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Search results for query: Finishing sauce
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Freezing pulled pork.
I do this all the time when pulled pork goes on sale. I smoke 3-4 butts then pull them, make up some of JJ’s finishing sauce and mix it in. Seal them in vacuum pouches. Reheat in boiling water and I always have JJ’s sauce to mix some more in after I boil them to make it juicy again. I’ve frozen...- SmokingUPnorth
- Post #6
- Forum: Pork
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How would you complement Pulled pork in apple juice?
Where!?- Stopsign32v
- Post #7
- Forum: Sauces, Rubs & Marinades
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Comp coming up and I would like to know when anyone puts duck fat on their meat? Also going to do pork and would love to get a go to sauce recipe??
This ones been around for years and has been well liked... I've used it a few times... https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/ And another one from a well respected member (RIP JJ)...- JckDanls 07
- Post #8
- Forum: General Discussion
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Pork and Paper
Yes this.....pan and liquid gold finishing sauce!- civilsmoker
- Post #5
- Forum: General Discussion
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Today's Journey...First time pulled pork, first time with pellet smoker
...all sides. Done by 05:18. Placed into smoker at 05:30. Took roasting pan, mixed together all the ingredients for civilsmoker's finishing sauce, and placed pan into smoker at 05:37. Inserted two probes into pork (from each end, into thick section, away from bone) at 05:40. Temp had... -
Large party and a 22” kettle! HELP!
I make it fresh the day or serving and add some during the reheat. I typically add it in after the pork has been in a bit so it is more malleable/workable with the tongs, but before it's fully hot and ready to serve. I've noticed the sauce definitely gets a bit less potent / sharp after a... -
Pulled Pork Recipes
Here you go. I use the is everytime I make pulled pork and people love it. I make two one exactly the way JJ calls for and one with a lot more cayenne. Mix in JJ’s as I’m pulling the pork then put a bottle of each out for people to use...- SmokingUPnorth
- Post #9
- Forum: Pork
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Need quick advice: Apple Juice or Cherry Dr. Pepper?
I use apple cider and not a spritz person at all..... I also add a little apple cider vinegar and sugar in the raw as well with it, along with some chicken broth (& tbsp of veg base). Makes a very nice finishing sauce......- civilsmoker
- Post #8
- Forum: General Discussion
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Comp coming up and I would like to know when anyone puts duck fat on their meat? Also going to do pork and would love to get a go to sauce recipe??
Absolutely! If I do anything shredded I use one of these or some variation of them.- JIMSMOKES
- Post #9
- Forum: General Discussion
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New Member...
Do you leave the pork in large pieces, or do you shred and then seal? I'm trying to figure out the process I want o use to complete cooking one day, and then serve it up the next day (so that in the future, I could use the method for serving guests for an event). -
Pulled Pork Recipes
Hello smokingupnorth. I’m going to be smoking a Boston butt soon. Can you refer to a good recipe that includes the finishing sauce? -
SoFlaQuer's Finishing Sauce (For Pulled Pork)
my "only" sauce for pulled pork. just did this batch.- fxsales1959
- Post #144
- Forum: Sauces, Rubs & Marinades Sticky
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fresh batch of Carolina "sauce"
I love Carolina sauce, and always have a Patron bottle of pepper vinegar on the table. Which is just vinegar with a little bit of salt and your favorite sliced peppers in it. My buddy from NC got me hooked on both of the above. By the way, I'm guilty of replying to old posts as well. I think...- forktender
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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anyone have some tips for smoking pork belly?
Hey, I’m chasing crispy rind on pork belly. Has anyone gotten consistent results on the egg alone? I’m thinking of slow smoking and finishing off in a cast iron or air fryer if not. Thanks for the advice.- paulgeorge
- Post #13
- Forum: Pork
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New Member...
Thanks for the description of your process. Some questions... Do you use the oven to warm up the pork for serving? I'm guessing you'd cover? If you bag and vac seal, what temp and how long do you reheat for? I'm reading the Doug Baldwin link... -
Reheating pulled pork for a party
I really like this finishing sauce. https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/- ron50
- Post #17
- Forum: General Discussion
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Reheating pulled pork for a party
...luck I could be paranoid about plastic then turn around and get hit by a bus...life is short!...ya never know... As far as sauce, my finishing sauce is very similar to JJ's with the Lexington option. All "to taste" as far as how much to use. I have three basic BBQ sauce recipes I use. The...- chef k-dude
- Post #19
- Forum: General Discussion
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So you want to try smoking your first Pork Butt
I smoked a ton of butts. Never brined one. Does it make a huge difference? Worth it? -
Please check out my timeline. My first overnight cook, and I'm not happy about it.
Everything looks great fender and looks like a good variety of sauces in the mix. Love the Kosmos and Blues Hog. Have you tried finishing sauce for the pulled pork? Keith- 912smoker
- Post #33
- Forum: General Discussion
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Large party and a 22” kettle! HELP!
9lb brisket and a 12-14lb butt on the bone. My smoked bacon baked beans and coleslaw. PP on white burger rolls. And anyone that wants Brisket on a bun can do that. I am a purist and love my brisket on its own. Do a more Texas style rub. Powdered mustard, brown sugar, kosher salt, pepper...
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