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Old 07-30-2013, 01:24 PM   #21
mean old man
GrogNerd's Avatar
Oct 2012
Sterling, VA
Posts: 6,127
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my version of East Carolina bbq sauce. use mccormick's rub overnight, then smoke with apple or cherry, plus a little hickory

1 part apple cider vinegar
1 part ketchup
1 part water
brown sugar
hot sauce (we use Frank's Chili & Lime)
plus some of the rub

"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

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Old 07-30-2013, 01:38 PM   #22
May 2012
Morgantown, Wv
Posts: 2,224
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Originally Posted by gpack View Post
Vinegar and Red Pepper Flakes. Period.
no thanks.

There is just not enough sweetness in pork to balance out that much sour and spicy. I have never understood Carolina BBQ and why there are so many homers when it comes to that unbalanced and acidic taste.

I personally rarely use sauce on my pork. Reheats or pork nachos are the most likely place to find me using sauce.

I do have it out for guests, but I am always shocked at how little sauce is used when I have people over.

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Old 08-02-2013, 02:58 PM   #23
Jul 2010
New Albin, Iowa
Posts: 135
Liked 3 Times on 3 Posts

Mine is closest to Grognerd's, great on pork, awsome on chicken legs.

sweet tangy and a touch of heat

1 part apple cider vinegar
1 part ketchup
1 part Louisiana hot sauce (I just use the $.99 stuff you get anywhere)
1 part brown sugar
add some of the rub you used on the meat, and some ground mustard powder.
heat and reduce it slightly and you're good to go.

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Old 08-02-2013, 03:08 PM   #24
May 2013
Memphis, TN
Posts: 37
Liked 4 Times on 3 Posts

this is what you're looking for:

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Old 08-02-2013, 05:19 PM   #25
Apr 2013
Orange County, Commiefornia
Posts: 1,134
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I inject apple cider and water into the butt. Then I put a tray under the meat on a lower rack whole it smokes. This catches a nice juice.

Decant the fat and add some of that juice at pulling. I don't like vinegar because it makes the meat too mushy. My meat is already beautifully textured when it comes off of the smoker.

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Old 09-10-2013, 02:17 AM   #26
Sawdustguy's Avatar
Mar 2009
Manorville, New York
Posts: 2,708
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At a contest we inject our pork with a mixture of Agave Nectar and White Grape Juice plus a few extra secret ingredients. The acid in the grape Joyce balances out the sweet Agave nectar. The most important thing you can do is layer your favors.

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Old 10-10-2013, 07:19 AM   #28
JuanMoore's Avatar
Oct 2009
The Old Pueblo
Posts: 22,106
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Sometimes I make an Al Pastor marinade and then water it down to use it as a sauce for pulled pork. Fresh pineapple, achiote seeds, ancho and guajillo chiles, chipotles en adobo, onion, garlic, and vinegar.
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