Search results for query: Finishing sauce

...You can really get away with anything inside those temps with shoulders and it really shortens up the cook. Try JJ’s (rip brother) finishing sauce if you want to take it up a notch l. I use it everytime and everyone loves it. You can either mix it in with the pork once pulled or put it on the...

Looking good Justin and I would definitely keep that liquid gold for a finishing sauce. I usually add a splash of so of a vinegar based sauce to the crackpot while warming. Then have one mustard base and one with some 🥵 for the takers. Keith

Kinders is local here to the San Francisco Bay Area. Mostly located in the East Bay, they have a number of outlets. Their smoke is average overall. They supply all their chains from a central location. As such their brisket and pulled pork can be a bit dry on their own. We keep their sauce...

That looks absolutely delicious. I've been a huge fan and user of all Walkerwoods products for the last 20-25 years. I've used it on chicken, pork, fish, shellfish, and beef. It has never disappointed. The stuff is legit and the best I've ever found, and I've tried them all. I still have a...

SMF Pork rub and hickory smoke. Very traditional. Can’t go wrong! Will serve next weekend with Chef JJ’s finishing sauce.

SOFLA is good. Buddy of mine got married in NC and Chef JJ Jimmys "finishing sauce" is a DEAD RINGER for what I had there. Toss up actually made both we went with Jimmy's for daughters grad party. Regardless take it easy with the stuff.

...to a Malcolm Reed approach, which I used partially in terms of pulling and wrapping; great suggestion. @JckDanls 07 pointed me to a finishing sauce by SoFlaQuer, which numerous others confirmed. @forktender modified SoFlaQuer's finishing sauce and used it for a mop, and that is the direction...

...155ish, then wrapped and cooked at around 275 until tender (high 190s). After it rested, I drained off the juices to complete a finishing sauce based on roasted garlic, Worcestershire, and molasses, with a touch of paprika. I had considered a lemon-blackberry-bourbon route, but figured...

I tried your pork injection on some pork steaks, injecting and then allowing to brine in the remaining liquid for about 5 hours. Turned out great. 👍

I've done cooks for my Church's food pantry. Pulled pork done earlier in the week. Vac packed (or ziploc) with SoFlaquers finishing sauce. We reheat the vac bags in hot water. Folks really like the home made BBQ meal. RG...

...a retirement party, and thought I’d share my pork injection. This is designed as a base flavor and will allow you to add rubs and or finishing sauce, or it makes great stand alone PP. Pork Injection: For 10# of pork. 8oz water 8oz apple juice 1/2 Tbs salt 1/2 Tbs STPP 2 Tbs ACV 1 Tbs...

...on the PRO circuit helping new guys like me, back then, learn to smoke and prepare good grub. I use my own version of soflaquers finishing sauce as a mop as well. I replace the BRN sugar with approx. 1/4 cup of honey, and add a palm full of crushed red pepper flakes. (the kind that people use...

Thank you!

Well said Eric!

...no added broth, the brisket will make its own. In the pan you catch all those wonderful juices which is great to use later for a finishing sauce base but it also keeps your smoker cleaner. The foiled pan will push the brisket through the stall and probe tender faster. Don’t be to concerned...

...doesn’t hit you in the face. Flavors like honey and maple are difficult to bring to the front flavor wise, this is where a glaze or finishing sauce can really help. You were successful at the hardest part for most new ham makers and that was getting a complete cure, now you just need to...

I saved the drippings. I put the drippings in the fridge and skimmed the fat. I have the left over gelatin in now. Any tips on exactly how much is appropriate to add to a BBQ sauce or finishing sauce? Thanks

Man, how did I almost miss this... Awesome job there, love me some pork nachos! I also add the drippings back to the meat, or I add 2-3 tablespoons or so to the finishing sauce.

...many times. I like smoking a PB the day before and after resting it cools down to about room temp while pulling. (I use SoFla's finishing sauce) I then fill the crock If you are doing several days early, you can bag it up and freeze it, just make sure it is thawed so it will conform to...

Merry (belated) Christmas, Everyone! “and they did feast feast feast and they ate the roast beast…” Snagged a 12 lb-er @ $8.99. Monday evening I trimmed the fat cap and mostly separated the bones. Salted it heavily and wrapped in plastic wrap till Christmas Eve afternoon. Unwrapoed and hit it...