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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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Unread 03-12-2009, 11:36 PM   #16
fevoice
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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.

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Unread 03-13-2009, 12:14 AM   #17
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I have tried your pork Brian, sauce it, and sauce the heck out of it.
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Unread 03-13-2009, 12:49 PM   #18
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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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Unread 03-13-2009, 05:41 PM   #19
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Nothing to Hide Sauce on the Side
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Unread 03-13-2009, 05:46 PM   #20
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I always let them decide if they want to cover it with sauce.
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Unread 03-13-2009, 06:04 PM   #21
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Quote:
Originally Posted by NotleyQue View Post
I have tried your pork Brian, sauce it, and sauce the heck out of it.


BWAAAAAAAA!
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Unread 03-16-2009, 09:13 AM   #22
fevoice
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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.

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Unread 03-16-2009, 10:35 PM   #23
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How did the "drop off" turnout Brian?
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Unread 03-17-2009, 09:15 PM   #24
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Quote:
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How did the "drop off" turnout Brian?
Turned out not to be a drop off. I posted under Ribs in this section.
Thanks Garth.
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Unread 03-17-2009, 09:21 PM   #25
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Quote:
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I have tried your pork Brian, sauce it, and sauce the heck out of it.
This from the guy that I had to save his pork turn in at the Wishland comp.
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Unread 03-17-2009, 10:01 PM   #26
fevoice
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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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