Search results for query: Finishing sauce

...is CLASSIC concession stand far if you want other ideas). If you want to add a little flavor there are 2 well known SMF classic "finishing sauces". I prefer JJs. We actually made JJ's finishing sauce as a sauce on the side as it's a DEAD RINGER for NC PP sauce. LOVE the nacho cheese...

...meat ready to go in the warmers the morning of the wedding ( open for suggestions) but don't want them to dry out ( I will do the finishing sauce probably that morning but unsure if the pork will be good sitting say from 12:00 noon when I plan on putting the meat in the warmers in the hall...

Sammiches or just general picking. Touch on the soft side as expected, but not overall too bad. I’d do this again if in a rush. Finishing sauce and serve.

Cant wait till they come back again

Looks great! I still have not seen these at my Costco. I want one!

...cooler for a couple hours, before pulling. Verdict: Flavor was good, but not as spicy as I had expected. In fact, I added a vinegar finishing sauce that contained more dried hatch chile flakes to give a bit more kick. Took it to the party, and everyone loved it. (As an aside, besides my...

I agree 100%. I use a finishing sauce on pulled pork, and BBQ sauce is always served on the side. I prefer mine with the finishing sauce only.

...once it gets warmed up decent I can cut the heat back. I do not have an instapot. I like the apple juice idea. I did make the JJ finishing sauce one time a couple years ago, I'll consider that. What does NC mean? This concessions stand does get some decent food since they ask for 8 crock...

...cast iron rectangle deep tray and warmed up the broth and dumped about 3 butts what I could in in went the meat, and added the JJ's finishing sauce, and kept tossing the meat for an even distribution. Did this for all the meat and not to try to do to much at one time. It soaked up the broth...

And the crispy ones were extra good! Spayed them down with butter and add some more flavors 😋 They had a slight hint on the japs on mine and pickle juice on hers. I'll plan ahead next time and shoot for 4-6 hrs or so on the soak. Keith

...of such beautiful meat candy. I ran across a recipe by @jesspryles where she suggests a bit different path towards a less sweet finishing sauce. (more on that later) Google Jess Pryles brisket burnt ends, I started with my own custom brisket rub, applied the day before for an overnight...

Thanks mageer and this was a meal last winter but we grill year-round 21 degrees is a good day. I often start the pellet smoker at 7 or 9 degrees. Thanks schlotz! Here are several versions of the cream sauce. For the Orzo the wife makes the sauce and then just adds cooked orzo with some of...

I finish in an oven at 325° until the shoulder blade pulls easily and clean. I DON'T cooler rest. I put the uncovered pans on cooling racks until cool enough to handle. I use the cotton gloves from Harbor Freight under my nitryl gloves for working with hot or cold meat. I completely shred the...

...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 view of...

Low Country Boil Sausages These are not pretty, but what they lack in appearance, they make up for in flavor! Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat. I started things...

It's not a mop but it is a GREAT finishing sauce... Many on here use it... https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

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

What modifications did you make to the finishing sauce?

Beautiful color there! JJ's finishing sauce is another fav for my fam.

Yeah THAT!!!