The Smokers Thread for Everything BBQ - You Know Who You Are!

(TJ Borden) #261

That’s exactly what I do.

(Mandy) #262

Born and raised in SC. Pretty sure my dad put his mustard sauce in my bottle. I have the upmost respect for meathead and love the site but this version isn’t necessarily what I’ve grown up with here in the midlands of SC. It’s a Lil too fancy for me :smiley:

How I usually make mine. My dad never had ACV, he was straight white vinegar. Still is.

3⁄4 cup yellow mustard
3⁄4 cup cider vinegar
1 tablespoon light brown sugar
1 1⁄2 tablespoons unsalted butter
2 teaspoons salt
2 tablespoons Worcestershire sauce
1 1⁄4 teaspoons fresh ground black pepper
2 teaspoons louisiana hot sauce (to taste)

My dad says, if the sauce doesn’t make your eyes burn, it needs more vinegar and mustard.

(Rob) #263

I’m going to run the risk of sounding like the bbq version of “an unwashed Philistine” but is this a recipe for the legendary mustard based bbq sauce that is well known throughout the Carolinas? I first tried it in a locally famous bbq place in Jacksonville FL simply called “The Pig”. I panicked when I looked around and saw no red colored sauce on the table. My initial reaction was “This is so wrong!”.

Turns out the experience was 50 shades of wonderful and I really liked the sauce. A few months later the friend who took me to The Pig and introduced me to the sauce sent me a recipe that closely mimicked their sauce. Of course I downloaded it to a thumb drive and that thumb drive is now in a drawer full of thumb drives that I’m going to go through and organize “some day”.

With a bag of Sukrin Gold being delivered tomorrow, I’d like to mix up a batch of that assuming it’s what I think it is. The recipe had me at

2 teaspoons Louisiana hot sauce (to taste)

(Mandy) #264

Hehe… This is indeed what we make here. Now, of course, it’s all a matter of preference. I’ve had people that asked to take the bottle with them and I’ve had people that were like, this is too much. Can’t do it. I grew up with gallons of this stuff being made to pour into the cavity of a whole hog while it smoked for days. So I’m probably biased. I consider this a starter recipe. It should get you 95% of the way there. The last 5% is probably per taste. Maybe you want salty, or sweeter or if you are like me… More mustard! Like most sauces, I find its better after a mingling of a few hours in a bottle. I’ve had good success using sukrin gold in this recipe as well.

(William Jeffrey Hunter) #265

I’m in Alabama so when I think of smoked chicken I automatically include white sauce lol.

(Cailyn Mc Cauley) #266

@rajseth ohhh, I am I the presence of Greatness! I’m not worthy! Are you really the author Meathead Goldwyn? Gushing and blushing! :hugs:

If you only knew how much time I spend cobbling together ratios from Amazingribs.com and other websites. The biggest thing is that I LEARN. The articles are incredible and the knowledge helps me understand the science and allows me flexibility. I don’t fear losing a pork belly anymore!

My current batch of bacon is based on Keto-for-me modifications from the article:

https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so

I’d love to share with you the modifications I did (and maybe learn where I got something wrong :pray:t2:

The Prague Powder #1 is what I use, if I wrote #2 I’ll go in an edit–thanks!

About the edges :rofl:. I will trim them off before wrapping in the future.

I make homemade dog and cat food for my pets and the bacon ends are valuable. It builds depth and flavor and is just the right quantity for a batch of 4 month supply of dog food. :open_mouth:

Thank you!

My topic on the forums is Class of 2017.

KCKO

(Cailyn Mc Cauley) #267

@rhltechie I am a Tarheel Carolina girl and know what you mean about mustard and ACV.

But I’ve now lived in the OTHER NC (Northern California) for 35 years so I’m also a Granola Girl!

Your recipe is very familiar, it’s essentially like my Pulled Pork go-to when I’m making shredded pork in the crock pot.

~Class of 2017 topic KCKO

(Cailyn Mc Cauley) #268

@CFLBob no this sauce is thick, which is how it becomes the base for so many other things.

It’s really more of a dip, and I will cut in lemon juice before Vinegar when adjusting the consistency. I think this is why it was successful in the original format for making the biscuits.

And you’re right, it’s a template for all things!

~Class of 2017 topic KCKO

(Cailyn Mc Cauley) #269

@rhltechie and what are your thoughts on East Carolina Sauce?

(Mandy) #270

Ehhh… I’m not a fan. Lol. I need my vinegar to have mustard with it!

(Mandy) #271

I smoke a lot of pork butt…i always use this sauce on the side. I don’t particularly believe in drowning pork. A good rub and smoke goes a long way. Just a small squeeze of sauce after its pulled.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #272

So, some science here:

The substances in bold will penetrate the meat. Very slowly.
The substance in italics, I am not sure about the molecule size, but if it’s similar to glucose and fructose, it can get it. If it’s larger, not so much.
The items that are not marked up will not do anything but adhere to the surface.

Broth is going to add so little flavor I wouldn’t bother. Pepper, red pepper, spices… nice on the surface, but can really be added as a rub after cure and before smoking.

A wet cure is basically a marinade with nitrates:


The same science still applies.

(Cailyn Mc Cauley) #273

:rofl: hence why I’ve always heard of it as ECU-sauce, under some sort of East Carolina University geography

(Cailyn Mc Cauley) #274

I’ve not been happy with smoking Pork butt, I think it’s because my first taste was straight from a whole hog. You know how it retains all the moisture? It’s my favorite flavor.

When I smoke it, I don’t like the out layer. I know, I’m weird :open_mouth:

(Mandy) #275

Hmm… I’ve never had an issue with dry pork butt. I do get a good bark going that ends up in my Pulled but it’s usually soaked in fat juices when I pull it. I do believe in wrapping though so maybe that’s a difference?

(Raj Seth) #276

OH NO - MY BAD - I an certainly NOT worthy - Samuel, “Meathead” Goldwyn is a Chicago native, a culinary superstar, and much more handsome than I.

Indeed, for all things BBQ, I always check Meathead first!

If you email Meathead, or post your modifications in the comments below the recipe, Meathead is likely to respond. Very helpful and friendly crew there.

You can give the bacon ends to the pets after you pry them from my cold dead hands. That is sacrilege!! Me thinks that is the absolute best part of the smoked Bacon. The pets can have them when they go to work all day, and I get to laze around the house, waiting to pounce on them when they get home

(Cailyn Mc Cauley) #277

Ahhh I see, @rajseth, just thought you might be the nom-du-plume :sweat_smile:

It’s never sacrilege to feed your pets well! Our rescue pets had horrible lives before coming to us.

Copper is a Hemingway Orange tabby with extra toes on his paws, makes it look like he’s wearing boxing gloves. He was rescued after someone gave him up for “being mean to kittens”, and he lived in a cage for 3 months at a big box pet store. 8 years later, he rules the neighborhood in downtown Santa Rosa, chasing away Turkeys, raccoons, rats etc.

Piper is a six year old terrier mix. She was found wandering the streets of Los Banos CA when she was only 4 weeks old. We call her “junkyard mouth” because she’s obsessed with food, especially tacos! Our guess is she was born under a taco truck.

So yeah, call me crazy, but these two are living the good life with homemade pet food that includes organic, Pasture raised pork belly ends❤️

(Rob) #278

Last question … I think. I noticed that the recipe called for equal parts mustard and vinegar. Just want to make sure that is correct. Given your dad’s quote I’m guessing it is. I’ve seen a few other recipes that differ in the mustard/vinegar part … but if equal parts is what the recipe above calls for … thats how I’m making it. My eyes need a good waterin’.

(Mandy) #279

Hahaha. I just made a batch. My partner was like… Eeewwwweeee that’s tart. And it is. I simmer mine a good 3 hours to mellow and then add another tablespoon of sukrin gold depending on the crowd. I like it tart and face quenching but it really all depends on taste.

(Mandy) #280

Another note…most times I use this on pork. It’s super fatty. It needs a harsh bite for the fatty of the pork. I think i adjust depending on what it’s going on.