sauce question - BBQ Central

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View Poll Results: Do you sauce your pulled porK?
tomato 7 24.14%
vinager 12 41.38%
mustard 4 13.79%
no sauce 6 20.69%
Voters: 29. You may not vote on this poll

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Old 08-29-2007, 07:31 PM   #1
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Usually vinegar but sometimes tomato. But I never rule out mustard!
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Old 08-29-2007, 07:40 PM   #2
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I'll answer this weekend.. I'm making my first one...
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Old 08-29-2007, 08:19 PM   #3
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I use tomato the most...but like the vinegar best.
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Old 08-29-2007, 08:25 PM   #4
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I spend a lot of money on rubs and seasonings. I really hate to cover all that flavor with a sauce.

If there were a sauce that would offer all the things that we need a sauce to do such as add moisture, make the meat hold together and stick to the bun better or just make the meat seem a little wet then I would buy it.
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Old 08-29-2007, 08:44 PM   #5
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Re: sauce question

Quote:
Originally Posted by Burnt Food Dude
I know saucing pulled pork is a personal and regional thing butt...

My wife and I like our pork au naturale but I lean towards vinager.

Do you like a tomato, vinager, mustard or no sauce?
I can use with either of the three to be honest. I perfer mustard normaly, how about a mix of all three???
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Old 08-29-2007, 08:55 PM   #6
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Always vinegar sauce
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Old 08-30-2007, 12:31 AM   #7
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tomato - but that is only because I probably haven't had a decent vinegar yet
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Old 08-30-2007, 06:09 AM   #8
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Quote:
Originally Posted by Diva Q
tomato - but that is only because I probably haven't had a decent vinegar yet
Diva,

Here is a very easy one from a mod at another site.

Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)

2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)

Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
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Old 08-30-2007, 06:13 AM   #9
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I prefer a KC style/NC style hybrid sauce. Sweet with a definite vinegar influence and red pepper flakes..................................topped with creamy coleslaw of course!
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Old 08-30-2007, 06:17 AM   #10
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Mustard and vinegar ... Rev Marvins !
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Old 08-30-2007, 06:51 AM   #11
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[quote=John A.]
Quote:
Originally Posted by "Diva Q":2urlwydc
tomato - but that is only because I probably haven't had a decent vinegar yet
Diva,

Here is a very easy one from a mod at another site.

Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)

2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)

Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.[/quote:2urlwydc]

Thank you John. Sounds quite good.

I have another comp in 2 weeks. I will make an extra butt and give it a go.
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Old 08-30-2007, 06:58 AM   #12
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John is 100% correct.
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Old 08-30-2007, 06:58 AM   #13
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All depends on my mood. I like all styles of sauces. But if I had to pick a favorite, it would be Reverend Marvins Hot, hands down.
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Old 08-30-2007, 09:29 AM   #14
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I dont ever sauce, exept ribs sometimes & chicken always.
I will set out sauces for those who want em. I do like to put differnt sauces in small ramicans to sample & taste the different flavors
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Old 08-30-2007, 02:54 PM   #15
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Quote:
Originally Posted by Diva Q
tomato - but that is only because I probably haven't had a decent vinegar yet
Try this one Diva, great flavor with the ketchup.
2 c Cider vinegar
1 1/3 c water
1/2 c kethup plus 2 Tbs.
1/4 c packed brown sugar
5 teas. salt
4 teas. red pepper flakes
1 teas. cracked black pepper
1 teas. white pepper
Mix everything and let it set a while.
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Old 08-30-2007, 03:23 PM   #16
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Love them both but I use vinegar based sauce on the pulled pork.
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Old 08-30-2007, 10:03 PM   #17
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by Diva Q
tomato - but that is only because I probably haven't had a decent vinegar yet
Try this one Diva, great flavor with the ketchup.
2 c Cider vinegar
1 1/3 c water
1/2 c kethup plus 2 Tbs.
1/4 c packed brown sugar
5 teas. salt
4 teas. red pepper flakes
1 teas. cracked black pepper
1 teas. white pepper
Mix everything and let it set a while.
Thanks Puff saved that one for myself as well. Sounds great!!!
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Old 08-31-2007, 05:28 AM   #18
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Definately a mix of vinegar and tomato for my taste buds. I worked on my sauce for 3+ years before I was happy with. And so it matches the flavor of my pork and chicken, that rub recipe is a big part of my dry ingredients for the sauce. Nice and thin so it doesn't block the flavor of the meat.

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Old 08-31-2007, 07:27 AM   #19
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Re: sauce question

Quote:
Originally Posted by WalterSC

I can use with either of the three to be honest. I perfer mustard normaly, how about a mix of all three???
Walter, I was the table captain at a contest where the team used a very yellow mustard sauce on the pork. It looked horrible, the mustard turned the pork a neon, florescent lime green color. The flavor was pretty good but I don't think the judges could get over the color. It scored in the middle of the pack but I thought it should have been higher.

I don't eat pork but for contests I use a mix of both a KC sauce and a NC sauce.
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Old 08-31-2007, 07:42 AM   #20
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Re: sauce question

Quote:
Originally Posted by Rich Decker
Quote:
Originally Posted by WalterSC

I can use with either of the three to be honest. I perfer mustard normaly, how about a mix of all three???
Walter, I was the table captain at a contest where the team used a very yellow mustard sauce on the pork. It looked horrible, the mustard turned the pork a neon, florescent lime green color. The flavor was pretty good but I don't think the judges could get over the color. It scored in the middle of the pack but I thought it should have been higher.

I don't eat pork but for contests I use a mix of both a KC sauce and a NC sauce.
Hiya Rich, well that`s true most contest`s will be either tomato, vinegar or the combination of both. In Augusta last year I came up with a mustard jalapeno flake sauce that went really well with the crowd and the chicken thighs and wings. I also brought a blackberry bbq sauce that did well as well , with the pulled pork.
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