FINISHING SAUCE (for Pulled Pork)

[congosmoker]

you can't go wrong with this. It adds just the right touch to get the gamey taste out that is sometimes there with the shoulder.

 

[mrsb]

I wanted to put this on my butt today

. However my local grocer did not carry Tony C's anything. And I did not see anything that I thought might be ok to substitute since I didn't know exactly what it was. Any ideas for substitutions?

 

[flatbroke]

its kinda like seasoning salt with A kick.

 

[closer]

Go to Wallmart

 

[richtee]

Mrs. B... it's a basic kind of spice mix. Paprika, onion, garlic, cumin, celery and pepper type thing. There's a few others in there, but it won't matter much in the end. You have a tongue... use it! :{)

Bon appetite!

 

[mulepackin]

I subbed in some Old Bay seasoning my last go, since I didn't have any Tony Chauceres either. Still made mighty fine sauce.

 

[taipans]

Will this stuff work on ribs? I don't have a good rib sauce to use and will be smoking ribs this weekend. It sounds like it would taste good glazed over it, although I am new to all this!

 

[placebo]

Never tried it on ribs. My first thought is the consistency is way to thin, you need a thicker sauce for ribs. The, "goodness gracious sakes alive" sauce recipe that comes with the rub recipe is great on ribs. Not saying you shouldn't try it, heck it may be the next best thing.

 

[taipans]

The, "goodness gracious sakes alive" sauce recipe that comes with the rub recipe is great on ribs.

Where do I find this recipe for this? I have until tomorrow to put together a good handmade recipe!

If thats a purchase item, and someone has good one they can direct me to instead I would appreciate it! Something sweet with a touch of spice, would like to use my homegrown peppers in it!

 

[placebo]

Take the five day e-course and you will get the option to purchase the recipe's from Jeff the site founder. I think it is like $15.00 and you get the BBQ sauce and the rub recipe's. Definitely a worhtwhile investment that you won't be disappointed about.

 

[papa chubby]

I think any kind of dry cajun mixture will do. I used a store brand that I found at the supermarket and it was still the bomb.

 

[cajunsmoker]

"I've heard several references to Tony Chachere's Creole Seasoning. Well it just so happens that Mr. Chachere has published a cookbook (Tony Chachere's Cajun Country Cookbook) copyright 1982. In his book right on page 3 he gives the recipe for his cajun seasoning:

20 oz box free flowing salt (Morton')
1 1/2 oz box ground black pepper
2 oz bottle ground red pepper
1 oz bottle pure garlic powder
1 oz bottle chili powder

He says to "mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything except when the recipes in his book call for something else. If too peppery for children, add more salt to mixture, then season to taste"

 

[meowey]

Thank you, my friend! We don't see Tony C's seasoning in my neck of the woods.

Take care, have fun, and do good!

Regards,

Meowey

 

[okie joe]

thanks and a big mewwwwwwow i wanted to do a knock off on the spice ,,but not so hot, thanks, good on ya, may the smoke be with you.

 

[vince]

I'm doing a butt today and will give it a try, thanks

 

[ihavenoideawhatimdoing]

is it ok to use apple cider vinegar or is it not recommended? thanks

 

[richtee]

Best kind! ... I did send you a PM as well.. :{)

 

[wutang]

It is what I used when I made some this past weekend-I would definately recommend this sauce! The pork that was treated with the sauce was better the second day. The vinegar smell overtone was gone but all the flavor & moisture was still there.

 

[rastafas]

Wow. I finally got around to making a batch of this stuff. I don't think "Finishing Sauce" does it justice. Magic Juice is a better name. I smoked two 6# picnics today, and I've never seen a batch of que vanish so quickly. If you haven't tried some this on a batch of pulled pork, you are missing out on a treat!

 

[chadtower]

I used it yesterday for the first time... on my first butts. Pair of 7lbers. It made a great tasting pulled pork an off the charts one night stand quality. I swapped out the cajun stuff with something else I had on hand but that's just a minor ingredient... I'm using this every time from now on.