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BBQ SAUCE hot or cold

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    BBQ SAUCE hot or cold

    Re pulled pork is it better to put cold or hot sauce on it?

    #2
    I'm good with hot or room temperature. Anything but cold.

    Comment


      #3
      I bring out sauce for people to put on top of it. I don't sauce my pulled pork, but I would go with what Steve R. said though with room temp being the coldest one to use.

      Comment


        #4
        My vote is for room temp. Just enough to moisten.

        Comment


          #5
          cold, as in leave it in the fridge and don't use it, lol. That is unless it is a vinegar and chili based sauce, then I go warm, but not hot. No tomato or sweet stuff, I want the acid to cut the richness of the fatty pork.

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            #6
            I’d never put cold anything on warm pulled pork. At least room temp or warmed up.

            I like tweeter’s vinegar sauce as a base but I’m more inclined to have some brown sugar or some other sweet component to balance the acid. But that’s my taste. Love me some pulled pork !!!

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              #7
              If it's for immediate consumption, room temperature sauce is the way to go IMO.

              Last night I smoked 15 pounds of butt for a grad party today. I put the sauce on cold. Since they will be using a crockpot on the warm setting and the pulled pork was going to sit in the 'fridge overnight anyway, the temperature of the sauce really didn't matter in this scenario.

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                #8
                My son gets out a pot, one can root beer, BBQ sauce to taste and blueberries.
                Lets it reduce over med/low heat.
                Great on pulled pork

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                  #9
                  Just not cold for me. I normally take a sauce, (if using), out of the fridge several hours before serving time to allow it to come to room temp.

                  And I don't remember any BBQ joint I've ever been to serving any sauce warm. It's always been on the table.

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                  • Steve R.
                    Steve R. commented
                    Editing a comment
                    Central BBQ in Memphis is about the only one I can think of. And theirs is a little beyond just warm.

                  #10
                  Definitely not cold. You want to add just enough sauce to moisten the meat not make it feel wet.

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                    #11
                    Thanks

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                      #12
                      I like the sensation that a cold tomato or ketchup gives you on a burger, or cool avocado and sour cream on a taco... but pulled pork, if I do sauce at all, it's just like syrup on my waffles, warm or hot please.

                      Comment


                        #13
                        For pulled pork I only use a western North Carolina sauce. I want the meat hot so I heat the sauce up.

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                          #14
                          Our sauce tastes a little better when it is warmed up a little.

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