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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-04-2011, 10:37 AM   #1
Full Fledged Farker
Join Date: 11-29-09
Location: Warren, Pa
Default BBQ Sauce For Pulled Pork?

I am wanting to offer a variety of sauces for my pulled pork, or at least a couple.

Do you use commercial or make your own?
If you use commercial is KC Masterpiece Original as good as anything. This is what I buy at Sams Club.

I know a lot is personal preference but also there may be a few favorites out there.
Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4
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Old 06-04-2011, 10:41 AM   #2
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id

Make my own. imho Roxy's mustard sauce and pulled pork is tough to beat..
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Old 06-04-2011, 10:45 AM   #3
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Join Date: 03-01-11
Location: Mcleansboro, IL

Blues Hog Tennessee Red, I buy it by the gallon.
"Rural Route BBQ competition team"
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Old 06-04-2011, 10:47 AM   #4
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Join Date: 06-28-04
Location: Phoenix, AZ

Originally Posted by jrbBBQ View Post
Blues Hog Tennessee Red, I buy it by the gallon.
What he said!!!!!!!!
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Old 06-04-2011, 10:48 AM   #5
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

I go with Eastern Carolina style. I have used Scott's (my girl is from Goldsboro), Wilbers, and Clear Run Farms. I've also made my own from time to time. Right now I'm using a spice mix called Charlie Mills Famous Bar-B-Que Sauce Mix. It's good! We get it at the Nuhunta Pork Shop.
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Old 06-04-2011, 10:52 AM   #6
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Join Date: 05-31-07
Location: Shippensburg PA

I like the slabs and Smoken dudes hickory. both great sauces and cheaper to buy then to make. If Im just buying from a local store I go with Stubbs original, love the stuff and easy to find around here.
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Old 06-04-2011, 10:59 AM   #7
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Join Date: 12-14-09
Location: Indianapolis, In.

If I make good enough BBQ I don't use sauce, if I don't make good Q I use home made sauce!
Little Bob " It's probably a lot worse then it is!"
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Old 06-04-2011, 11:08 AM   #8
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS

1 ˝ cups white vinegar
1 ˝ cups apple cider vinegar
1 ˝ tbls sugar
1 ˝ tbls red pepper flakes
1 ˝ tbls bottled hot pepper sauce
1 tsp cayenne pepper (optional)
Salt and pepper to taste

i got this from carolinaq who i think got it out of an old weber cookbook.

everyone i have ever served this sauce too has passed on the heavier sauces.
Out for now.
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Old 06-04-2011, 12:31 PM   #9
Found some matches.
Join Date: 01-12-11
Location: San Diego, California

I get my sauces from Brothers out of Denver, CO. You can find their sauces at this link: http://www.brothers-bbq.com/index.php They have the following sauces, all of which I think are fantastic. Original, Tangy Vinegar, Carolina Mustard (East Carolina type), Sweet (great on beef ribs), and Hot. They also have a butt rub that I like a lot, but it is not on the website right now.
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Old 06-04-2011, 12:52 PM   #10
Found some matches.
Join Date: 03-11-11
Location: Lake Elsinore, Ca

I am new to all this so I cheat. I found this recipe -
1 Cup Cherry Dr. Pepper
1-1/2 Cups Sweet Baby Rays Original
3 Tbsp Brown Sugar
3 Tbsp Honey

Family loves it!
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Old 06-04-2011, 12:56 PM   #11
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Join Date: 07-14-09
Location: Lake Sinclair, GA

First, I'm not fond of sauces with artificial smoke flavoring because our pork and/or ribs have plenty of smoke flavor on them. We always have a variety of sauces on hand for parties. Some folks like Blues Hog Original straight up, particularly on ribs. Blues Hog Tennessee Red is awesome on pulled pork. For a 3rd and 4th straight up sauce we'll present Head Country original and hot, but they have that artificial smoke that I'm not a fan of. Then I have my personal sauce which is very different and makes a great chicken barbecue sauce, being tomato sauce, cane syrup, grape jelly, worchestershire sauce, a little cayenne and a little rub. Then (yes, more sauces), I'll take the Blues Hog's and mix them about 50/50 for one sauce, and another taking that mixture and mix it about 50/50 (so we end up with 50/25/25) with our sauce. This (the combination) makes a fantastic pulled pork sauce and is very close to what we compete with.

Then there's the North Carolina vinegar sauces which are largely based on apple cider vinegar and black pepper. Google around or search here on brethren for some good recipes. However, if you dont like Blues Hog Tennessee Red, you probably wont like the NC vinegar sauces...

I have the remains of a gallon of BH Tenn Red and a gallon of Head Country Hot in the fridge as I type... I dont expect the BH Tenn Red to last the month.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 06-04-2011, 12:59 PM   #12
Found some matches.
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Join Date: 05-25-11
Location: Linville, NC

I like Eastern Carolina Sauce, like Scott's and George's. Tho most of the time I make my own
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Old 06-04-2011, 01:09 PM   #13
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

Originally Posted by Elsinore View Post
I am new to all this so I cheat. I found this recipe -
1 Cup Cherry Dr. Pepper
1-1/2 Cups Sweet Baby Rays Original
3 Tbsp Brown Sugar
3 Tbsp Honey

Family loves it!
LOL you stole my receipe I did one similar to that one , dang that cherry DP is good stuff, also deepsouth I like a vingar sauce also , but I usually use cider vingar But overall SBR is hard to beat
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Old 06-04-2011, 03:13 PM   #14
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Join Date: 10-23-06
Location: Amarillo Texas

Here is the one I make just for pulled pork. Super simple. It is a little sweet with a little tanginess to it. Awesome on pulled pork. Plus if you don't like it your only out a few ingrediants and a couple minutes of time so I urge you to try it.

32 once bottle - ketchup
2/3 cup - apple cider vinegar
1 cup - lemon juice
1 stick - butter
1 cup - sugar
2 tsp - black pepper
2 tablespoons - red pepper flakes
(use more or less of the 2 peppers to adjust what heat level you like. I use about 1 tsp black pepper and 1 tablespoon red pepper when I am making it for my kids and wife cause they don't like spicy stuff.)

I melt the butter in a pot then add the rest of the ingrediants and bring to a boil. Once it starts boiling I'll turn it down and simmer for about 10 15 minutes to let it cook a little of the vinegar taste out. Then take it off the heat and let cool. Simple and everybody here loves it.
It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
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Old 06-04-2011, 03:28 PM   #15
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Join Date: 07-28-10
Location: Centennial, Colorado

I like the North Carolina style sauce a lot with pulled pork so I make one like this:

North Carolina style finishing sauce
  • 2 cups apple cider vinegar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
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