Search results for query: Finishing sauce

Merry (belated) Christmas, Everyone! “and they did feast feast feast and they ate the roast beast…” Snagged a 12 lb-er @ $8.99. Monday evening I trimmed the fat cap and mostly separated the bones. Salted it heavily and wrapped in plastic wrap till Christmas Eve afternoon. Unwrapoed and hit it...

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...

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.

Interesting to see if the membrane peels right off and how seasoning after cooking turns out. Saucing would be the same, 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...

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

Horseradish seals the deal !! Mighty fine looking my friend

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

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/

...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 FoodSaver like 27 yrs ago. It lasted 25 yrs. I...

...two from Amazon. $19.99 I dont recall the lbs but smoked it until 208 degrees IT Unfortunately, I did not catch a photo of the "finishing sauce", but I poured 1 part Frank's Hot Sauce to 2 parts apple cider Vinegar. Respects to Chef JJ. He gave me the idea for a finishing sauce a decade...

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

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:

...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...

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!

...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 broth/cider...

JJ's Finishing Sauce 2C Apple Cider Vinegar 2T Worcestershire Sauce or more to taste 1/4C Brown Sugar 1T Smoked Paprika 2 tsp Granulated Garlic 2 tsp Granulated Onion 2 tsp Fine Grind Black Pepper 1 tsp Celery Salt 1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat. 1/2...

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...

Thank you sir!

...just using a rub, cooking at a single temp, cooking with split temps, etc. With my first butt, the plan was for a rub, and a finishing sauce based on broth for boating at the last stages. I hit a few problems. First, the finishing sauce was to be placed in the smoker in a pan to render in...