I'm helping out a few friends with a comp this weekend and I'm in charge of the pulled pork. I never sauce mine at home, but figure I need something for the comp. Anyone care to share what you do as far as sauce for a competition?
50/50 Blues Hog Original and Blues Hog Tennessee Red seems to be a favorite.
Try something sweet with a vinegar twang - Carolina style.
There is nothing sweet about Carolina style...if it's the Old North State you're referring to.
Anyone else ever make Bob Gibson's "Pig Dip" recipe from his book? I love that stuff. I'm not sure I would mix it in with the pulled pork for fear not everyone would like it but it's excellent as a condiment on the sammy.
I guess I should say Chris Lilly's "Pig Dip" recipe from his Big Bob Gibson BBQ book.
Being in the south I'd say SAUCE. If you can see dry pork ... add more sauce
Heck. I'M from the South and if the pulled pork is good, it don't need no sauce at all. Mebbe a little vinegar slaw though. :becky:
Being in the south I'd say SAUCE. If you can see dry pork ... add more sauce
The contest is judged in accordance with the St. Louis BBQ society.