FINISHING SAUCE (for Pulled Pork)

keng

Newbie

Mar 18, 2007

8

10

• Dec 22, 2007

• #121

very nice touch to the pulled pork. thanks very much

 

drsnook

Newbie

Dec 28, 2007

12

10

• Dec 30, 2007

• #122

Bump.... Think more of us may be interested. Thanks Jeff.

 

ajthepoolman

Smoking Fanatic

OTBS Member

Jan 1, 2006

811

11

Topeka

• Jan 6, 2008

• #123

I just pulled a butt off the smoker, let it rest and then put together a batch of the finishing sauce.

I have to admit that after I had mixed it together I tried several times to convince myself not to pour any of that vinegary mess on my pork. But after reading almost 5 pages of rave reviews, I figured that they couldn't all be wrong.

So I told my nose to try to overlook the stench of vinegar and poured a few tablespoons on it. I threw the gloves on and started mixing it through.

I tried a little bite of pork and....well....to be honest....
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IT ROCKS!!!!!!!!!!!!!!!

I was blow away by the flavor! I added another couple of tablespoons and mixed it in. The flavor just got better!!!!!!!

I figured I better quit there, but I couldn't stop munching on the pork!

SoFlaQuer, you have a winner on your hands my friend! I didn't think that after a couple of whiffs of the cider vinegar that I would like this stuff, but you made a believer out of me!

Thank you for this wonderful sauce!

 

C

chief61

Newbie

Dec 27, 2007

10

10

Daphne Alabama

• Jan 29, 2008

• #124

SoFlaQuer,

An homage to the Finishing Sauce.

I have not experienced that flavor profile since my grandmother used to cook Q back in rural Georgia in the 60s. I was but a small boy at the time. That blend is about as perfect a flavor match to my palate as I have experienced in many a year.

I do have a question, have you ever experimented with other vinegars such as Red Wine, Rice, Balsamic or Tarragon in any of your concoctions? Pure curiosity on my part.

Thanks again for your recipe.

Take care and great eating.
Billy

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• Jan 29, 2008

• #125

Sounds like a might good sauce. I have added this one to my recipe file....

Thanks..............

Kookie

 

Dutch

Smoking Guru

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Jul 7, 2005

7,135

498

Midvale, UT

• Jan 29, 2008

• #126

Billy,

Jeff hasn't been on the boards for quite some time. Although Jeff's Finishing Sauce is great the way it is, if you want to try a different vinegar go for it and let us know how it compares with the original.

 

C

chief61

Newbie

Dec 27, 2007

10

10

Daphne Alabama

• Jan 29, 2008

• #127

Dutch, will do sir. I have an innate desire to tinker with recipes. I will tell you that this Finishing sauce is excellent all on its on, but if I am breathing, then I am compelled to experiment.

Take care and great eating,
Billy

 

setitandforgetitsmoker

Fire Starter

Jan 30, 2008

67

10

VAN WERT OHIO

• Feb 12, 2008

• #128

i tried this for the first time on some pork loin. this sauce took it to another level of good. thank you for posting the recipe on here for us all to enjoy.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Feb 12, 2008

• #129

I hope he comes back around to see how many have enjoyed it....

 

av8tor

Meat Mopper

Feb 4, 2008

231

18

Fort Worth, TX

• Mar 2, 2008

• #130

Quick question on the ingredients - It calls for Tony Chachere's Cajun Seasoning. All is see is Tony Chachere's Creole Seasoning. I will keep looking if the two are different but I wanted to check first. I have the Creole seasoning now.

Thanks

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Mar 2, 2008

• #131

AV8TOR
From what I could find out they are one and the same seasoning. I went thtrough the same confusion, we are using the creole seasoning; tastes great !!!

 

av8tor

Meat Mopper

Feb 4, 2008

231

18

Fort Worth, TX

• Mar 15, 2008

• #132

Great and thanks MossyMO

 

geob

Meat Mopper

SMF Premier Member

Mar 19, 2008

286

10

Magnolia, Ms.

• Mar 24, 2008

• #133

Thanks for the Info. I will use this at my house.
Thanks to you for sharing your secrets.

Smoking

 

cblake187

Newbie

Apr 6, 2008

25

10

Chattanooga

• Apr 8, 2008

• #134

So so fla I have just joined the forum and showed I'm not a total newb but I'll be honest.I knew the finishing sauce trick and been using it a couple of years!But I mixed yours up (1/2 tsp cayenne instead of red flakes(I'm out)WOW great I thought too much sugar but now I think it might be my secret weapon!The extra sugar seems to mellow it so well.So got a butt soaking in my UBER secret sauce we'll see tomorrow!By the way from one secret ninja to another I'd like to get your thoughts on ......rub dryer bark.....no rub softer bark......don't want your recipe just thoughts on subject.I would post only my findings not interpretations of yours.maybe make a newb post.I have found that more people use bad recipes than bad technique!If you don't wan't to share or your too busy I understand.Thank You for the finishing sauce anyway. Carnes

 

pacnwsteve

Smoke Blower

Apr 8, 2008

113

10

Western Washington State

• Apr 12, 2008

• #135

OK, I am doing my first smoked pork shoulder blade roast tomorrow on my brinkman charcoal water smoker. Supposed to be sunny and 70 up here in the PAC NW which is a real treat for this time of year. It should be a great day for smoking some meat and drinking a tall cool one or two.

Are there other vinegars people have experimented with for the sauce. I have 'em all in the cupboard but only about 1/2 cup apple cider vinegar left. I am feeling a bit too lazy to go to safeway but then if I must stay true to the recipe I can. Thanks.

 

mr porky

Meat Mopper

SMF Premier Member

May 3, 2008

264

10

Spokane

• May 10, 2008

• #136

Another vote of thanks for this. For anyone whos read this far and hasn't tried it yet you owe it to yourself to do so ASAP! You will not regret doing so.

I found the meat once pulled, tasted good on its own, but adding the finishing sauce definitely brought out all the flavors and made it that much better.

Only alteration I made was subbing the cajun spice with some Essence and the pepper flakes with Tobasco.

 

keith54

Meat Mopper

Aug 3, 2007

209

10

Bowling Green Oh

• May 14, 2008

• #137

Thanks Jeff for the recipe. I'm looking forward to trying it this weekend. One question......If I'm going to use the finishing sauce does it matter either way if I use a rub before putting the meat in the smoker? Would that be over kill, I do want to taste the pork. This subject is open for anyone to jump in. Thanks in advance.

keith54

 

flyin'illini

Smoking Fanatic

★ Lifetime Premier ★

Oct 27, 2007

879

11

Tulsa

• May 14, 2008

• #138

Keith, My input is that the rub and finishing sauce provide different aspects of flavor and both should be used. (and nothing more in my opinion - your mileage might vary) By the way, Maumee is a nice area along the river.

 

keith54

Meat Mopper

Aug 3, 2007

209

10

Bowling Green Oh

• May 14, 2008

• #139

Thanks for the advice Glen. I will try both on my next butt. So have you been down for the walleye run? Kinda strange yr with all the high water though. I've got a nice stock in the freezer,should last the yr.

Been in Maumee for 16 yrs, nice little Great Lakes town. I spend a lot of time in Mich including the UP. Great state!!!

keith

 

ganny76

Smoke Blower

May 19, 2008

116

10

Sneads, Florida (Gods Country)

• May 21, 2008

• #140

Bump for us new members to find. Sounds delicious. Have several friends and family members coming over this weekend to hang out at the pool. Wife wants me to smoke some butts. (Quit with the dirty thoughts) Think I will try this out.