Search results for query: finishing

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...

Thanks Justin. I have a whole pot of dripping that I didn't need. So tender and juicy. Appreciate it Keith. In total it was between 9 to 10 hrs. With about a half hour cooler rest. Chris

Looks like there is a new season.

...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...

HAHA! Thank you and your secret is safe with me!

...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….

...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 ...

...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...

Many methods but I've had great results thawing in the fridge then reheating in multiple chock pots. Adding rub and the liquid gold/finishing sauce as we go. Keith

...up with some accent colors….. All that’s left to do is sit back and enjoy the view of the cave painting!! The money shot along with the finishing sauce…. Simmered dry age trimmings, beef stock, veg and finished with some hickory white balsamic….. From one satisfied caveman to the clan...

@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...

...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.

...meater probs are not very accurate- I have had 3 of them and they are all over the place- My Traeger plug in probe is pretty spot on. That finishing sauce you sent is the one I downloaded and printed off last week when I joined the group It sound pretty good and the wifey said it sounded a...

My 2 liter soda bottled beer holds carb for weeks or months without opening. We used to brew a lot more in bottles and bring them to parties on other people's homes while draft brew was enjoyed at our home. Once opened, a bottle is all consumed in 2 days now, sometimes 3, so there's no prob...

...the roof beams in addition to the posts…..they really locked it up! Was a beautiful night……shot from the garden boxes…..soon all the cookers will be moving in….. Oh I will be eating this baby tomorrow!!! Next up is finishing the post trim,,the 3 sides of slat walls, and then the electrical!

...ahead on the foil Pans or enough rub. ( Thanks) Have roasting pans available as per my post above.... I did see on here a recipe for a finishing sauce from a member- May give that a try. I have my inverter/generator ready incase of a power outage- rare here in Wyoming- but that would for...

...barrel cooker for 15 years, so my Smokin-It was not the only thing I cooked with. If the key is getting that same result as the Smokin-It, you most likely will be finishing off the cook time in the oven which may reduce the smoke you would get from cooking in the Smokin-It the entire time.

...them over night…..finger crossed! My cheat on lighting the base coals…..2/3 full then on the Weber burner…..makes quick work of it! Finishing the coal burn in with a large cherry split on top….just radiant fire light of happy eating to come! Fully engaged cherry & coals now…..it’s...

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.

...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”...