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Old 07-30-2013, 01:24 PM   #21
GrogNerd
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Oct 2012
Sterling, VA
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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





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Old 07-30-2013, 01:38 PM   #22
Xpertskir
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May 2012
Morgantown, Wv
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Quote:
Originally Posted by gpack View Post
Vinegar and Red Pepper Flakes. Period.
lol...
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
lalnx
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Jul 2010
New Albin, Iowa
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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
antitelephonica
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May 2013
Memphis, TN
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this is what you're looking for:


 
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Old 08-02-2013, 05:19 PM   #25
m3n00b
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Apr 2013
Orange County, Commiefornia
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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
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Mar 2009
Manorville, New York
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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
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Oct 2009
The Old Pueblo
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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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