Sauce or not for pulled pork sammi?

Fishiest1 · 01-05-2011, 12:29 PM

Hello, I am preparing 8 butts for a fund raiser this weekend.

I was kind of thinking having the folks put the non sauced pork on the bun and then have sauce available for those that want it on the side.

Is that the normal or do most mix in the sauce with the meat and then scoop it on the bun?

Sorry for the newb question..

Thanks!

PCDoctor_1979 · 01-05-2011, 12:55 PM

It totally depends on what your "customer" wants. I recommend to my customers exactly what you are suggesting. Plain meat on the bun with sauce on the side for those who want it. That way people can dress their sandwich with as much or as little sauce as they like. Best of luck!

chambersuac · 01-05-2011, 01:20 PM

I agree with ^^^. Not everyone wants meat, but if your customer want you to go that route, the customer is the one you gotta keep happy.

Fishiest1 · 01-05-2011, 02:04 PM

Thank you!

That is what I was thinking as well!

jaxbbq · 01-05-2011, 02:18 PM

I agree with sauce on the side. Customers seem to place as much or more emphasis on the sauce than they do on the meat. Here in Florida the customer runs the full spectrum. Carolina, St Louis, KC, even Texas.
Everyone has their own idea of what is the best sauce. Give them a selection and they will associate your BBQ with their style.

RICK Allen · 01-05-2011, 05:07 PM

Sauce on the side and coleslaw on the bun iffin they want it

01-05-2011, 12:29 PM	#1
Fishiest1 Full Fledged Farker Join Date: 11-28-10 Location: Fort Myers Fl	Sauce or not for pulled pork sammi? Hello, I am preparing 8 butts for a fund raiser this weekend. I was kind of thinking having the folks put the non sauced pork on the bun and then have sauce available for those that want it on the side. Is that the normal or do most mix in the sauce with the meat and then scoop it on the bun? Sorry for the newb question.. Thanks!

01-05-2011, 12:55 PM	#2
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA	It totally depends on what your "customer" wants. I recommend to my customers exactly what you are suggesting. Plain meat on the bun with sauce on the side for those who want it. That way people can dress their sandwich with as much or as little sauce as they like. Best of luck! __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

01-05-2011, 01:20 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	I agree with ^^^. Not everyone wants meat, but if your customer want you to go that route, the customer is the one you gotta keep happy. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

01-05-2011, 05:07 PM	#6
RICK Allen Full Fledged Farker Join Date: 02-23-10 Location: Qualicum beach B.C. Canada	Sauce on the side and coleslaw on the bun iffin they want it __________________ Lonestar walk on pit

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01-05-2011, 02:04 PM	#4
Fishiest1 Full Fledged Farker Join Date: 11-28-10 Location: Fort Myers Fl	Thank you! That is what I was thinking as well!

01-05-2011, 02:18 PM	#5
jaxbbq Got Wood. Join Date: 10-22-10 Location: jacksonville, FL	I agree with sauce on the side. Customers seem to place as much or more emphasis on the sauce than they do on the meat. Here in Florida the customer runs the full spectrum. Carolina, St Louis, KC, even Texas. Everyone has their own idea of what is the best sauce. Give them a selection and they will associate your BBQ with their style.