Search results for query: finishing

Horseradish seals the deal !! Mighty fine looking my friend

Thanks! I'm extremely pleased with the results. Much better than doing it via the crock pot! I've saved the recipe for finishing sauce from soflaquer for future reference trials.

Good morning. Have a pork butt on and planning to use this sauce on it when it’s done. My question is how long will this sauce last in the fridge? Made some probably 6 months ago and wondering if I should just make a new batch. Assuming the vinegar is fine but wasn’t sure about the recipe as a...

1100 KILOGRAMS!!! WOW!!!!

It was fast and furious once the line formed and only got to snap 1 Pic. They all turned out good and seemed to be enjoyed by the crew. Served up with finishing sauce and an assortment of Myron Mixon sauces. Thanks for lookin! Keith

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

I started at 125° for the first hour gradually increasing each hour finishing in the 4th hour at 175°

...chops for dinner. Momma wanted to try A1 chicago marinade on hers. I tried just a little OO and some seasoning. Starting on the Pit Boss finishing over the vortex on the Weber. I don't work tomorrow so I figure I can play a little. Second picture is the new Weber grate with the cut out set in.

...(basted about once an hour with unsalted butter w/ a bit of garlic powder mix) 1 hour covered in a foil pan @ 225° 4 hours total cook time. Finishing meat temp was around 208/210° and probing tender. 1 hour of rest in oven @ 150° WOW! This was next level. I'll be doing this again. The...

...of you add a little flavor with juices from the cook or something like this: https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/ That finishing sauce is killer! Vac sealing is key if you want storage for more than a month or two. I bought my first...

...out will work just fine. Don’t worry about the smoker situation so much. I have a dedicated wooden smokehouse and still will find myself finishing bacon and or hams in the pellet cooker if it’s windy. It’s not as good but still very acceptable. Follow your plan with confidence, it will work...

...on the cooker as long as I can continue to feed splits, that could be 9 to 10 hours. And when I'm really tired, I wrap it in foil and finish in the oven at 275* . I no longer inject. I use a finishing rub on the pulled pork instead. But I've been considering going back to the injection.

It’s been soooooo loooog I vaguely remember using it! lol. Just finishing up tile work on a bathroom shower and then the out door kitchen later this year! I’ve been saying that for a while but I think it’s gonna happen! Me too…lol! Although the thought is not filling propane bottles would be...

Thank you!

Funny you say that. Where I work, I have regular contact with many different engineers from India. It took me years to understand them speaking at normal cadence with a thick Indian accent. At least I don't have to ask them to repeat things for me three times now. On you second point, I felt...

Well said Eric!

...with foil, 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...

Can’t help with your question, but I will say that you won’t find a better finishing sauce.

Very nice. It would be greatly appreciated. :emoji_blush: Looking forward to meeting you and trying your products. JC :emoji_cat:

Fantastic cook! I'm with the wife on just a finishing sauce vs BBQ sauce on my pulled pork. I use this one, though. https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/