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  #1  
Old December 19th, 2014, 12:06 AM
javelinadave
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Who makes their own BBQ sauce?

I have 16 pounds of pork shoulder on the smoker tonight and would like to serve it with homemade BBQ sauce tomorrow. I was thinking vinegar based over tomato based would be better with pulled pork but please share what sauce you make.
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  #2  
Old December 19th, 2014, 05:30 AM
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I don't, but what does 16 pounds of pork shoulder in a smoker look like? Man that sounds awesome.
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  #3  
Old December 19th, 2014, 08:01 AM
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For pork I do a Lexington style sauce. No solid recipe… change it a bit every time.
Here's a basic version that you can play with… http://www.epicurious.com/recipes/fo...q-Sauce-242264
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Old December 19th, 2014, 08:23 AM
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Vinegar base Sauce is just water, typically Apple cider vinegar, sugar and red pepper flakes.
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Old December 19th, 2014, 09:52 AM
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Lots: Ketchup, brown sugar, water, garlic
A bit to your liking: Tapatio hot sauce, kosher salt, white vinegar, worchestershire, pepper, lemon juice, mustard, smoke seasoning from Costco.

I've found that this gives you a nice sweet sauce that punches you with a bit of hot on the back of the tongue.
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Old December 19th, 2014, 10:39 AM
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Quote:
Originally Posted by rankar View Post
I don't, but what does 16 pounds of pork shoulder in a smoker look like? Man that sounds awesome.
Looks like this before cooking. I'll post up the finished product tonight.
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  #7  
Old December 19th, 2014, 10:51 AM
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I've always liked this sop from the virtualweberbullet.com site

Southern SopRemaining Southern Succor Rub (See note)
2 cups apple cider vinegar
1 cup water
3 Tablespoons ground black pepper2 Tablespoons table salt
1 Tablespoon Worcestershire sauce
1 Tablespoon paprika
1 Tablespoon cayenne pepperWarm ingredients over low heat, stirring occasionally.
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  #8  
Old December 19th, 2014, 11:05 AM
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Dave!!

Quote:
Originally Posted by javelinadave View Post
I have 16 pounds of pork shoulder on the smoker tonight and would like to serve it with homemade BBQ sauce tomorrow. I was thinking vinegar based over tomato based would be better with pulled pork but please share what sauce you make.
Not necessarily a bbq sauce but I'm telling you, the best sauce eva....

Whisky creme sauce

1 stick butter
1 cup brown sugar
2 table spoons of soy sauce
3 table spoons of heavy whipping cream
Squeeze of lemon juice
Lil salt and pepper
3/4 cup of Jameson
1/4 cup ketchup

Put in sauce pan slowly bring to high simmer.

You are welcome boys and girls....
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  #9  
Old December 19th, 2014, 11:31 AM
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Quote:
Originally Posted by pl626 View Post
I've always liked this sop from the virtualweberbullet.com site

Southern SopRemaining Southern Succor Rub (See note)
2 cups apple cider vinegar
1 cup water
3 Tablespoons ground black pepper2 Tablespoons table salt
1 Tablespoon Worcestershire sauce
1 Tablespoon paprika
1 Tablespoon cayenne pepperWarm ingredients over low heat, stirring occasionally.
This one sounds good and I'd at least triple it for that amount of meat. Maybe add a tiny bit of liquid smoke, red pepper flake and garlic too.
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  #10  
Old December 19th, 2014, 02:40 PM
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13 hours on the smoker:
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  #11  
Old December 19th, 2014, 03:34 PM
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Is there any other sauce besides Vinegar Based? I'm from Eastern NC so we use this on everything.

Apple Cider Vinegar, Cayenne, Brown Sugar or Honey, Salt, Worcestershire, Lemon and a few other spices.
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  #12  
Old December 19th, 2014, 03:56 PM
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Quote:
Originally Posted by javelinadave View Post
13 hours on the smoker:
Uh muh gud...
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  #13  
Old December 19th, 2014, 04:10 PM
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What smoker do you use? I use an old Weber bullet and like it a lot.
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  #14  
Old December 19th, 2014, 04:24 PM
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Quote:
Originally Posted by Kevin88RRC View Post
What smoker do you use? I use an old Weber bullet and like it a lot.
Traeger Texas Grill. Wood pellet is the way to go.
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  #15  
Old December 19th, 2014, 04:37 PM
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Quote:
Originally Posted by javelinadave View Post
Traeger Texas Grill. Wood pellet is the way to go.
My brother has one of those. It's a nice set up. Kind of takes the fun out of checking the temp all the time. Though I can dial in the Weber rather well even for overnight cooks. Putting a leg of lamb on Sunday… kind of a smoked lamb vindaloo experiment.
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  #16  
Old December 19th, 2014, 05:10 PM
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Quote:
Originally Posted by javelinadave View Post
13 hours on the smoker:
If you wanted you could put those drippings in the sauce. Separate the fat out of course. Au jus style...more porky goodness.
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  #17  
Old December 19th, 2014, 10:11 PM
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Quote:
Originally Posted by javelinadave View Post
13 hours on the smoker:
Oh, Sweet Jesus. I'm speechless.
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  #18  
Old December 19th, 2014, 10:51 PM
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Damn son! That looks righteous.
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Old December 20th, 2014, 12:30 AM
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Quote:
Originally Posted by javelinadave View Post
Traeger Texas Grill. Wood pellet is the way to go.
I use a Kamado Joe and have had very good results. I've considered a Traeger. Which one do you have? You smoke Brisket too?
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  #20  
Old December 20th, 2014, 12:37 AM
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Quote:
Originally Posted by cwilder View Post
I use a Kamado Joe and have had very good results. I've considered a Traeger. Which one do you have? You smoke Brisket too?
I have the Texas grill.
http://http://www.traegergrills.com/shop/detail/BBQ075#.VJUKHYAN8

Thus far I have smoked:
Brisket
Turkey
Chickens
Pork shoulder

All that is left to try are pork ribs and a ham. It's super easy to use, no babysitting and I have yet to be disappointed in anything that comes out of it.
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