Search results for query: Finishing sauce

I've done cooks for my Church's food pantry. Pulled pork done earlier in the week. Vac packed (or ziploc) with SoFlaquers finishing sauce. We reheat the vac bags in hot water. Folks really like the home made BBQ meal. RG...

...a retirement party, and thought I’d share my pork injection. This is designed as a base flavor and will allow you to add rubs and or finishing sauce, or it makes great stand alone PP. Pork Injection: For 10# of pork. 8oz water 8oz apple juice 1/2 Tbs salt 1/2 Tbs STPP 2 Tbs ACV 1 Tbs...

...on the PRO circuit helping new guys like me, back then, learn to smoke and prepare good grub. I use my own version of soflaquers finishing sauce as a mop as well. I replace the BRN sugar with approx. 1/4 cup of honey, and add a palm full of crushed red pepper flakes. (the kind that people use...

Thank you!

Well said Eric!

...no added broth, the brisket will make its own. In the pan you catch all those wonderful juices which is great to use later for a finishing sauce base but it also keeps your smoker cleaner. The foiled pan will push the brisket through the stall and probe tender faster. Don’t be to concerned...

...doesn’t hit you in the face. Flavors like honey and maple are difficult to bring to the front flavor wise, this is where a glaze or finishing sauce can really help. You were successful at the hardest part for most new ham makers and that was getting a complete cure, now you just need to...

I saved the drippings. I put the drippings in the fridge and skimmed the fat. I have the left over gelatin in now. Any tips on exactly how much is appropriate to add to a BBQ sauce or finishing sauce? Thanks

Man, how did I almost miss this... Awesome job there, love me some pork nachos! I also add the drippings back to the meat, or I add 2-3 tablespoons or so to the finishing sauce.

...many times. I like smoking a PB the day before and after resting it cools down to about room temp while pulling. (I use SoFla's finishing sauce) I then fill the crock If you are doing several days early, you can bag it up and freeze it, just make sure it is thawed so it will conform to...

Merry (belated) Christmas, Everyone! “and they did feast feast feast and they ate the roast beast…” Snagged a 12 lb-er @ $8.99. Monday evening I trimmed the fat cap and mostly separated the bones. Salted it heavily and wrapped in plastic wrap till Christmas Eve afternoon. Unwrapoed and hit it...

He substitutes 1/4 cup of honey in place of the brown sugar, and he suggests 2 tbsp of crushed red pepper instead of 1 teaspoon. Also, I didn't find Tony Chachere's Cajun Seasoning by the time I needed it. So, I found a very clean Cajun seasoning called Cajun Trinity containing only four...

Thanks! I'm extremely pleased with the results. Much better than doing it via the crock pot! I've saved the recipe for finishing sauce from soflaquer for future reference trials.

Interesting to see if the membrane peels right off and how seasoning after cooking turns out. Saucing would be the same, being at the end over heat. I just hope it is much better in it's original cryovac bag than like my ex FIL that boiled slabs in 1/3rds and finishing on the grill with...

Finishing sauce! The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes

Horseradish seals the deal !! Mighty fine looking my friend

It was fast and furious once the line formed and only got to snap 1 Pic. They all turned out good and seemed to be enjoyed by the crew. Served up with finishing sauce and an assortment of Myron Mixon sauces. Thanks for lookin! Keith

Fantastic cook! I'm with the wife on just a finishing sauce vs BBQ sauce on my pulled pork. I use this one, though. https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/

...the cook or something like this: https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/ That finishing sauce is killer! Vac sealing is key if you want storage for more than a month or two. I bought my first FoodSaver like 27 yrs ago. It lasted 25 yrs. I...

...two from Amazon. $19.99 I dont recall the lbs but smoked it until 208 degrees IT Unfortunately, I did not catch a photo of the "finishing sauce", but I poured 1 part Frank's Hot Sauce to 2 parts apple cider Vinegar. Respects to Chef JJ. He gave me the idea for a finishing sauce a decade...