Need suggestions for last minute BBQ sauces...

[Melana]

My fantastic cousin is having her bridal shower/family picnic this weekend and The Big Guy and I are in charge of bringing the main course... So at 5am we are up, he's starting the fire while i prepare the meat. We have (on the smoker now) two ~8 lb pork shoulders, a ~8 lb boston butt, and a 13 lb brisket. WOW that's more than 30 lbs of MEAT!
All week i have been trying out different BBQ sauces (from pineapple to a sugarless inferno sauce to a nice spicy vinegar based sauce) and now want to add one more to the line up. This leads me to the question...

Does anyone have any suggestions???

 

[EdWort]

This works great on Pulled Pork.

Ed's Pulled Pork Vinegar Sauce

Directions

Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.

Using a funnel, add the following ingredients to the bottle.

4 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper

Top off with Heinz apple cider vinegar (use the real stuff, not flavored).

Put cap back on and shake till sugar and salt dissolve.

Let stand as long as possible, at least 1/2 a day, but the longer the better.

Poke a hole in the cap with a clean nail and you have a squirt bottle.

 

[Brewtopia]

Here's a link to my recipe for a Smoked Porter Beer-B-Q Sauce that's received some great reviews.

https://www.homebrewtalk.com/showthread.php?t=21556

 

[Melana]

Thanks guys.

Ed - I made up a batch of your vinegar sauce earlier in the week... and it's GOOD! Thanks for posting.

 

[EdWort]

Brewtopia's sauce is the BOMB if you have some smoked porter handy.

 

[the_bird]

Brewtopia's sauce is the BOMB if you have some smoked porter handy.

+1,000,000,000. That stuff is :rockin::rockin::rockin::rockin:

 

[DUCCCC]

This works great on Pulled Pork.

Ed's Pulled Pork Vinegar Sauce

Directions

Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.

Using a funnel, add the following ingredients to the bottle.

4 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper

Top off with Heinz apple cider vinegar (use the real stuff, not flavored).

Put cap back on and shake till sugar and salt dissolve.

Let stand as long as possible, at least 1/2 a day, but the longer the better.

Poke a hole in the cap with a clean nail and you have a squirt bottle.

Ed, I didn't know you were from the East Carolina school of BBQ!:rockin:

 

[EdWort]

Ed, I didn't know you were from the East Carolina school of BBQ!:rockin:

Ya, I don't eat a pulled pork sammich without it! I've got smoking pork butts down to a science (takes 22 hours) and I do 4 at a time (about 32 lbs.) since it takes the same amount of fuel & wood chunks.

 

[bradsul]

Ya, I don't eat a pulled pork sammich without it! I've got smoking pork butts down to a science (takes 22 hours) and I do 4 at a time (about 32 lbs.) since it takes the same amount of fuel & wood chunks.

Do you fit that all on one Egg? I'm dying to get one (spring hopefully) and I've been curious about capacity.

BTW that sauce looks awesome, will have to make some up!

 

[Stinkonamonkey]

Ya, I don't eat a pulled pork sammich without it! I've got smoking pork butts down to a science (takes 22 hours) and I do 4 at a time (about 32 lbs.) since it takes the same amount of fuel & wood chunks.

What temp to you try to maintain during the smoke?

 

[DuckAssassin]

I am a new member. I know very little about beer, but I can BBQ. If you are still working on a sauce, this one is devestating with all meats, but requires a bit more patience.

In a large sauce pot add:

1 cup cider vinegar (go ahead and turn on the heat, and add in order)

1 cup firmly packed brown sugar

1 cup ketchup

1/2 Cup chili sauce

1/2 cup Worchestershire Sauce

1 tsp. Ground Mustard

4 tbsp. Chopped Onion (as finely chopped as you can manage)

4 tbsp. Lemon Juice

2 Garlic Cloves (minced finely)

Cayenne Pepper to taste (start with at least a full teaspoon)

Bring to a boil and stir regularly for at least an hour. As with beer, patience is a virtue, so if you can go 1.5 hours it will be better. You can do anything you want with it from there, but it will also improve with 24 hours in the fridge. Also, I generally make a double batch of this for dinner with friends, so you may need additional adjustment based on your audience.

hope this helps.

 

[monty73741]

i am a fan of vinigear, thin based sauces.
I just take the el cheapo sauce from the dollar store
add
ketchup
cider vinigar
wochestershire sauce
hot sauce
pepper flakes
garlic powder
onion powder

etc etc

keep adding stuff & tasting it.

 

[Melana]

thanks to all that posted!!!