Search results for query: Finishing sauce

...whole house smelled of smoked pork!! My wife is usually first one the rise and she started with the pulling process. I like JJ's Finishing Sauce for pulled pork. I mix in a little with the pork, not much maybe 3 tablespoons per pound. When I'm freezing it I'll add it little more of the...

Here! Jim

...Jeff's original rub (unaltered recipe, as opposed to civilsmoker's mods) Jeff's BBQ sauce rectangular roasting pan civilsmoker's finishing sauce (2C chicken broth, 2C apple cider, 2 tbl apple cider vinegar, 1 tbl chicken base, 3 tbl light brown sugar) cooler and beach towels temp probes...

...would get none of that leaving it less flavorful. This fixed my need for more flavor, additional seasoning once pulled, or need for finishing sauce. It perfected things. I posted a little about it here...

I like JJ’s finishing sauce https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

Looks great! The taco shot is amazing! I usually use a chicken stock under my butts for my finishing sauce combined with the pork drippings. I may just have to add some ACV next time.

...I usually default to hickory, sometimes adding some mesquite. Maybe I've become lazy but hey, it's what I like. Many think JJ's finishing sauce is very good. After trying it, the flavor profile for me wasn't something I cared that much for. Instead we use the defatted drippings which are...

...and mesquite+oak, and am looking to pickup cherry, pecan, and maple when I can find it locally). Thinking about just apple for now. Finishing sauce to make? I see the JJ recipe in SMF. How to store for next day use? (I have a vacuum sealer on order, in case needed) How to reheat? Sous Vide...

Ribs or butts don’t need mustard if one puts sufficient paprika (nearly tasteless, pretty red and pretty sticky) in a rub. Some mustard is critical in a finishing sauce, because it is an emulsifier and will keep the fat from separating in pulled pork.

glad it workd out. did somewhat similar at the S Florida SMF gathering last weekend.

That does sound interesting with higher temp. Mine had a good bend to them, but were only at about 155-160˚F at the end (hard for me to measure with baby backs and the bones). Makes sense. I had it loosely wrapped on the counter, for about 15 mins. I definitely had some good smoke - raising...

Ok I’m still a newb on this site, maybe it’s a setting but I don’t see your sig and I do want a look at that dipping sauce. Is it a setting or because I’m on my phone or just me? ( it’s ok, I know sometimes… it’s me)

...tuna. Tuna cooked beyond med-rare in the center smells and tastes fishy to me and I'm not a fan of "fishy". I've been working on a "finishing sauce" to add some extra sauce to teriyaki chicken thighs Sam's club sells seasonally. The sauce on them is a bit sweet which is not usually my jam...

Fat is flavor, and sure enough it'll moisten up your leftover PP. But I still prefer to use, @soflaquer finishing sauce Or @crankybuzzard pulled pork gravy (sauce). https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/...

JJ's finishing sauce is the bomb! Jim

Total cook time was around 3.5 hrs and happy with the first run. Rack on the left needed more time that I had but the other was great. Painted with some MM Hog sauce while resting on the board. Decent smoke ring for a shortened cook and nice smoky flavor from the pecan chunks. I was pleased...

...for an 8 lb pork shoulder. I was overall very pleased. It had an OK bark, but tasted great (I really liked Jeff's BBQ sauce and JJ's finishing sauce I found on this forum). We had a great meal, and I vacuum sealed two large portions and reheated with sous vide at later dates and it was...

Good luck, you've got this! I've had my Traeger 575 for about a year and it was the easiest thing to use (especially after smoking on my Lang)!! The most strenuous part of owning the rig is keeping it clean (I wash the grates and vacuum out the entire smoker to clear it of pellet dust when I'm...

...apple juice and added more rub every 2-3 hrs to build up bark. Went about 16 hrs, no moving them around. No wrapping. 4 butts all finished about the same time 195 degrees. Tender and moist. Bark was sweet, spicy, cruchy. Big hit at the lunch. Pulled them and added SoFlaQuer's finishing sauce.

When serving over time.... like at a party, try adding a finishing rub. Take your favorite rub and give it a super fine grind, like powdered sugar. Then it melts on contact. You can have a light sauce on the ribs, but it's better to have warmed sauce on the side for guests to add themselves...