SmittyJonz
somebody shut me the fark up.
- Joined
- Jul 17, 2013
- Location
- Burleson Tx
Post your favorite(s) recipe. I need some ideas
Pulled Pork Finishing Sauce?
- Thread starter SmittyJonz
- Start date
Keith's Famous Pulled Pork Finishing and Dipping Sauce
1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper
Simmer after you make it and again before serving.
1/2 for the pull and half for sammies
1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper
Simmer after you make it and again before serving.
1/2 for the pull and half for sammies
I know a lot of people that enjoy Smokin Okie's finishing sauce.
Smokin Okie's Pulled Pork Baste & Serving Sauce
I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.
I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).
Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.
(makes about 5 cups)
4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.
When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.
Enjoy it.
Good Q'in
Smokin Okie
Smokin Okie's Pulled Pork Baste & Serving Sauce
I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.
I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).
Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.
(makes about 5 cups)
4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.
When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.
Enjoy it.
Good Q'in
Smokin Okie
Mike Twangzer
is One Chatty Farker
- Joined
- Jun 20, 2014
- Location
- Driftwoo...
Don't remember where I got this but I like it :
2 Cups Cider Vinegar ( I like to use Red Wine Vinegar )
2 TBS white sugar
1/4 Cup Brown Sugar
1/2 Cup Ketchup ( maybe a little less acc to taste )
1 TBS White Pepper
1 TBS Black Pepper
1 TBS (or more) Red Pepper Flakes ( I'll use Hot Sauce a good squeeze )
2 Cups Cider Vinegar ( I like to use Red Wine Vinegar )
2 TBS white sugar
1/4 Cup Brown Sugar
1/2 Cup Ketchup ( maybe a little less acc to taste )
1 TBS White Pepper
1 TBS Black Pepper
1 TBS (or more) Red Pepper Flakes ( I'll use Hot Sauce a good squeeze )
SmittyJonz
somebody shut me the fark up.
- Joined
- Jul 17, 2013
- Location
- Burleson Tx
More please - I wanna try 3-4-5-6 and see what I like.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
This is my all time favorite since I was a child. Use judiciously, but with a good vinegar slaw, its heaven on a bun.
http://www.bbq-brethren.com/forum/showthread.php?t=115217
http://www.bbq-brethren.com/forum/showthread.php?t=115217
Mokena Mitch
Well-known member
I've been adding the au jus from foiled ribs (brown sugar, honey, butter). It adds a different flavor profile that I haven't had anywhere else and I love it. I normally cook for the inlaws and they're allergic to vinegar so it doesn't leave me many options.
I'm cooking two butts today and I'm going to pull a little in a separate pan so I can try one of the finishing sauces above...they look so good! Now which one to try? Hmmm
I'm cooking two butts today and I'm going to pull a little in a separate pan so I can try one of the finishing sauces above...they look so good! Now which one to try? Hmmm
Richard1233
is one Smokin' Farker
- Joined
- Mar 21, 2015
- Location
- Fresno, Ca.
Natural juices from the foil pan I set it in after I get the color I desire. Plus more rub that I used to begin with.
I give a few shakes of this once it is about to be served, I have also been known to spritz some of this during the cooking process (have to strain the chili flakes)
1 Tbs Crushed Red Pepper
1 Tbs of Brown Sugar
1 Tsp of Black Ground Pepper
1 Tsp of Kosher Salt
1 Cup of White Vinegar
1 Cup of Apple Cider Vinegar
1 Tbs Crushed Red Pepper
1 Tbs of Brown Sugar
1 Tsp of Black Ground Pepper
1 Tsp of Kosher Salt
1 Cup of White Vinegar
1 Cup of Apple Cider Vinegar
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesbor...
Blu's Red Pig Juice
1/4 cup Cider Vinegar
1/2 cup Ketchup
1/2 cup Water ( Sub Stock if desired)
3 tbl Brown sugar
1 tea sp Chili Powder
1 tea sp Salt
1/2 tea sp Black Pepper
1 Table sp Diablo jalapeno Mustard ( Sub 3 rings Pickled Jalapeno fine mince & yellar mustard)
pinch of Cayenne or to taste
1 Table sp red pepper flakes
Dissolve the salt and sugar in the Vinegar/ Water add remaining ingredients whisk to combine and bottle let stand 2-3 hrs.
Blu's Standard Pig Juice
2 cups cider vinegar
1 cup red wine vinegar
1 cup water
2 tbl ketchup
2 tbl Chrystal hot sauce
1Tbl Salt
2 tsp black pepper
2 tsp granulated Garlic
2 tbl red pepper flakes
Bring it to a boil and pull the pan off the heat let it cool and pour it in a clean bottle
1/4 cup Cider Vinegar
1/2 cup Ketchup
1/2 cup Water ( Sub Stock if desired)
3 tbl Brown sugar
1 tea sp Chili Powder
1 tea sp Salt
1/2 tea sp Black Pepper
1 Table sp Diablo jalapeno Mustard ( Sub 3 rings Pickled Jalapeno fine mince & yellar mustard)
pinch of Cayenne or to taste
1 Table sp red pepper flakes
Dissolve the salt and sugar in the Vinegar/ Water add remaining ingredients whisk to combine and bottle let stand 2-3 hrs.
Blu's Standard Pig Juice
2 cups cider vinegar
1 cup red wine vinegar
1 cup water
2 tbl ketchup
2 tbl Chrystal hot sauce
1Tbl Salt
2 tsp black pepper
2 tsp granulated Garlic
2 tbl red pepper flakes
Bring it to a boil and pull the pan off the heat let it cool and pour it in a clean bottle
jakel
Quintessential Chatty Farker
Sorry I don't have a recipe but this is one I had in Goldsboro NC in the sixties that I use all the time and highly recommend ...Scott's BBQ sauce a true eastern Carolina style.
http://www.scottsbarbecuesauce.com/
http://www.scottsbarbecuesauce.com/
Let us know which ones you try and what you think of them. Be interesting to hear.
quamdar
Full Fledged Farker
- Joined
- Dec 4, 2013
- Location
- Cincinna...
I love to make my own but normally I'm too lazy so my favorite would probably be just a jazzed up sweet baby rays with sriracha, apple cider vinegar, and whatever else I feel like throwing in.
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
I use the Shack Attack sauce posted here by Boshizzle - I suits my tastes perfectly!
http://www.bbq-brethren.com/forum/showthread.php?t=136085
http://www.bbq-brethren.com/forum/showthread.php?t=136085
:doh: +100 if you like vinegar & hot sauce.
