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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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03-12-2009, 11:36 PM | #16 |
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
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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
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Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL] |
03-13-2009, 12:14 AM | #17 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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I have tried your pork Brian, sauce it, and sauce the heck out of it.
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[CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER] |
03-13-2009, 12:49 PM | #18 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
03-13-2009, 05:41 PM | #19 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Nothing to Hide Sauce on the Side
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
03-13-2009, 05:46 PM | #20 |
Full Fledged Farker
Join Date: 03-12-08
Location: Colo, IA
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I always let them decide if they want to cover it with sauce.
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Jay Smokehouse 72 Competition cooking team www.smokehouse72.com Good One Marshall WSM Weber Kettle |
03-13-2009, 06:04 PM | #21 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
BWAAAAAAAA!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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03-16-2009, 09:13 AM | #22 |
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
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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
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Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL] |
03-16-2009, 10:35 PM | #23 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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How did the "drop off" turnout Brian?
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
03-17-2009, 09:15 PM | #24 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Turned out not to be a drop off. I posted under Ribs in this section.
Thanks Garth.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
03-17-2009, 09:21 PM | #25 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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This from the guy that I had to save his pork turn in at the Wishland comp.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
03-17-2009, 10:01 PM | #26 |
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
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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
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Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL] |
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