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Finishing Sauce. What's your favorite?

post #1 of 21
Thread Starter 
I've never tried finishing sauce on pulled pork before!

I did look at this sticky.

I was wondering what everyone else likes.
post #2 of 21
All I can say is try it. That is a very good finishing sauce. Mix up a batch and put it in one of those 50 cent condiment bottles from Wally's or the Dollar store. See what you think and report back.
post #3 of 21
You'll like it! Its not over powering at all. I have added 2x's the called for brown sugar, and that was good too.
post #4 of 21
I always make my own in the half gallon jug of cider vinegar it comes in. Just pour a bit out, add a few spoons of crushed red pepper flakes, juice of a lime (I like mine tart), a half tsp salt, 2 tsp sugar, a half tsp of minced garlic and a swig (oz) or so of Worchestireshire. Make it as soon as you can and let it sit in the fridge for days--give it a swirl once in a while--so the ingredients can get friendly. Drizzle on hot pork when you chop/pull it and keep it as a finish on sandwiches.
post #5 of 21
Not a bad idea there. I will have to give that a try. So far the only finishing sauce I have tried is the you linked to. VERY GOOD!!!
post #6 of 21
SoFlaQuers finishing sauce is very good. Ive used it 2 times now. Except I substituted the Tony Chachere's Cajun Seasoning with some other cajun seasoning. I couldnt find the Tony Chachere stuff.
But it was still very good.
post #7 of 21
I agree 100% with low&slow, the finishing sauce taste great and also where I live I can not find Tony Chachere's Cajun Seasoning so I also substitute with a different type of cajun seasoning.
post #8 of 21
Gentlemen if you will check out this link it will tell you how to make TC's seasoning:

post #9 of 21
Thanks for the link, is Creole the same as Cajun?
post #10 of 21
Creole is actually a term to describe someone born in Louisiana of French decent, but is used to describe a style of seasoning (Cajun). In trying to come up with a suitable description I googled it to find this;

post #11 of 21
Thread Starter 
what's the MSG in Tony's creole for? can I substitute it?
post #12 of 21
I first tried the referenced recipe on pulled pork when Jeff first posted it. Since that first time, I have used it on every butt that I have pulled (and there have been quite a few). I always get raves about my pulled pork and I am confident that it's largely due to the finishing sauce. I haven't heard from Florida Jeff for a while now but if you're still out there, Thanks again Jeff! In short, try it. You'll love it.
post #13 of 21
That recipes from his cook book so it's authentic. I have it in my spice blend ebook too.
post #14 of 21
Thread Starter 
So what I'm getting is....
There is no other finishing sauce but this one posted by SoFlaQuer.
( worth using anyway)

Got it!

I did plan on trying it. I didn't know if their may or may not have been any alternatives.

I never was contesting the quality of the the recipe. ( if construed that way)
Recipes are usually like opinions and bu...... and well you get the idea.icon_mrgreen.gif
post #15 of 21
There are other finishing sauces, but Jeff's is so good and simple to make I've never really had the desire to make any other.
post #16 of 21
There's not just one of anything. I've never made Jeff's recipe and always been happy, so to each his own......
post #17 of 21
Thread Starter 
I guess i didn't emphasize the humorous sarcasm of only being the one!
post #18 of 21
Mossymo...I just picked up a bottle of Tony Chachere's Creole seasoning, which I think is the Cajun flavor, at County Market here in Jamestown today. Maybe you want to have your buddy pick some up for you, or let me know and I can pick you some up. I think it was like only 2 bucks for a bottle. Let me know.
post #19 of 21
mmmmmmm...SoFlaQuer sauce good. Tone's Cajun at Sam's good.

My pulled pork is reasonably low fat because after smoke and rest, I cool it down in the fridge overnight and go thru it by hand breaking the butt apart and removing any fat or gelatin areas the next morning. When I pull it from the straight meat, it ends up on the dry side by itself, so I take the brown liquid in the bottom of the pan (remove the yellow fat on top) and the finishing sauce and mixing together with the pulled product. Not only is the result absolutely fabulous, but if you mix it together and portion it in to foodsaver bags, the resulting product coming out of the deep-freeze is wonderful.

I've been a somewhat good boy this year...so maybe Santa will bring a food slicer. Maybe I can use my cleaned-up butt pieces in the slicer with finishing sauce over the slices. In a butt only taken to 190 or so.
post #20 of 21
With such a scientific name as monosodium glutamate, one might assume it is the end result of a food chemist's secret experiment. The fact that monosodium glutamate is used extensively in Asian recipes might lead others to believe it is an ancient Chinese herb. The truth lies somewhere in the middle, actually. Monosodium glutamate, commonly abbreviated MSG, was developed by a Japanese food chemist around 1907. He based his developmental research on the ancient use of seaweed as a flavor enhancer in Asian dishes, but the end result is a man-made commercial product.
Monosodium glutamate is a sodium salt derivative of a natural amino acid called glutamate. Glutamate itself is extremely common -- practically every plant and animal species contains levels of glutamate. Bacteria which consume glutamate excrete glutamic acid. Commercial production of monosodium glutamate requires large vats of harmless bacteria to convert glutamate from sugars or starches into glutamic acid. This acid is then allowed to evaporate, and the remaining brownish white or white crystals are sold as pure monosodium glutamate.
Monosodium glutamate is almost completely tasteless by itself. What it does is enhance the flavors of certain savory or meaty foods by awakening special taste buds on the tongue. It is thought that a fifth taste sense called umami is responsible for the pleasant flavor of a steak or vegetables in a savory sauce. Critics of MSG suggest that properly seasoned meats and vegetables shouldn't need such flavor enhancement, but monosodium glutamate does seem to bring out more of the food's natural essences.
The use of monosodium glutamate has become very controversial in recent years. Although the USDA and other enforcers of food safety have long held that MSG is generally considered safe, critics have cited numerous incidents of a condition known as Chinese Restaurant Headache. Some people have a natural sensitivity towards the glutens found in monosodium glutamate. It is similar to a wheatallergy or an anaphylactic reaction to shellfish. Approximately an hour after consuming a meal containing MSG, certain people may experience symptoms ranging from a rash to a migraine-level headache or even anaphylactic shock. For this reason, many Asian restaurants have voluntarily stopped using monosodium glutamate altogether, or have specific notifications about its use.

The portion in red is why I don't use it.

When I have had Chinese food prepared with MSG, I experience stuffed up sinuses like you wouldn't believe ....
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