Search results for query: Finishing sauce

Thank you!

This one is amazing!

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/

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

...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...

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

Definitely tossing the sauce. It's burnt. Meat is browning, but is firming up a bit, but not a "bark" by any sense. I'll check it at the 6 hour mark (in an hour). For now, will make new set of finishing sauce and put the pan in, to see if it reduces in an hour or so.

no spritz, no wrap, just rub it, smoke it at 275, rest it, pull it, add finishing sauce and eat.

...was 7 lbs). Mine was 153 (lower probe) at 4 hours, 163 at 5 hours. So, somewhat quicker, with an 8 lb pork shoulder. One issue, the finishing sauce in the pan has pretty much rendered away (I didn't check it), and is the consistency of almost a paste. I pulled the pan out (fortunately, it...

This was my bigger project for jerk flavors. Did this the same day as the chicken but most of the finishing today. A nice big pork butt scored deeply in a cross hatch on both sides and rubbed with a jar of Walkerwoods. This went on the bottom rack of the 270 as I had 3 other butts going for my...

...9 lbs 10 1/4 oz. After it was 5 lbs 10 oz, without the bone 5 lbs 5 oz. Total smoking time was 13 hours 50 mins. Served with JJ's Finishing sauce, and Jeff's BBQ sauce, corn bread (from a mix), coleslaw, and brown sugar baked beans. Everyone loved it. I was able to make a lunch, and...

My preference is different. I use a brown sugar based rub when smoking, and a vinegar based finishing sauce after it is pulled. I use no additional BBQ sauce whatsoever on my pulled pork sammies.

We'll definitely have to link up some time this summer, I'll get you some of our products to try. We just added a salsa to our line and sold out of the first batch in a few hours off just the teaser pic. We have a pulled pork marinade/finishing sauce coming out next month.

Just know the one Ryan posted has everyone in one page…..including the finishing sauce……I’m a simple cook guy….. :-)

good lands! I had forgotten about that sauce. You are absolutely right and I haven't done that in years. It is good stuff and needs to go back into my regular routine. Thanks for the reminder.

...around it and cooked it... OMG was it good.. LOL... Both, the bun and the bacon, were nice and crispy... Had some Elk sliders... I forgot to say... I did an official (almost) SMF Butt ... I used Jeff's rub and SoFlaQuers finishing sauce... Was good flavor just a little towards the mushy...

...pork the day before, as my wife kept swiping pieces. :) I think one improvement I need to make in the future is to add some of the finishing sauce to to meat, before vacuum sealing, and to "fluff" it some, once I take it out of the bag. The vacuum sealer really seemed to super compress...

+1 I am cheap and lazy but would make a new batch... Might not make you sick but won't be as good for sure. I made both and it's good stuff but Chef JJ's was the winner of a shootout we did here. It's a DEAD RINGER for the PP sauce I had in NC. Strangely the winner of all was the hush...