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Search results for query: finishing
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Re-heating Pulled Pork w/Finishing Sauce
...4 pork butts and pulled them yesterday. Refrigerated and plan to serve tomorrow. A couple questions for the experts...1) Should I add finishing sauce before or after reheating? I'm inclined to add it before to help the moisture. 2) I was going to use the oven to reheat, but am now considering... -
Low Carb Jalapeno Pepper Jelly & More
I just finishing the last jar of that jelly. I made sugar free but be great either way.- BrianGSDTexoma
- Post #14
- Forum: Canning & Storage
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Finishing Brats SV
Quick question ; Never finished sausage SV. Doing brats (29-32mm), if I get them to about 130° after approx 4 hrs smoke and want to get to 151°, (per chart 1 1/4 hr.) Do I still need to go the 75 mins? Going to SV naked so don't want to poke more than absolutely needed.- Winterrider
- Thread
- Replies: 7
- Forum: Sausage
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Trying a new rub for some ribs...
I used the hot honey and yard birds on my last couple buts, then after adding the finishing sauce I added more hot honey to get the heat back, worked great! I probably would rerub ribs tho. -
Aldi's corned beef to pastrami (take 2)
Looks good bro Smoked my tri-tip pastrami this afternoon and finishing in the oven as I type.- Fueling Around
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Homemade Corned Beef Hash
KC, Good looking hash, I'm just finishing off the hash my wife made. Yours looks better but don't tell her that ! :) -
Pulled Pork Smashed Burgers?
I've been doing this for a few years. The key to getting the right texture is taking the pork butt a little past your normal finishing temp, I usually take mine to 210°, to get the softer 'mushy' feel, doing this helps them hold together better when smashing. Pop one on a toasted bun with some...- Quiganomics
- Post #5
- Forum: Pork
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What are you watching ?
Looks like there is a new season.- BrianGSDTexoma
- Post #841
- Forum: Blowing Smoke Around the Smoker.
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With A Heavy Heart And Sad Post!
...time to look back at my interactions with him and found a long message string back and forth that we had where he was teaching me about his SV method for finishing sausages. Never met him in person, heard his voice or knew what he looked like, but I feel like I knew him. Strange, but cool in...- GatorAGR
- Post #46
- Forum: Blowing Smoke Around the Smoker.
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Homemade Corned Beef Hash
HAHA! Thank you and your secret is safe with me!- kilo charlie
- Post #34
- Forum: Beef
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The BBQ Gun Thread
...23, and 25, ie the current spec series uses them)….then a RDI comp (39% recoil reduction) on the delivery end…… The plus 6 base will go on the 23 to make it 29….but running the 25 for now for the 250th The finishing touch is a vortex defender ST green 3MOA dot with co-witness sup-high sights….- civilsmoker
- Post #417
- Forum: General Discussion
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Brisket Failure on the Searwood
...This is where I settled in using the SmokeFire . If you read through from the top I describe the process , starting on the smoker , then finishing in the oven . Also look at post 66 after you read through the first part . I've replicated this 5 times in a row . Awesome results everytime ...- chopsaw
- Post #6
- Forum: Pellet Smokers
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Pulled pork questions
...I cook all butts at 275 start to finish. Low and slow just takes longer. I dont wrap or spritz, just smoke till done, rest, pull and add finishing sauce. BUT: like @chopsaw mentioned. I will rarely cook something (or try new methodology) for others for the first time. Its dicey and... -
Jalapeño Cheddar Brats
@MileHighSmokerGirl The sous vide in water brings the internal temp. of the sausage up 25X faster than finishing them in the smoker. Lots of guys like to finish sausages this way for this reason (water transfers heat 25X more efficiently than air). If no cure is used, then the sausage... -
Jalapeño Cheddar Brats
...or rib run. Try a smaller charcoal load and a tube filled with pellets. You are looking to smoke and partially cook the sausage before finishing by poaching in a warm water bath. I can smoke in a JJ using a pellet tube and a small charcoal load. Wood chunks are not reliable in my experience.- Fueling Around
- Post #24
- Forum: Sausage
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Knoblauchwurst (Beef Garlic Sausage)
Agree That's why I want to try or at least check out Len Poli. I've started with a few Marianski recipes and learned to fry test and adjust before finishing.- Fueling Around
- Post #15
- Forum: Sausage
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Snack stick temps stall.
...temp rise stall. For me on the west side of Colorado it’s especially bad. Which is partly why I moved to hot fast cooking and hot water finishing on pretty much all sausage. Sticks not so much but everything other sausage type I make is water finished because of the dry. The large 4-5”...- SmokinEdge
- Post #30
- Forum: Beef
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Small Prime Rib on the drum.
Mighty fine looking! I'm finishing up a small prime rib after smoking it with red oak until 120, in the sous vide now at 130, then onto the charcoal sear!- cpaysonc
- Post #6
- Forum: General Discussion
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Sausage Weekend
Wow what a week it's been. Still recovering and dealing with this. Wife did a good job finishing up. The pepperoni and cheese sticks are the first snack stick ive truly liked. Delicious. Kielbasa and summer sausage good as usual. Also did 10lbs or brown sugar maple and 10lbs of country sausage... -
Got a new "budget" electric sharpener
I was expecting for you to find Linda with a bloody towel wrapped around a hand. Thankfully not.- Fueling Around
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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