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re: SEC BBQ is pork based
Posted on 9/7/22 at 1:47 pm to ChromaticTide
Posted on 9/7/22 at 1:47 pm to ChromaticTide
quote:I don't remember all of the ingredients that I use but I put a little horseradish in mine. Offers a bit of a kick to it.
Most white sauce you buy in a bottle is garbage. The correct white sauce is very basic with mayo, vinegar, and black pepper.
2
Posted on 9/7/22 at 2:22 pm to Diamondawg
IMO best white sauce is at Miss Myra's BBQ around Birmingham, beats Big Bob Gibson's to death, and I don't know if it's horseradish but they have something in theirs that gives it a kick and puts it over the top.
Posted on 9/7/22 at 3:52 pm to Diamondawg
My main problem with pulled pork- and if you don’t do this you are GREAT in my book- the problem is the place that pre sauces the meat. Let me taste the product for myself and then decide how much, if any, sauce I want to use.
A good brisket needs nothing by way of a sauce.
*good crispy pork skin off a whole hog is magical.
A good brisket needs nothing by way of a sauce.
*good crispy pork skin off a whole hog is magical.
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