Originally posted by fzxdoc
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Sauce in pulled pork?
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
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Charter Member
- Feb 2015
- 1531
- Chattanooga TN
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Karon Adams
Consort of the Flame
Cooking is a Sacred Endeavour
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Pit IQ blower
Do you use a rub? I like sauce when I am eating leftovers. when the meat is right off the smoker, it needs NOTHING, not even, really, teeth! I do rub and I brine, as well, so it isn't like I just throw a hunk'o'pig on the smoke. Sauce is handy if you don't use rub and even if you do.
For Myself, I make sauce from the fond and drippings of the cook. if you use a rub, the flavors in your drippings will be the same flavor as the meat so the sauce goes with very nicely. it also helps boost the flavor when you reheat. it will also protect the meat from freezer burn if it goes that far.
If you have never made a fond sauce, let me know. I'll be happy to walk you through it. of course, there are FAR better and more experienced cooks than I so you may get a much better answer from them.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
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Karon, no drippings caught on a Pit Barrel Cooker, due to design, especially if hanging the PB from the rebars.
As I said, I like the PB without sauce (I'm not saying "nekkid" again!!! ) , but a splash of Meathead's Lexington Dip takes the flavor to a whole new level. You might want to give it a try.
Kathryn
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Indian, followed closely by BBQ.
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David E. Waterbury
I make my own Western Carolina (Lexington) style sauce (thin with plenty of vinegar but also some ketchup) and I love it. I usually lightly sauce before serving, but only the amount I expect to consume immediately. I use the meat unsauced for other dishes.
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