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Old 03-03-2009, 11:26 PM   #11
Michael in PA
Got Wood.
Join Date: 08-25-08
Location: Lansdale, PA

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...
The "Daddy" in Smoke Daddy's Barbecue
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