- 16 Posts. Joined 7/2016
- Points: 11
- Select All Posts By This User
Recent Images In This Thread
Related Forum Threads
- cooking for 55 questions Last post on 9/21/10 at 5:45pm in Catering & Large Group Gatherings
- Where are the leftovers???? Last post on 9/13/10 at 6:58am in Beef
- Question: Most Handy BBQ Gadget/tool Last post on 11/22/11 at 4:58am in Slicers, Grinders, Tools, Equipment
- Honky Tonk Pig rubs and sauces Last post on 8/8/10 at 9:24pm in Sauces, Rubs & Marinades
- Looking for a Savory Sauce Last post on 8/5/10 at 6:25am in Sauces, Rubs & Marinades
Hawg Heaven Rub
Last edited: 9/28/11
- Here Piggy Piggy BrineLast edited: 6/11/12
- Cherry Dry Rub Recipe And ProcessLast edited: 9/22/12
- Tutorial Sealing Mated Steam Pans With FoilLast edited: 5/1/11
- Finishing Sauce For Brisket By Ranger72Last edited: 4/28/11
I've had my RecTec 680 for about three weeks or so. I've already cooked on it about 10 times I imagine. I've got baby backs smoking on it right now. This smoker is worth every penny you'll pay for...
I got this because smoking on my Weber kettle gets a little crowded. In stock form, this thing would probably be pretty useless. I was able to mod it with very little extra money because I...
after my seasoning run and 1st smoking session, I had to alter the unit..closed firebox to chamber up some and added a 3/16 plate deflector on top of it so heat and smoke ran more directly into...
Smoker is everything you need as a novice or pro. I converted my smoker to natural gas. Extremely easy conversion explained by the company on their website. Bought the #51 drill bit at Ace Hardware...
I was on a waiting list to get my Timberline 1300. Now having owned it 6 weeks, It has become a $2000 paperweight that occupies space on my deck. Avoid this grill, Traeger likes to tout their world...
FINISHING SAUCE (for Pulled Pork) - Page 24post #461 of 4857/17/16 at 2:57pmJust used this recipe,very very good!
SmokingMeatForums.com Top Pickspost #462 of 4857/30/16 at 3:01pmI got two in the cooler now going to give this a try I also tried not wrapping at 160 I just smoked all the way to 200 looks like I have a much firmer bark we will see which way I prefer my last two I wrapped after 160 and it was amazing so I might be hard to beat thanks for the sauce thoughpost #463 of 4857/30/16 at 5:41pmConclusion is the sauce is a nice tangy flavor but i do perfer the wrapping of the butt after 160 the bark today was a little bit bitter after smoking for 12 hours but still a great final product cant beat juicy pulled pork for dinner thanks guyspost #464 of 4858/14/16 at 11:53amQuote:Originally Posted by SoFlaQuer
The Finishing Sauce I use is as follows:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
I cannot wait to try this! I've been looking for something to make pulled pork worth my time. I love pulled pork (or meat in general) and I am not a picky eater. I have a hard time finding pulled pork that is not dry or just tastes bad, this sounds like it will be amazing! Especially since I have family members that aren't fans of BBQ sauce 😩post #465 of 4859/30/16 at 12:17pm
We have 2 pork butts on since 6 am, I will definitely try the Finishing Sauce. One butt is headed to Clemson for the game tomorrow, #3 vs #5, U of Louisville Cardinals and the Clemson Tigers. Ought to be a great game and some darn good pulled pork.post #466 of 48510/7/16 at 12:27am
Very good sauce for mopping I wish i had this a couple of weeks ago! Mine is much more involved. Thanks!
Sausage Head Go to that forum, i am going to post some good info on recipes on what I use for those that have any interest. These have served me well fpr many years, Some new some old school styles.
Again thanks for the mop!!!
BTW I just found this site recently Very good place to look at compared to others, not nearly the bickering of other sites, that means alot to me anyway!post #467 of 4853/26/17 at 4:51amQuote:Originally Posted by NW-bubba
I got this recipe out of an old news paper clipping stuck in a cookbook my wife picked up at a garage sale and gave it a try this past weekend... everyone loved it! I still want to tweak it a bit but so far this is one of my favorites.
Here is the finishing sauce recipe for
Eastern North Carolina Pulled Pork BBQ
3/4 C white vinegar
2 T Louisiana hot sauce
1 T brown sugar
1 T sugar
1 T kosher salt
1 t crushed red pepper flakes
1 t fresh ground black pepper
1/2 t cayenne pepper
whisk all together - well. Add to pork after it has been cooked and chopped/pulled.
Top with coleslaw.
Thanks @NW-bubba! I used this finishing sauce last night and it really kicked up the pp nicely! First butt in a WSM 18 and first with a finishing sauce.post #468 of 4853/30/17 at 12:59pmpost #469 of 4855/21/17 at 1:44pmpost #470 of 4855/25/17 at 2:08pm
Thanks so much for sharing this....I realize this was quite a few years ago, but I just started smoking meat recently. I knew I had had pulled pork in a vinegar-based sauce before, so went searching and found this...sounds perfect!! My pork butt is coming out of the smoker in a couple of hours, I will be using this!!post #471 of 4856/2/17 at 11:53ampost #472 of 4856/2/17 at 12:19pmpost #473 of 4856/7/17 at 4:39ampost #474 of 4856/10/17 at 9:41amI have 3 butts in the smoker right now..... inaugural run for my birthday present..... I have used your finishing sauce since the beginning, and there is no reason to change it up! It is perfect and I have never met a person that didn't ask for 2nd.....or 3rd helpings!!
Let's hope my new Masterbuilt Sportsman Elite.......seasoned all day yesterday......will do as good as my old offset!post #475 of 4856/15/17 at 10:39amI am planning on using finishing sauce on my first Pp this weekend. I just made up a batch of this and wondering if I did something wrong. My batch has a very overpowering vinegar taste. Did I do something wrong or am I confusing finishing sauce with a BBQ sauce perhaps. Is it that it's not meant to be so tasty solo but rather in small amounts compliments the meat?post #476 of 4857/5/17 at 2:34ampost #477 of 4857/14/17 at 4:41pmpost #478 of 4857/17/17 at 3:34amAnother fan here! Just made my first pulled pork last night. It was good on its own, but then I hit it with the finishing sauce and wow! I didn't think it was vinegary at all. I thought it really enhanced the sweetness and moisture of the pork.post #479 of 4857/21/17 at 3:57pmpost #480 of 4858/1/17 at 7:22amLong time lurker (I've learned a lot from this forum!), first time poster with a question:
I've got a shoulder on the pellet grill now, but am taking it to the lake to eat on Friday night. I'll vac seal it. When should I pull it and sauce it? As soon as it's done, or after reheating it at the lake?
- FINISHING SAUCE (for Pulled Pork)
SmokingMeatForums.com Top Picks
- Here Piggy Piggy Brine
- › beef ribs Sunday 4 minutes ago
- › Split Breasts 5 minutes ago
- › Eastman Outdoors Summer Sausage Question 8 minutes ago
- › Whole leg of lamb roasted over an open fire 21 minutes ago
- › Brisket Cost per Lb - August 2017 24 minutes ago
- › Smoking for Two - How do you handle small batches? 44 minutes ago
- › Just Ordered Kashimiri Red Chili Powder for Color... 48 minutes ago
- › Pork shoulder for pulled pork 1 hour, 23 minutes ago
- › Just bought a camp chef smokepro SE 1 hour, 26 minutes ago
- › Habanero & Chipotle wildfire snack sticks 1 hour, 32 minutes ago
- › REC TEC Wood Pellet Grill - Featuring Smart Grill TechnologyTM by biz302
- › Brinkmann Smoke N Pit Pitmaster Deluxe Charcoal/Wood Smoker and Grill by Skinnyj
- › OKLAHOMA JOE'S LONGHORN SMOKER by alteredstates
- › Camp Chef SMV24S 24" Smoke Vault - SMV24S by jond36
- › Traeger Industries, Inc. Timberline 850 by Utah Smoker
- › Kingsford 30520 Competition Briquets, 11.1-Pound Bag by SenseiRogue
- › Masterbuilt 30" 20070312 with Window by jdkimbro
- › Traeger Texas Pellet Grill by albell
- › Masterbuilt Model 20070210 30" Electric Smokehouse by SmokeScience
- › Char-Griller Competition Pro 8125 by Crankbolt
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ