I was thinking of putting North Carolina Vinegar Sauce on it like I do with pulled pork. Does anyone here do that? If not what do you doctor up your pulled beef with?
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What kind of sauce do you like on pulled beef?
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None here, typically. Maybe sriracha, maybe havarti cheese, or both. Usually just its own jus though.
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On beef, I'm a Head Country original gal, if I sauce at all. I tend to add moisture with defatted juice. It's going to sound odd, but for a "bite" (if I want it), I'd try lemon juice not vinegar on beef. Though I do like the Mississippi beef roast with pepperonicci (sp?) peppers and that's in vinegar.
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The jus from the wrap. I will make whatever I want in there... red wine, fish sauce, onions, whatever. Add it back after pulling.
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I guess I will go against the grain here, and say I hate any vinegar based bbq sauce, on anything. I just don’t understand the appeal of it. And yes, I have tried it. For beef, I love, love, love Meathead’s Rich Red Wine Sauce. It’s the bomb on pulled beef. And I really like the suggestion above about the juice it’s cooked in.
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