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Livin' the BBQ Dream
posted
Pulled this off the old cookshack site, wanted to post some of the "best of".
Please add your information that you've learned so others may learn.

AAHH, you're gonna love this one -- it has apple in it.

This is a GREAT basic mop for pork.

Feel free to doctor it up, but you have to post your recipe here Big Grin

I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.

I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).

Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.



Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)

  • 4 cups apple juice
  • 1/2 cup Worcestershire sauce
  • 4 tablespoons cider vinegar
  • 2 tablespoon dry mustard
  • 4 tablespoon brown sugar
  • 3 bay leaf
  • 6 cloves of garlic
  • 2 teaspoon ground ginger
  • 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
  • 1/2 teaspoon ground cloves (the secret ingredient)


Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.

I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.

When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.

Enjoy it.
good Q'in
smokin okie
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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quote:
Smokin Okie's Pulled Pork Baste & Serving Sauce


Can I use this as a baste in the cookshack smokette? If I place the Smokin Okie's Pulled Pork Baste & Serving Sauce in a roasting pan, is it safe and tasty to use for the duration of the cook time?

THanks
Indian Outlaw
 
Posts: 2 | Location: Denver, CO | Registered: July 08, 2008Reply With QuoteReport This Post
Livin' the BBQ Dream
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Are you thinking of putting it in the pan with the PB?

I would use it as a baste, after the 4 hour point. I'm just not a fan of the "pan" method of doing PB's.

You could certainly try it and see. I think what will happen is the liquid will evaporate over time and you'll either concentrate the flavor or just need to add some more.
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Are the garlic cloves kept whole, simmered and removed. Or are they crushed and incorporated?

Thanks.
 
Posts: 8 | Registered: January 21, 2009Reply With QuoteReport This Post
Livin' the BBQ Dream
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quote:
Originally posted by DWB:
Are the garlic cloves kept whole, simmered and removed. Or are they crushed and incorporated?

Thanks.


All of the above, just depends on your personal prefer (or not) for garlic. I tend to cook them in then strain out the "chunks" but other times, heck I left them in.

How's that for no help Big Grin
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Works for me.

I was at work while the shoulders were smoking. I asked my wife to make the slaw and sauce based on the recipe's I was e-mailing to her.

She asked the question and I had no idea if it mattered. We crushed them and I filtered the chunks after it all cooled.

Waiting on the pork to try it.....

Thanks.
 
Posts: 8 | Registered: January 21, 2009Reply With QuoteReport This Post
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I'm getting burnt out on reading and searches so allow me just to ask the question:

So when do you prefer/use your vinegar based mop versus your apple juice based sauce?
 
Posts: 47 | Location: Tucson, AZ | Registered: January 16, 2010Reply With QuoteReport This Post
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I'll try to make a version of the sauce. I'll have to modify it slightly because I have no stove. (In New Mexico a stove would require a class I hood.) So bringing it to a boil isn't an option.

I cook everything in the smoker or warmer or a conveyor toaster.
 
Posts: 4 | Registered: April 30, 2010Reply With QuoteReport This Post
Livin' the BBQ Dream
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The Brown sugar needs to dissolve.

You could substitute a sugary liquid instead of the brown sugar. Or make it off site and bring it mixed.

It's better if it sits at least a day anyway for the spices to blend well.
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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ground cloves does that come in a bottle in the spices section at stores?
 
Posts: 79 | Registered: September 04, 2010Reply With QuoteReport This Post
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Yes. If you happen to have a small coffee bean grinder you can pulverize whole cloves...or use a sandwich baggie and pound them out with a hammer.
 
Posts: 2444 | Location: Woodstock, VT | Registered: November 14, 2008Reply With QuoteReport This Post
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ok i guess i have never paid any attention in the store but i will look for some when im out at the local grocery store
 
Posts: 79 | Registered: September 04, 2010Reply With QuoteReport This Post
Livin' the BBQ Dream
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The cloves are a key to the taste, it gives it that "what is that taste". Cloves are also what you mamma used to put into the outside of the ham, inside the pineapple slices, that's where I got the idea.
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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well i was just wondering if it came in a jar just like other spices so i knew what to look for. thanks
 
Posts: 79 | Registered: September 04, 2010Reply With QuoteReport This Post
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Can I ask again: when do you use the vinegar based mop and when the apple juice based sauce?
 
Posts: 47 | Location: Tucson, AZ | Registered: January 16, 2010Reply With QuoteReport This Post
Livin' the BBQ Dream
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quote:
Originally posted by Big Tub:
Can I ask again: when do you use the vinegar based mop and when the apple juice based sauce?


It's kinda like asking when to use mustard and when to use ketchup.

It's strictly up to your taste buds. I prefer the vinegar mostly because it think it just work well with pork for our taste buds.
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Smokin's recipe at the top of this thread can be used as a mop or finishing sauce. I use it as a finishing sauce as Cookshack smokers are designed to retain moisture. Were I using my offset for PB's I'd follow Smokin's advice and begin mopping once the internal meat temp was above 165. That way the rub has ample time to settle in and do its magic.
 
Posts: 2444 | Location: Woodstock, VT | Registered: November 14, 2008Reply With QuoteReport This Post
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Just tried Smokins finishing sauce. I smoked the pb for 13 hrs to 195. It was moist and tender. I shredded it mixed in approx 8 oz of finishing sauce and sprinkled it with my rub. Then served it up on plain hamburger buns topped with cole slaw. Man was it good I
 
Posts: 4 | Registered: April 17, 2011Reply With QuoteReport This Post
Livin' the BBQ Dream
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Glad you liked it. It's and oldie, but still goodie. Big Grin
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Made it a couple weeks ago for an open hose I did for a dealer. Made 40 lbs of PP in a 160 and a bunch of other stuff. The sauce got more comments then anything else - should have made a triple batch. Smiler
 
Posts: 1 | Registered: December 19, 2010Reply With QuoteReport This Post
Livin' the BBQ Dream
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Thanks. I need to make some up, haven't done it in a while, sounds good.
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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To smoking okie! I couldn't find the rub recipe you use on your butts. I am making your serving sauce, and want to know if the recipe is available.
Thanks in advance.
 
Posts: 7 | Registered: June 16, 2011Reply With QuoteReport This Post
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Tried Smokins' recipe x 8 for my nieces wedding and it turned out killer. Cooked 16 pork butts in my Fec-100 and 4 more in an electric Cookshack, used the finishing sauce and everyone loved it. I sprayed it over the butts several times while cooking and poured it over after pulling the pork. Thanks Smokin'.
 
Posts: 2 | Location: Kansas | Registered: August 27, 2010Reply With QuoteReport This Post
Livin' the BBQ Dream
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quote:
Originally posted by SmokinDtown:
To smoking okie! I couldn't find the rub recipe you use on your butts. I am making your serving sauce, and want to know if the recipe is available.
Thanks in advance.


Not sure I've ever posted a rub recipe for PB. I'll have to look at my pork rub and see if I'm ready to share...
 
Posts: 14424 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Ahhhhh c'mon.
 
Posts: 2444 | Location: Woodstock, VT | Registered: November 14, 2008Reply With QuoteReport This Post
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quote:
Originally posted by SmokinOkie:

Not sure I've ever posted a rub recipe for PB. I'll have to look at my pork rub and see if I'm ready to share...


I got this from another thread. You mentioned:
"Well, I'll look up my rubs for butts, but here's some more suggestions from Pork Butt 101 (which you get to from the guide page at the top of the page)."

So I thought you had posted it somewhere, but couldn't find it. The thread is a few years old, and I just figured asking you again would be the next step.

I misunderstood the situation. Sorry.
Regards,
Chris
 
Posts: 7 | Registered: June 16, 2011Reply With QuoteReport This Post
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can I use this sauce in a slower cooker?


BIG DONG DADY
 
Posts: 1 | Registered: May 28, 2013Reply With QuoteReport This Post
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Why not! It is just liquid, it shouldn't thicken too much cause slow cookers don't really evaporate much. I use it when I pull pork and serve it at parties. It's what I put into the pans over the flames. It keeps it moist for a long time and have never had a change in flavor at all. Is that what you were thinking about.
 
Posts: 904 | Location: Northern New Jersey | Registered: December 02, 2011Reply With QuoteReport This Post
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Thanks for the recipe Russ. That sounds delicious. Gonna try it this weekend.
I like mine a tad spicier than this looks to be.
Did you use Hungarian Hot? Maybe a bit of white pepper for an after glow?


"Gunny"
FEC-100, DPP FAT 50, WSM 18.5, NB Bandera
 
Posts: 213 | Location: Marionville, MO | Registered: July 22, 2010Reply With QuoteReport This Post

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You can always add heat to any recipe.
 
Posts: 4860 | Location: Roseville, CA | Registered: February 04, 2009Reply With QuoteReport This Post
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