Here's a Problem

Discussion in 'Messages for All Guests and Members' started by gnubee, Feb 7, 2009.

  1. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I click on the Pork forum or the Beef forum and it says "There are no new posts in this forum in the last 30 days." So I set the number of posts for 100 days. Same thing.

    I know that if I scroll down to the bottom of the page on the right hand side of the page is the word archive. Click on that and a drop down menu of the forum names appears. I find Pork, click on that and there are literally thousands of pork threads and posts available. Its a real gold mine of information about everything you ever wanted to know about cooking pig.

    Most noobs to the site do not know how to access the archives. I hope this will lead some members to the archives.

    Now to my problem...... I can't find SoflaQer's famous Pork finishing sauce anywhere. It is an SMF classic and it would be beyond tragic if it has been lost.

    I know that the New York Times will invent it under another name, but really I need it right away.

    Ps I'm not sure but I think that the search feature is also affected by the same problem as it cant find the sauce either.

    I was going to bump it up and beg to have it made a stickey again.
  2. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Here is a copy of it..

    Finishing Sauce

    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.
  3. rw willy

    rw willy Smoking Fanatic OTBS Member

    Glad you have the recipe now, it is a good one.
    The forum ,"beef pork" are looking good to me right now. Not sure why you are getting no threads.
    Good luck
  4. darrin

    darrin Meat Mopper

    You must have been looking at the grilling pork section. The smoking pork section looks good to me and SoflaQer's famous Pork finishing sauce is still there.
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    R W Willy and Vulcan ..... thanks I read your posts and got to thinking..... So I went into user cp Options and changed the setting to show all theads instead of the last 30 days and Viola they all came back. Thanks a bunch.

    Here is how I solved my problem.
    In User CP
    Click Edit options then scroll down to
    Default thread age cut off;
    Set this to Show all threads
    Problem solved !! Color me happy.

Share This Page