Finishing Sauce (1985)

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FINISHING SAUCE--2,010 Google hits, 288 Google Groups hits
FINISHING SAUCES--1,1710 Google hits, 41 Google Groups hits

   It appears that I've looked at "barbecue sauce," but not "finishing sauce."  "Finishing sauce" was invented by a few girls in "finishing school."
   Does the "finishing sauce" term come from Memphis?


   February 2004, FIERY FOODS & BBQ (magazine), pg 20, cols. 1-2:
_Memphis-Style Finishing Sauce_
   This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee.  Some cooks add prepared yellow mustard to the recipe.  It can be converted into a basting sauce by adding more beer and a little more vinegar.  Add more hot sauce to taste, or substitute red chile or cayenne powder.
1 cup tomato sauce, preferably made
1 cup red wine vinegar
2 teaspoons Louisianna-style hot sauce
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup light beer
   Place all the ingredients in a saucepan and bring to a boil, stirring constantly.  Reduce the heat and simmer, uncovered, for 15 minutes.
   Remove from the heat, but serve warm over smoked meats.
   Yield: 2 1/2 cups
   Heat Scale:  Mild


(GOOGLE GROUPS)
From: Alan Zelt (alzeltFINNFAN at worldnet.att.net)
Subject: Re: Good BBQ Sauce
Newsgroups: rec.food.cooking
Date: 2000/03/07

"Charles L. Gifford" wrote:
>
> Alan Zelt wrote:
> >
> > Dwight Broeman wrote:
> > >
> > > Ok folks, BBQ season is coming. I have tried countless recipes for BBQ sauce
> > > and still have not found one yet that takes the cake. Are there any
> > > suggestions out there? Hot, spicy, sweet, rubs etc. I am easy!
> > >
> > > Thanks
> > > Dwight
> >
> > Barbecue sauce is not a rub, but I prefer Eastern Carolina sauce. Heavy
> > on the vinegar base.
> > --
> > alan
>
> This would be a "finishing sauce" would it not?
>
> Charlie

Generally speaking, a sauce is not applied until about 15 minutes before
completing the smoking, grilling to ensure that any sugar/tomato based
sauce does not burn. On the other hand, the Eastern Carolina sauce
contains no tomato base no any(or very little sugar). In that case, when
I smoke a pork butt, I rub in a little of it before I start smoking.

A finishing sauce is sometimes a partner to a good dry rub, which is
rubbed into the meat before smoking. In this case, the sauce may just
accompany the meat. Such would be the case at the Rendezvous in Memphis,
where their dry ribs are the specialty of the house.
--
alan


(FACTIVA)
4-H barbecue
285 words
1 August 1985
The Baton Rouge Morning Advocate
13-F

A new National 4-H chicken barbecue champion will be crowned Nov. 21 during the annual 4-H Poultry and Egg Conference in Louisville, Ky.

Finalists are now being selected in regional competitions. The contest is sponsored by the National Broiler Council and TUCO/Cobb, a supplier to the poultry industry.

In addition to actually barbecuing chicken for judging, those taking part in the contest must also display a knowledge of the poultry industry in a demonstration required of all contestants. The winner receives a $500 savings bond, a watch, a plaque and other prizes.

Last year's national champion was Sheri Yates of Woodland, Al., a student at Southern Union State Junior College. Her winning recipe for cooking chicken on the grill follows.

SASSY CHICKEN BARBECUE

(Winning recipe from 1984 Chicken Barbeue Contest at the National 4-H Poultry and Egg Conference).

Basting Sauce:

1 cup water

2 cups vinegar

1 cup vegetable oil

2 tbls. salt

2 tbls. pepper

1. In saucepan, place all ingredients and stir to mix well. Place over medium heat for about 10 minutes, continuing to stir. Use as sauce to baste chicken every 10 minutes, turning, as it grills.

Finishing Sauce:

2 cups catsup

1 cup fermented cane syrup

1 cup water

1/3 cup honey wine

1/2 cup lemon juice

1 1/2 tsps. fresh red pepper

2 tbls. margarine

2 tsps. salt

1/2 cup chopped onion

1 large sassafras root

2. In saucepan, mix together catsup, syrup, water, honey wine, lemon juice, red pepper, margarine, salt and onion; stir. Add sassafras root and heat over low heat.

3. Thoroughly coat chicken with sauce about 15 minutes before removing from grill.


(PROQUEST HISTORICAL NEWSPAPERS)
Best Memphis Ribs Wore Mustard Coat
By SHIRLEY DOWNING. New York Times (1857-Current file). New York, N.Y.: May 21, 1986. p. C10 (1 page)
(Article was too small to be read--ed.)


(WWW.NEWSPAPERARCHIVE.COM)(Only these four bad hits--ed.)
Mountain Democrat - 5/24/1999
...cut the meat into small portions, fix the FINISHING SAUCE, gather the garnishes and..
Placerville, California   Monday, May 24, 1999  555 k

Post Crescent - 12/14/1967
...Remove chicken piece? and keep warm while FINISHING SAUCE. Boil liquid in pan rapidly.....stirring to loosen brown jarticles. Spoon SAUCE over skewered meat. Serve with grilled.....12 to 16 servings. WHIPPED CREAM PUDDING SAUCE 1 can crushed pineapple 1 cup canned.....and peel. Recipe makes about one quart SAUCE. STEAMED PINEAPPLE PUDDING 2 cups..
Appleton, Wisconsin   Thursday, December 14, 1967  691 k

Coshocton Tribune - 4/1/1976
...and keep warm in a 250degree oven while FINISHING SAUCE preparation. Add one-half cup.....you attributed to Paul was from the Book of Genesis You get so many things right.....range. Poached eggs with asparagus and wine SAUCE, and apricot V sausage wrapups are.....City as the official Bicentennial guide book for 1976-77. The 150-page soft-covered..
Coshocton, Ohio   Thursday, April 01, 1976  545 k

Chronicle Telegram - 7/4/1974
...platter and keep warm in a F. oven while FINISHING SAUCE preparation. Add l'z cup of.....Poached Eggs with Asparagus and Wine SAUCE makes a fine brunch or luncheon dish.....especially, will like. First, a basic white SAUCE is made, gently seasoned with Tabasco.....brand pepper SAUCE. Then the eggs are poached in dry white..
Elyria, Ohio   Thursday, July 04, 1974  468 k


(GOOGLE GROUPS)(Earliest hits--ed.)
Re: Buffalo wings recipe needed
... 5) Meanwhile, make a finishing sauce by melting the remaining 5 tablespoons of butter
with the remaining 2 teaspoons Tabasco and the remaining seasoning mix in ...
rec.food.cooking - Apr 28, 1995 by JGruhn - View Thread (4 articles)

Re: scotched bonnet chiles
... Finishing sauce #23768 -----don't know what else to call it -
just something I threw together) 1/2 scotch bonnet pepper, minced 2 apricots ...
rec.food.cooking - Jun 30, 1994 by Julian Vrieslander - View Thread (11 articles)

Re: Barbecue debate
... Their prep is quite complex and involves multiple steps: marination, wrapping the
meat in banana leaves and smoking it, and then grilling with a finishing sauce ...
rec.food.cooking - Oct 10, 1993 by Julian Vrieslander - View Thread (8 articles)

Re: REQUEST: Salmon Steaks
... Transfer fish to 2 warm dinner plates. Place plates in warm oven while finishing
sauce. Pour vinegar into skillet. Stir well with wooden spoon. Add mushrooms. ...
rec.food.cooking - Jun 2, 1993 by Lynne Nishihara - View Thread (10 articles)

RECIPERe: LOOKING FOR A RECIPE FOR CHICKEN MARSALA
... 3/4 cup) 2 cloves garlic, smashed but not chopped or crushed Sliced mushrooms (either
quartered or sliced)--2 or 3 hand-fulls 2 tbs butter for finishing sauce. ...
rec.food.cooking - May 24, 1991 by Margaret Woo - View Thread (1 article)


(TRADEMARKS)
Word Mark FINISHING SAUCE
Goods and Services IC 030. US 046. G & S: Pasta sauces
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 78355654
Filing Date January 22, 2004
Current Filing Basis 1B
Original Filing Basis 1B
Owner (APPLICANT) LiDestri Foods, Inc. CORPORATION NEW YORK 815 West Whitney Road Fairport NEW YORK 14450
Attorney of Record Darren B. Cohen
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE