DU cooks: I need advice per my pork BBQ sandwiches.

[deucemagnet]

OK, let me start off by saying I know this isn't real BBQ, but I'm looking for something that will suffice on a kaiser roll while I'm watching football and drinking beer tomorrow.

I started off with this BBQ sauce, which I made tonight:

INGREDIENTS

* 1 1/2 cups prepared yellow mustard
* 1/2 cup packed brown sugar
* 3/4 cup cider vinegar
* 3/4 cup beer
* 1 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 teaspoon freshly ground white pepper
* 1/2 teaspoon cayenne pepper
* 1 1/2 teaspoons Worcestershire sauce
* 2 tablespoons butter, room temperature
* 1 1/2 teaspoons liquid smoke flavoring
* 1 teaspoon Louisiana-style hot sauce, or to taste

DIRECTIONS

1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

http://allrecipes.com/Recipe/Best-Carolina-BBQ-Meat-Sauce/Detail.aspx

I wasn't able to find liquid smoke at the supermarket, to I omitted it. Also, I didn't have white pepper, so I doubled the amount of black pepper. I guess I won't really know until tomorrow, but I feel the sauce is a bit too mustardy. A few of the reviewers suggested cutting the mustard to 3/4 cup and adding 3/4 cup ketchup. Does anybody with experience with this kind of recipe have any advice or suggestions?

Here's the plan for tomorrow: I've got about 2-1/2 or 3 pounds of pork loin (not tenderloin) thawing out right now. Tomorrow morning, I'm preparing it according to this recipe using the sauce I made tonight:

INGREDIENTS

* 1 (14 ounce) can beef broth
* 3 pounds boneless pork ribs
* 1 (18 ounce) bottle barbeque sauce

DIRECTIONS

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.


http://allrecipes.com/Recipe/BBQ-Pork-for-Sandwiches/Detail.aspx

So what do you think, DU cooks? Am a headed for an overly-tangy mustardy train wreck, or am I going to be pleasantly surprised?

[Breeze54]

1. I want to help you but I'm a KFC gal.

It sounds like it has way to much mustard though.

Have you tried to cut that with some brown sugar?

Every time I try to make BBQ sauce, it's a taste test battle.

Some of this and to much of that and then I try to fix it by

adding more of that and ...ugh! That's why I'm a KFC gal! :P

[deucemagnet]

2. I'm going to give the original recipe a chance.

I agree, the amount of mustard seems excessive, but I want to give the flavors a chance to blend overnight (as per the recipe), then cook it with the pork before I mess with it. If it's too mustardy or too tart, I might try cutting the mustard and adding some ketchup or honey next time.

Who knows, I might just give up and go with KFC! :)

[Breeze54]

3. Well; good luck with it anyway and

enjoy your game tomorrow! :hi:

I'm waiting to see how the Jets hold up playing during a Nor'easter!

This should be a sight to see for both teams! :P

But the fans will be there in the stands! Crazy people! :rofl:

[deucemagnet]

5. Thanks!

I'm sure I'll enjoy both the food and the game. I'll be watching my Giants play Washington in the Meadowlands, so it should be a classic NFC East brawl in a snowstorm. Extra tang in my pork won't ruin my day! :)

[Breeze54]

4. I mean KFC the barbeque sauce! LOL!

Not the chicken place! :P

KFC BBQ sauce. ;)

[grasswire]

6. it's a mustard sauce

I wonder if it's a typo. Usually, a BBQ sauce would have this much catsup, and perhaps a quarter cup of mustard too. I look forward to hearing how it works out.

[deucemagnet]

7. Well, it actually said "Carolina BBQ Meat Sauce"

In parts of Carolina BBQ sauce is heavy on mustard and vinegar (thank you, Food Channel). I was hoping some of our southern DUers would chime in and let me know if this much mustard is typical. Anyway, I'm committed to this for tomorrow's sandwiches, at least. I can always modify the recipe next time if it turns out to be too much.

[Dr_Funkenstein]

8. BBQ

Just keep in mind that mustard is VERY strong, and can quickly dominate whatever you're doing. When cooking, you can add more easily than subtract.

Personally, I LLLOOOVVVEEE mustard based BBQ...even though I'm a Texan, and my friends wonder what in the hell I've done to a great piece of meat.

[yellowdogintexas]

11. yep, you hit that one. In Ky, the sauces are more vinegary and less mustardy

and some places tomato them up a bit. I would probably want it hotter, more cayenne but I am a true chili head.

we will all want to know how it turns out.

[Contrary1]

9. Sometimes I make this really simple sauce...

Equal parts yellow mustard and grape jelly. Sounds awful, but it's actually pretty good if you are into the sweet and sour BBQ type flavor.

[hippywife]

10. When I use allrecipes site

I always read through quite a few of the reviews and, unless I absolutely know what I'm doing and going for with a particular recipe like this, I heed the majority of reviewers warnings and advice. But in the case of BBQ sauce and the great debate over which regional favorite is best, it's could be a toss up.

This sauce can be easily altered once it's incorporated but the pork could become too saucy if too much alteration is required. Once it has cooked on the pork, if the taste is not what you are going for, I would try adding ketchup and brown sugar just a little at a time until the taste is to your liking.

Actually, you could advert disaster by trying it first by placing just a small amount of your shredded pork with a little bit of sauce into the microwave for a few minutes. Then if it tastes good, go for it. If not, do your alterations before adding the sauce to the rest of the pork.

Hope it works out however you decide you like it!

[Lyric]

12. I love Carolina barbeque, but

that really is too much mustard. If you're using prepared mustard like that, I'd cut the amount in half (at least), add a quarter-cup of ketchup, an extra teaspoonful of vinegar, and an extra tablespoonful of brown sugar. Keep in mind, you can always add more prepared mustard later if you think it needs it--but you can remove it once it's there.

Good luck!