What do you slop on top?

Phrasty · 06-30-2010, 01:45 AM

Ok, we're talking pulled pork here. And it seems to me that pulled pork sammy are a regional thing when it comes to what you sauce it up with (and I'm talking just the bun, pulled pork, sauce and slaw kinda sammy). As we all know NC has its vinegar sauce, KC has its tomato sweet, yada, yada, yada... What I want to know though, is what do YOU use?!?! And WHY do you think its better? I went to KU so I'm a KC style kinda guy.

I offer pulled pork sammy's on my menu, but I have always had it with one sauce... KC sweet. I want to get a couple sauces together to offer, so I just want to see what sauce(s) are you guys having PP sammies with at home as well as whats you fav overall (could be a restaurant... whatever) I just wanna know the style of sauce and a basic flavor profile. Thanks everyone... Look forward to seeing the feedback.

Cheers

The Frog · 06-30-2010, 03:55 AM

Call me strange, but on my PP sandwich I like bread and butter pickles (I make my own) with dijon mustard. The moist pork with some good smoke, the sweet and sour from the pickles, and a bit of spice from the mustard. I do not like to use a sweet bread for the roll/bun. Something soft, but I let the filling provide the sweetness.

Captain Dave · 06-30-2010, 04:53 AM

I like mine wit just some sauce similar to Bulls-eye, but I know many folks like slaw on their sammy.

dgassaway · 06-30-2010, 09:15 AM

Slaw and Famous Dave's mustard sauce! Good stuff!

cbagby64 · 06-30-2010, 09:27 AM

Born in raised in KC but I actually prefer a vinegar sauce on PP. Recently we have been using Blues Hog Tennessee Red.

fat_bastard · 06-30-2010, 09:36 AM

I do NOT put slaw on my sammies, but I like the pulled pork sauce recipe in the recipe section here, just replace the 1C sugar with 1.5C brown sugar and its just almost perfect. (gonna have to play with the pepper some more.

jswordy · 06-30-2010, 09:55 AM

Pool room slaw...

Ingredients

1 gallon chopped head of cabbage
1 quart mustard
1 tablespoon pepper
3 large onions, chopped
1 cup brown sugar
4 1/2 cups sugar
1 tablespoon salt

Or Wickles Relish...

http://www.wickles.com/

dresselbrew · 06-30-2010, 11:03 AM

I like a sauce that's a mix of vinegar and tomato based. Straight NC style vinegar is not my favorite. But I do have to have some slaw on top.

MilitantSquatter · 06-30-2010, 11:19 AM

I prefer a little tomato vinegar sauce on top but I can just as easily use a some mustard sauce or thicker, sweeter sauce. I used to make my own but really like Tennessee Red.

I'm not a fan of mayo based cole slaws.

Pickles are good too. I especially like that if I'm making a sammy with leftover brisket, short ribs or pulled beef.

BobBrisket · 06-30-2010, 11:20 AM

Most times it's just mustard and mayo on the buns, red onions, pickles, raw or pickled jalapeno, and whatever Q sauce I happen to have. That about does it for me.

swibirun · 06-30-2010, 11:26 AM

I like slaw and the sauce that was on the very first BBQ sandwich I ever had. It's more of a Piedmont style sauce, but not exactly. The recipe is in this link.

http://www.nibblemethis.com/2009/02/...annot-lie.html

WineMaster · 06-30-2010, 11:36 AM

A nice Cold slaw and smother it with Pig Lotion!

Westexbbq · 06-30-2010, 11:36 AM

I enjoy a vinegar based slaw on top, TR is always good and sometimes a mustard based sauce hits the spot as well.

vr6Cop · 06-30-2010, 11:37 AM

If I don't eat mine plain (no slaw in my house), then I prefer a little red vinegar sauce. Blues Hog original is good, also.

Rowdycue · 06-30-2010, 12:16 PM

I use a sauce of apple cider vinegar, ground red or cayenne pepper, and salt. This goes on the meat and cole slaw goes on top of the meat.

06-30-2010, 01:45 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	What do you slop on top? Ok, we're talking pulled pork here. And it seems to me that pulled pork sammy are a regional thing when it comes to what you sauce it up with (and I'm talking just the bun, pulled pork, sauce and slaw kinda sammy). As we all know NC has its vinegar sauce, KC has its tomato sweet, yada, yada, yada... What I want to know though, is what do YOU use?!?! And WHY do you think its better? I went to KU so I'm a KC style kinda guy. I offer pulled pork sammy's on my menu, but I have always had it with one sauce... KC sweet. I want to get a couple sauces together to offer, so I just want to see what sauce(s) are you guys having PP sammies with at home as well as whats you fav overall (could be a restaurant... whatever) I just wanna know the style of sauce and a basic flavor profile. Thanks everyone... Look forward to seeing the feedback. Cheers

06-30-2010, 03:55 AM	#2
The Frog Knows what a fatty is. Join Date: 05-03-10 Location: Anaheim, CA Downloads: 0 Uploads: 0	Call me strange, but on my PP sandwich I like bread and butter pickles (I make my own) with dijon mustard. The moist pork with some good smoke, the sweet and sour from the pickles, and a bit of spice from the mustard. I do not like to use a sweet bread for the roll/bun. Something soft, but I let the filling provide the sweetness. __________________ UDS, 30 Year Old Kettle, I need to build something bigger. KCBS CBJ

06-30-2010, 04:53 AM	#3
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	I like mine wit just some sauce similar to Bulls-eye, but I know many folks like slaw on their sammy. __________________ Thanks for noticing

06-30-2010, 09:15 AM	#4
dgassaway Full Fledged Farker Join Date: 05-11-09 Location: Kalispell, MT Downloads: 0 Uploads: 0	Slaw and Famous Dave's mustard sauce! Good stuff! __________________ [FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member \| CBJ #200356[/FONT] Smokin' HOT Grillfriends \| Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner \| Cloverdale Cowboy Cook-off \| BBQ on the By Pass[/COLOR][/SIZE][/FONT]

06-30-2010, 09:27 AM	#5
cbagby64 Full Fledged Farker Join Date: 04-21-09 Location: Urbandale, IA Downloads: 0 Uploads: 0	Born in raised in KC but I actually prefer a vinegar sauce on PP. Recently we have been using Blues Hog Tennessee Red. __________________ Albino Rhino BBQ

06-30-2010, 09:36 AM	#6
fat_bastard On the road to being a farker Join Date: 09-22-09 Location: Huntsville, AL Downloads: 0 Uploads: 0	I do NOT put slaw on my sammies, but I like the pulled pork sauce recipe in the recipe section here, just replace the 1C sugar with 1.5C brown sugar and its just almost perfect. (gonna have to play with the pepper some more. __________________ 2 UDS (Soap, and Tomato Paste)

06-30-2010, 09:55 AM	#7
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN Downloads: 0 Uploads: 0	Pool room slaw... Ingredients 1 gallon chopped head of cabbage 1 quart mustard 1 tablespoon pepper 3 large onions, chopped 1 cup brown sugar 4 1/2 cups sugar 1 tablespoon salt Or Wickles Relish... http://www.wickles.com/ __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

06-30-2010, 11:03 AM	#8
dresselbrew On the road to being a farker Join Date: 09-06-08 Location: Raleigh, Nc Downloads: 0 Uploads: 0	I like a sauce that's a mix of vinegar and tomato based. Straight NC style vinegar is not my favorite. But I do have to have some slaw on top.

06-30-2010, 11:19 AM	#9
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I prefer a little tomato vinegar sauce on top but I can just as easily use a some mustard sauce or thicker, sweeter sauce. I used to make my own but really like Tennessee Red. I'm not a fan of mayo based cole slaws. Pickles are good too. I especially like that if I'm making a sammy with leftover brisket, short ribs or pulled beef. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

06-30-2010, 11:20 AM	#10
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Most times it's just mustard and mayo on the buns, red onions, pickles, raw or pickled jalapeno, and whatever Q sauce I happen to have. That about does it for me. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

06-30-2010, 11:26 AM	#11
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	I like slaw and the sauce that was on the very first BBQ sandwich I ever had. It's more of a Piedmont style sauce, but not exactly. The recipe is in this link. http://www.nibblemethis.com/2009/02/...annot-lie.html __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

06-30-2010, 11:36 AM	#12
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	A nice Cold slaw and smother it with Pig Lotion! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

06-30-2010, 11:36 AM	#13
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	I enjoy a vinegar based slaw on top, TR is always good and sometimes a mustard based sauce hits the spot as well. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

06-30-2010, 11:37 AM	#14
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN Downloads: 0 Uploads: 0	If I don't eat mine plain (no slaw in my house), then I prefer a little red vinegar sauce. Blues Hog original is good, also. __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

06-30-2010, 12:16 PM	#15
Rowdycue On the road to being a farker Join Date: 12-15-08 Location: Walterboro, S.C. Downloads: 0 Uploads: 0	I use a sauce of apple cider vinegar, ground red or cayenne pepper, and salt. This goes on the meat and cole slaw goes on top of the meat. __________________ Worn out grandpa Brinkman S&P Backyard concrete pig cooker Grills DO Grizzley Outdoor Rotisserie UDS in the works George Foreman Grill :laugh:

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
top round roast, eye of round or top sirloin	LT72884	Q-talk	6	10-07-2011 12:01 PM
Dutch Oven Clams and Shrimp Slop	BigBarry	Q-talk	12	05-25-2009 03:22 PM
Pesto Stuffed Armadillo Eggs and Cosmic Slop (PRON and VID)	barbefunkoramaque	Q-talk	7	11-19-2008 06:05 PM