Thanks for the recipe Jeff.
I have two questions.
1) When I am planning to have leftovers would it be a better idea to add the finishing sauce after warming up the leftovers in water? Or do I add the sauce right after I pull it? I am scared the vinegar will effect the meat.
I normally add the finishing sauce right after pulling the pork.
2) How long does this sauce stay good for in the fridge?
couldn't say.
Thanks!
They are two different kinds, For what you are asking I think Tony's creole has yellow label and Cajun green. I've used them both in this sauce and unless you have a very refined palate the result is the same or at least tasty. However, this can be a more loaded question Acadians/Cajuns/Coonass's may talk for hours on. If you findI'm reading "Tony Chachere's Cajun Seasoning", I can only find "Creole". Is that the stuff? Thanks.
This could help explain it all.They are two different kinds, For what you are asking I think Tony's creole has yellow label and Cajun green. I've used them both in this sauce and unless you have a very refined palate the result is the same or at least tasty. However, this can be a more loaded question Acadians/Cajuns/Coonass's may talk for hours on. If you find @Foamheartask him the difference. Until then, you can use the creole seasoning in thr finishing sauce without worries! Good luck!
Since no one else has touched base.......... personally with beef, its only salt and heavy black pepper. Cracked black vice ground if you can and I use course kosher salt. Its about 2 to one at my house 2 pepper, 1 salt. I like to taste the beef. I have experimented with injecting and did surprizing find I like it, just beef broth. My Pop he always marinated brisket, he used Claudes Marinate of which I still use sometimes and enjoy.I do plan on trying your finishing sauce on my next butt.
My next product I'll be trying to smoke will be a brisket is their a rub you would recommend for briskets? So far I always use this applewood rub I purchase at Sam's club, which I really enjoyed on for pork butt.
I do plan on trying your finishing sauce on my next butt.
My next product I'll be trying to smoke will be a brisket is their a rub you would recommend for briskets? So far I always use this applewood rub I purchase at Sam's club, which I really enjoyed on for pork butt.
Since no one else has touched base.......... personally with beef, its only salt and heavy black pepper. Cracked black vice ground if you can and I use course kosher salt. Its about 2 to one at my house 2 pepper, 1 salt. I like to taste the beef. I have experimented with injecting and did surprizing find I like it, just beef broth. My Pop he always marinated brisket, he used Claudes Marinate of which I still use sometimes and enjoy.
But as to a rub, its the basics, salt and pepper.
But as with all things, that's just my humble opinion.
That's the vinegar you smell. Once you taste it you will forget about that.Is it normal that the sauce alone is not a very pleasant smell? I'm kind of afraid to put this on my pork unless it's normal to not smell so pleasant.