Need Sauce Ideas for a Brisket & Pulled Pork Sauce Bar

Mattlsmith · 12-13-2012, 10:44 AM

Hey All,

I am having a big get together with some friends in a couple weeks. We will be serving brisket, pulled pork, and a fatty. Was wondering if you had any killer homemade sauce ideas for a sauce bar we will have?

Jason TQ · 12-13-2012, 11:48 AM

Here is a Carolina red sauce I like. Even some of my friends who say they don't like vinegar sauces enjoy it too.

1 ½ cup apple cider vinegar
½ cup ketchup (tomato paste works too)
1/2 c brown sugar
1 teaspoon salt
1 teaspoon dried crushed red pepper

fingerlickin' · 12-13-2012, 11:49 AM

I've made bludawg's texas red sauce and boshizzle's shack attack sauce from this thread and both are excellent.

http://www.bbq-brethren.com/forum/sh...d.php?t=140772

Gore · 12-13-2012, 11:55 AM

Just got me trying to think what kind of sauce I put on brisket. Then struck me, "oh yeah, I don't put any sauce on it."

dick28540 · 12-13-2012, 02:42 PM

mix hot sauce/ red pepper, soy sauce. vinegar, pinch sugar or molasses, and if you must add squeeze of catsup, this is less sweet and more vinegary,, but goes well with pork...

HeSmellsLikeSmoke · 12-13-2012, 02:48 PM

Quote:

Originally Posted by Gore

Just got me trying to think what kind of sauce I put on brisket. Then struck me, "oh yeah, I don't put any sauce on it."

Me either.

Put out one empty container labeled " Texas Old-School Brisket Sauce"

Soybomb · 12-13-2012, 04:28 PM

Roxy's mustard sauce is a must have for pulled pork

Mattlsmith · 12-13-2012, 04:31 PM

Fantastic, thank you all for the suggestions. This will be the greatest sauce bar ever.

Boshizzle · 12-13-2012, 04:42 PM

I just made a batch of Shack sauce tonight. It still has to sit for 48 hours, but I couldn't help but take a few sips. I humbly endorse the sauce especially for people who like vinegar based sauces.

chriscw81 · 12-13-2012, 04:43 PM

my wife always make a very thin gravy out of the brisket drippings. it's definitely not neccessary but we like it. make it like any other gravy and use light salt and pepper, it will add to the flavor of the brisket

caseydog · 12-13-2012, 06:39 PM

Quote:

Originally Posted by Gore

Just got me trying to think what kind of sauce I put on brisket. Then struck me, "oh yeah, I don't put any sauce on it."

Yeah, I rarely use sauce on BBQ. Especially on ribs.

I do like a Carolina style vinegar sauce on a PP sammich, and have a good one in the fridge, but I didn't write down how I made it.

When I have guests, though, I like to have a few sauces for them to use -- some are commercial, some are homemade, or doctored commercial. Again, I never farking write anything down.

CD

Boshizzle · 12-13-2012, 06:46 PM

Here is a link to the Shack Sauce -

http://www.bbq-brethren.com/forum/sh...d.php?t=136085

landarc · 12-13-2012, 07:30 PM

If you have a chafer or other device to keep it warm, I like to use the pan drippings, unstrained. Hence the keeping it warm.

12-13-2012, 10:44 AM	#1
Mattlsmith On the road to being a farker Join Date: 07-29-12 Location: Salt Lake City, UT	Need Sauce Ideas for a Brisket & Pulled Pork Sauce Bar Hey All, I am having a big get together with some friends in a couple weeks. We will be serving brisket, pulled pork, and a fatty. Was wondering if you had any killer homemade sauce ideas for a sauce bar we will have?

12-13-2012, 11:48 AM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Here is a Carolina red sauce I like. Even some of my friends who say they don't like vinegar sauces enjoy it too. 1 ½ cup apple cider vinegar ½ cup ketchup (tomato paste works too) 1/2 c brown sugar 1 teaspoon salt 1 teaspoon dried crushed red pepper __________________ -Jason I didn't choose D-Canoe life..........

12-13-2012, 11:49 AM	#3
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I've made bludawg's texas red sauce and boshizzle's shack attack sauce from this thread and both are excellent. http://www.bbq-brethren.com/forum/sh...d.php?t=140772 __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

12-13-2012, 11:55 AM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Just got me trying to think what kind of sauce I put on brisket. Then struck me, "oh yeah, I don't put any sauce on it." __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-13-2012, 04:42 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	I just made a batch of Shack sauce tonight. It still has to sit for 48 hours, but I couldn't help but take a few sips. I humbly endorse the sauce especially for people who like vinegar based sauces. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

12-13-2012, 02:42 PM	#5
dick28540 Found some matches. Join Date: 07-18-09 Location: jacksonville nc	mix hot sauce/ red pepper, soy sauce. vinegar, pinch sugar or molasses, and if you must add squeeze of catsup, this is less sweet and more vinegary,, but goes well with pork...

12-13-2012, 04:28 PM	#7
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	Roxy's mustard sauce is a must have for pulled pork

12-13-2012, 04:31 PM	#8
Mattlsmith On the road to being a farker Join Date: 07-29-12 Location: Salt Lake City, UT	Fantastic, thank you all for the suggestions. This will be the greatest sauce bar ever.

12-13-2012, 04:43 PM	#10
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	my wife always make a very thin gravy out of the brisket drippings. it's definitely not neccessary but we like it. make it like any other gravy and use light salt and pepper, it will add to the flavor of the brisket __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

12-13-2012, 06:46 PM	#12
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Here is a link to the Shack Sauce - http://www.bbq-brethren.com/forum/sh...d.php?t=136085 __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

12-13-2012, 07:30 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If you have a chafer or other device to keep it warm, I like to use the pan drippings, unstrained. Hence the keeping it warm. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]