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Search results for query: finishing

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  1. JIMSMOKES

    No sauce

    Don't disagree but a good finishing sauce. Keeps anybody from asking. Other than 57 Sauce for their chips and fries. :emoji_sunglasses:
  2. GatorAGR

    Steak too salty

    ...chefs preparing a steak shows them nearly covering the surface to brine and their steaks don't taste too salty. I feel that if I use less, the brine effects will also be less, so to me it may make more sense to brine as normal, rinse, grill and salt before eating with a finishing salt for taste.
  3. forktender

    Pork Shoulder Mop Sauce

    ...helped me convert large recipes down to smaller amounts, because it's just my wife and me at the house. JJ was a really cool dude, and his finishing sauce is excellent. Man, I really miss those days, this thread sure is bringing back a lot of good memories, all we need now is for someone to...
  4. C

    Smokin it #3 Vs #3D

    ...for me. There are a lot of new ways to people have come up to prepare meat as well that I have used. Like starting thing in the smoker and finishing it on the grill. Or using a sous vide in combination with this smoker. And don't forget the owner of the company Steve Lamier. Steve is great...
  5. B

    First Brisket Nerves

    ...like I'm using but ally research shows they are more stable for controlling temps for people new to smoking. I am familiar with the probe test. A target finishing temp is just a starting point. Get to that temp first then do the probe test. i have a separate instant read probe for the probe...
  6. SmokinEdge

    Pork Shoulder Mop Sauce

    The sauce I use is a combination mop/finishing sauce. Little more involved than some but delicious on all bbq meats. https://www.smokingmeatforums.com/threads/bbq-juice.308642/
  7. SmokingUPnorth

    3 days before eating - pulled pork and chopped brisket

    Not sure about the brisket since my wife and kids aren’t big fans, but the Pulled pork if you have a vacuum sealer, I’d vacuum seal, freeze if you want or just leave it in the fridge then just reheat the bag in some boiling water. Tip off with some of JJ’s finishing sauce!
  8. civilsmoker

    Sunday Pulled Pork Samich w/Slaw!

    ...think I commandeered the yellow for the shop and knives so need to restock... Here it is on the RT at the GT 265. Added a pan for the finishing sauce and a probe to monitor the progress.... Progress shot about 4 or so hours in...man its looking good! Since I was using the RFX, here is a...
  9. T

    Smoking first brisket ever for the super bowl - how does this cut look?

    ...than the point. I’m really happy with how the point came out, it’s pretty darn good. The flat was just ok. When I noticed the flat was finishing faster than the point, should I have split them? Also, some of the slices had a bit of the “pot roast” taste. Not terrible but very noticeable. Not...
  10. JckDanls 07

    First Brisket Nerves

    ...I'll be rooting for good results... But I'm not sure if your gonna be able to control temps in the grill... Then my other concern is your finishing temps... Just because IT reachs 195/200 does not mean it's going to be done... You'll want to do the "probe test" to check for doneness...
  11. smokeaddict

    Ribs for a different purpose

    ...ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas welcome, with...
  12. Jim_C

    Cold Smoking Sausage - Getting Started

    I may try both methods to compare. What temperature(s) do you run your cabinet at and for how long?
  13. normanaj

    Smoked Wings and Air Fryer finish?

    I've been smoking wings in the MES and finishing in the air fryer for years. On a hot grill is just as good, pretty much depends on weather and/or mood.
  14. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Oh trust me, I get it. I'm fine with the laffing - I laff at myself constantly. Not to mention SMDH and forehead smacks on a regular basis. lol
  15. 912smoker

    Tri Tip- didn't go as planned! quite...

    ...fat cap down to protect the meat from the heat. Comp cooking is a different world. My first TT was almost inedible due to too high of a finishing IT, no rest time and not understanding the proper slicing techniques . Took advantage of the advice from the folks here , as mentioned above and...
  16. forktender

    Trying some new BBQ sauces with some heat (I hope)

    ...jalapeño peach glaze on my comp ribs. Then I water down the Kosmo's honey jalapeño sauce, watered down with Kerr peach nectar as my finishing shellac, it's done well for me. People that have tasted my ribs are always asking what I put on them. (Including a Chef from the legendary French...
  17. SmokingUPnorth

    First shoulders going down

    ...around. 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...
  18. Jim_C

    Kinders Seasoning

    ...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 around for folks who want to pour something on our smoke meats, and for finishing grilled chicken thighs.
  19. sandyut

    Steak too salty

    I never rinse the salt off. I feel if you need to rinse you started with too much.
  20. mcokevin

    Pulled Pork for son’s birthday

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