the MOST satisfying moment.

[CandySueQ]

How long would your sauce made this way hold in the frig? I have 2 weekends until my next foray. I will have time to cook up and try this!

[Karon Adams]

I don't know what the outside is, to be honest. I'm still working on a jar I made a couple of months ago. ain't dead yet, soo ..... I think a couple of weeks would be fine.

[CandySueQ]

I have a project for the weekend! Thanks, Karon.

[Karon Adams]

I always thought that if I ever had the money to compete, this is how I'd make my sauce and use the gelatin as a spray for presentation. if it works well for you, please let me know.

[Karon Adams]

I would recommend one other thing. for the box, for presentation, bloom some unflavored gelatin, then simmer it to completely dissolve it and put it in a spray bottle. this will keep for a while, too. keep it in the fridge and place it in warm water to melt when you need it at competitions. but, take that warm melted gelatin and, once your greenery is in the box, spray the gelatin on it. it will dry to a nice shine. then, once you have loaded your meat and any accent greenery, spray it aggain. the meat will hold that gorgeous glistening shone longer and the unctious gelatin mouthfeel will come through when eaten, as well.

[CandySueQ]

WOW! Fellow competitors, read this twice! One of my tools is a small crock pot, the nacho cheese kind. I put water in and hold squirt bottles of sauce and glaze to stay warm. Gelatin sprayer will work well here too. Thank you!

[Karon Adams]

PS, I have been known to mix up a little gelatin and simmer it off and THEN add leftover BBQ to it, then sauce from the cook. gets rid of that second day dryness leftovers have.

[Karon Adams]

One last thing, if you run a cook this weekend or next for the purpose of sauce making, when you are done, take what is left of the pig's feet and boil them. that will yeaild yet more gelatin for your sauce, as well as taking the smoke from the feet to add to your sauce. then you can add that back to the dripping before you cook down.

[CandySueQ]

I have butts of unknown origin in the freezer. I'm going to cook 'em down for this.

[Karon Adams]

that sunds like an excellent idea. use that stuff. freezer burn means nothing in this context! please let me know how it comes out!

[ribguy]

Love what you are teaching here Karon! Just a word of caution to folks using drippings from pork butts, etc. Salt. Depending on how much salt you used, the drippings can be salty and cooking down can amplify the problem. Sugar will BALANCE the salt but not remove it. Another option is to add a salt free stock to dilute the salt, then cook it down. But try it and see what you think.

[Karon Adams]

yes, that is an issue. I don't use a ton of salt in my rub but it is a factor. in my case, I am medically Hyponatremic, so my mission in life is always to add salt to my food. The Y on the other hand, deals with blood pressure issues so, balancing is fun!