Has anyone thickened-up PPB finishing sauce?

Discussion in 'Pork' started by tasunkawitko, Jun 14, 2009.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    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.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    My thought is that it would be very vinegary tasting. Give it a try, you never know though. Another thickening option is potato flakes, that's what I use.
  3. audioxtremes

    audioxtremes Smoke Blower SMF Premier Member

    Your really looking for this sauce to soak into the meat. Not sure how a thick sauce that would sit on top would work.

    If you both like it differently just take some of it and add the the finishing sauce to yours only.
  4. rivet

    rivet Master of the Pit OTBS Member

    Tas~ you have that right on the money! There is a very good school of thicker finishing sauce from the South. In the Carolina's the Eastern part prefers the thin vinegar based finishing sauce that you and I use. In the Western half of the region, they prefer a thicker, tomato based sauce that has a touch of sweetness to it. (don't lump it in with the western beef bbq sauces we find at the stores. it is not that sweet.)

    It is very, very good and a source of deep pride to the western parts of the Carolinas.

    I can dig around and find a decent recipe for such a sauce. Check out this link to a daggon fine site for North Carolina PPB.....nice place and has many recipes there to start with...


    Hope it helps!
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I prefer to just cook a sauce down a bit to thicken it. In the past when I or a freind tried cornstarch, it turned the sauce a light color that didn't look real nice. Many people like Arrow root or something like that, but i will stick to cooking a sauce down, has yet to fail me.

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