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New to Smoking the meats, have a question about sauce and a review of last weekend's performance...

post #1 of 5
Thread Starter 

I bought a new OK Joe Longhorn a few weeks ago, and of course, joined this board, and I have had some successes with the grill and one unbelievable failure... but...

 

Okay, for a party this last saturday,  I smoked up some pork loins and a shoulder(I think, not sure the cut),  and a couple tri-tips.

 

I smoked them all for 4 hours at 225-250° with bricketts and chunk applewood. I pulled them out, double wrapped them in foil and finished in a 225° overnight. I shedded the meat and OMG it was good! But my question is, what sauce to use to keep from having a dry sammach?

 

Hint: if you do not have 2 hours to soak the chunk wood, 30 minutes in a pressure cooker works great! One set of chunks and I had good smoke for over 3 hours.

 

It seems all the commercial BBQ sauce has smoke flavoring put in it, and with the dry rub I used and the natural smoke flavor from smoking, it just comes off as too strong.

 

What sort of sauce would be complimentary to the ,eat? I gave a little halfassed thought to even a savory grown gravy, but haven't tried it yet..

 

Oh yah, for the sake of full disclosure... do NOT put a full layer of chunk mesquite on the large side of your grill and then lite it with a 6lb chimney of charcoal... within 15 minutes we tried putting the chicken breasts on it, but it got so hot it was burning everything, and I had to run and get my welding gloves just to get the chicken off the grill and transfer it to the gas grill to finish it!!

 

 

Don'tcha jut love learning all the in's and out's of a new hobby?

 

 

Cheers

John

post #2 of 5

One of the best investments is a 99¢ spiral notepad and keep notes on all your smokes!  It will be your most valuable asset!

post #3 of 5

Sounds like you need to come up with your own bbq sauce recipe or use one from the site here that you like.  I'm still searching for a red sauce I like.  I've tried about 10 different ones so far.  I have a mustard sauce I like and a vinegar based sauce for pulled pork.  That way you are guaranteed not to have liquid smoke in it.  a couple of commercial sauces I like are gates original and extra hot and mauls original, those are the ones I am trying to emulate that don't have liquid smoke in them.  Also hoping to come up with a sweet one that I can use on burnt ends.

post #4 of 5
Quote:
Originally Posted by Pops6927 View Post
 

One of the best investments is a 99¢ spiral notepad and keep notes on all your smokes!  It will be your most valuable asset!

 

What Pops said! That'll be one of the best dollars you'll ever spend.

 

Here's a KC style recipe that's good if you like KC style BBQ:

 

Ingredients:

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder


Combine all of the ingredients in a medium saucepan. Simmer over high heat and bring the mixture to a boil. Whisk until smooth.

 

Reduce heat and simmer for 45 to 60 minutes or until mixture is thick, stirring occasionally. Cool then store in a covered container in the refrigerator overnight to let the flavors blend.

 

Michael

post #5 of 5
Thread Starter 

 it.

Quote:
Originally Posted by Pops6927 View Post
 

One of the best investments is a 99¢ spiral notepad and keep notes on all your smokes!  It will be your most valuable asset!

 

Good idea, I will act on that one right away!

 

 

Quote:
Originally Posted by mikeworthington View Post
 

 

What Pops said! That'll be one of the best dollars you'll ever spend.

 

Here's a KC style recipe that's good if you like KC style BBQ:

 

Ingredients:

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder


Combine all of the ingredients in a medium saucepan. Simmer over high heat and bring the mixture to a boil. Whisk until smooth.

 

Reduce heat and simmer for 45 to 60 minutes or until mixture is thick, stirring occasionally. Cool then store in a covered container in the refrigerator overnight to let the flavors blend.

 

Michael

 

 

I will try this one. I am more into the vinegar based sauces, but this one looks tasty once I find another sweetener instead of the molasses. molasses is great in cookies, but keep it out of my sauce and beans!

 

Thanks!

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