Food Smokers and Smoking Tips/Tricks/Techniques

HELP!

Ok guys I’m doing some smoking this weekend and would like some help designing the sauce.

I want a thin/light sauce I can toss the pulled pork in.

What I’ve done in the past with pork shoulder done in the oven is use the liquid fat in the pan to thin some BBQ sauce and coated the meat in it.

Obviously have no such liquid fat when smoking (not enough).

Can I use melted butter to thin the BBQ sauce? And recomendations or recipes?

 

Scottalot beat me to it. I'd go with what he posted. If you don't like vinegar, you can try a thinned out mustard based sauce.

 

My daughter like's vinegar. The wife leans more towards the muster based sauce. And I'm good with both. The sauce that I make is really similar to yours, just not as hot for my daughter.

 

basically same sauce with different proportions that I do:

https://www.epicurious.com/recipes/food/views/basic-vinegar-sauce-365430

Love it on Pulled Pork

 

truth! Just base vinegar, then go crazy.

And just make the charcoal is lit before tossing in. Moar Flavor

 

you looking for a vinegar or non-vinegar sauce?
Heres a non-vinegar I found to add to the vinegar one Scottalot added.

Pig Honey Sauce
1 cup apple juice
1/4 cup Red Boat Fish Sauce
1/4 cup Braggs Amino Acids
1/8 cup Honey
1 Tablespoon turbinado sugar

Combine all ingredients and bring to just short of a boil, maintain heat until sugar is dissolved. See above for use. I believe it is important not to boil this mixture as I believe the boil process will cause the proteins to denature and not function in the manner I want it to work. I have also become aware of the loss of character that fish sauce can suffer when excessively boiled. I am starting to think it needs to be added late in the cooking process, although I have not discussed this with any scientists.

Note: you can use 1/4 cup Worcestershire sauce and 1/4 cup pan drippings or stock instead of the fish sauce and amino acids. It works fine.

 

I always rest mine in a cooler for 2-4 hours wrapped in foil. I always get 1-2 cups of liquid from it.

 

25+ lbs thawing for this weekend's smoke

 

Just ordered 5 packs now! I'll probably go inside and buy a few more, then load up everything in the truck.

I've cooked hundreds in foil and they turn out great. I'll do foil from time to time, still, when needed for big and/or fast cooks, but otherwise I'm all about the pink butcher paper anymore. Good luck with the cook! I think you'll like the results.

 

may be on to something here

 

I lean towards vinegar as well, but I think my daughter has me beat. She's been known to hid the sauce in the back of the fridge when it's getting low so I don't take it all. The other day my wife and her were at the grocery store and she put a gallon jug of Apple Cider Vinegar in the cart.

 

I’m mostly looking for recommendations on thinning a container of store bought sauce lol

I’m not going to be making my own sauce this weekend.

I will store these recipes for the future though.

 

Caveman style...

 

ah ok...well add some vinegar or just apple juice if you dont like the vinegar style

 

Ok I will try this.

Pinneapple juice might not be bad either...

 

yeah prob work, just depends how much you are making. Just thin as necessary

 

Thanks. She's definitely a cool kid, but at eight she already has me buying stock in Mylanta. We were out riding bikes the other day, came across a couple of high school kids going off 3 foot jumps. She looked at me, smiled and said "I'm going to send it". I laughed and garbed her just before she took off. We compromised and I built her a 6" jump that she can start out on.

 

Not entirely sure what makes them “professional” but Costco has x2 13.3lb bags for $15 this weekend.

 

I've got a Costco opening up less that three miles from me..... Unfortunately they're not opening until the 30th. But I do have a Lows and Home Depot close by.

 

Hey I live like 3 miles from that new Costco too!