Sauce ON or OFF ?

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Hillbilly
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RE: Sauce ON or OFF ? 2005/02/03 13:20:59 (permalink)
quote:
Originally posted by chezkatie

The only time I want sauce on 'que is for the pulled pork and if it is the East Carolina vinegar based sauce. Otherwise, I want to eat my 'que with sauce on the side.



I always put extra, and different, sauce on Eastern NC Q to jazz up the vinegar. Most eastern NC BBQ joints have a selection of sauces on the table so you can choose the amount of "heat" you want to add.

On the other hand, I usually add some of the house sauce at "Lexington # 1" and will sometimes isolate a little of the Q and add some Tabasco (or the NC brand, "Texas Pete") for a different taste. We usually buy a few bottles of the sauce from # 1 to have on hand to give a little of the Lexington taste to crock pot pork loin.
#31
seafarer john
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RE: Sauce ON or OFF ? 2005/02/04 10:01:37 (permalink)
Hillbilly: While you are in the Tampa Bay area be sure to get to The Butler's BBQ in a little strip mall off 9th St across the service road from the big Kmart. They serve very good vingary peppery Eastern NC BBC. A sandwich comes already sauced, and a red sauce is served on the side. I never add any sauce at all to their BBQ. I find it perfectly sauced just as they serve it. I guess that will serve it unsauced, don't know, I never asked.

Cheers, John


#32
Skylar
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RE: Sauce ON or OFF ? 2005/02/04 12:18:58 (permalink)
Hmm, I baste with the sauce the last 30 minutes of cooking my meat (just to give it a good coating...not a whole lot of sauce) and then I serve a cup of on the side too.
#33
Mr.Pig
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RE: Sauce ON or OFF ? 2005/02/05 09:50:11 (permalink)
We would love to have you too. I used to haunt the Lake Thonotosassa swamps,just outside Tampa, that's where I learned to cook gator, armadillo and swamp cabbage. You all need to come here and raft this wonderful whitewater on the Nolichucky River. You can hike a piece of the Appalachian Trail, eat some Q, trout fish, see waterfalls, add infinitum. Come on up here Peachpie.
#34
Theedge
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RE: Sauce ON or OFF ? 2005/02/05 11:37:12 (permalink)
For ribs I’ve been rubbing them with yellow mustard and spices. Smoke at 225 for 4-5 hours, mop them with some sauce, foil them, put em back in for about ½ hour. I was never a big rib fan, but I can’t get enough of the suckers now.

I still like my beef and pulled pork dry. Sauce on the side.
#35
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