FINISHING SAUCE (for Pulled Pork)

congosmoker

Newbie

Apr 13, 2008

29

10

Kinshasa, Congo

• Jun 21, 2008

• #161

you can't go wrong with this. It adds just the right touch to get the gamey taste out that is sometimes there with the shoulder.

 

M

mrsb

Smoking Fanatic

Mar 13, 2007

302

11

Parkville,MO

• Jul 20, 2008

• #162

I wanted to put this on my butt today

. However my local grocer did not carry Tony C's anything. And I did not see anything that I thought might be ok to substitute since I didn't know exactly what it was. Any ideas for substitutions?

 

flatbroke

Master of the Pit

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Sep 16, 2007

4,123

11,948

• Jul 20, 2008

• #163

its kinda like seasoning salt with A kick.

 

closer

Newbie

Jul 12, 2008

15

10

• Jul 24, 2008

• #164

Go to Wallmart

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jul 24, 2008

• #165

Mrs. B... it's a basic kind of spice mix. Paprika, onion, garlic, cumin, celery and pepper type thing. There's a few others in there, but it won't matter much in the end. You have a tongue... use it! :{)

Bon appetite!

 

mulepackin

Master of the Pit

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Dec 27, 2007

1,328

13

Central Montana

• Jul 24, 2008

• #166

I subbed in some Old Bay seasoning my last go, since I didn't have any Tony Chauceres either. Still made mighty fine sauce.

 

taipans

Newbie

Jun 4, 2008

26

10

• Jul 25, 2008

• #167

Will this stuff work on ribs? I don't have a good rib sauce to use and will be smoking ribs this weekend. It sounds like it would taste good glazed over it, although I am new to all this!

 

placebo

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Jul 24, 2007

969

12

Sacramento, CA

• Jul 25, 2008

• #168

Never tried it on ribs. My first thought is the consistency is way to thin, you need a thicker sauce for ribs. The, "goodness gracious sakes alive" sauce recipe that comes with the rub recipe is great on ribs. Not saying you shouldn't try it, heck it may be the next best thing.

 

taipans

Newbie

Jun 4, 2008

26

10

• Jul 25, 2008

• #169

The, "goodness gracious sakes alive" sauce recipe that comes with the rub recipe is great on ribs.

Where do I find this recipe for this? I have until tomorrow to put together a good handmade recipe!

If thats a purchase item, and someone has good one they can direct me to instead I would appreciate it! Something sweet with a touch of spice, would like to use my homegrown peppers in it!

 

placebo

Smoking Fanatic

OTBS Member

SMF Premier Member

Jul 24, 2007

969

12

Sacramento, CA

• Jul 25, 2008

• #170

Take the five day e-course and you will get the option to purchase the recipe's from Jeff the site founder. I think it is like $15.00 and you get the BBQ sauce and the rub recipe's. Definitely a worhtwhile investment that you won't be disappointed about.

 

papa chubby

Fire Starter

Dec 8, 2007

43

10

Frankfort, KY

• Jul 25, 2008

• #171

I think any kind of dry cajun mixture will do. I used a store brand that I found at the supermarket and it was still the bomb.

 

cajunsmoker

Master of the Pit

OTBS Member

May 21, 2006

1,828

15

Monroe, La

• Jul 25, 2008

• #172

"I've heard several references to Tony Chachere's Creole Seasoning. Well it just so happens that Mr. Chachere has published a cookbook (Tony Chachere's Cajun Country Cookbook) copyright 1982. In his book right on page 3 he gives the recipe for his cajun seasoning:

20 oz box free flowing salt (Morton')
1 1/2 oz box ground black pepper
2 oz bottle ground red pepper
1 oz bottle pure garlic powder
1 oz bottle chili powder

He says to "mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything except when the recipes in his book call for something else. If too peppery for children, add more salt to mixture, then season to taste"

 

meowey

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Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Jul 25, 2008

• #173

Thank you, my friend! We don't see Tony C's seasoning in my neck of the woods.

Take care, have fun, and do good!

Regards,

Meowey

 

okie joe

Smoking Fanatic

OTBS Member

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Jul 6, 2008

456

11

NE OK

• Jul 30, 2008

• #174

thanks and a big mewwwwwwow i wanted to do a knock off on the spice ,,but not so hot, thanks, good on ya, may the smoke be with you.

 

vince

StickBurners

SMF Premier Member

Jun 14, 2008

361

10

Denham springs, LA

• Aug 23, 2008

• #175

I'm doing a butt today and will give it a try, thanks

 

ihavenoideawhatimdoing

Newbie

Jun 23, 2008

9

10

• Sep 5, 2008

• #176

is it ok to use apple cider vinegar or is it not recommended? thanks

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Sep 5, 2008

• #177

Best kind! ... I did send you a PM as well.. :{)

 

wutang

Smoking Fanatic

OTBS Member

Jul 10, 2008

869

16

Omaha, Ne

• Sep 5, 2008

• #178

It is what I used when I made some this past weekend-I would definately recommend this sauce! The pork that was treated with the sauce was better the second day. The vinegar smell overtone was gone but all the flavor & moisture was still there.

 

rastafas

Newbie

Sep 27, 2008

13

14

• Feb 9, 2009

• #179

Wow. I finally got around to making a batch of this stuff. I don't think "Finishing Sauce" does it justice. Magic Juice is a better name. I smoked two 6# picnics today, and I've never seen a batch of que vanish so quickly. If you haven't tried some this on a batch of pulled pork, you are missing out on a treat!

 

chadtower

Fire Starter

Feb 4, 2009

32

10

• Feb 9, 2009

• #180

I used it yesterday for the first time... on my first butts. Pair of 7lbers. It made a great tasting pulled pork an off the charts one night stand quality. I swapped out the cajun stuff with something else I had on hand but that's just a minor ingredient... I'm using this every time from now on.