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Search results for query: finishing
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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. -
Red's Newest Build: A Direct-Heat Smoker/Grill
Nice finishing work! That handle looks as though you were inside my head!!! lol. Can’t wait for it to sizzle- civilsmoker
- Post #111
- Forum: Other Builds
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Fiocco di Culatello 2025.....The Reveal!
...in January 2025. I was intending to cut it Dec. 24th for my Uncle's Birthday dinner night, but I was sick and could not attend. After finishing up with Salumi Palooza 2026, I figured-what the hell, might as well cut it now and remind myself why I put in all the meticulous and tedious work... -
Pork Shoulder Mop Sauce
SOFLA is good. Buddy of mine got married in NC and Chef JJ Jimmys "finishing sauce" is a DEAD RINGER for what I had there. Toss up actually made both we went with Jimmy's for daughters grad party. Regardless take it easy with the stuff.- zwiller
- Post #7
- Forum: Sauces, Rubs & Marinades
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Another Brisket Post
...hours of smoke which was plenty. Nice smoke ring and the perfect amount of smoky taste to the meat (according to the high judge - my wife) Finishing up in the oven allowed me to clean up everything in the smoker so by the time it finished all I needed to do was clean the probes and wrap it. I... -
Another Brisket Post
...lot of meat. I had not considered using the oven to finish. Depending on how long it takes to get to 165 the oven may provide a good way of finishing the brisket overnight at a consistent temperature. "Used the minion method and got the WSM to a steady 240 degrees and added the brisket. Temp... -
Sunday Pulled Pork Samich w/Slaw!
Great looking Sammy! Nice work - Jason- millerbuilds
- Post #22
- Forum: Pork
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Perfectly Porked Shoulder
You did a fantastic job! It looks great! @JckDanls 07 Good to know about freezing with finish sauce on it. I've been vacuum sealing leftovers with a little BBQ sauce to keep it moist. For eating, I've tried some with BBQ sauce and some with finishing sauce and I like them both. -
F
No sauce
I haven't used sauce when cooking ribs and such for years now. I will use a finishing sauce as @DougE mentioned with pulled pork but I don't count that as a "sauce". BBQ sauce is always offered as an option for those who choose it, but never a main component when served. Kind of like salt on...- Florida Chris
- Post #10
- Forum: General Discussion
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After bark, peach paper or tinfoil (pork shoulder)
What is your preferred method of finishing off a smoke? I've always used peach paper after a good bark, but some use tinfoil to tightly seal the meat and keep moisture in. Does that soften the bark too much? I have yet to try it- its a gas
- Thread
- Replies: 13
- Forum: Pellet Smokers
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Country Ham Research
...in, I would go with Newsom's, because there is just nothing wrong with it. But the price seems a little crazy to me. I have been finishing off the Penn ham, and the more I heat, the less I like it. Benton's was a little saltier than I wanted. A lot saltier than my grandmother's hams. I read...- Count Porcula
- Post #28
- Forum: Curing
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What are you watching ?
Im just finishing 1923...1883 will be up next soon!- sandyut
- Post #391
- Forum: Blowing Smoke Around the Smoker.
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Red's Santa Maria Build - A Custom Grill for JIMSMOKES!
...Weekend! Headed out in a bit to spend some grandkids time, but wanted to post an update of what progress I got made this week. So after finishing the brasero, I moved to building a side table for the other end of the grill. Next, I fabricated a crank wheel. Got to use a new toy...- seenred
- Post #152
- Forum: Other Builds
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Pork Shoulder Mop Sauce
I've done cooks for my Church's food pantry. Pulled pork done earlier in the week. Vac packed (or ziploc) with SoFlaquers finishing sauce. We reheat the vac bags in hot water. Folks really like the home made BBQ meal. RG...- radioguy
- Post #12
- Forum: Sauces, Rubs & Marinades
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Finishing off Brisket in kettle?
If your looking to put it on the kettle after it’s wrapped to make finishing the cook easier I’m assuming your smokin it on a stick burner or something like that? I’m not familiar with the BJ Joe kettle it as long as you keep the temp on the grate where it needs to be in the grill it shouldn’t...- SmokingUPnorth
- Post #2
- Forum: General Discussion
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Mountain Pulled Pork but no bone
...for 2 hours. Here is the opening. Great bark! The pork pulled easily and I did the best I could to not eat all the bark. I added a finishing sauce of: 50 ml (1/4 cup) cider vinegar, 15 ml (1 tbsp) maple syrup 1 ml (1/4 tsp) black pepper 1/2 ml (1/8 tsp) cayenne The verdict: This was... -
"Easy" pulled pork
...about 155ish, then wrapped and cooked at around 275 until tender (high 190s). After it rested, I drained off the juices to complete a finishing sauce based on roasted garlic, Worcestershire, and molasses, with a touch of paprika. I had considered a lemon-blackberry-bourbon route, but...- Torch&Tone
- Thread
- pulled pork
- Replies: 3
- Forum: Pork
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14th Annual South Florida Gathering 2025 (12/12-12/14 2025)
...the cold snap is gone until after the gathering. We're vacationing this week away from our apartment. Will get serious next week about finishing up my plans for the gathering. I have to make a few practice boules of sourdough. Got friends that will be eating well. I wonder if #29 is someone...- Fueling Around
- Post #136
- Forum: Events
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Tips for crock pot reheating pulled pork
NC = North Carolina which is it's considered the best. Bring a small fry daddy and do hushpuppies. That's the classic side in NC. Crazy good together. You dip the puppy in JJ's sauce. Smell of those deep frying is INSANE and would definitely grab attention.- zwiller
- Post #8
- Forum: General Discussion
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Frozen BBQ.
...smoke both at the same time. These get vacuum sealed and frozen in one pound packages. It's fast food for us. We can take a frozen package out of the freezer, thaw it in the microwave, and have sandwiches. Far better than fast food. Be careful with the finishing sauces. They are not for...- whistlepig
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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