Search results for query: finishing

...purchasing healthy pre-made food to heat and eat is much easier. But I guess if one just hates to stir...:emoji_laughing: And casseroles. We are still finishing up the last of the frozen portions of casseroles/lasagna I put up last winter to clear out for the upcoming soup and casserole...

I used to cook at 250 on my old offset 'cause it ran so well there. Then I discovered briskets cooked so much faster and tasted as good or better at 325. Only thing is you might have to take it to a bit higher finishing temp to get probe tender. I had 'em go up near 210 with a high temp cook.

Hello, Just got a BlackJack Joe's kettle for BBQ, and wondering about wether it makes sense to finish off smoked meat (brisket and ribs) after wrapping in the kettle. I have finished briskets in electrical oven and held there as well for hours with good results, however oil dripping in the...

Now, that's funny as heck! :emoji_laughing: Since finishing radiation, I still mostly feel like doing nothing other than what I have to.

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

...chefs preparing a steak shows them nearly covering the surface to brine and their steaks don't taste too salty. I feel that if I use less, the brine effects will also be less, so to me it may make more sense to brine as normal, rinse, grill and salt before eating with a finishing salt for taste.

...helped 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...

...for me. There are a lot of new ways to people have come up to prepare meat as well that I have used. Like starting thing in the smoker and finishing it on the grill. Or using a sous vide in combination with this smoker. And don't forget the owner of the company Steve Lamier. Steve is great...

...like I'm using but ally research shows they are more stable for controlling temps for people new to smoking. I am familiar with the probe test. A target finishing temp is just a starting point. Get to that temp first then do the probe test. i have a separate instant read probe for the probe...

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/

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!

...think 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...

...than the point. I’m really happy with how the point came out, it’s pretty darn good. The flat was just ok. When I noticed the flat was finishing faster than the point, should I have split them? Also, some of the slices had a bit of the “pot roast” taste. Not terrible but very noticeable. Not...

...I'll be rooting for good results... But I'm not sure if your gonna be able to control temps in the grill... Then my other concern is your finishing temps... Just because IT reachs 195/200 does not mean it's going to be done... You'll want to do the "probe test" to check for doneness...

...ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas welcome, with...

I may try both methods to compare. What temperature(s) do you run your cabinet at and for how long?

I've been smoking wings in the MES and finishing in the air fryer for years. On a hot grill is just as good, pretty much depends on weather and/or mood.

Oh trust me, I get it. I'm fine with the laffing - I laff at myself constantly. Not to mention SMDH and forehead smacks on a regular basis. lol

...fat cap down to protect the meat from the heat. Comp cooking is a different world. My first TT was almost inedible due to too high of a finishing IT, no rest time and not understanding the proper slicing techniques . Took advantage of the advice from the folks here , as mentioned above and...

...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 legendary French...