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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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03-03-2009, 06:20 PM | #1 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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pulled pork sauced?
Do you sauce your pulled pork when doing catering gigs?
Or do you let the client decide? Thanks
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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. |
03-03-2009, 06:35 PM | #2 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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I let them sauce it.
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I'MMM Back💪 |
03-03-2009, 06:35 PM | #3 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
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!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-03-2009, 07:48 PM | #4 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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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.
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03-03-2009, 07:54 PM | #5 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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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.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
03-03-2009, 08:18 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Ditto, gallon dispenser on the side.
How are you going to market your sauce if its already on the meat?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
03-03-2009, 08:21 PM | #7 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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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.
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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer |
03-03-2009, 08:37 PM | #8 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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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.
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Rollin' Smoke BBQ - West |
03-03-2009, 09:34 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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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.
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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 |
03-03-2009, 10:17 PM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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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.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
03-03-2009, 11:26 PM | #11 |
Got Wood.
Join Date: 08-25-08
Location: Lansdale, PA
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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...
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The "Daddy" in Smoke Daddy's Barbecue |
03-04-2009, 04:01 AM | #12 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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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.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
03-04-2009, 09:28 AM | #13 | |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
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Quote:
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[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live." |
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03-05-2009, 01:10 PM | #14 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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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 |
03-05-2009, 07:43 PM | #15 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Thanks for all the tips.
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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. |
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