pulled pork sauced? - Page 2

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.

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

Quote:

Originally Posted by NotleyQue

I have tried your pork Brian, sauce it, and sauce the heck out of it.

BWAAAAAAAA!

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

Quote:

Originally Posted by Garth57

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

Quote:

Originally Posted by NotleyQue

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.

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

03-12-2009, 11:36 PM	#16
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO. Downloads: 0 Uploads: 0	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 __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL]

03-13-2009, 12:14 AM	#17
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA Downloads: 0 Uploads: 0	I have tried your pork Brian, sauce it, and sauce the heck out of it. __________________ www.notleyque.com http://mimttm.wordpress.com/ Notley Que BBQ: Southern California's Finest BBQ Catering Meat is Murder......Tasty Tasty Murder

03-13-2009, 12:49 PM	#18
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	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... __________________ 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
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio Downloads: 0 Uploads: 0	Nothing to Hide Sauce on the Side __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Operation BBQ Relief Founding Member Lang 84 Custom Longneck with Warmer Char-Griller Pro w/ SFB and Mods Mobil Food Lic. With State of Ohio

03-13-2009, 05:46 PM	#20
Shotgun Full Fledged Farker Join Date: 03-12-08 Location: Colo, IA Downloads: 0 Uploads: 0	I always let them decide if they want to cover it with sauce. __________________ Jay Smokehouse 72 Competition cooking team www.smokehouse72.com Good One Marshall WSM Weber Kettle

03-16-2009, 09:13 AM	#22
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO. Downloads: 0 Uploads: 0	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 __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL]

03-16-2009, 10:35 PM	#23
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	How did the "drop off" turnout Brian? __________________ [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, 10:01 PM	#26
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO. Downloads: 0 Uploads: 0	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 __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL]

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