Has anyone ever tried molasses on a pork butt?

eleventhtoe · 05-14-2010, 06:06 PM

I was gonna do a cook tomorrow of a couple butts and was thinking I wonder what molasses would taste like if I put it on like 10 hours in. Would it give a better color and taste? If anyone has tried it I would love to know how you did it and how it turned out. Thanks!!

sfisch · 05-14-2010, 06:08 PM

Not on purpose. :)
It would be an interesting expriment to try.

Scott

bigabyte · 05-14-2010, 06:10 PM

I made a chunk of shoulder cut country style ribs seasoned with nothing but salt and molasses and found it rather pleasant. Details here...
http://www.bbq-brethren.com/forum/sh...ad.php?t=62646

landarc · 05-14-2010, 06:17 PM

I used to use a molasses based BBQ sauce and glaze, it was pretty good. I never used it straight, but, as a component it has merit.

Sean "Puffy" Coals · 05-14-2010, 06:19 PM

just molasses and salt... interesting. might have to try it some time.

bigabyte · 05-14-2010, 06:22 PM

Quote:

Originally Posted by Sean "Puffy" Coals

just molasses and salt... interesting. might have to try it some time.

I only did it to find out how the molasses tasted when cooked on the meat. It was a positive result. I also made pieces with only salt and one other ingredients for probably over a hundred different ingredients. I'm not sure i would cook a whole butt that way, but I wouldn't have any problems using molasses on a butt because of this result.

Bentley · 05-14-2010, 06:38 PM

I use molasses on my pork butt like other folks use mustard.

eleventhtoe · 05-14-2010, 06:41 PM

Quote:

Originally Posted by Bentley

I use molasses on my pork butt like other folks use mustard.

Really like to hold the rub on thats what I use mustard for. Does it give a good bark how about the taste does it overpower your rub?

smooookin · 05-14-2010, 09:55 PM

I have punctured ribeye steaks and drizzled molasses over them before grilling. Makes darn good eatin.

landarc · 05-14-2010, 09:59 PM

Quote:

Originally Posted by bigabyte

I made a chunk of shoulder cut country style ribs seasoned with nothing but salt and molasses and found it rather pleasant. Details here...
http://www.bbq-brethren.com/forum/sh...ad.php?t=62646

BTW, I had to bookmark that thread.

Mattzilla · 05-15-2010, 02:12 AM

Molasses is my dipping sauce for pork.

eleventhtoe · 05-15-2010, 04:34 AM

Well I am using it today on a butt and see what happens. I used it like I normally would use mustard to hold the rub on. I'll update later maybe a pic or 2 as well.

bigabyte · 05-15-2010, 10:15 AM

Looking forward to the results!

Bonewagon · 05-15-2010, 03:12 PM

I've used molasses before in a brine solution for pork butts ala Alton Brown. Turned out really good. Never thought about using it as a slather. Looking forward to your conclusions.

Diva Q · 05-15-2010, 04:17 PM

Ive done one with pomegranate molasses that I really enjoyed a LOT. Love the color and depth of flavor.

05-14-2010, 06:06 PM	#1
eleventhtoe Knows what a fatty is. Join Date: 12-29-09 Location: Willow Spring, NC Downloads: 0 Uploads: 0	Has anyone ever tried molasses on a pork butt? I was gonna do a cook tomorrow of a couple butts and was thinking I wonder what molasses would taste like if I put it on like 10 hours in. Would it give a better color and taste? If anyone has tried it I would love to know how you did it and how it turned out. Thanks!! __________________ 22" WSM

05-14-2010, 06:08 PM	#2
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	Not on purpose. :) It would be an interesting expriment to try. Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

05-14-2010, 06:10 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I made a chunk of shoulder cut country style ribs seasoned with nothing but salt and molasses and found it rather pleasant. Details here... http://www.bbq-brethren.com/forum/sh...ad.php?t=62646 __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-14-2010, 06:17 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I used to use a molasses based BBQ sauce and glaze, it was pretty good. I never used it straight, but, as a component it has merit. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-14-2010, 06:19 PM	#5
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	just molasses and salt... interesting. might have to try it some time. __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

05-14-2010, 06:38 PM	#7
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	I use molasses on my pork butt like other folks use mustard. __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

05-14-2010, 09:55 PM	#9
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo. Downloads: 0 Uploads: 0	I have punctured ribeye steaks and drizzled molasses over them before grilling. Makes darn good eatin. __________________ "Foil is a BBQ mans duct tape" my wife.

05-15-2010, 02:12 AM	#11
Mattzilla Full Fledged Farker Join Date: 03-25-05 Location: Keizer, Oregon Downloads: 0 Uploads: 0	Molasses is my dipping sauce for pork. __________________ Matthew - - - UDS x5 - - - Weber 22½" Kettle x7 - - - SMOKIN' BARREL BBQ

05-15-2010, 04:34 AM	#12
eleventhtoe Knows what a fatty is. Join Date: 12-29-09 Location: Willow Spring, NC Downloads: 0 Uploads: 0	Well I am using it today on a butt and see what happens. I used it like I normally would use mustard to hold the rub on. I'll update later maybe a pic or 2 as well. __________________ 22" WSM

05-15-2010, 10:15 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looking forward to the results! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-15-2010, 03:12 PM	#14
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	I've used molasses before in a brine solution for pork butts ala Alton Brown. Turned out really good. Never thought about using it as a slather. Looking forward to your conclusions. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

05-15-2010, 04:17 PM	#15
Diva Q is one Smokin' Farker Join Date: 07-20-07 Location: Barrie,ON,Canada eh! Downloads: 0 Uploads: 0	Ive done one with pomegranate molasses that I really enjoyed a LOT. Love the color and depth of flavor. __________________ Diva Q Website Follow me on Twitter and like us on Facebook. Check out my new show BBQ Crawl ! Life is too short for bad BBQ®

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