Page 35 of 35 FirstFirst ... 25333435
Results 1,021 to 1,043 of 1043

Thread: The Pulled Pork Thread

  1. #1021

    Default

    Quote Originally Posted by All-American View Post
    What sauces do you all like to use with pork? We made up a mustard/vinegar Carolina-style sauce to go with pork we brought to a ward potluck yesterday that I think went underappreciated; most still went for the regular barbecue sauce, but I've been thinking about that homemade sauce ever since.
    We were out of BBQ sauce one night, so I threw something together from ingredients we had on hand. It was really good, and I wish I would have recorded what I put in it.

    Sadly, I'll never have that recipe again...

  2. #1022
    it's all a blur mtnbiker's Avatar
    Join Date
    Mar 2009
    Location
    Utah
    Posts
    2,320

    Default

    Quote Originally Posted by All-American View Post
    What sauces do you all like to use with pork? We made up a mustard/vinegar Carolina-style sauce to go with pork we brought to a ward potluck yesterday that I think went underappreciated; most still went for the regular barbecue sauce, but I've been thinking about that homemade sauce ever since.
    We may be heathen, but after trying a few different sauces have standardized on Sweet Baby Ray's. None of us care for the vinegar-based sauces.

  3. #1023

    Default

    Quote Originally Posted by mtnbiker View Post
    We may be heathen, but after trying a few different sauces have standardized on Sweet Baby Ray's. None of us care for the vinegar-based sauces.
    That's our typical go to and what we were out of when I made that other sauce.

  4. #1024
    The dude abides Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    49,244

    Default

    Quote Originally Posted by Bo Diddley View Post
    We were out of BBQ sauce one night, so I threw something together from ingredients we had on hand. It was really good, and I wish I would have recorded what I put in it.

    Sadly, I'll never have that recipe again...
    Oh, no, oh!
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  5. #1025

    Default

    Quote Originally Posted by All-American View Post
    What sauces do you all like to use with pork? We made up a mustard/vinegar Carolina-style sauce to go with pork we brought to a ward potluck yesterday that I think went underappreciated; most still went for the regular barbecue sauce, but I've been thinking about that homemade sauce ever since.
    We use three with regularity. The first is the Lexington dip from the amazingribs website. It's a thin, vinegar-based sauce. It's my favorite on pulled pork. The second is a mustard-based sauce. The kids put that on everything now - not just pork, but burgers, tater tots, etc. The third is a souped-up version of whatever store-bought sauce we have.
    "What are you prepared to do?" - Jimmy Malone

    "What choice?" - Abe Petrovsky

  6. #1026
    Bald not naked Pelado's Avatar
    Join Date
    Sep 2010
    Location
    The 208
    Posts
    10,966

    Default

    Quote Originally Posted by Joe Public View Post
    We use three with regularity. The first is the Lexington dip from the amazingribs website. It's a thin, vinegar-based sauce. It's my favorite on pulled pork. The second is a mustard-based sauce. The kids put that on everything now - not just pork, but burgers, tater tots, etc. The third is a souped-up version of whatever store-bought sauce we have.
    Recipe?
    "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
    - Goatnapper'96

  7. #1027
    One man.....one pie Moliere's Avatar
    Join Date
    Oct 2009
    Location
    The Republic of Tejas
    Posts
    21,700

    Default

    Quote Originally Posted by All-American View Post
    What sauces do you all like to use with pork? We made up a mustard/vinegar Carolina-style sauce to go with pork we brought to a ward potluck yesterday that I think went underappreciated; most still went for the regular barbecue sauce, but I've been thinking about that homemade sauce ever since.
    I like a Carolina vinegar sauce the best, especially with some mayo and coleslaw and a toasted bun. My kids prefer Rudy’s bbq sauce, which if I use a bbq sauce it’s my go to. But I’m always light on my sauces since I like my ribs and/or the smoke to be the dominant taste.

    Post your recipe for the sauce as I’d like to try it.
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

  8. #1028
    Princeps Inter Pares
    Join Date
    Nov 2008
    Posts
    11,515

    Default

    Quote Originally Posted by Moliere View Post
    I like a Carolina vinegar sauce the best, especially with some mayo and coleslaw and a toasted bun. My kids prefer Rudy’s bbq sauce, which if I use a bbq sauce it’s my go to. But I’m always light on my sauces since I like my ribs and/or the smoke to be the dominant taste.

    Post your recipe for the sauce as I’d like to try it.
    It came from one of the first web sites we could find:

    1 cup yellow mustard
    1/4 cup honey
    1/4 cup light brown sugar
    1/2 cup apple cider vinegar
    1 tablespoon chipotle pepper in adobo minced
    1 tablespoon ketchup
    2 teaspoons Worchestershire sauce
    1 teaspoon garlic powder
    ground black pepper to taste
    τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν

  9. #1029

    Default

    Quote Originally Posted by All-American View Post
    It came from one of the first web sites we could find:

    1 cup yellow mustard
    1/4 cup honey
    1/4 cup light brown sugar
    1/2 cup apple cider vinegar
    1 tablespoon chipotle pepper in adobo minced
    1 tablespoon ketchup
    2 teaspoons Worchestershire sauce
    1 teaspoon garlic powder
    ground black pepper to taste
    That sounds a lot like what I threw together.

  10. #1030

    Default

    Quote Originally Posted by All-American View Post
    What sauces do you all like to use with pork? We made up a mustard/vinegar Carolina-style sauce to go with pork we brought to a ward potluck yesterday that I think went underappreciated; most still went for the regular barbecue sauce, but I've been thinking about that homemade sauce ever since.
    Quote Originally Posted by All-American View Post
    It came from one of the first web sites we could find:

    1 cup yellow mustard
    1/4 cup honey
    1/4 cup light brown sugar
    1/2 cup apple cider vinegar
    1 tablespoon chipotle pepper in adobo minced
    1 tablespoon ketchup
    2 teaspoons Worchestershire sauce
    1 teaspoon garlic powder
    ground black pepper to taste

    Yes. Mustard/vinegar based sauce FTW. I will choose that 10 times out of 10 over something like Sweet Baby Ray's. Your recipe is similar to my own, though I usually mince some onion and saute that in a pan before adding the other ingredients.

    There is a Stubbs mustard based BBQ sauce that is pretty good for store bought. But, like you say, it's pretty dang easy to make if you plan ahead.
    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss

    There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese. --Coach Finstock

  11. #1031
    Where's Wallace? Surfah's Avatar
    Join Date
    Nov 2008
    Location
    V to the izz-A.
    Posts
    33,445

    Default

    Quote Originally Posted by Donuthole View Post

    Yes. Mustard/vinegar based sauce FTW. I will choose that 10 times out of 10 over something like Sweet Baby Ray's. Your recipe is similar to my own, though I usually mince some onion and saute that in a pan before adding the other ingredients.

    There is a Stubbs mustard based BBQ sauce that is pretty good for store bought. But, like you say, it's pretty dang easy to make if you plan ahead.
    Sticky fingers has a mustard based sauce I like. Also for those that have been to Mission BBQ (East coast chain with a military theme, usually open close to bases) they have this white sauce that I guess is based on Bob Gibson's Alabama white sauce. It's so dang good. It goes great on pulled pork and pulled chicken. You have to ask for it as they don't have them out on the tables.
    "Nobody listens to Turtle."
    -Turtle

  12. #1032
    The dude abides Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    49,244

    Default

    Tennessee Red is my favorite vinegar-based sauce.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  13. #1033
    Where's Wallace? Surfah's Avatar
    Join Date
    Nov 2008
    Location
    V to the izz-A.
    Posts
    33,445

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    Tennessee Red is my favorite vinegar-based sauce.
    Yep. This sauce is so good. And it's great on everything. Chicken, beef, pork, pizza, eggs. I love it so much.
    "Nobody listens to Turtle."
    -Turtle

  14. #1034

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    Tennessee Red is my favorite vinegar-based sauce.
    Care to share your recipe?

  15. #1035
    The dude abides Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    49,244

    Default

    Quote Originally Posted by imanihonjin View Post
    Care to share your recipe?
    Commercial product. I purchase it at BBQ pit stop in Lehi but you can order online.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  16. #1036
    Where's Wallace? Surfah's Avatar
    Join Date
    Nov 2008
    Location
    V to the izz-A.
    Posts
    33,445

    Default

    Quote Originally Posted by imanihonjin View Post
    Care to share your recipe?
    It's made by Blues Hog. Also their Smokey Mountain sauce is incredible too. If you like sweet, molasses based sauces this is the one. But Tennessee Red is still my favorite. Their original sauce is also very good. In fact, some folks on the competition circuit mix Red and the OG sauces which I believe they mix and sell as Champions' Blend. They have a honey mustard I would like to try but haven't. World Market carried their sauces last summer. They went on clearance at the end of summer and I cleaned them out at $3 a bottle. Even picked up their rub. Not as big a fan of their rub as the sauce but it's still decent.
    "Nobody listens to Turtle."
    -Turtle

  17. #1037

    Default

    Quote Originally Posted by Surfah View Post
    It's made by Blues Hog. Also their Smokey Mountain sauce is incredible too. If you like sweet, molasses based sauces this is the one. But Tennessee Red is still my favorite. Their original sauce is also very good. In fact, some folks on the competition circuit mix Red and the OG sauces which I believe they mix and sell as Champions' Blend. They have a honey mustard I would like to try but haven't. World Market carried their sauces last summer. They went on clearance at the end of summer and I cleaned them out at $3 a bottle. Even picked up their rub. Not as big a fan of their rub as the sauce but it's still decent.
    Nice. I will pick some up for sure.

  18. #1038
    Senior Member BigFatMeanie's Avatar
    Join Date
    Nov 2008
    Location
    South Jordan, UT
    Posts
    2,851

    Default

    Tennessee Red has 14g of sugar per 2 tbsp - yowza!

    My current go-to, Stubb's original, has 4g sugar per 2 tbsp. I'm not saying Stubb's is awesome but it's "good enough" and readily available in local stores so that's why it's my current go to.

    EDIT: Stubb's is tomato based. For vinegar based, I don't know of a good lower-sugar option that is available in Utah. I'm interested in any suggestions.
    Last edited by BigFatMeanie; 08-13-2019 at 12:42 PM.

  19. #1039
    The dude abides Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    49,244

    Default

    Quote Originally Posted by BigFatMeanie View Post
    Tennessee Red has 14g of sugar per 2 tbsp - yowza!

    My current go-to, Stubb's original, has 4g sugar per 2 tbsp. I'm not saying Stubb's is awesome but it's "good enough" and readily available in local stores so that's why it's my current go to.

    EDIT: Stubb's is tomato based. For vinegar based, I don't know of a good lower-sugar option that is available in Utah. I'm interested in any suggestions.
    Where are you getting that? I am looking at a nutrition label and it says 8g per 2 T.

    Tennessee Red has a strong flavor so I tend to use less of it.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  20. #1040
    Senior Member BigFatMeanie's Avatar
    Join Date
    Nov 2008
    Location
    South Jordan, UT
    Posts
    2,851

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    Where are you getting that? I am looking at a nutrition label and it says 8g per 2 T.

    Tennessee Red has a strong flavor so I tend to use less of it.
    I searched "Blues Hog Tennessee Red nutrition" and the following are the top links. All show 14g per 2T.

    https://www.nutritionix.com/i/blues-...9bff5553aa95da
    https://www.fooducate.com/product/Bl...2-FEFD45A4D471
    https://www.innit.com/nutrition/blue...00030684902741

    I then did a Google image search for "Blues Hog Tennessee Red nutrition label" and tons of images of the label on jars show it as 14g per 2T. Just one example:

    https://cdn.shopify.com/s/files/1/1190/2102/products/BluesHTR2_1024x1024.jpg?v=1462974244


    The Blues Hog Original shows 22g per 2T - double yowza!

    Maybe Blues Hog changed their recipe?

    Anyway, if they don't have that much sugar then they've got a misinformation problem on their hands because in the minds of the consumer, perception is reality and they're perceived as being high sugar.

  21. #1041
    Where's Wallace? Surfah's Avatar
    Join Date
    Nov 2008
    Location
    V to the izz-A.
    Posts
    33,445

    Default

    Quote Originally Posted by BigFatMeanie View Post
    I searched "Blues Hog Tennessee Red nutrition" and the following are the top links. All show 14g per 2T.

    https://www.nutritionix.com/i/blues-...9bff5553aa95da
    https://www.fooducate.com/product/Bl...2-FEFD45A4D471
    https://www.innit.com/nutrition/blue...00030684902741

    I then did a Google image search for "Blues Hog Tennessee Red nutrition label" and tons of images of the label on jars show it as 14g per 2T. Just one example:

    https://cdn.shopify.com/s/files/1/1190/2102/products/BluesHTR2_1024x1024.jpg?v=1462974244


    The Blues Hog Original shows 22g per 2T - double yowza!

    Maybe Blues Hog changed their recipe?

    Anyway, if they don't have that much sugar then they've got a misinformation problem on their hands because in the minds of the consumer, perception is reality and they're perceived as being high sugar.
    It's worth all the sugar.
    "Nobody listens to Turtle."
    -Turtle

  22. #1042
    The dude abides Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    49,244

    Default

    Quote Originally Posted by BigFatMeanie View Post
    I searched "Blues Hog Tennessee Red nutrition" and the following are the top links. All show 14g per 2T.

    https://www.nutritionix.com/i/blues-...9bff5553aa95da
    https://www.fooducate.com/product/Bl...2-FEFD45A4D471
    https://www.innit.com/nutrition/blue...00030684902741

    I then did a Google image search for "Blues Hog Tennessee Red nutrition label" and tons of images of the label on jars show it as 14g per 2T. Just one example:

    https://cdn.shopify.com/s/files/1/1190/2102/products/BluesHTR2_1024x1024.jpg?v=1462974244


    The Blues Hog Original shows 22g per 2T - double yowza!

    Maybe Blues Hog changed their recipe?

    Anyway, if they don't have that much sugar then they've got a misinformation problem on their hands because in the minds of the consumer, perception is reality and they're perceived as being high sugar.
    From my fridge.

    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  23. #1043
    it's all a blur mtnbiker's Avatar
    Join Date
    Mar 2009
    Location
    Utah
    Posts
    2,320

    Default

    JL's jar has a different label, with the "gluten free" highlight, so as BFM suggested, it appears they changed the ingredients. Here's the ingredients from an Amazon ad, different from the ingredients shown in JL's photo.

    61ihtK2lr2L._SX522_.jpg

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •