Can't wait to try the finishing sauce for the the first time this weekend. I know this has been touched on in earlier posts in this forum, but just looking for some fresh opinions. I am smoking my butt on Saturday, serving on Monday. I have read that applying the sauce before storing may make the meat mushy. My thoughts are to pull the pork Saturday, store it, and apply the finishing sauce while warming in the crock pot before serving Monday. Anyone disagree with that or have a better suggestion?
FINISHING SAUCE (for Pulled Pork)
- Thread starter soflaquer
- Start date
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qstick777
Newbie
- May 22, 2008
- 26
- 10
I'll have to give this a try this weekend.
I made a finishing sauce a while back that turned out pretty good. A little sweet, a little tangy, a little spicy. I tried tweaking it, but not sure which version I liked better.
I wrote down everything, but I'll have to see if I can find it.
Just off the top of my head it had:
Crushed red pepper flakes
Cayenne pepper
grape jelly
vinegar
ketchup
mustard
pancake syrup
onion
garlic
Once I find the recipe, I'll post it for others to try and maybe we can all work on tweaking it.
I'm not really big on ketchup based sauces, but it needed something in there for a little tang and to thicken it up just a little bit.
I made a finishing sauce a while back that turned out pretty good. A little sweet, a little tangy, a little spicy. I tried tweaking it, but not sure which version I liked better.
I wrote down everything, but I'll have to see if I can find it.
Just off the top of my head it had:
Crushed red pepper flakes
Cayenne pepper
grape jelly
vinegar
ketchup
mustard
pancake syrup
onion
garlic
Once I find the recipe, I'll post it for others to try and maybe we can all work on tweaking it.
I'm not really big on ketchup based sauces, but it needed something in there for a little tang and to thicken it up just a little bit.
valentiners
Newbie
qstick777
Newbie
- May 22, 2008
- 26
- 10
Got my sauce on the stove simmering now, so figured I post it for others too try.
1 1/2 tsp crushed red pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 cup white vinegar
1/8 cup dark corn syrup
1/4 cup pancake syrup
2 tbsp grape jelly
2 tbsp ketchup
1 tbsp mustard
water to desired consistency (my recipe shows 1/4 cup, but this time I'm using 1/8 cup apple juice and 1/8 cup water).
Heat in sauce pan until everything mixes together.
Depending on my guests, I'll strain it to remove the crushed red pepper. I also found that it tends to clog up the nozzle on the serving bottle.
Like I said, it's got a little sweet, little tang, and a little heat, but not enough of any to overpower the meat. I think it really enhances the flavor of the pork.
Over easter I did 2 butts. I added the finishing sauce to one and left the other plain. I got some good comments about the one with the finishing sauce.
1 1/2 tsp crushed red pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 cup white vinegar
1/8 cup dark corn syrup
1/4 cup pancake syrup
2 tbsp grape jelly
2 tbsp ketchup
1 tbsp mustard
water to desired consistency (my recipe shows 1/4 cup, but this time I'm using 1/8 cup apple juice and 1/8 cup water).
Heat in sauce pan until everything mixes together.
Depending on my guests, I'll strain it to remove the crushed red pepper. I also found that it tends to clog up the nozzle on the serving bottle.
Like I said, it's got a little sweet, little tang, and a little heat, but not enough of any to overpower the meat. I think it really enhances the flavor of the pork.
Over easter I did 2 butts. I added the finishing sauce to one and left the other plain. I got some good comments about the one with the finishing sauce.
drlouis
Smoke Blower
- Feb 16, 2008
- 113
- 11
just did this, and as I was mixing the pork it occured to me that the OP didn't indicate how much pork the recipe will 'treat' is that for 1 butt? if I did 2 butts and a loin should I double the recipe?
(forgive me if this is covered somewhere in this thread... I didn't read all 15 pages just yet.
(forgive me if this is covered somewhere in this thread... I didn't read all 15 pages just yet.
2cycle
Fire Starter
WOW! I'm fairly new to this site, but thats the same recipe I've been using for years. But I mix my own Tony's type season, with a lot less salt.
Greg
BTW, I'm a real Fla Cracker.
Greg
BTW, I'm a real Fla Cracker.
bsommer9
Newbie
Thanks SoFlaQuer! I used your finishing sauce on my boston butt for the first time and it was awesome!
I've gone with whats called for in the OP with a 7.5# butt and it seems to be enough. I would think doubling would be fine for 2 butts. Just make a bit more than what ya think is enough and adjust to taste. Any leftover sauce can wait till the next smoke.
jjbodean1970
Newbie
made my first batch of finishing sauce last night, looking forward to using it this afternoon!!
i was messing around in the kitchen tonight while waiting for my smoker to season and came up with a similar sauce. i'm a little hesitant to give it out since i haven't actually tried it on pulled pork yet (i don't want to be responsible for giving out a bad sauce, lol). i did try it on a piece of left over pork chop from dinner and seemed to taste pretty good. feel free to try if you'd like.
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup sea salt
crushed red pepper (didn't measure, just started to add until i was satisfied)
fresh ground pepper (see above)
add the vinegar and sugar to a pot over meadium heat. once sugar disolves, turn heat off and add remainder of the ingredients. keep stirring until the last of the salt disolves.
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup sea salt
crushed red pepper (didn't measure, just started to add until i was satisfied)
fresh ground pepper (see above)
add the vinegar and sugar to a pot over meadium heat. once sugar disolves, turn heat off and add remainder of the ingredients. keep stirring until the last of the salt disolves.
Grillin-on your recipe you list 1/4 sea salt, since everything listed above it is "cup" I take it that the sea salt is 1/4 cup also?
Just wondering-
Dutch
Just wondering-
Dutch
Went with the original finishing sauce for my last butt. It really was tremendous! I smoked the butt the day before and re-heated it the day of in the crock pot with a nice splattering of the sauce. This stuff was so moist and juicy it was phenomenal! Thanks!
dalglish
Fire Starter
I used it too, I plan on using it again today. I would imagine it has a long shelf life due to the vinegar?
I have used SoFlaquer's finishing sauce in every pulled pork I have done. Seems to get better every time and I hardly ever eat a pulled pork sammi with bbq sauce because of it!
woodruff
Fire Starter
When it's finished hehehe... after pulling, and a bottle on the side to add to the meat as desired
my mind is all over the place here. Don't want to mess anything up. Richtee, you have been my life saver today
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