Maple syrup on pork?

Shotgun smokers · 06-14-2010, 01:58 AM

I'm getting ready for a comp and I was needing a new pork idea.. I was watching BBQ pitmasters and it was randomly showing a guy poor maple syrup on his pork butt and it actually looked like it might be a good idea.. I am just curious if any of you have done this and have had good luck?thanks!

Big Frank · 06-14-2010, 07:31 AM

I buy BBQ sauce from Dakin Farms. Great stuff.

http://www.dakinfarm.com/default.aspx

Desert Dweller · 06-14-2010, 07:38 AM

I can only guess it would be tasty, as when ya order pancakes and bacon the syrup always gets on the bacon and tastes good...

KSims1868 · 06-14-2010, 08:39 AM

I used a Maple injectible marinade a few weeks ago on a 7 lb'er.
Loved the results.
This weekend I skipped the maple for an apple-juice based injection. I liked this as well.

stiffy · 06-14-2010, 08:41 AM

I use Maple Syrup and Sorghum Molasses when I marinade my butts...

moda253 · 06-14-2010, 09:31 AM

I haven't done maple syrup but I do use molassas in my injections/spritz.

Lately I've been injecting a mix of dark beer, worcestchire, soy, olive oil, hot sauce, and some of my rub all mixed together.

It's been really good.

swamprb · 06-14-2010, 10:29 AM

You ought to try it on Chicken wings!

landarc · 06-14-2010, 01:15 PM

I have used maple syrup on both ribs and butts and it is very good. I also use maple sugar, which is even better, in rub for ribs, it adds the flavor without the additional moisture. You could also do the 3-2-1 method with maple syrup in the foil, works great.

Shotgun smokers · 06-14-2010, 01:45 PM

Quote:

Originally Posted by landarc

I have used maple syrup on both ribs and butts and it is very good. I also use maple sugar, which is even better, in rub for ribs, it adds the flavor without the additional moisture. You could also do the 3-2-1 method with maple syrup in the foil, works great.

Hey that sounds pretty good! I might have to try that! I know on pitmasters the guy was putting it on the pork after it was what looked already cooked. I was confussed and thought he did it as a mop of some sort. All I know is I wanna try it in some way.

landarc · 06-14-2010, 02:11 PM

It is partially cooked, 3 hours on heat no foil, then foil and cook for 2 hours, then back with no foil for an hour. Folks will put stuff in the foil when they do the 2 hour foiled cook. The current favorite thing is stuff like honey, parkay, brown sugar or rub.

kindollbbq · 06-14-2010, 02:30 PM

I use maple syrup in the foil for my ribs. I works really well. Really adds a dimension to the flavor that you just don't get with honey.

Brandon

expatpig · 06-14-2010, 04:27 PM

Make sure that you use "real maple syrup" not the Aunt Jemima ilk. I get some great stuff from a small sugarbush in Quebec. I make a glaze with Guiness, maple syrup and brown sugar, slather it on a butt or brisket when it rests in foil.

Shotgun smokers · 06-14-2010, 06:45 PM

Quote:

Originally Posted by expatpig

Make sure that you use "real maple syrup" not the Aunt Jemima ilk. I get some great stuff from a small sugarbush in Quebec. I make a glaze with Guiness, maple syrup and brown sugar, slather it on a butt or brisket when it rests in foil.

Man that sounds good! I can't wait to try something like this!

KeysCruiser · 06-14-2010, 06:47 PM

I use pure maple syrup as a glaze on my ribs it is outstanding never tried it on butt.

Kyote · 06-14-2010, 06:55 PM

sounds good, I have not tried it as yet. But, I have used and like pecan syrup. I use it on pork loins, inject it with other things into the loin.

after the injection I paint the loin with pecan oil, sprinkle with a rub of my making and roll the loin in fine grind pecans making a coating of sort. then it is smoked on the lang with pecan wood. taste okay to me.

must give the maple a shot, as one said in the post, the maple syrup run off the pancakes and on to the bacon and in my case sausage. taste good.

good luck on yer comp..

06-14-2010, 01:58 AM	#1
Shotgun smokers Full Fledged Farker Join Date: 03-16-10 Location: Portland, OR Downloads: 0 Uploads: 0	Maple syrup on pork? I'm getting ready for a comp and I was needing a new pork idea.. I was watching BBQ pitmasters and it was randomly showing a guy poor maple syrup on his pork butt and it actually looked like it might be a good idea.. I am just curious if any of you have done this and have had good luck?thanks! __________________ Heaven Bound BBQ Competition Team (Jesse & Amanda) Backwoods Piglet on a Trailer Traeger 070 WSM 22.5 [COLOR=Blue]Blue[/COLOR] Thermapen

06-14-2010, 07:31 AM	#2
Big Frank Full Fledged Farker Join Date: 08-21-09 Location: Meredith NH Downloads: 0 Uploads: 0	I buy BBQ sauce from Dakin Farms. Great stuff. http://www.dakinfarm.com/default.aspx __________________ Frank Primo Oval XL - Backwoods Chubby - 22.5" WSM -Brinkman Smoke N Pit - Camerons Stovetop Smoker 22" weber x 3 - Weber Genesis S-330 - Turkey Fryer Super-Fast Splash-Proof RED Thermapen *Imbas Certified MOINK Baller* __________________________________________________ ____________________________________________

06-14-2010, 07:38 AM	#3
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	I can only guess it would be tasty, as when ya order pancakes and bacon the syrup always gets on the bacon and tastes good... __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

06-14-2010, 08:39 AM	#4
KSims1868 Full Fledged Farker Join Date: 04-26-10 Location: Houston, TX Downloads: 0 Uploads: 0	I used a Maple injectible marinade a few weeks ago on a 7 lb'er. Loved the results. This weekend I skipped the maple for an apple-juice based injection. I liked this as well. __________________ Rockin the UDS - every weekend

06-14-2010, 08:41 AM	#5
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	I use Maple Syrup and Sorghum Molasses when I marinade my butts... __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

06-14-2010, 09:31 AM	#6
moda253 On the road to being a farker Join Date: 07-17-09 Location: Saint Paul, MN Downloads: 0 Uploads: 0	I haven't done maple syrup but I do use molassas in my injections/spritz. Lately I've been injecting a mix of dark beer, worcestchire, soy, olive oil, hot sauce, and some of my rub all mixed together. It's been really good.

06-14-2010, 10:29 AM	#7
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	You ought to try it on Chicken wings! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

06-14-2010, 01:15 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I have used maple syrup on both ribs and butts and it is very good. I also use maple sugar, which is even better, in rub for ribs, it adds the flavor without the additional moisture. You could also do the 3-2-1 method with maple syrup in the foil, works great. __________________ "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

06-14-2010, 02:11 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It is partially cooked, 3 hours on heat no foil, then foil and cook for 2 hours, then back with no foil for an hour. Folks will put stuff in the foil when they do the 2 hour foiled cook. The current favorite thing is stuff like honey, parkay, brown sugar or rub. __________________ "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

06-14-2010, 02:30 PM	#11
kindollbbq Knows what a fatty is. Join Date: 01-09-10 Location: Carrollton, KY Downloads: 0 Uploads: 0	I use maple syrup in the foil for my ribs. I works really well. Really adds a dimension to the flavor that you just don't get with honey. Brandon

06-14-2010, 04:27 PM	#12
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	Make sure that you use "real maple syrup" not the Aunt Jemima ilk. I get some great stuff from a small sugarbush in Quebec. I make a glaze with Guiness, maple syrup and brown sugar, slather it on a butt or brisket when it rests in foil. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

06-14-2010, 06:47 PM	#14
KeysCruiser Got rid of the matchlight. Join Date: 05-09-10 Location: Tavernier, FL Downloads: 0 Uploads: 0	I use pure maple syrup as a glaze on my ribs it is outstanding never tried it on butt.

06-14-2010, 06:55 PM	#15
Kyote Knows what a fatty is. Join Date: 05-11-08 Location: Las cruces, NM Downloads: 0 Uploads: 0	sounds good, I have not tried it as yet. But, I have used and like pecan syrup. I use it on pork loins, inject it with other things into the loin. after the injection I paint the loin with pecan oil, sprinkle with a rub of my making and roll the loin in fine grind pecans making a coating of sort. then it is smoked on the lang with pecan wood. taste okay to me. must give the maple a shot, as one said in the post, the maple syrup run off the pancakes and on to the bacon and in my case sausage. taste good. good luck on yer comp..

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