T1B

Thought I would start a thread for quick tips to try or not try.

Here we go: Don't use Italian dressing in a pork baste or wash.

I couldn't find any Old Dutch (sweet and sour) dressing so i tried it on an indirect boston butt. Too tangy unless you're into that.

Carson wrote:Thought I would start a thread for quick tips to try or not try.

Here we go: Don't use Italian dressing in a pork baste or wash.

I couldn't find any Old Dutch (sweet and sour) dressing so i tried it on an indirect boston butt. Too tangy unless you're into that.

Yeah, I wouldn't have gone with Italian dressing, but there are lots of vinegar based mops and sauces.
Carolina BBQ uses vinegar based sauces on pork. I've got a book with shitloads of recipes*.

Vinegar Sauce

2 cups cider vinegar
2 tbs brown sugar
2 tsp salt
1 tsp fresh ground pepper
1 tsp crushed red pepper

Combine and heat gently to dissolve sugar.

Red Sauce

1.5 cups cider vinegar
1/2 cup ketchup
1 tbs sugar
1 tsp salt
1/2 tsp crushed red pepper

Combine and heat gently to dissolve sugar.

Mustard Sauce

1 cup white vinegar
3/4 cup yellow mustard
1/2 cup onion, finely minced
6 cloves garlic, minced
1/4 cup tomato sauce
1 tbs smoked paprika
1.5 tsp salt
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper

Combine in sauce pan and bring to a simmer. Reduce heat to low and gently warm till onions are tender ~20-25 minutes.







* Smoke & Spice: Cooking with Smoke, the Real Way to Barbeque on your Charcoal Grill, Water Smoker or Wood Burning Pit. by Cheryl Alters Jamison & Bill Jamison.

If you're on a sailboat and sailing a tack, just finished a lunch of sandwiches and beer and you start to feel seasick, don't lean over and puke off the high side of the boat.