Search results for query: Finishing sauce

Post happy hour clicking strikes again. To begin, I have several sharpening devices including a Ken Onion, a Razor sharp pull through, and a little work sharp. The Ken Onion is works but is a PITA with belt changing, and what seems like a less-than-accurate angle guide, left-handed.. I typically...

Great looking Sammy! Nice work - Jason

I haven't used sauce when cooking ribs and such for years now. I will use a finishing sauce as @DougE mentioned with pulled pork but I don't count that as a "sauce". BBQ sauce is always offered as an option for those who choose it, but never a main component when served. Kind of like salt on...

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/

You did a fantastic job! It looks great! @JckDanls 07 Good to know about freezing with finish sauce on it. I've been vacuum sealing leftovers with a little BBQ sauce to keep it moist. For eating, I've tried some with BBQ sauce and some with finishing sauce and I like them both.

I use the Kosmo's 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...

...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 post up...

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!

NC = North Carolina which is it's considered the best. Bring a small fry daddy and do hushpuppies. That's the classic side in NC. Crazy good together. You dip the puppy in JJ's sauce. Smell of those deep frying is INSANE and would definitely grab attention.

...2 hours. Here is the opening. Great bark! The pork pulled easily and I did the best I could to not eat all the bark. I added a finishing sauce of: 50 ml (1/4 cup) cider vinegar, 15 ml (1 tbsp) maple syrup 1 ml (1/4 tsp) black pepper 1/2 ml (1/8 tsp) cayenne The verdict: This was...

Good morning. Have a pork butt on and planning to use this sauce on it when it’s done. My question is how long will this sauce last in the fridge? Made some probably 6 months ago and wondering if I should just make a new batch. Assuming the vinegar is fine but wasn’t sure about the recipe as a...

...You can really get away with anything inside those temps with shoulders and it really shortens up the cook. Try JJ’s (rip brother) finishing sauce if you want to take it up a notch l. I use it everytime and everyone loves it. You can either mix it in with the pork once pulled or put it on the...

Looking good Justin and I would definitely keep that liquid gold for a finishing sauce. I usually add a splash of so of a vinegar based sauce to the crackpot while warming. Then have one mustard base and one with some 🥵 for the takers. Keith

Kinders is local here to the San Francisco Bay Area. Mostly located in the East Bay, they have a number of outlets. Their smoke is average overall. They supply all their chains from a central location. As such their brisket and pulled pork can be a bit dry on their own. We keep their sauce...

That looks absolutely delicious. I've been a huge fan and user of all Walkerwoods products for the last 20-25 years. I've used it on chicken, pork, fish, shellfish, and beef. It has never disappointed. The stuff is legit and the best I've ever found, and I've tried them all. I still have a...

SMF Pork rub and hickory smoke. Very traditional. Can’t go wrong! Will serve next weekend with Chef JJ’s finishing sauce.

SOFLA is good. Buddy of mine got married in NC and Chef JJ Jimmys "finishing sauce" is a DEAD RINGER for what I had there. Toss up actually made both we went with Jimmy's for daughters grad party. Regardless take it easy with the stuff.

...to a Malcolm Reed approach, which I used partially in terms of pulling and wrapping; great suggestion. @JckDanls 07 pointed me to a finishing sauce by SoFlaQuer, which numerous others confirmed. @forktender modified SoFlaQuer's finishing sauce and used it for a mop, and that is the direction...

...155ish, then wrapped and cooked at around 275 until tender (high 190s). After it rested, I drained off the juices to complete a finishing sauce based on roasted garlic, Worcestershire, and molasses, with a touch of paprika. I had considered a lemon-blackberry-bourbon route, but figured...

I tried your pork injection on some pork steaks, injecting and then allowing to brine in the remaining liquid for about 5 hours. Turned out great. 👍