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SoFlaQuer's Finishing Sauce (For Pulled Pork) - Page 6

post #101 of 114
It's without question my favorite sauce for pulled pork. I always have a bottle of it in the fridge.

Gary
post #102 of 114

I just threw together a  half-batch of this for a small butt that is smoking now.  So far, the sauce tastes great by itself. Cant wait to try it on the pp tonight! Seems like a great recipe! Thanks!

post #103 of 114

I am smoking a 10 lb butt on thursday and would like to give this sauce a try. I figure with all the positive reviews I can't go wrong. 

Only question is, how much to use?

With a 10 pounder, and lets say one normal size ketchup style bottle, how much sauce out of that bottle would be a safe start?

post #104 of 114
Quote:
Originally Posted by tds73 View Post
 

I am smoking a 10 lb butt on thursday and would like to give this sauce a try. I figure with all the positive reviews I can't go wrong. 

Only question is, how much to use?

With a 10 pounder, and lets say one normal size ketchup style bottle, how much sauce out of that bottle would be a safe start?

When I use it I spritz, mix, and taste until I like it.  Sure I end up eating a half pound of pulled pork before the meal but it is so damn good with this sauce!

post #105 of 114

I use a half batch on a 5lb butt for the first test. Just right.  I made a full batch last night, doing a 9 pounder for Christmas Eve. (Not related, but we are going to be in the HIGH 60'S on Christmas Eve!!!  Its usually around 20 degrees out. Great weather for BBQ!.)  I never posted back about the sauce, it came out excellent, the pepper stays mostly hidden, unless it steeps at a little higher temp, which I did this time, just to find out. My guess would be let it cool completely before adding the flakes, if you don't want any extra spiciness, if you do, throw it right in when the vinegar/ sugar mix come off the stove- hot pepper tea..  I put a small sample of this in some of my spicier table sauce, and it was great.

post #106 of 114
Amazing finishing sauce. Thanks for the recipe. I like putting some BBQ sauce on my sandwiches so I made a double batch of the finishing sauce and used half as a base for my BBQ. Tied it all together nicely!! Thanks again.
post #107 of 114

I'm going to be smoking my second butt Tuesday and I can't wait. The outside temperature is only going to get to 25 so that has me a little worried. I'm using charbroil 50/50 with a side box, so keeping it to temp. Might be a challenge.

post #108 of 114

Im hooked on it, just made a slightly tweaked version today/ tonight on a butt.  Spiced it up a bit, by cooking the pepper flakes a little longer, and adding some extra Cajun goodies...  almost didn't need BBQ sauce on pulled pork sandwiches..

post #109 of 114

Got a bit of a problem here.

Going through some stomach issues and vinegar is a no-no.

Just started a nice butt in the smoker a bit ago and suddenly realized I shouldn't use my normal finishing sauce.

Any alternate suggestions for a base besides vinegar?

post #110 of 114
Quote:
Originally Posted by bleeth View Post

Got a bit of a problem here.
Going through some stomach issues and vinegar is a no-no.
Just started a nice butt in the smoker a bit ago and suddenly realized I shouldn't use my normal finishing sauce.
Any alternate suggestions for a base besides vinegar?

You may want to start your own thread so this doesn't hijack this one.

Vinegar gives the tang to finishing sauces so you'd want something to mimic that. Citric acid would be the best substitute. Lemon juice or orange juice. Cuban pernil pork Mojo sauce. If you wanted it to be less fruity you could mask the citrus flavor with other spices and tomato paste. Look up Cuban pernil here. Or try this base

2 cups tomato paste
½ cup lemon juice
½ cup water
1 teaspoon oregano
½ teaspoon powdered mustard
¼ teaspoon cumin
¼ teaspoon pepper
¼ teaspoon garlic powder
post #111 of 114

Thanks for the suggestions.

Mojo is something we use a lot of!

Here's the link to the new thread started:

 

http://www.smokingmeatforums.com/t/261625/finishing-sauce-without-vinegar

post #112 of 114
Does the Tony Chachere's Cajun Seasoning say Cajun on the side? All I find is the creole kind.
Thanks!

***edit**** after some reading I found my answer...
Such an awesome community here!
Edited by 88rxna - 5/8/17 at 6:33am
post #113 of 114
Just used your finishing sauce today and it was a great addition to the pulled pork I cooked a pork butt 13 hrs yesterday and it finished at 3:30am. I made it to bring up to the welding class that is making my smoker for free as a class project. All the boys had 2 sandwiches and one boy even had 3!!!! I'd say they liked it.
post #114 of 114
I went a little heavier on the pepper and used cayenne instead of red pepper flakes. Like that better as its fine and mixed in well.
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