what would you guys use (if anything) for a finishing sauce at a kcbs event? i didn't know if soflaquer's sauce was too vinegar for kcbs. should i thin out some bbq sauce with water?
pulled pork sauce kcbs
- Thread starter grindstaff3
- Start date
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Sorry Grindstaff, I have no experience with the KCBS. Being from eastern NC a long time ago, my personal preference is the vinegar based sauce. But I would tend to think the KCBS preference would be more towards the tomato base. Good luck! Hope one of the KCBS types will come in and offer some help.
That would be my guess too, but it's just a guess. I would also guess that it would be pretty sweet instead of vinegary.
that's what i was thinking, but you never hear of a sweet kansas city style finishing sauce. didn't know if one even existed. I just thought it might be something to try to give a bit of an edge on pork. I've never tried to thin out bbq sauce so didn't know if that just makes it taste like...well watered down bbq sauce haha
Our sauce is already pretty thin.Try a quality honey(clove,Orange) or even butter.I have not cooked kcbs south of virginia or east of pennsylvania -but tomato base-even molasses- with LOTTA sweet seems popular in these parts- as its usually one bite for judges.You can use less vineager as well- but for home use- i do like more vineager, especialy when i cook my whole hogs.If you use water- some folks spritz a little warm water or apple juice as last step- dip in butter etc.
rowdyrawhide
Smoking Fanatic
Most "KC style" pulled pork I have had doesn't have finishing sauce on it. They either leave it as is or put some BBQ sauce on it. If you want to use BBQ sauce thinned, I would possibly use some apple juice. Haven't cut sauce with apple juice before, so just a suggestion. I personally would use a vinegar based finishing sauce myself. I have not read KCBS rules, so I don't know if they would ding you on it. I thought they went for taste, presentation, etc..... not necessarily true KC style. Heck I was even told they don't judge on smoke ring anymore, because you can put certain chemicals on your meat and it gives it a "smoke ring" look even if it were cooked in the oven. Now I am sure off the record they are looking at the smoke ring though, and I bet it still plays a factor visually if nothing else.
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