I'm doing 4 butts for a family reunion on Friday night. I'd really like to make my own sauce. I've made my own sauce before and I love the one that I make but the sauce I make has a fair amount of mustard in it and I feel some don't like the mustard. I really want to make Fat Johnny's basterdized piedmont sauce (I've never made this) but am hoping this is a sauce that would appeal to the masses. Additionally, I would have available a bottle of commercial sauce like sweet baby rays or KC masterpiece for those that didn't want a thinner sauce. Thoughts on whether the fat Johnny's would fit the bill? For background, most of the people wil be coming from the Southeastern US. Thanks in advance for the help.
Finishing sauce question - Fat Johnny's basterdized Piedmont sauce
- Thread starter John_H
- Start date
John, try the #5 sauce found here
http://tvwbb.com/showthread.php?13616-No-5-Sauce it's become a favorite around here, and super easy to make.
Tim
http://tvwbb.com/showthread.php?13616-No-5-Sauce it's become a favorite around here, and super easy to make.
Tim
Bob Ivey
TVWBB Emerald Member
This is what I serve with pulled pork. Not sure where I got it but somewhere on the internet. When I found it, it was called "Carolina Red". It works great with pulled pork and the flavor of the pork is enhanced as opposed to hidden by BBQ sauce. You put so much work into pulled pork, why hide the great flavor under a heavy BBQ sauce like SBR. Don't get me wrong, I like SBR for many things, just not pulled pork unless it has dried out, then all bets are off. Just my 20 cents worth (adjusted for inflation).
· 1 1/2 cups/350 mL cider vinegar
· 1/2 cup/120 mL ketchup
· 1 tablespoon/15 mL sugar
· 1 teaspoon/5 mL salt
· 1/2 teaspoon/2.5 mL cayenne or 1 teaspoon/5 mL hot red pepper flakes
· Prep Time: 10 minutes
· Cook Time: 10 minutes
· Total Time: 20 minutes
· Yield: Makes about 2 cups/475 mL
· 1 1/2 cups/350 mL cider vinegar
· 1/2 cup/120 mL ketchup
· 1 tablespoon/15 mL sugar
· 1 teaspoon/5 mL salt
· 1/2 teaspoon/2.5 mL cayenne or 1 teaspoon/5 mL hot red pepper flakes
· Prep Time: 10 minutes
· Cook Time: 10 minutes
· Total Time: 20 minutes
· Yield: Makes about 2 cups/475 mL
Dave from Denver
TVWBB Wizard
Fat johnny's bastardized piedmont sauce is a perfect accompanyment and finishing sauce for pulled pork. I always keep some on hand and I have used it on over 50% of all the pork butts I ever made. It's a real crowd pleaser.
JRAiona
TVWBB Gold Member
1 cup/240 mL apple cider vinegar
¾ cup/120 mL ketchup
4 tablespoons/30 mL brown sugar
2 tablespoons/30 mL Worcestershire sauce
1 tablespoon/15 mL butter
2 teaspoons/10 mL salt
2 teaspoons/10 mL hot pepper sauce
This is the sauce I make and use it for pulled pork and chicken.
¾ cup/120 mL ketchup
4 tablespoons/30 mL brown sugar
2 tablespoons/30 mL Worcestershire sauce
1 tablespoon/15 mL butter
2 teaspoons/10 mL salt
2 teaspoons/10 mL hot pepper sauce
This is the sauce I make and use it for pulled pork and chicken.