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Question for Turbo Cookers

thailandjohn
thailandjohn Posts: 952
in EggHead Forum
Do you sauce your meat during or after your cook?....pull pork, brisket etc I only do low and slow and never sauce during or after, I leave the choice to sauce or not sauce up to the person eating the BBQ Today I served a small shoulder clod at the office and the people that made a sandwich with the cheap hamburger buns used sauce and most of the people that ate just meat, used no sauce After 14 hours cooking, this came out falling apart with a clean smokey taste requiring no sauce Like most restaurants that served their meats smothered in sauce, I don't think it matters how it is cooked because all the flavor is in the sauce


http://jvp.smugmug.com/Barbeque




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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    For turbo butt no sauce during cook and on the side after pulled.
    Turbo ribs generally sauced the last 15 or so minutes but really depends on the group I am feeding.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Tjcoley
    Tjcoley Posts: 3,551
    Turbo or low and slow, no sauce. If I'm going to spend 6-12 hours smoking the meat, no need for sauce. If you want the sauce flavor, you can put it on a hot dog and it will taste the same.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • nolaegghead
    nolaegghead Posts: 42,109
    You are the chef.  You decide how you want the end product to taste, look, feel.  Saucing (or not) and all the details therein are part of what makes your food your own.   No right or wrong here.
    ______________________________________________
    I love lamp..
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  • Mickey
    Mickey Posts: 19,783
    Always after my friend. Sure like to see your return to Texas.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • lousubcap
    lousubcap Posts: 37,828
    +1 with @nolaegghead on this-cook's call.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Egghead_Daron
    Egghead_Daron Posts: 862
    Much like steaks, smoked meats only need sauce if the meat is not cooked properly. But this is clearly just my opinion. Definitely a case of if you cook it you decide what you want to do. But I have found since I got my Egg I have no use for sauce on smoked meat anymore.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Did a turbo butt on Canada Day. No sauce during cook or when pulled. We did have some sauce available if anyone wanted to add it to theirs.

    Fact is, there's really no way to take the sauce off once it's added so, unless everyone wants sauce why add it. It's one of the things that always ticks me off here in the GWN. Order a glass of iced tea and it always comes pre-sweetened. Of course, you can't take the sweetener out either!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I never sauce.  Strictly used on the side at the table. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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