i know it is traditionally thin, and usually just mixed into the meat, but my wife is not a fan of it, so i usually put some on my own PPB, which is nearly always served on a plate rather than a bun. so i was discussing unrelated thickened teriyaki sauce with a buddy and it got me to thinking, why not thicken up the finishing sauce for PPB? that way, whether it is on the bun or on the plate, it won't just all run down to the bottom and roll around on the plate or soak up the bun. that way, i can have finishing sauce on mine, mrs taz can have a sweet bbq sauce on hers, and everyone's happy. has anyone done this? normally, i would assume that a little conrstarch would do the trick, but if anyne has a different/better way, let me know.