I am looking for a sauce for pulled pork that does not use vinegar. I don't like the taste of the vinegar and i don't want to use
a plain barbque sauce any ideas??
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Hi Jfan,
Can recommend a bunch of sauces, but didn't understand what you meant by "don't want a plain" Q sauce.
Do you want tomato based?
Would highly recommend going to Borders, Barnes & Noble, etc., if they have one in your area. There are a few really good books in print, just on the subject of building your own sauces, rubs, etc.
The one I rely on most is by Paul Kirk.
Get back with us and let us know what you'd like the base to be, without the addition of vinegar, and someone here will hone in for you.
Regards, Mike
Can recommend a bunch of sauces, but didn't understand what you meant by "don't want a plain" Q sauce.
Do you want tomato based?
Would highly recommend going to Borders, Barnes & Noble, etc., if they have one in your area. There are a few really good books in print, just on the subject of building your own sauces, rubs, etc.
The one I rely on most is by Paul Kirk.
Get back with us and let us know what you'd like the base to be, without the addition of vinegar, and someone here will hone in for you.
Regards, Mike
Hey,jfan.....Here is a link that can let you browse by region.
Regional Q sauces.
The other suggestion is to go to a citrus based acid like a lot of FL.Hope this helps.
Regional Q sauces.
The other suggestion is to go to a citrus based acid like a lot of FL.Hope this helps.
Yes i would like a tomato base but i don't want it to have a vineger taste maybe a little vinegar but very little
Hey jfan...here is a GOOD one! Yes it does have what you don't want but ya can't taste it. Like they say...tastes just like regular Dr. Pepper...LOL
2 cups water
3/4 cup light corn syrup
1 small can (1/2 cup) tomato paste
1/2 cup cider vinegar (makes a difference)
3 Tbs. molasses
3 Tbs. brown sugar
1 tsp. liquid smoke...or I use the drippings from the smoked meat!
1/2 tsp. hickory smoked salt
1/4 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. garlic powder
Combine all together over high heat. Wisk until smooth. Bring to boil...reduce heat to a simmer. Cook until it will coat the back of a steel spoon. If cooked down right, it will make about 1 cup or alittle better. Keep cooking and makes a GREAT basting sauce...will be thick.
2 cups water
3/4 cup light corn syrup
1 small can (1/2 cup) tomato paste
1/2 cup cider vinegar (makes a difference)
3 Tbs. molasses
3 Tbs. brown sugar
1 tsp. liquid smoke...or I use the drippings from the smoked meat!
1/2 tsp. hickory smoked salt
1/4 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. garlic powder
Combine all together over high heat. Wisk until smooth. Bring to boil...reduce heat to a simmer. Cook until it will coat the back of a steel spoon. If cooked down right, it will make about 1 cup or alittle better. Keep cooking and makes a GREAT basting sauce...will be thick.
Hey, jfan!
Don't make just one sauce! Why lock people in? Check out Smokin's Pork Butt 101. We just made all three sauces - including his mustard sauce (I still can't believe it!) and they were - all three - super.
When you're makin a batch on one burner, make another, ... and another.
Incidentally, we talked to our local breakfast eatery and got them to save us a bunch of their empty plastic ketchup bottles - the flip top type. They work great, they're free. Clean 'em, soak off the labels, and poof! Instant sauce bottles.
Have fun!
-Ron
Don't make just one sauce! Why lock people in? Check out Smokin's Pork Butt 101. We just made all three sauces - including his mustard sauce (I still can't believe it!) and they were - all three - super.
When you're makin a batch on one burner, make another, ... and another.
Incidentally, we talked to our local breakfast eatery and got them to save us a bunch of their empty plastic ketchup bottles - the flip top type. They work great, they're free. Clean 'em, soak off the labels, and poof! Instant sauce bottles.
Have fun!
-Ron