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Unread 12-13-2012, 10:44 AM   #1
Mattlsmith
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Default 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?
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Unread 12-13-2012, 11:48 AM   #2
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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
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Unread 12-13-2012, 11:49 AM   #3
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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
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Unread 12-13-2012, 11:55 AM   #4
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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."
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Unread 12-13-2012, 02:42 PM   #5
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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...
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Unread 12-13-2012, 02:48 PM   #6
HeSmellsLikeSmoke
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Quote:
Originally Posted by Gore View Post
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"
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Unread 12-13-2012, 04:28 PM   #7
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Roxy's mustard sauce is a must have for pulled pork
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Unread 12-13-2012, 04:31 PM   #8
Mattlsmith
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Fantastic, thank you all for the suggestions. This will be the greatest sauce bar ever.
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Unread 12-13-2012, 04:42 PM   #9
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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.
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Unread 12-13-2012, 04:43 PM   #10
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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
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Unread 12-13-2012, 06:39 PM   #11
caseydog
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Quote:
Originally Posted by Gore View Post
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
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Unread 12-13-2012, 06:46 PM   #12
Boshizzle
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Here is a link to the Shack Sauce -

http://www.bbq-brethren.com/forum/sh...d.php?t=136085
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Unread 12-13-2012, 07:30 PM   #13
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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.
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