Search results for query: finishing

...it just doesn’t hit you in the face. Flavors like honey and maple are difficult to bring to the front flavor wise, this is where a glaze or finishing sauce can really help. You were successful at the hardest part for most new ham makers and that was getting a complete cure, now you just need...

...can be useful for tempering chocolate and making certain egg dishes, for example) won me over. Even the portability - I have used it with a cooler and a powerbank while glamping with friends - is a plus. Having a good reason to blowtorch some of my food for that finishing sear is just a nice...

...linked to a Malcolm Reed approach, which I used partially in terms of pulling and wrapping; great suggestion. @JckDanls 07 pointed me to a finishing sauce by SoFlaQuer, which numerous others confirmed. @forktender modified SoFlaQuer's finishing sauce and used it for a mop, and that is the...

Thanks mageer and this was a meal last winter but we grill year-round 21 degrees is a good day. I often start the pellet smoker at 7 or 9 degrees. Thanks schlotz! Here are several versions of the cream sauce. For the Orzo the wife makes the sauce and then just adds cooked orzo with some of...

^^^^^This is different than finishing sausage in a water bath at 152*F. At 152*F, the lethal time is less than 5 minutes once INT is reached.

Yes the smoker has a mind of its own. My first WSM liked to always settle in in the 225-240 range. This one more 250 - 275.

Man, how did I almost miss this... Awesome job there, love me some pork nachos! I also add the drippings back to the meat, or I add 2-3 tablespoons or so to the finishing sauce.

Wow And I felt proud of myself for finishing a 1100 kg chub of beef summer sausage today.

...cooked on the PRO circuit helping new guys like me, back then, learn to smoke and prepare good grub. I use my own version of soflaquers finishing sauce as a mop as well. I replace the BRN sugar with approx. 1/4 cup of honey, and add a palm full of crushed red pepper flakes. (the kind that...

...on the kettle, with Cowboy Briquettes, SNS with a reservoir, and use a cake pan of water on the cooking grate. 4 1/2 ours, no wrap, and a finishing glaze of Sweet Baby Rays with Chipotle. Kettle ran 265 through the whole cook. Finally a batch I could knife cut cleanly hat came out with...

My wife and I really enjoyed them both. When we are done with Landman, we will start or Dexter's new season. My wife loves it, I can tolerate it. LOL!!!

...to this many times. I like smoking a PB the day before and after resting it cools down to about room temp while pulling. (I use SoFla's finishing sauce) I then fill the crock If you are doing several days early, you can bag it up and freeze it, just make sure it is thawed so it will...

:emoji_laughing: Did you do the Ashtray Maze or the Astral Plane...complete mindfarks. I may have to revisit Control. I am finishing up Crysis 3 Remastered right now. For anyone that liked the original Crysis series the Remastered series is fantastic...highly recommend it.

...Once the center hit 130 out it came, switched pans to collect drippings for au jus and into the oven set on warm. Meanwhile my Wifey was finishing up mashed taters and green bean almondeen. When that was nearly done I tossed split lobsta tails on the kettle. It all came together pretty well...

WOW... You musta been running around 500 degrees cooking temp to cook that quick... I use a little beer in my wrap... Since I'm drinking one or 5 while I'm cooking...

He substitutes 1/4 cup of honey in place of the brown sugar, and he suggests 2 tbsp of crushed red pepper instead of 1 teaspoon. Also, I didn't find Tony Chachere's Cajun Seasoning by the time I needed it. So, I found a very clean Cajun seasoning called Cajun Trinity containing only four...

...for a retirement party, and thought I’d share my pork injection. This is designed as a base flavor and will allow you to add rubs and or finishing sauce, or it makes great stand alone PP. Pork Injection: For 10# of pork. 8oz water 8oz apple juice 1/2 Tbs salt 1/2 Tbs STPP 2 Tbs ACV 1 Tbs...

Finishing sauce! The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes

I saved the drippings. I put the drippings in the fridge and skimmed the fat. I have the left over gelatin in now. Any tips on exactly how much is appropriate to add to a BBQ sauce or finishing sauce? Thanks

Very Nice!