I smoked four pork shoulder blade roasts today in my NBBD. Just did a simple
pretreatment - CYM, seasoned salt, pepper. The first of the four is done already
and I have already pulled it. It pulled OK, had a nice smoke ring everywhere on
the outside, but ya know, I was somehow hoping for more flavor. Now I'm
wondering about adding flavor when I serve it. I have seen a mustardy coleslaw,
and I have seen a vinegar sauce recently which had way way too much sugar for me
(I'm diabetic). I don't want to drown it in supermarket BBQ sauce.

Anyone have any suggestions or ideas?

Thanks for all your help already, this was my first time using the old New
Braunsfels smoker and it worked great although maintaining the temp was a
little tricky.

Grant Erwin
Kirkland, Washington

Grant Erwin wrote:
> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
> simple
> pretreatment - CYM, seasoned salt, pepper. The first of the four is done
> already and I have already pulled it. It pulled OK, had a nice smoke
> ring everywhere on the outside, but ya know, I was somehow hoping for
> more flavor. Now I'm wondering about adding flavor when I serve it. I
> have seen a mustardy coleslaw, and I have seen a vinegar sauce recently
> which had way way too much sugar for me (I'm diabetic). I don't want to
> drown it in supermarket BBQ sauce.
>
> Anyone have any suggestions or ideas?

FWIW, I've done butts before that had too little fat. As an experiment,
I melted a little butter and poured it over the pulled meat, tossing it
like a dressing. The result was fantastic. Consider doing that for a
more pure flavor, and consider adding a little garlic salt if you need
more of a flavor boost.

We serve ours with an apple cider vinegar/Texas Pete blend of topping. .
.. the Carolina way.
--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

"Grant Erwin" > wrote in message
news:I%2Xj.11699$mc1.564@trndny08...
>I smoked four pork shoulder blade roasts today in my NBBD. Just did a
>simple
> pretreatment - CYM, seasoned salt, pepper. The first of the four is done
> already and I have already pulled it. It pulled OK, had a nice smoke ring
> everywhere on the outside, but ya know, I was somehow hoping for more
> flavor. Now I'm wondering about adding flavor when I serve it. I have seen
> a mustardy coleslaw, and I have seen a vinegar sauce recently which had
> way way too much sugar for me (I'm diabetic). I don't want to drown it in
> supermarket BBQ sauce.

http://www.scottsbarbecuesauce.com/ It's a vinegar sauce, but little sugar
in it.

It's my favorite, and I always add a little to any pulled pork that I cook.
Usually, not enough to taste, just enough to add a little "tang" and the
vinegar helps cut the fat.

>
> Anyone have any suggestions or ideas?

Oh, you want something for right now! Something for this weekend!

Try this...
2 c Cider vinegar
1 tb Red pepper flakes
1 tb Frank's or other hot sauce (probably not Tabasco)
1 tb Black pepper
1 tb Sugar
1 Tb Salt

I usually use more red pepper flakes and use freshly ground black pepper

Blend all ingredients and allow flavors to blend. I'll boil for a few
minutes is the exhaust fanis working very well. It'll keep forever
unrefrigerated.

BOB

BOB wrote:
> "Grant Erwin" > wrote in message
> news:I%2Xj.11699$mc1.564@trndny08...
>> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
>> simple
>> pretreatment - CYM, seasoned salt, pepper. The first of the four is done
>> already and I have already pulled it. It pulled OK, had a nice smoke ring
>> everywhere on the outside, but ya know, I was somehow hoping for more
>> flavor. Now I'm wondering about adding flavor when I serve it. I have seen
>> a mustardy coleslaw, and I have seen a vinegar sauce recently which had
>> way way too much sugar for me (I'm diabetic). I don't want to drown it in
>> supermarket BBQ sauce.
>
> http://www.scottsbarbecuesauce.com/ It's a vinegar sauce, but little sugar
> in it.
>
> It's my favorite, and I always add a little to any pulled pork that I cook.
> Usually, not enough to taste, just enough to add a little "tang" and the
> vinegar helps cut the fat.
>
>> Anyone have any suggestions or ideas?
>
> Oh, you want something for right now! Something for this weekend!
>
> Try this...
> 2 c Cider vinegar
> 1 tb Red pepper flakes
> 1 tb Frank's or other hot sauce (probably not Tabasco)
> 1 tb Black pepper
> 1 tb Sugar
> 1 Tb Salt
>
> I usually use more red pepper flakes and use freshly ground black pepper
>
> Blend all ingredients and allow flavors to blend. I'll boil for a few
> minutes is the exhaust fanis working very well. It'll keep forever
> unrefrigerated.
>
> BOB
>
>

We love Scott's, and I used it on grilled chicken all the time.
Unfortunately, I've not seen it in the stores here in Las Vegas. My own
version is:
1/4 cup apple cider vinegar
1/8 cup Crystal, Texas Pete, Louisiana Hot Sauce, Frank's (take your pick)
2 tsp salt
2 tsp sugar
2 tsp garlic powder

If you're using it to grill, be a tad careful because the hot sauce and
salt stay around as the other stuff cooks off. If you baste frequently,
it can add up and overdo the seasoning on chicken.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

Grant Erwin wrote:
>
> I smoked four pork shoulder blade roasts today in my NBBD. Just did a simple
> pretreatment - CYM, seasoned salt, pepper. The first of the four is done already
> and I have already pulled it. It pulled OK, had a nice smoke ring everywhere on
> the outside, but ya know, I was somehow hoping for more flavor. Now I'm
> wondering about adding flavor when I serve it. I have seen a mustardy coleslaw,
> and I have seen a vinegar sauce recently which had way way too much sugar for me
> (I'm diabetic). I don't want to drown it in supermarket BBQ sauce.
>
> Anyone have any suggestions or ideas?
>
> Thanks for all your help already, this was my first time using the old New
> Braunsfels smoker and it worked great although maintaining the temp was a
> little tricky.
>
> Grant Erwin
> Kirkland, Washington

I like the Sweet Baby Ray's commercial BBQ (heavy on molasses), thinned
way down with water and a little vinegar. Certainly the sauce is high
sugar as is, but thinned it might be diabetic safe. For pulled pork the
sauce should be so light and thin it's not really noticeable, mostly
just moistening it and adding some flavor.

On May 15, 3:42 pm, Grant Erwin > wrote:
> I smoked four pork shoulder blade roasts today in my NBBD. Just did a simple
> pretreatment - CYM, seasoned salt, pepper. The first of the four is done already
> and I have already pulled it. It pulled OK, had a nice smoke ring everywhere on
> the outside, but ya know, I was somehow hoping for more flavor. Now I'm
> wondering about adding flavor when I serve it. I have seen a mustardy coleslaw,
> and I have seen a vinegar sauce recently which had way way too much sugar for me
> (I'm diabetic). I don't want to drown it in supermarket BBQ sauce.
>
> Anyone have any suggestions or ideas?
>
> Thanks for all your help already, this was my first time using the old New
> Braunsfels smoker and it worked great although maintaining the temp was a
> little tricky.
>
> Grant Erwin
> Kirkland, Washington

HMV

1 part honey
1 part mustard
1 part vinegar

Makes pulled pork happy!

Nonnymus wrote:

>
> FWIW, I've done butts before that had too little fat. As an experiment,
> I melted a little butter and poured it over the pulled meat, tossing it
> like a dressing. The result was fantastic. Consider doing that for a
> more pure flavor, and consider adding a little garlic salt if you need
> more of a flavor boost.
>
> We serve ours with an apple cider vinegar/Texas Pete blend of topping. .
> . the Carolina way.

What you say here about melted butter is pure truth. Whenever I cook
beef or pork, the left overs go to work with me the next day. A nice
portion of day-old Rib-eye nuked with a pat of butter is heaven part deux.

--
Dave T.


"Your attitude serves as a lens through which you see life, and it's
best when that lens is focused on the positive possibilities." - Ralph
Marston

Grant Erwin > wrote:

> Anyone have any suggestions or ideas?

I used slightly watered down, add a touch of vinegar, Heinz-57 Sauce
most of the time. Actually, I buy the knock-off brand at Walmart
for less than half the price - it's about the only thing I buy at
Walmart.

-sw

On 15-May-2008, Grant Erwin > wrote:

> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
> simple
> pretreatment - CYM, seasoned salt, pepper. The first of the four is done
> already
> and I have already pulled it. It pulled OK, had a nice smoke ring
> everywhere on
> the outside, but ya know, I was somehow hoping for more flavor. Now I'm
> wondering about adding flavor when I serve it. I have seen a mustardy
> coleslaw,
> and I have seen a vinegar sauce recently which had way way too much sugar
> for me
> (I'm diabetic). I don't want to drown it in supermarket BBQ sauce.
>
> Anyone have any suggestions or ideas?
>
> Thanks for all your help already, this was my first time using the old New
>
> Braunsfels smoker and it worked great although maintaining the temp was a
> little tricky.
>
> Grant Erwin

Just a couple of comments Grant. First, I cook on an NB Silver Smoker.
It looks like a midget NBBD. The NB offsets have a mind of their own.
Trying to run one below it's design temp can be maddening. My NBS runs
at 270°. Any other temp keeps me scurrying to maintain it. Your NBBD
being much larger, likely has a different temp that it 'Likes'. Open your
chimney all the way and set your firebox draft at about 1 inch. Put about
a gallon and a half of cold lump in the firebox and dump one chimney of
lit lump on top of it. When the cook chamber gets hot, load it up and
let it go. Observe what temp it stabilizes at after about an hour. It'll run
low until the meat starts getting pretty hot. If your pit is anything like
mine
it'll level off somewhere between 250° and 300°F. Anywhere in that
range is fine. Take your food out when it's done and you're good to go.

Considering taste. A pork butt, without any seasoning doesn't have much
to offer in the way of taste. Properly smoked and then pulled with the bark
mixed into the meat, it's pretty good. A little salt and pepper does
wonders.
Individual taste differences are dramatic. My Puerto Rican neighbors will
eat BBQ sauce by itself after the meat runs out. Others will tolerate no
sauce at all. I had some brisket today that had some dry edges and corners.
I simply doctored it with some Italian dressing I happened to have handy
on the table and topped it with a little Labuyo sauce. My taste buds are
nothing to brag about, but maybe you get the point. If you personally need
sauce, then you're going to have to figure it out for yourself. Nobody else
can speak for your taste.

I like 'Struttin' Sauce' from the book "Smoke n Spice". It isn't the end
all,
but it's a good sauce. I choose "Sweet Baby Ray's and/or Stubbs" from
the store shelves. The stores sell a hell of a lot of KC Masterpiece and
Bullseye too. Somebody must be buying them, but they won't get rich off
of me.

--
Brick(If I had your NBBD and you had a feather up your backside,
we'd both be tickled)

On Thu 15 May 2008 03:42:48p, Grant Erwin told us...

> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
> simple pretreatment - CYM, seasoned salt, pepper. The first of the four
> is done already and I have already pulled it. It pulled OK, had a nice
> smoke ring everywhere on the outside, but ya know, I was somehow hoping
> for more flavor. Now I'm wondering about adding flavor when I serve it.
> I have seen a mustardy coleslaw, and I have seen a vinegar sauce
> recently which had way way too much sugar for me (I'm diabetic). I don't
> want to drown it in supermarket BBQ sauce.
>
> Anyone have any suggestions or ideas?
>
> Thanks for all your help already, this was my first time using the old
> New Braunsfels smoker and it worked great although maintaining the temp
> was a little tricky.
>
> Grant Erwin
> Kirkland, Washington
>

The only thing I ever use on a pulled pork sandwich is either Red Devil Hot
Sauce or Tobasco Sauce, salt and pepper. I do like a vinegar coleslaw on
it, but I put very little sugar in it. You could certainly use Splenda to
any degree of sweetness you like.

I can't stand any type of BBQ sauce on pulled pork.

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/16(XVI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 2dys 23hrs 55mins
-------------------------------------------
Great minds have purposes, little
minds have wishes - W. Irving
-------------------------------------------

"Pete C." > wrote in message
news
>
> I like the Sweet Baby Ray's commercial BBQ (heavy on molasses), thinned
> way down with water and a little vinegar. Certainly the sauce is high
> sugar as is, but thinned it might be diabetic safe. For pulled pork the
> sauce should be so light and thin it's not really noticeable, mostly
> just moistening it and adding some flavor.

I like the Sweet Baby Ray's sauces too, particularly the Hot & Spicy
version. The supermarket often runs a 10 for $10 special on it too! That
is when I stock up.

Matt

"Wayne Boatwright" > wrote in message
.184...
> On Thu 15 May 2008 03:42:48p, Grant Erwin told us...
>
>> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
>> simple pretreatment - CYM, seasoned salt, pepper. The first of the four
>> is done already and I have already pulled it. It pulled OK, had a nice
>> smoke ring everywhere on the outside, but ya know, I was somehow hoping
>> for more flavor. Now I'm wondering about adding flavor when I serve it.
>> I have seen a mustardy coleslaw, and I have seen a vinegar sauce
>> recently which had way way too much sugar for me (I'm diabetic). I don't
>> want to drown it in supermarket BBQ sauce.
>>
>> Anyone have any suggestions or ideas?
>>

If you're simply looking to add a bit of flavor to your pulled pork, then
just mix in a bit of your favorite rub after you've pulled the meat. I
always add a bit of my rub to the meat and then offer sauce and a small bowl
of my rub when serving. That way if you want it plain, no problem, like
sauce, no problem, want additional kick from some extra rub, no problem.

Matt

> but it's a good sauce. I choose "Sweet Baby Ray's and/or Stubbs" from
> the store shelves.

That's exactly what I have in the fridge right now. One of my kids likes the
Famous Dave's zesty sauce, so we have some of that, too. Stubbs is good
stuff, he's got several varieties. The regular is peppery and smoky, and I
like that a lot.

I'm too lazy/busy to mess with making my own, but I will enhance the bottled
stuff with some Tobasco.

-John O

I like a thin, spicy finisher. Here's one from the book Smoke & Spice:

Carolina Red
1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or hot red pepper flakes
1 tablespoon sugar
1 teaspoon salt.

Combine all ingredients in a bowl and stir to dissolve sugar. Serve at
room temperature or chilled.


I actually prefer to heat it up first, I think the ingredients blend a
bit better than way.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri 16 May 2008 05:28:53a, Matt told us...

>
> "Wayne Boatwright" > wrote in message
> .184...
>> On Thu 15 May 2008 03:42:48p, Grant Erwin told us...
>>
>>> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
>>> simple pretreatment - CYM, seasoned salt, pepper. The first of the
>>> four is done already and I have already pulled it. It pulled OK, had a
>>> nice smoke ring everywhere on the outside, but ya know, I was somehow
>>> hoping for more flavor. Now I'm wondering about adding flavor when I
>>> serve it. I have seen a mustardy coleslaw, and I have seen a vinegar
>>> sauce recently which had way way too much sugar for me (I'm diabetic).
>>> I don't want to drown it in supermarket BBQ sauce.
>>>
>>> Anyone have any suggestions or ideas?
>>>
>
> If you're simply looking to add a bit of flavor to your pulled pork,
> then just mix in a bit of your favorite rub after you've pulled the
> meat. I always add a bit of my rub to the meat and then offer sauce and
> a small bowl of my rub when serving. That way if you want it plain, no
> problem, like sauce, no problem, want additional kick from some extra
> rub, no problem.
>
> Matt
>
>
>

I like my pulled pork fairly plain, as I posted earlier in this thread, but
I do like a few shakes of hot sauce on it, not BBQ sauce. I never thought
of adding a bit of the rub to the meet after it's pulled. Great idea!
Thanks, Matt, I will try that.

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 1hrs 55mins
-------------------------------------------
Question reality.
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