Search results for query: finishing

Central PA here, no flyover territory within earshot. Still, I agree, humidity has been instrumental, though I'm not sure it's been what stung me. The biggest ones I've made were 19mm, and the most I've done is cool with water, never heat. No suis vide or water bath ever. Tomorrow I intend...

Yep, thats my kind of plate, ribs look great. Then finishing off with that peach pie ... 👌

...the ambient sensor gets more accurate. That's why Thermoworks rfx doesn't use them and has a tethered ambient probe. This makes estimated finishing times on my Therrmomaven wireless probes inaccurate with the algorithm using ambient and IT temps for estimating. The five sensors in each stem...

...it goes into the crock pot on a rack with some liquid in the bottom . Heat on low until it wants to shred . Fantastic and no stress about finishing . Exactly right , and the one my Dad used didn't even have a lid . One of the open top / hood styles with rack adjustments in the hood . I...

...Much appreciated schlotz! I use the top shed of the gasser almost as much as the grill level. Anything with skin is tops shelf. And then finishing INT after the sear….ie it’s like you see on the cooking shows sear and finish in the oven! For many years it finished in the house oven but...

Yes exactly. By the time I got the traeger sorted out (in hopes of finishing it on there), IT had dropped to 145. So I opted for the oven. Just worried about the reheating drying the meat out. I'll follow up at 5!

Personally, I’ve had better luck warming PP in chunks or whole but chunks are faster. Then pull or chop. I would most likely chunk them up then heat slow to a serving temp then pull or chop, but that’s just me. Also a finishing sauce is very beneficial here after reheat and process.

...dice jalapeno or red Fresno chili, diced jicama, cilantro, lemon, lime, chunky Hawaiian Red Gold Sea Salt ,McCormick Watermelon Lime Finishing Salt, or Maldon sea salt flakes, fresh coarsely cracked black pepper, and a splash of EVOO, agave or simple syrup. And it is ABSOLUTELY KILLER on...

...and decided to throw a rack on for our dinner. No pictures of the finished PP, but it's with the SMF rub and will be finished with JJ's finishing sauce (RIP) on Saturday. Wound up with 7.4lbs finished PP from two picnics. The ribs are SMF rub with sweet baby ray's sauce in the end...

How were those "juicy thighs"? I frequently cook out my marinades to make a finishing sauce. I kept my comments in my head. Gotten in trouble a few time.

Never been able to get the bacon crispy on those before everything "boils" out. Have tor resort to pre-cooking the bacon then wrapping and finishing the product.

Umm yeah we watched that too Jeff. Pretty interesting Keith

Sammiches or just general picking. Touch on the soft side as expected, but not overall too bad. I’d do this again if in a rush. Finishing sauce and serve.

...oven is available at work to keep warm. Or, finish in the work oven and pull before serving? Other things I'm curious about: What about finishing unwrapped? Low and slow until finish or increase temp after IT reaches 170°? Maybe semi wrap with foil boat to maintain good bark? Use a water...

...in Ohio is CLASSIC concession stand far if you want other ideas). If you want to add a little flavor there are 2 well known SMF classic "finishing sauces". I prefer JJs. We actually made JJ's finishing sauce as a sauce on the side as it's a DEAD RINGER for NC PP sauce. LOVE the nacho...

...and sliced lunch meat!!! :D Are you hooked yet? If so I see a Sous Vide setup in your future (if you don't have one). Smoking and then finishing in SV and using pasteurization tables for time will fix most of your higher temp issues and drastically speeds up the process. (Look at me...

Cant wait till they come back again

Looks great! I still have not seen these at my Costco. I want one!

...the cooler for a couple hours, before pulling. Verdict: Flavor was good, but not as spicy as I had expected. In fact, I added a vinegar finishing sauce that contained more dried hatch chile flakes to give a bit more kick. Took it to the party, and everyone loved it. (As an aside, besides my...

...closer... It will rest in a pan long enough to where I can handle it. Once it is pulled, I will add a good splash of Carolina style finishing sauce, made from 50:50 Apple juice and Apple cider vinegar with several good shakes of the rub added, , this is make up earlier in day, an...