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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-28-2015, 07:44 PM | #61 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
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06-28-2015, 07:45 PM | #62 |
is One Chatty Farker
Join Date: 03-09-14
Location: Edmond, OK
Name/Nickname : Josh
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same stuff i use...incredible!
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Weber Summit Kamado LSG 60x30 Santa Maria Custom Wood Fired Grill/Rotissirie/Smoker built by DWFISK Camp Chef Flat Top Griddle, Ooni Pro 16 Multi-Fuel Pizza Oven |
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06-28-2015, 08:05 PM | #63 | |
is One Chatty Farker
Join Date: 04-24-15
Location: Biloxi, MS
Name/Nickname : Scott
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Quote:
Making a big batch of this right now. Really tempted to throw in some sriracha.
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[COLOR="Orange"]Guild's Grocery BBQ Team[/COLOR] Reverse Flow Offset Outdoor Kitchen Trailer XL and Small Green Egg Member of [COLOR="Red"]"THE BLACKSTONE POSSE"[/COLOR] KCBS CBJ #81419 |
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06-28-2015, 08:35 PM | #64 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Go for it...siracha is always in my fridge. You could put some siracha in the portion you reserve to spoon on the sammies also.
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06-28-2015, 09:17 PM | #65 |
is One Chatty Farker
Join Date: 04-24-15
Location: Biloxi, MS
Name/Nickname : Scott
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I made an entire ketchup bottles worth (ended up using nearly a pint of cider vinegar). I decided to follow the recipe and try it as is first. Then see if I want to experiment with the leftovers with the next butt. Usually simple sauces like this are winners and adding stuff just takes away from it's charm. Looking forward to trying it this weekend.
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[COLOR="Orange"]Guild's Grocery BBQ Team[/COLOR] Reverse Flow Offset Outdoor Kitchen Trailer XL and Small Green Egg Member of [COLOR="Red"]"THE BLACKSTONE POSSE"[/COLOR] KCBS CBJ #81419 |
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07-24-2015, 12:11 AM | #66 |
Take a breath!
Join Date: 06-24-07
Location: Goodyear, AZ
Name/Nickname : Jeff
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I don't typically sauce my pulled pork, but put out a bottle of this for people to use as they see fit. Don't remember where I came across this exact concoction, but everyone seems to like it alot.
Normal steps: Warm it to meld flavors, let it cool and bottle it up.
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08-23-2015, 02:42 PM | #68 |
Full Fledged Farker
Join Date: 08-12-15
Location: Jamestown, NC
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Lexington Barbecue #1
1 gallon water 1 qt. ketchup 1 qt. vinegar (amber 4% acidity) 10 oz sugar 8 oz salt 4 oz black pepper 4 oz crushed red pepper Pinch of ground red pepper (cayenne) Preparation: "Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1 This is the recipe from Lexington #1. Spices are in weight. Eastern NC style? Dennis Rogers Version (Rogers is a popular columnist for the Raleigh News & Observer and self-proclaimed "Oracle of the Holy Grub".) 1 gallon cider vinegar 1/4 cup salt 2 tablespoon red pepper 3 tablespoon red pepper flakes 1 cup of firmly packed brown sugar or 1/2 cup molasses Preparation: Mix them up together and let stand 4 hours. This one is pretty good. Good thing is....you can't go wrong with good cooked pork. Agree with earlier post that the dip should just be able to be tasted, then stop. It's all about the meat.
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OKJ/NBBD, Vision Classic B, 1975 Weber, Masterbuilt portable, Blackstone 36, Chargriller gasser |
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08-29-2015, 11:58 PM | #69 |
On the road to being a farker
Join Date: 07-28-11
Location: Marietta GA
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I made this tonight, sorta glaze-like but I think it was pretty good...
1/2 cup apple jelly 2 T apple cider vinegar 2 T butter 1 T rub (same rub I used on the pork) 1/2 cup liquid from the foiled pork (had apple juice and butter added when foiled) Cayenne pepper to taste, for a little kick Heat it all up to a simmer, brush on...
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18.5 WSM, 18 Master Built Kettle, Charm Glow Gasser, Weber Smokey Joe ,CharBroil mini kettle Last edited by JoeSmoker; 08-29-2015 at 11:59 PM.. Reason: Grammar!!! |
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08-30-2015, 09:01 AM | #70 |
On the road to being a farker
Join Date: 08-04-13
Location: MA
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I use Emeril's recipe. It's VERY similar to Keith's Famous Pulled Pork Finishing and Dipping Sauce.
Barbecue Sauce: 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups |
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08-30-2015, 10:08 AM | #71 |
On the road to being a farker
Join Date: 05-11-15
Location: fort worth, tx
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I'm glad this thread is still going, put my first pork butt on the smoker this morning. Now to choose which sauce to use.
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18.5 WSM , Weber Original Kettle 22" , Camp Chef Flat Top Grill, Blackstone Pizza Oven |
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08-30-2015, 10:12 AM | #72 |
On the road to being a farker
Join Date: 07-28-11
Location: Marietta GA
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Welcome and good luck! You may want to try a couple in smaller batches. You really can't go wrong, so many good ones in this thread.
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18.5 WSM, 18 Master Built Kettle, Charm Glow Gasser, Weber Smokey Joe ,CharBroil mini kettle |
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08-31-2015, 11:57 AM | #74 |
Got rid of the matchlight.
Join Date: 01-25-11
Location: Tacoma
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I have a question about using a finishing sauce for pulled pork(any of the vinegar based ones listed here). Can I apply some after pulling then refrigerate and reheat the next day? My concern is will it make the pork mushy? Thanks for your advice and thanks for sharing your recipes!
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08-31-2015, 12:13 PM | #75 |
is one Smokin' Farker
Join Date: 01-07-14
Location: Cavalier, ND
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Big Daddy's Carolina Style Barbecue Sauce
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