Fetzervalve Posted June 17, 2009 Report Share Posted June 17, 2009 This weekend we will be serving the proceeds of a combined 80# butt cook. I suspect it will done from a roaster. I read somewhere about some juice concoction to put on the meat. I recall apple juice, but that's all I can remember. Does anyone have any suggestions for tossing some liquid on this mass in the roaster to help keep it from drying out during a likely protracted buffet arrangement? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 17, 2009 Report Share Posted June 17, 2009 Apple juice and cider vinegar Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted June 17, 2009 Author Report Share Posted June 17, 2009 Half & half? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 17, 2009 Report Share Posted June 17, 2009 We are talkiing about somethign in the foil pans after its pulled, right? I would go like 4:1 juice to vinegar, and you dont need much in each pan. Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted June 17, 2009 Author Report Share Posted June 17, 2009 We are talkiing about somethign in the foil pans after its pulled' date=' right? [/quote']Yeah sorta, the butt has been cooked (the last 30 pounds today) to be served on Sunday. Quote Link to comment Share on other sites More sharing options...
LarryR Posted June 17, 2009 Report Share Posted June 17, 2009 What you're referring to is a "Finishing Sauce." I use equal parts butter, chicken stock (canned broth is fine) and your favorite Q sauces (mine is No. 5). I don't use much, a tablespoon here and a tablespoon there. Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 18, 2009 Report Share Posted June 18, 2009 I don't sauce my pulled pork. I serve it pulled plain, and let the person eating it put the sauce on. I usually serve a choice of sauces. Some like a sweet/hot (like raspberry chipotle), some prefer a vinegar based (like Dennis' Lexington). When I'm reheating the meat and have it in a roasting pan or crock pot, I like the apple juice/vinegar liquid. Not much at all! You are just using it as a liquid to steam the meat in, not a sauce for serving. As always, YMMV. Quote Link to comment Share on other sites More sharing options...
bryan Posted November 10, 2009 Report Share Posted November 10, 2009 Re: Major pulled pork feed This weekend we will be serving the proceeds of a combined 80# butt cook. So what did you do and how did it work? Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted November 11, 2009 Author Report Share Posted November 11, 2009 I used FM's 4:1 mixture and applied it during the re-heat and holding. Worked great Quote Link to comment Share on other sites More sharing options...
bryan Posted November 11, 2009 Report Share Posted November 11, 2009 Thanks Joe Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted November 13, 2009 Report Share Posted November 13, 2009 Yo Fetz.. 80# butt cook and no photos.. Criminal! Next time ok? Thanks in advance! Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted November 13, 2009 Author Report Share Posted November 13, 2009 Re: Yo Fetz.. 80# butt cook and no photos.. Criminal! Next time ok? Thanks in advance! Not all at the same time.. I thought I did post a picture... I know I did with 40 pounds a couple years ago. Quote Link to comment Share on other sites More sharing options...
