Smoker: El cheapo Brinkman(not ideal but it was free)
Thermometer: Maverick ET-733
Fuel: Kingsford blue bag
Favorite Beer: World Wide Stout(Dogfishhead brewery)
Smoker: El cheapo Brinkman(not ideal but it was free)
Thermometer: Maverick ET-733
Fuel: Kingsford blue bag
Favorite Beer: World Wide Stout(Dogfishhead brewery)
Say so long to bottled BBQ sauce and hello to amped up homemade Kansas City-style sauce with this step-by-step recipe. Thick and sweet, Kansas City barbecue sauce has been a crowd favorite since the introduction of KC Masterpiece in the 70s. Our delicious recipe features multiple layers of flavors, sweets, and heats.
One of these days I'll try MH's sauce. I used to make my own by starting with a fairly neutral BBQ sauce (Chris & Pitts - not sure you can even get it now) and adding a bunch of stuff to it. What I was creating was very similar to Bullseye, except at the time there was no such sauce. So now I just use Bullseye.
Yep Chris and Pitts is available from Amazon, I found bottles on the shelf at Raley's in Dana Point Ca and forgot how good it was straight from the bottle, it's my go to for pork now.
We went to Chris and Pitts when I was young in SoCal and as I remember it was very good, I googled it and they are alive and well today, will have to try next trip to the southland.
I do something like MH's Kansas City Sauce but with more vinegar, more like a NC BBQ style. I love it on pulled pork.
If it's in a well sealed container it probably won't dry out quickly, though whenever I'm concerned about dryness I'll mix 1/4 tsp each of Wylers Beef and Chicken granules with 1/2 cup of hot water and put that in the container with my pulled pork or brisket.
Anymore, I inject with a similar solution (1/2 tsp each of beef and chicken granules with 1/2 cup of water, 1 tsp soy sauce, and spices). Never get a dry piece of meat with a good injection. I know some people are against it, but it seems like a fool proof way to ensure a juicy piece of BBQ.
In South Carolina BBQ sauces feature mustard. Here's a mustard BBQ sauce recipe that amps up the flavor with herbs. It is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I find this, in my personal taste to be the best on pork and chicken alike. It has the zing of mustard tempered with the sweet of the KC.
I use MH's Columbia Gold mixed with my own personal recipe for KC style vinegary sweet ketchup-based sauce. I mix in just a touch of lime juice, and I call the finished product "Huskee's Michigan Amber". I give credit to Meathead for the excellent Columbia Gold mustard recipe.
I'm heading out on a fishing trip next week and I'm doing my "famous" pulled pork sandwiches for the guys Saturday night. I'm going to smoke a pork shoulder either Thursday or Friday and take it up cold Saturday. So I'm in the same boat (pun intended) as wjHunter. First, I warm the pork up in a foil pan at around 200-250 degrees; I sprinkle some beer over the meat and then I seal the container with HD foil. 45 minutes later, the pork is tender and juicy. This is the best way to reheat that amazing meat that I've found.
I make the sauce ahead and I use a combination of the following two recipes from the food network:
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar 1/3 cup firmly packed brown sugar 1/4 cup ketchup 1 tablespoon hot sauce 1 teaspoon browning and seasoning sauce 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/2 teaspoon Worcestershire sauce
Peppery Vinegar Sauce:
1 quart cider vinegar 1 tablespoon dried crushed red pepper 1 tablespoon salt 1 1/2 teaspoons pepper
I want a cider-vinegary-peppery sauce to offset the richness of the meat. I've tried the mustard-based sauces...just not my thing. I add a slice of Havarti or better yet, peppered Havarti to the sandwich along with MH's creamy deli cole slaw (adding a tablespoon of Keen's hot mustard!!!) and that my friends, is the greatest sandwich I've ever tasted.
When I say I combine the sauces above, I heat over medium or less heat and basically cut back on the sugar in the cider vinegar sauce and add the crushed red peppers and increase the use of FRESH ground pepper per the Peppery Vinegar Sauce recipe. And I taste it till I like it. The sauce should be fairly runny and it should "soak" into the meat.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I've done the extact same thing on our rustic fishing trips. I do up pork butt, pull it up, either take it up warm in a SS bowl wrapped in towels (faux cambro), or if it's cold and I need to reheat, I put the SS bowl on the coleman stove and heat up. Mmmm tasty at fish camp...
In Mid-South Carolina, from Columbia to Charleston on the coast, BBQ sauce is yellow. Here is a quick and easy South Carolina mustard BBQ sauce recipe.For those who are only familiar with traditional red BBQ sauces, yellow mustard sauce can be jarring at first -- at least until that first flavorful bite.
I really like Meathead's KC sauce. But lately I've been using Adam Perry Lang's sauce: http://www.adamperrylang.com/recipes/apl-bbq-sauce . The grated apple and jalapeño that is stirred in at the end give it a nice finish.
I made this sauce for PB this past weekend. While SC Mustard is still my favorite, this is a close second. Loved it on smoked chicken and the PB. Nice sweet front end and a kick of heat at the end. Thanks for sharing it.
Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it penetrates deep.
I have served it numerous times and people love it. I usually put the E.C sauce on half of the pulled pork and leave the other half plain so people can use my K.C. sauce if they want.
Recommendation for a sauce for pork sandwiches
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