Smoke it up.
Thanks for the recipe Jeff.
I have two questions.
1) When I am planning to have leftovers would it be a better idea to add the finishing sauce after warming up the leftovers in water? Or do I add the sauce right after I pull it? I am scared the vinegar will effect the meat.
2) How long does this sauce stay good for in the fridge?
I've been using Jeff's recipe for finishing sauce for years. It's become a must have for both served when pulled and especially for reheated pulled pork.
Generally I put some on when the pork is pulled. Any left over is refrigerated (the pork), and after reheating, just add some more finishing sauce to ensure the product is moist and flavorful.
And as to the question of will this stuff keep. It should, it's vinegar based and the PH should be low enough to retard the growth of bacteria. Just refrigerate it to be on the safe side if it's not all used (yes, I do this and plan on having some extra sauce to keep on had with the refrigerated leftover pork).
Simple and great recipe!!!!!
This could help explain it all.
I always used the "Original" until about 3 years ago when I found the Tony's "More", which I now prefer. I will warn you that like nearly all packaged spice blends it is heavy salt so just adjust for it.
As to the difference between Creole and Coonazz...... well Cajun is more about the original Acadian settlers that were thrown out of Nova Scotia for being rebellious. They believed that their land was theirs and they could do as they wished with it. It was a land deal so the rich could take and sell cleared and prepared farmlands. Cajun is brown gravies for the most part built on a roux base.
Creole IMHO is the Spanish/black influience. Normally a tomato sauce and lots of okra. These can though be built around a roux or not. But thats all online in some geographic cooking history section.What do they call them now, Dietary anthropoligists? (You can reconize what I was trying to spell, so I communicated well.
I much prefer the "More" if you can not find it locally there is always Amazon.
Since no one else has touched base.......... personally with beef, its only salt and heavy black pepper. Cracked black vice ground if you can and I use course kosher salt. Its about 2 to one at my house 2 pepper, 1 salt. I like to taste the beef. I have experimented with injecting and did surprizing find I like it, just beef broth. My Pop he always marinated brisket, he used Claudes Marinate of which I still use sometimes and enjoy.
But as to a rub, its the basics, salt and pepper.
But as with all things, that's just my humble opinion.