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

post #101 of 108
It's without question my favorite sauce for pulled pork. I always have a bottle of it in the fridge.

Gary
post #102 of 108

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 108

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 108
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 108

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 108
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 108

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 108

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..

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