Search results for query: Finishing sauce

And the crispy ones were extra good! Spayed them down with butter and add some more flavors 😋 They had a slight hint on the japs on mine and pickle juice on hers. I'll plan ahead next time and shoot for 4-6 hrs or so on the soak. Keith

...of such beautiful meat candy. I ran across a recipe by @jesspryles where she suggests a bit different path towards a less sweet finishing sauce. (more on that later) Google Jess Pryles brisket burnt ends, I started with my own custom brisket rub, applied the day before for an overnight...

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...

...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 view of...

Low Country Boil Sausages These are not pretty, but what they lack in appearance, they make up for in flavor! Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat. I started things...

It's not a mop but it is a GREAT finishing sauce... Many on here use it... https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

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

What modifications did you make to the finishing sauce?

Beautiful color there! JJ's finishing sauce is another fav for my fam.

Yeah THAT!!!

Post happy hour clicking strikes again. To begin, I have several sharpening devices including a Ken Onion, a Razor sharp pull through, and a little work sharp. The Ken Onion is works but is a PITA with belt changing, and what seems like a less-than-accurate angle guide, left-handed.. I typically...

Great looking Sammy! Nice work - Jason

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...

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/

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.

I use the Kosmo's 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...

...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 post up...

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!

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.

...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...