Search results for query: finishing

I wish I had the space for a chamber sealer. I hunt each year and bag 3-5 animals (deer and pigs) per year and the chamber sealer would take me forever but I still love the idea of it!

Sandy, the sauce above would be tasty for sure! I put the Tony's stuff on my brisket! Thanks OS!

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...

That is the perfect doneness for my taste. Christmas dinner for my wife and I was two nice size filets seared in butter, garlic, and rosemary, finished in the oven to 130* internal. (I'll take them out at 127* next time, they were a touch over done from me). Roasted Brussels with pancetta...

In the past, I've entered a couple of them and very quickly realized I was way out of my league compared to those who win consistently, finishing close to dead last in the voting. So I just sit back and glean some great ideas for myself and my zoo. Like Eric @SmokinEdge said, I can cook just...

Thank you sir!

...making, and slow cooker functionality (though I don't see a big need to slow cook when pressure cook works in less time). So they do have some cross over but its kind of like having a framing hammer vs a finishing hammer. They both can nail big or small nails but they are not apples to apples.

...being at the end over heat. I just hope it is much better in it's original cryovac bag than like my ex FIL that boiled slabs in 1/3rds and finishing on the grill with seasoning and sauce. He could have had a better pork soup with that broth after boiling than the flavorless rib result. I...

Yes Charles I would love to take you up on that offer, if ever down that way. And yes I would try them , but no promises on finishing a big plate of your grits, lol David

Thanks for the input Eric......... The 30 days was because I put in on brine 12 days before we headed off for vacation, and then forgot about it for a few days after we got back. I happened to look in the garage refrigerator and had one of those "oh yeah....I forgot about that" moments. You...

https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

So went out and bought a cast iron pan as many said that was the way to sear before finishing in the oven. Thin coat of oil. Let it get hot. When I went to sear the edges. Stuck to the pan pretty good. Laid steak down and a bugger to lift up. Whole face stuck pretty good also. Managed to...

...and was moist. I think there was about 4 1/3 pounds of pork. I pulled it and added some of the sauce/juice from the pan, and some of JJ's Finishing sauce... I tried it plain, with Jeff's BBQ sauce recipe, and with JJ's finishing sauce. I really liked it with either of the sauces. My wife...

Finishing sauce: (not my recipe, I got it here) 1C cider vinegar 2 TBS brown sugar 1 tsp Tony's cajun seasoning 1 tsp coarse black pepper 1 tsp red pepper flakes

OK, I reworked the schedule plan to do what @civilsmoker is doing for the Taco process so that the time is shorter, and will use the same finishing sauce (vs JJs). The (small) variations are that I'll use are: light brown sugar vs raw sugar in the finishing sauce, no alterations of Jeff's...

Finishing the rest of the GBJ 3 racks. All the gbj will be going to daughter in GA.

Thanks Brother! And if you were channeling the design of the handle to me, thanks for that too lol! It won't be long til I'll be ready to build the first fire in it! I have a pretty full day of welding left to do - all the door seams, and some outside corner welds on the main cabinet...

...purpose is mostly to prevent the bark from getting burned, so I'm holding off, until the meat is darker. I'm a little concerned with the finishing sauce and whether I should be prepared to make the JJ's finishing sauce that many people seem to like (It is more of a vinegar sauce, vs this...

100% agree!!!! Been using that finishing sauce for a long time now. its money! no mop, no spritz, no wrap. smoke it and stop opening the lid.

All good replies... I too smoke butts at 275*F, no binder, no mop.... I will add that Soflaquer's finishing sauce is the BOMB!! https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/page-8#post-2529625