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Citysides
Associate Member
Post Number: 14
Registered: 2-2008
| | Posted on Wednesday, March 26, 2008 - 2:22 pm:
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Hello all,
I am making a pork butt this weekend for a party I am having Saturday night. I have made 2 sauces...a homemade BBQ sauce (thanks Bob H!) and an Apple/Dijon/Champagne sauce (kinda like a vinegar sauce). My question is, how do I serve this? Do I chop up the pork, make two batches and add the sauce? Or do I chop up the pork and serve each sauce on the side for guests to add like a condiment? My only problem with the later, is that the apple/champagne sauce is very liquidy and might be messy to squirt on the sandwich. Any suggestions are greatly appreciated! |
Mark
Member
Post Number: 649
Registered: 7-2001
| | Posted on Wednesday, March 26, 2008 - 5:02 pm:
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Pulled pork isn't sauced until after it is pulled. You also can re-season it after pulling since the rub only affects the surface of the roast. But only do it if your rub is finely ground. Otherwise you are adding "grit" to the finished product. If you have a big group, you may want to sauce the meat in advance of serving. The sauce with soak in, almost "candying" the meat. You serving line wll move faster and the meat will be moister for your diners. Easier for you. Tastier for your guests. |
Bobinfla
Member
Post Number: 1638
Registered: 2-2002
| | Posted on Wednesday, March 26, 2008 - 5:33 pm:
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Sauce on the side. Period.
Eastern North Carolina Vinegar Sauce is no thicker than cider vinegar and it's been done that way since, well, forever.
BOB
Sorry, Mark!
(Message edited by bobinfla on March 26, 2008) |
Alanz
Moderator
Post Number: 1177
Registered: 7-2001
| | Posted on Wednesday, March 26, 2008 - 8:15 pm:
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I always serve sauce on the side. I treat them as condiments, and encourage my guests to use them sparingly to enhance, not overwhelm the flavor of the meat. |
Tpaul
Member
Post Number: 72
Registered: 8-2001
| | Posted on Thursday, March 27, 2008 - 5:45 am:
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I have done it both ways.
Having the sauce on the side is better since the eater can determine how much sauce they want on the meat.
Mixing the sauce into the meat is faster since the long line of hungry guests are not waiting on the eater to decide how much sauce she wants to put on her meat. |
Colacooker
Member
Post Number: 200
Registered: 6-2003
| | Posted on Thursday, March 27, 2008 - 7:03 am:
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When I use Carolina mustard sauce I always mix the sauce with the pulled meat before serving. I have extra sauce available for those who want more. Always done it that way here. |
Bobh
Member
Post Number: 370
Registered: 3-2006
| | Posted on Thursday, March 27, 2008 - 3:16 pm:
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Maria, I think sauce with pulled pork is always best served on the side. Some will want just a hint of sauce so they can more enjoy the pork flavor(s), some will want to paint their sandwich bread, or to dip the pork into the sauce as they fork it up. And others want a lot of sauce to even squish out from the bun. Any chance you can post the recipe for the champagne sauce? Anyone else with a good North Carolina vinegar or mustard sauce recipe also appreciated. |
Bibman
Member
Post Number: 37
Registered: 9-2001
| | Posted on Saturday, March 29, 2008 - 5:44 pm:
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The only way to do sauce for pulled pork is to serve in on the side! That way every one can add as little or much as they like this. Personally is a proper dry rub is applied and the meat is cooked properly, I don't use any sauce. The outside bark combined with the moist center meat when the pork is pulled makes perfect eating without adding anything IMHO |
The_handler
Member
Post Number: 142
Registered: 6-2005
| | Posted on Sunday, March 30, 2008 - 7:15 am:
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I'm on the side of serving it on the side. Most of the time I offer 2 to 3 different favors to choose from. Normally from mild to hot and spicy. This way the guest can proceed with caution if they want to experiment. |
Rickh
Member
Post Number: 189
Registered: 11-2001
| | Posted on Monday, March 31, 2008 - 2:01 pm:
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My family always had the Piedmont, N.C. style sauce on the side, and warm. But we called it "dip," no idea why. |
Bobh
Member
Post Number: 372
Registered: 3-2006
| | Posted on Monday, March 31, 2008 - 2:51 pm:
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So Rick, do you have a recipe for that Piedmont NC style sauce real handy. Send it to us and let us decide if it is a keeper. :-) I have a BBQ sauce that was put together by a real Memphis chef and kooking instructor. I will post it if anyone cares to peruse. |
Citysides
Associate Member
Post Number: 15
Registered: 2-2008
| | Posted on Monday, March 31, 2008 - 5:13 pm:
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Thanks all! In the end I served the sauce on the side. btw, this kook went great...I had much better control over the temps and didn't have to chase them. Plus, my charcoal never ran out...I really filled up the lumpsaver. The meat came out delicious. I served it with 3 kinds of sauces (Bob H...everyone liked chef's the best), and some nice soft hamburger buns...YUM!!
My next kook...ribs! |
Bixmeister
Member
Post Number: 243
Registered: 7-2004
| | Posted on Tuesday, April 01, 2008 - 8:41 am:
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When I cook pulled pork, I usually brine, then rub. Next I cook for several hours to achieve the proper internal temperature.
While this cooking is going on I most often make three sauces to be served on the side-Chef Juke's Raspberry Chipotle, vinegar basted Carolina sauce and finally a catsup type sweeter sauce of Kansas City or Memphis variety.
I am a member of a large homebrew beer club, QUAFF(200 members). The Quaffers have raved about the pulled pork with the sauces on the side.
Bix |
Rickh
Member
Post Number: 190
Registered: 11-2001
| | Posted on Tuesday, April 01, 2008 - 3:55 pm:
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Here is the sauce/dip, adapted from the Lexington BBQ #1:
1 qt. h2o
1 cup ketchup
1 cup vinegar (I use apple cider)
5 tblspn sugar
4 tblspn salt
2 tblspn blk ppr
2 tblspn crushed red pepper
pinch cayenne
put it in a non-reactive pot, bring to a boil, and that's about it. Don't recoil at the catsup content, it comes out most thin and vigorishly vinegary; up the cayenne content for kick. |
Johnnyboy
Member
Post Number: 563
Registered: 10-2004
| | Posted on Wednesday, April 02, 2008 - 7:03 am:
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Bobh, can you post the chef's recipe? Thanks. |
Wifire
Member
Post Number: 52
Registered: 12-2004
| | Posted on Wednesday, April 02, 2008 - 7:14 pm:
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Bob,
I also would be interested in that recipe. I've tried various versions of Eastern and Western North Carolina sauces, but would definitely be interested in a Memphis version. Thanks |
Bobh
Member
Post Number: 378
Registered: 3-2006
| | Posted on Thursday, April 03, 2008 - 4:03 pm:
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John, and Tim,
This bbq sauce recipe is from Chef Joseph Carey formerly of Memphis and other cities, now of Portland Oregon. He posted it on a wine and food board that I frequent, therefore it is IMO public domain. This recipe makes almost a gallon of sauce, but it does keep pretty well in a tightly closed jar.
Chef Carey's BBQ Sauce
Ingredient Quantity
Onions, yellow, minced 2 Cups
Garlic, finely minced 12 Cloves
Fresh ginger, finely minced 2 Tablespoons
Peanut oil ˝ Cup
Cayenne 1 TBSP
Chile powder 4 Tablespoons
Catsup 6 cups
Dry mustard 3 Tablespoons
Dry red wine 2 Cups
Apple cider vinegar 1 Cup
Apple juice 1 Cup
Brown sugar 1 Cup
Paprika 5 Tablespoons
Soy sauce 1/2 Cup
Tabasco To taste
Pepper, black 1 Teaspoon
Method:
1) "Sweat" onions, garlic and ginger in the peanut oil in a sauce pan over medium heat until just soft.
2) Raise heat, add chile powder and sauté about 60 seconds.
3) Dissolve dry mustard in one cup of the red wine.
4) Add all remaining ingredients to pan and thoroughly incorporate.
5) Bring to a boil, reduce to a simmer. Simmer about 15 minutes.
Note: For a marinade or a "basting" sauce, dilute one cup of Barbecue Sauce with three cups of water. For chicken or fish, add ˝ cup of lemon juice to Barbecue Sauce.
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Wifire
Member
Post Number: 53
Registered: 12-2004
| | Posted on Thursday, April 03, 2008 - 4:44 pm:
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Bob,
Thanks for sharing the recipe. I'm gonna do it once the weather here becomes more Spring than Winter. It looks like it will be interesting with the dilution and the lemon addition for fish/chicken.
Tim
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When to sauce pulled pork