Sauce question

Flavor and thickness.

Vinegar will tend to blend in with the pork and not coat it like a sauce would.

A lot of people get tired of the same flavors. Try some of the sauce recipes from PB 101.

Also,think of vinegar as a cleaning agent-in real life.

There are different levels of fat left-from none-to all of it.

Some folks don't like all that.

Helps the mouth feel.

Acid,think fresh lemon/lime juice brightens flavors and the palate.

We are not talking drowning the pork.

Now, ketchup has been around for many years,to drown bad cooking.[Yep many folks mix a bunch of tomato based sauce in the pork-before serving.]

Now,I've had Smokin's cooking,and folks wouldn't use sauce-unless on the side to dip your french fries and Texas toast.

Seeing you're from Tx,adding sauce to your comp entries is a disqualification.

Like Smokin' say"a little vinegar just blends away and brightens the flavor.

Hope this helps a little.

Humm! Good to know!! I will try them! Thanks!