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JJ's Finishing Sauce...Awesome!!! - Page 4

post #61 of 76
Quote:
Originally Posted by Chef JimmyJ View Post

I have not read this thread in awhile and would like to thank everyone for the kind words. I am glad that this sauce is a hit. I enjoy this one as well. I apologize to any of you that asked a question and I didn't respond. I had not received notification of a new post.

@tjs231...This recipe makes 2 1/4 Cups of sauce. I add 1 Cup of this to any pan or foil drippings which give enough for the meat from an average 8-9 Lb Butt. The remaining Cup I put in a squeeze bottle and serve on the side for folks that want an extra punch of Vinegar. So for 40 Lb of pork, make 4-5 times the recipe. This stuff gets better as it sits and there is nothing in there to go bad so it keeps in the refer indefinitely...JJ

Thanks for the reply. I was pretty close last week with what you said, I mixed up a full batch and then used that and what I had leftover from a previous batch, probably a cup or so.

Everyone at the benefit asked what I did to the pork. They said there was something "different" about it but they couldn't put their finger on it. It definitely was not drowned in the finishing sauce, I had some where you could barely notice it.

The only one I revealed the secret to was my mom. She's still raving about it. Actually she told me today that she wanted me to make more for her. Lol...
post #62 of 76

I just used this sauce w/some  juice from the meat and a few swirls of molasses. EXCELLENT! TY JJ !!

post #63 of 76

I am doing my companies Christmas party at my house this weekend. A couple 8 pound Boston Butts as well as a bunch of other goodies are going on the smoker Saturday so I am trying to get some sauces done today so I don't have to think about it then. I thought I would whip this sauce up and give it a try. I gotta say WOW!!! The flavour is wicked! I am looking forward to peoples reactions this weekend... Thanks!

post #64 of 76
Jimmy, first off thanks for sharing this recipe. I smoked a 9 pounder this past weekend and it was an incredible hit. My first butt ever and WOW!
When I made the sauce I doubled up on all the ingredients as I was afraid of not having enough, don't ask. Either way I have quite a bit left in a mason jar marked, "butt juice". Is there a way to modify it and use it say for a chicken marinade or other?

Thanks again.
post #65 of 76
Quote:
Originally Posted by GYnot View Post

...Either way I have quite a bit left in a mason jar marked, "butt juice".

 

I do the same thing with drinks I leave in the fridge at my work...

post #66 of 76
Can I use onion and garlic powder instead of granulated?
post #67 of 76

I reiterate ... this is some good stuff..................:first:   You probably can but I would go by weight to match the amount

 

Joe

post #68 of 76

This is a very nice finishing sauce for pulled pork.  A bit sweet for me personally as I like Q more savory than most.

 

That being said, if you are only using this sauce on meat you are REALLY missing a treat.  I have been using it as a salad/slaw dressing and sprinkling it on tomatoes fresh from the garden and OMG!!!  I know it may sound a bit odd and anyone that knows me will tell you I can be very odd at times.  If you are the adventurous type, give it a ry and let us know what you think.

post #69 of 76
Thread Starter 

I am glad to see this recipe is getting used. It is totally customizable. Too sweet, add more Vinegar and reduce the sugar next time. A little late but Garlic and Onion Powder can be substituted  but use Scant spoonfuls as the powder is finer.

 

Okie...I never tried it on Salad or Slaw but that sounds great! And the Tomato idea I have got to try, as soon as can get some decent tomatoes...Thank you all for your support and points...JJ

post #70 of 76
This really is a great finishing sauce! I keep a squeeze bottle in the fridge all the time.

I've used it as a base for shredded coleslaw that I use when making pulled pork tacos.

But one of my favorite uses is squirting it on crispy hash browns.

I will have to try this on tomatoes once they come in.
post #71 of 76

Also thinking it might be a nice compliment to fish. Hmmmm......

post #72 of 76
Thread Starter 
Quote:
Originally Posted by Okie362 View Post
 

Also thinking it might be a nice compliment to fish. Hmmmm......

Fatty Fish like Salmon or Tuna sure. Squirt or Baste some on while Grilling. It would be a bit heavy for mild lean fish...JJ

post #73 of 76
Quote:
Originally Posted by Chef JimmyJ View Post
 

Fatty Fish like Salmon or Tuna sure. Squirt or Baste some on while Grilling. It would be a bit heavy for mild lean fish...JJ

I was thinking as a replacement for the malted vinegar on fish and chips to be honest.

post #74 of 76
Thread Starter 
Quote:
Originally Posted by Okie362 View Post
 

I was thinking as a replacement for the malted vinegar on fish and chips to be honest.

There you go! That would be interesting, especially using Malt Vinegar to make it...JJ

post #75 of 76

Thank you again @Chef JimmyJ!  I took some of the pulled pork I made yesterday on my free weekend out to the nursing home where my better half works.  The feedback was the pork was great, but the "thin sauce" in the cup, we'd drink like wine"...  I have to laugh, when I make pork and mix the sauce in with it, some like it and others are...  hmm... it's ok.  When I don't mix it and let it in a squirt bottle, people absolutely love it?  I guess you can only please some of the people all of the time.... and you know the rest....

post #76 of 76

Sounds like a winner

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