Making Sauce ahead of time...

Discussion in 'Pork' started by old poi dog, Dec 18, 2009.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha All,

    I was planning to smoke some babybacks for a family luncheon on Xmas day. I was planning to make Jeff's "Goodness Gracious Sakes Alive" sauce ahead of time, keep it in the refrigerator, then warm it up at serving time. To those that use his sauce, will this work?
     
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yup... do that all the time myself. Plus then you got extra sauce on hand for sammy's [​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Many would even argue, and I agree, that making a sauce ahead of time and allowing it to sit will let the flavors marry.
     
  4. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    AGREED!!! go for it [​IMG]
     
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Thanks once again All. [​IMG]
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Yup, I just used some of mine tonight that I made 6 weeks ago. Still good stuff!
     
  7. old poi dog

    old poi dog Master of the Pit OTBS Member

    I planned on doing two things today. I thought I'd do a practice run on the ribs I'll be doing next week. After reading the responses above I wanted to do the sauce ahead of time and let the flavors get better acquainted in he refrigerator. Here's a shot of a babyback all rubbed and ready for the smoker:



    Here it is two hours later with the pullback:



    While waiting on the ribs I made a batch of sauce. Our niece stopped by to help the wife decorate the Christmas tree. Luckily I had the sauce made, and was able to mop the ribs an hour before I pulled it from the smoker. Ribs were a great snack and our niece got some to take home.


     
  8. raceyb

    raceyb Smoking Fanatic

    This is my thinking as well. I make my finishing sauce before my pork is even in the smoker.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I always make my sauces before hand and then put them into the refrig for you want all the parts is pieces to get together and make nice.
     
  10. blackened

    blackened Meat Mopper

    Just made a quadruple recipe and filled up 2 - 44 oz. catchup bottles today..

    I've done it many times, and it actually tastes better after about a day or so..
     

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