Search results for query: finishing

...eating the spicy chicken sandwich, well two spicy chicken sandwiches last night... they went on the center of the vortex for a quick finishing sear for a bit of char, that was something I have never done befroe but it took seconds to go from the above to this Just enough char to let...

I agree 100%. I use a finishing sauce on pulled pork, and BBQ sauce is always served on the side. I prefer mine with the finishing sauce only.

HaHa! Yep - I admit that the closer I get to finishing a build, the more excited I get to keep at it! Red

Thanks Brian Thanks John. I used my butane torch after cook but need to get a weed torch. For this cut @SmokinEdge recommendation worked good. I ended up going 30 hours at 131. If using a torch again really need a weed torch. Thanks

Finishing off the Hunting Wives tonight and on to that tomorrow.

Thanks! This is actually one board. With two layers of wood. The customer saw one somewhere. And liked the effect. It is pretty cool.

Finally got finishing touches on. Right door slightly open which is why letters look off

My son gave me some activated charcoal finishing salt. Does impart a good subtle flavor on your food. RG

THANKS A TON! ABOUT THE ONLY THING BETTER THAN PIE IS PIE-A-LA-MODE, AND NOW THAT I'VE WRITTEN THAT I HAVE TO GET UP AND GET SOME!

And the crispy ones were extra good! Spayed them down with butter and add some more flavors 😋 They had a slight hint on the japs on mine and pickle juice on hers. I'll plan ahead next time and shoot for 4-6 hrs or so on the soak. Keith

...so once it gets warmed up decent I can cut the heat back. I do not have an instapot. I like the apple juice idea. I did make the JJ finishing sauce one time a couple years ago, I'll consider that. What does NC mean? This concessions stand does get some decent food since they ask for 8...

Kreuz's uses beef casing that why they are a little bit tough. use hog casings 26-32mm and it will be better imh opinion. ht

They were about 10-12° less than my other Inkbird throughout the cook. Understood, as I raised the RT temps to push it along,the separation got further and further from actual set temp. That was even after the stall so the evaporative cooling should have been complete. Can't give it a whole...

...important piece of the puzzle. Farmers are weighing out planting corn or soy beans, but need to factor in fertilizer. Corn is used for finishing beef, and for making ethanol to add to gasoline. Cattle operations target a specific kill date to maximize profit on-the-hoof... too soon or too...

...also dries the Country bacon. Matter of fact, I cold smoked 2 nights, then the bacon sat hanging in the fridge for 2 nights, and now I am finishing up. So by the time the cold smoking and holding are done, the bacon will have lost about 15% weight. But-and this is key- it will not have the...

Cornstarch also.

All the hand wringing about finishing on time worked out. Planned on 50 Seniors attending. I cooked 3 15lb birds and 2 12lb hams. Brine 2 birds for 24 hours, the 3rd bird I injected with homemade creole butter. I spatchcocked the birds and put them on roasting grates. Cooked between 275 and 300...

...much meat is loaded in the smoker. Overloading the smoker with meat can cause temperatures to stall, or increase very slowly. The outdoor ambient temperature. The heating capacity of the smoker. How well insulated is the smoker. As noted above, the product diameter also affects finishing time.

...brine. Brine time was 14 days, followed by 24 hours of drying in the fridge. In contrast to smoking a corned brisket, or a corned pork butt, the smoke time for the loin was less than 2.5 hours to get to an internal of 145°F. And no finishing step was needed. Here is the progression of the...

It's not a mop but it is a GREAT finishing sauce... Many on here use it... https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/