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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-30-2010, 01:45 AM   #1
Phrasty
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Question 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.

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Unread 06-30-2010, 03:55 AM   #2
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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.
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Unread 06-30-2010, 04:53 AM   #3
Captain Dave
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I like mine wit just some sauce similar to Bulls-eye, but I know many folks like slaw on their sammy.
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Unread 06-30-2010, 09:15 AM   #4
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Slaw and Famous Dave's mustard sauce! Good stuff!
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Unread 06-30-2010, 09:27 AM   #5
cbagby64
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Born in raised in KC but I actually prefer a vinegar sauce on PP. Recently we have been using Blues Hog Tennessee Red.
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Unread 06-30-2010, 09:36 AM   #6
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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.
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Unread 06-30-2010, 09:55 AM   #7
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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/
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Unread 06-30-2010, 11:03 AM   #8
dresselbrew
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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.
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Unread 06-30-2010, 11:19 AM   #9
MilitantSquatter
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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.
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Unread 06-30-2010, 11:20 AM   #10
BobBrisket
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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.
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Unread 06-30-2010, 11:26 AM   #11
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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
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Unread 06-30-2010, 11:36 AM   #12
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A nice Cold slaw and smother it with Pig Lotion!
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Unread 06-30-2010, 11:36 AM   #13
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I enjoy a vinegar based slaw on top, TR is always good and sometimes a mustard based sauce hits the spot as well.
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Unread 06-30-2010, 11:37 AM   #14
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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.
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Unread 06-30-2010, 12:16 PM   #15
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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.
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