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JJ's Finishing Sauce...Awesome!!!

bomftdrum

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I tried the finishing sauce this weekend and all I can say it was awesome. Everyone loved it. Will be using it again in the future.
 

benderz85

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Hi there! I just made this sauce...but I'm 5 hours away from using it...is that okay?
 

bomftdrum

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Should be I think I made it about 1 pm and then actually used it at 530 pm and then again about 830 pm.
 

chef jimmyj

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5 hours or 5 weeks it's all good. There is nothing in there that can go bad. Hope you enjoyed it...JJ
 

vertigo91

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Smoking a butt right now, so when the wifey watches the smoker for me, I'll hunt down the needed ingredients for this and will try it out tonight! I have made and love SoFlaQuer's finishing sauce, so I am curious about yours as well!

Tim
 

3montes

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How would measurements be affected using powdered onion and garlic instead of granulated??
 

mountainhawg

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Having just learned about the foil wrap at 160 deg (new to site), this sounds like a  great idea! After BBQing for 52 years, I've learned a lot of new and great things here.  
 

chef jimmyj

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How would measurements be affected using powdered onion and garlic instead of granulated??
The Powder is more concentrated per spoonful so if it is less than 3 months old just use a little less. However if over 3 months or so old the finer powder will lose its flavor more rapidly so you would use the same amount to make up for the weaker flavor of the older Powder...JJ
 

dblbogey

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I realize this is an old thread but hope that Chef JJ will see this. 1st i just made your finishing sauce and it is awesome indeed!! Just two quick questions.

1. How many butts or lbs is this recipe intended to "finish"?

2. I smoked and refrigerated about 25 lbs of PP without any finishing sauce. When i reheat should I add this and then reheat or reheat and then add the finishing sauce.
 

drginlbc

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Can someone give me the exact definition of a "finishing sauce?"

Is this what you put on the pork after you have pulled it...or directly onto the sandwich (if you're making pulled pork sandwiches).

Thank you!
 

chef jimmyj

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I realize this is an old thread but hope that Chef JJ will see this. 1st i just made your finishing sauce and it is awesome indeed!! Just two quick questions.

1. How many butts or lbs is this recipe intended to "finish"?

2. I smoked and refrigerated about 25 lbs of PP without any finishing sauce. When i reheat should I add this and then reheat or reheat and then add the finishing sauce.
No problem...This recipe is sufficient for 5-6 pounds of finished Pulled Pork, depending on how wet you want it. I frequently Reheat this amount of PP with a 1/2 to 1Cup of Apple Juice then add the finishing sauce to taste at the end. For that amount of PP make 5X the recipe and add as needed and offer left overs on the side...JJ
Can someone give me the exact definition of a "finishing sauce?"

Is this what you put on the pork after you have pulled it...or directly onto the sandwich (if you're making pulled pork sandwiches).

Thank you!
Finishing Sauce is really a broad term that refers to any sauce you add directly to the Meat to flavor and  moisten before service. It can be as simple as Apple Juice or your favorite BBQ Sauce to elaborate concoctions containing Boozes and assorted mixers or juices. Many NC Q shops just hit their Pulled Pork with copious amounts of Cider Vinegar and Hot Sauce. I vary between two depending on my families mood.  This one is a kicked up N Carolina style, Vinegar and spices...If you like Sweeter PP, this one is great...http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj   You can add additional styles of BBQ Sauce on your sandwich or plate as you wish...JJ
 

jond36

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Really delicious sauce! Thanks JJ! Brought out some really good pork flavor. It makes quite a lot of sauce and is very concentrated. Thanks again 
 

chef jimmyj

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Wine Vinegar can be substituted but will give a bit of a Wine flavor. Not a bad thing, just different. White or Rice Vinegar are more neutral in flavor and Malt Vinegar is a fine substitute. Use what you have on hand...JJ
 

tacswa3

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Chef Jimmy- I whipped up this sauce as explained in your initial post. Is it supposed to be watery? I thought maybe the brown sugar would have thickened it up. I figured I'd try some with some smoked spares. My sauce taste very very like straight vinegar. Not sure how I can incorporate this sauce with my ribs. I hear every one mention it but I'm wondering if it just meant to be poured and mixed in with pulled pork? I ask because it seems lots here use it for other stuff. Where am I going wrong?
 

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