:35 PM
I let them sauce it.

Bentley
03-03-2009, 06:35 PM
Do you sauce your pulled pork when doing catering gigs?
Or do you let the client decide?

Thanks


I try and have my client make as few decision as possible...Ok, enough funny stuff.

I would think you would want it always on the side, Mista was saying last night he tries to get his customers to taste it without sauce 1st and then experience the full flavor of his BBQ with HIS sauce.

Them old tymers say if it needs sauce it aint BBQ...I say if it dont have sauce on it it Aint BBQ!

Norcoredneck
03-03-2009, 07:48 PM
Run of the mill people think BBQ is sauce. I think a thin mixed in sauce helps keep the meat from drying out. Gotta remember when selling in an outdoor environment you typically have pulled pork in a schafer or warmer where it is either gettin dried by air/heat. Nothing like the fresh stuff we are used to getting when we cook for ourselves. Also cuts down on waste. How many people you see that takes a ketchup dispenser and fills a boat or 15 cups only to toss 80% away? Think what they would do with good sauce. Now if a purist like many of us goes in and asks for sauce on the side then you pull from the reserve. Then again I don't vend or do contest so what do I know.

Jacked UP BBQ
03-03-2009, 07:54 PM
When catering for me, sauce is boss to the customers. Does not make them any less of people, just what they like. It almost seems silly to me when people say they hate sauce on meat because that's not the way its suppose to be. BBQ sauce got it's name from somewhere. I do not believe that the meat should be overwhelmed by suace, but a nice thinned out sauce to compliment the meat goes nice.

Bbq Bubba
03-03-2009, 08:18 PM
I let them sauce it.

Ditto, gallon dispenser on the side.

How are you going to market your sauce if its already on the meat? :cool:

Mike - CSBBBQ
03-03-2009, 08:21 PM
Far from a pro but cater several times a year. Add a thin sauce to help keep moist and have extra for thos who so choose.

Marsha
03-03-2009, 08:37 PM
I agree with just a little bit of the thin sauce, with more available on the side. Not everyone likes the same amount of sauce. I am if the school of let me taste it first and then add a bit of sauce to compliment, not drowned, the meat.

big brother smoke
03-03-2009, 09:34 PM
For me it is up to the client, experience has taught me to just ask. To most, the sauce is the most important thing about Q, unfortunate, but true! Now I do try to try to sway the customer to do the sauce on the side, but it does not work that way all the time.

Bigmista
03-03-2009, 10:17 PM
On my pulled pork, I sprinkle on some extra rub, some apple cider vinegar and a small amount of sauce and mix well. If you didn't know I put on, you wouldn't be able to tell it's there. Helps it stay moist.

Michael in PA
03-03-2009, 11:26 PM
We do it sorta like Bigmista. We have a thin vinegar sauce (we call it dip) that we mix into the pork to keep it moist and our barbecue sauce is served on the side. People don't even realize that the pork is sauced.

Now three interesting things happen with that dip - It provides an opportunity to introduce fresh flavors to the pork, it dissolves some of the seasoning on the bark and mixes with some of the rendered fat and meat juices. And that is when the happiness occurs...

KuyasKitchen
03-04-2009, 04:01 AM
Honestly, I wish purists (on all topics) would just go away. Let people enjoy what they enjoy.

If someone wants sauce soup with their meat .. OK. If someone wants none, OK too.

After all, this is food ... and every one of us has different taste.

TysDad
03-04-2009, 09:28 AM
On my pulled pork, I sprinkle on some extra rub, some apple cider vinegar and a small amount of sauce and mix well. If you didn't know I put on, you wouldn't be able to tell it's there. Helps it stay moist.

So that's part of the reason it's so freakin' good. And no, I didn't know it -- just thought I got bits pulled from the bottom of the tray that were super moist. After two bites, I smothered it in your sauce anyway...Most Excellent!


.

fireman_pete
03-05-2009, 01:10 PM
I do not cater, but I do serve large groups of people at parties, work functions, etc.

Since I normally cannot cook the day of, I cook/pull in advance and store in ziploc bags.

When I warm up the pulled pork (normally in a large crock pot), I add a mixture a 25/75 BBQ sauce and apple cider to keep the meet from drying out.

I always serve sauce on the side.

My two cents.

Pete

Brian in So Cal
03-05-2009, 07:43 PM
Thanks for all the tips.

fevoice
03-12-2009, 11:36 PM
I've done it both ways and it was great both times. First time, I used a thin BBQ Sauce from Mike Mills Peace, Love BBQ Book. Added some rub too and it was great. For another gig, I didn't add a thing and the pork was killer. So if you cook it right, you'll be OK either way.

Frank

NotleyQue
03-13-2009, 12:14 AM
I have tried your pork Brian, sauce it, and sauce the heck out of it. :-P

Divemaster
03-13-2009, 12:49 PM
First I ask the customer... Most want it sauced. If that's the case, I do a thin sauce on 80% and keep 20% without in a small pan for the few that don't want any sauce or sauce only on the side...

The Pigman
03-13-2009, 05:41 PM
Nothing to Hide Sauce on the Side

Shotgun
03-13-2009, 05:46 PM
I always let them decide if they want to cover it with sauce.

big brother smoke
03-13-2009, 06:04 PM
I have tried your pork Brian, sauce it, and sauce the heck out of it. :-P



BWAAAAAAAA!:biggrin:

fevoice
03-16-2009, 09:13 AM
Mike Mills has a great sauce for Pulled Pork in his book "Peace Love & BBQ". It's a bit of work. You have to make it, cool it down, put it through a blender and then put on the pulled pork, but it's nice and thin. It soaks right into the pork and adds a very nice flavor. I've used it and it's very tasty. Check it out.

Frank

Garth57
03-16-2009, 10:35 PM
How did the "drop off" turnout Brian?

Brian in So Cal
03-17-2009, 09:15 PM
How did the "drop off" turnout Brian?

Turned out not to be a drop off. I posted under Ribs in this section.
Thanks Garth.

Brian in So Cal
03-17-2009, 09:21 PM
I have tried your pork Brian, sauce it, and sauce the heck out of it. :-P

This from the guy that I had to save his pork turn in at the Wishland comp. :-D

fevoice
03-17-2009, 10:01 PM
Here's my method - and people have paid as much as $0.02 for this concept. So here goes...

When the pork butt reaches your desired temp - mine is 195-205 - pull it off, let it rest and then ---- Here's the big million dollar secret ---- "TASTE IT!"

Then you decide if it needs some rub and/or sauce. I never ask the client. Heck, they're coming to me cause "I'm the expert."

OK, you guys know I'm not - but I want my client to think I am. You will live and die by the "Q" you love to serve - not what someone tells you to serve.

OZ Has Spoken!

Frank