Search results for query: Finishing sauce

I'M A BIG FAN OF USING JJ'S FINISHING SAUCE TOO. YOU PLANNING ON LOTS OF SIDE DISHES? I'D BE PLANNING ON A LITTLE MORE MEAT, BETTER A BIT LEFT THAN RUNNING OUT. RAY

...it takes before it reports to test for tenderness. If you want more bark and flavor to the point where you eliminate the need for finishing sauce or additional seasoning that could be worked in easily as well but that involves 1 more meat prep step. I think you are 1-2 pulled pork cooks...

..."no wrap " camp after pulling the last one. That bark might be the best thing I've had in a while. And I can also mix up some killer finishing sauce Thanks to JJ to add back in! The wife walked by as I was pulling it, pick off a piece of the fat and had me to understand that this one stays...

Here's a finishing sauce... Sauce

I add about a 1/2 bottle or so to pan and you have your finishing sauce when pulled Keith

...to the recipe Jeff here sells, but totally coincidental unless he pirated the base recipe from the same place I did, the Taste of Home Cookbook grilling section recipe for BBQ spare ribs. I tweaked it just a little. It pairs well with my finishing sauce and my "dressing sauce" used at serving.

Here is a link to my “bbq juice” it’s a great flavor layer as a mop and/or a finishing sauce. Works well with all meats. https://www.smokingmeatforums.com/threads/bbq-juice.308642/

Sure you’ll get plenty, here’s my $0.02: Your prep sounds great! I usually smoke to color, your 60min @ 225F is fine. Sometimes I’ll spritz with pineapple juice & apple cider vinegar once or twice. If I wrap, I’ll kick the pit to 275-300F to shorten the cook. In the wrap, I’ll dump in a small...

I make a handful of my own sauces, but in a pinch Sweet Baby Rays (or any basic store-brand sauce for that matter) will work, but I never use it as is. I take the original and cut it with some ACV and Texas Pete. SBR is too sweet for me out of the bottle but not a terrible base. A metal...

I started out doing it this way as well, and had a similar reaction. But now I use a vinegar-based finishing sauce, and I've never looked back. This is a good one: Chef JimmyJ's 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.