Hi All, I am smoking my first Butt as we speak. I applied a dry rub for 24 hours and put in the OBS at 210 with 4 hours of special blend wood.
I have been reading the various butt posts and seem to be reading that a lot of people put a vinegar sauce in the pork while pulling?
I want to impress the family so any suggestions on the saucing? I originally was going to toss it with some regular BBQ sauce, but now I think I can do better by asking. Any suggestions on this and the vinegar?
Sauce is very subjective, but I would go with this:
http://www.susanminor.org/forums/showthread.php?p=146#post146
I like it, and most that I have given it to that like vinegar sauces like it too.
Around here it is like jans rub. It goes good on everything - pork, chicken, beef, etc...
One of the things I have found is that I avoid sauces that have a smoke flavor. Often We find that the smoke flavor in the sauce clashes with the smoke flavor of the food.
Thanks FLBR. Do I just toss it with it or let it soak? Or add to taste once pulled?
We usually keep it on the side, but we are feeding a wide range of tastes.
Jan said to tell you thanks FLBR. ;)
Sauce on the side around here too.
KyNola
Jans rub and Vaunted vinegar sauce are the saviors of baked chicken!
hello,
For a commercial sauce,you might try "Cattlemens Honey".I put a little on my pulled pork sandwiches and it is about the only commercial sauce I like.I have tried many and it is true what FLBentRider says about the sauces that have a heavy smoke flavor.But,I must also add that everyone has different taste buds.
Joe.
I only use commercial sauce for an emergency. I agree that a smokey flavored sauce is probably not the right thing to do on smoked whatever meat.
I did pulled pork today and put this sauce together. I made it fairly "light" so as to enhance rather than fight with the taste of the pulled pork.
In a sauce pan, combine:
- 1 15 ounce can of tomato sauce
- 1 TBS each brown sugar and rice or apple cider vinegar
- 1 tsp each of garlic and onion powder and ground cumin
- 1/2 tsp each of fresh ground black pepper and dry mustard
- 1/4 tsp chipotle powder
- A splash or two of Worcestershire sauce
Simmer for an hour or two to reduce and thicken it. The cumin is a bit smokey so you can reduce the amount or leave it out altogether if you like. My butt was done with hickory, which is pretty robust, so the cumin went OK.
Once you have a handful of recipes for your own sauces, you won't ever go back to the commercial stuff. What is guar gum anyway?
QuoteWhat is guar gum anyway?
I think that is bubbles sister. ::)
;D ;D ;D
Like FLB I am partial to the Vaunted Vinegar; especially when made with Nakano Rice Vinegar. I always add it to my pulled pork. I learned a few weeks ago that 10.5's yellow sauce on the side was a big hit. I also always have extra vinegar and tomato base sauces on the side.
Yellow Sauce (http://www.susanminor.org/forums/showthread.php?p=946#post946)
Quote from: Habanero Smoker on September 21, 2009, 04:03:11 AM
Like FLB I am partial to the Vaunted Vinegar; especially when made with Nakano Rice Vinegar. I always add it to my pulled pork. I learned a few weeks ago that 10.5's yellow sauce on the side was a big hit. I also always have extra vinegar and tomato base sauces on the side.
Yellow Sauce (http://www.susanminor.org/forums/showthread.php?p=946#post946)
When I have used the yellow sauce for impromptu gatherings I put it in a quart water bottle with the pop up drinking lid to use as a pour spout. Works pretty good that way.
Where can I find 10.5's recipe? Is it similar to NePa's yellow sauce?
The link is in the post before yours.
Here it is again:
http://www.susanminor.org/forums/showthread.php?p=946#post946
I've made Nepas' yellow sauce, and it was too peppery for my taste. I haven't tried 10.5's version, but it is on my short list..
Quote from: JF7FSU on September 21, 2009, 07:43:25 AM
Where can I find 10.5's recipe? Is it similar to NePa's yellow sauce?
Just click on the blue "Yellow Sauce" in Habs's post should take you right to it. Or it is under sauces on the recipe site.
Thanks!
What is "Jans" rub?
Thanks
This is Jan's rub
http://www.susanminor.org/forums/showthread.php?p=718#post718
Here it is. http://www.susanminor.org/forums/showthread.php?t=467
You just HAVE to go to this site for recipes. Most of the best from the smoker forum.
Well Ky, we got to the same place but the links are different. Same thing.
Thank you both,
Brad
Gives me a headache every time! Can't use it.
I can't stand the stuff.
I avoid it when I can.
SS,
Was just reading this thread. Jan's Rub gives you a headache? Man I am so sorry. Wouldn't do that to you for anything.
KyNola
KyNola,
As far as I can tell, there is NO MSG in Jan's rub.
I checked my Lawry's, it has NO MSG.
Is that what SS is referring to? I read the thread 3-4 times and couldn't figure out what that was about. I still haven't found MSG mentioned anywhere in the thread but I'm sure I just missed it.
Glad to know Jan's Rub isn't causing headaches as I don't like MSG either. Makes my heart try to leave my chest by pounding it's way out from the inside.
KyNola
I know this will curl some toenails here but if you like a little heat in your sauce. try Famous Dave's Devil Spit:
http://www.famousbbqstore.com/08658.html
Absolutely the best commercial BBQ sauce Ive had - and it goes great with pork.
Re: MSG
The reason this is confused is whoever posted the MSG question deleted the post, but the answers remain.
Quote from: FLBentRider on November 04, 2009, 12:07:38 PM
Re: MSG
The reason this is confused is whoever posted the MSG question deleted the post, but the answers remain.
Now it makes sense, I reread the whole thing trying to see what I missed.
Thanks for clearing things up FLB
Hello,
I found another commercial sauce that works very well with pulled pork.It is Cattlemens St. Louis Original.It is a tomato base sauce without the smokiness that most sauces have.I do not mix it in,but serve it on the side,or keep some in a squeeze bottle.I will also state that this whole taste thing is "very" subjective,so,experiment and see what works for you.
Joe.