Search results for query: Finishing sauce

That does sound interesting with higher temp. Mine had a good bend to them, but were only at about 155-160˚F at the end (hard for me to measure with baby backs and the bones). Makes sense. I had it loosely wrapped on the counter, for about 15 mins. I definitely had some good smoke - raising...

Ok I’m still a newb on this site, maybe it’s a setting but I don’t see your sig and I do want a look at that dipping sauce. Is it a setting or because I’m on my phone or just me? ( it’s ok, I know sometimes… it’s me)

...tuna. Tuna cooked beyond med-rare in the center smells and tastes fishy to me and I'm not a fan of "fishy". I've been working on a "finishing sauce" to add some extra sauce to teriyaki chicken thighs Sam's club sells seasonally. The sauce on them is a bit sweet which is not usually my jam...

Fat is flavor, and sure enough it'll moisten up your leftover PP. But I still prefer to use, @soflaquer finishing sauce Or @crankybuzzard pulled pork gravy (sauce). https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/...

JJ's finishing sauce is the bomb! Jim

Total cook time was around 3.5 hrs and happy with the first run. Rack on the left needed more time that I had but the other was great. Painted with some MM Hog sauce while resting on the board. Decent smoke ring for a shortened cook and nice smoky flavor from the pecan chunks. I was pleased...

...for an 8 lb pork shoulder. I was overall very pleased. It had an OK bark, but tasted great (I really liked Jeff's BBQ sauce and JJ's finishing sauce I found on this forum). We had a great meal, and I vacuum sealed two large portions and reheated with sous vide at later dates and it was...

Good luck, you've got this! I've had my Traeger 575 for about a year and it was the easiest thing to use (especially after smoking on my Lang)!! The most strenuous part of owning the rig is keeping it clean (I wash the grates and vacuum out the entire smoker to clear it of pellet dust when I'm...

...apple juice and added more rub every 2-3 hrs to build up bark. Went about 16 hrs, no moving them around. No wrapping. 4 butts all finished about the same time 195 degrees. Tender and moist. Bark was sweet, spicy, cruchy. Big hit at the lunch. Pulled them and added SoFlaQuer's finishing sauce.

When serving over time.... like at a party, try adding a finishing rub. Take your favorite rub and give it a super fine grind, like powdered sugar. Then it melts on contact. You can have a light sauce on the ribs, but it's better to have warmed sauce on the side for guests to add themselves...

I do this all the time when pulled pork goes on sale. I smoke 3-4 butts then pull them, make up some of JJ’s finishing sauce and mix it in. Seal them in vacuum pouches. Reheat in boiling water and I always have JJ’s sauce to mix some more in after I boil them to make it juicy again. I’ve frozen...

Where!?

This ones been around for years and has been well liked... I've used it a few times... https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/ And another one from a well respected member (RIP JJ)...

Yes this.....pan and liquid gold finishing sauce!

...all sides. Done by 05:18. Placed into smoker at 05:30. Took roasting pan, mixed together all the ingredients for civilsmoker's finishing sauce, and placed pan into smoker at 05:37. Inserted two probes into pork (from each end, into thick section, away from bone) at 05:40. Temp had...

I make it fresh the day or serving and add some during the reheat. I typically add it in after the pork has been in a bit so it is more malleable/workable with the tongs, but before it's fully hot and ready to serve. I've noticed the sauce definitely gets a bit less potent / sharp after a...

Here you go. I use the is everytime I make pulled pork and people love it. I make two one exactly the way JJ calls for and one with a lot more cayenne. Mix in JJ’s as I’m pulling the pork then put a bottle of each out for people to use...

I use apple cider and not a spritz person at all..... I also add a little apple cider vinegar and sugar in the raw as well with it, along with some chicken broth (& tbsp of veg base). Makes a very nice finishing sauce......

Absolutely! If I do anything shredded I use one of these or some variation of them.

Do you leave the pork in large pieces, or do you shred and then seal? I'm trying to figure out the process I want o use to complete cooking one day, and then serve it up the next day (so that in the future, I could use the method for serving guests for an event).