Search results for query: finishing

They were about 10-12° less than my other Inkbird throughout the cook. Understood, as I raised the RT temps to push it along,the separation got further and further from actual set temp. That was even after the stall so the evaporative cooling should have been complete. Can't give it a whole...

...important piece of the puzzle. Farmers are weighing out planting corn or soy beans, but need to factor in fertilizer. Corn is used for finishing beef, and for making ethanol to add to gasoline. Cattle operations target a specific kill date to maximize profit on-the-hoof... too soon or too...

...also dries the Country bacon. Matter of fact, I cold smoked 2 nights, then the bacon sat hanging in the fridge for 2 nights, and now I am finishing up. So by the time the cold smoking and holding are done, the bacon will have lost about 15% weight. But-and this is key- it will not have the...

Cornstarch also.

I finish in an oven at 325° until the shoulder blade pulls easily and clean. I DON'T cooler rest. I put the uncovered pans on cooling racks until cool enough to handle. I use the cotton gloves from Harbor Freight under my nitryl gloves for working with hot or cold meat. I completely shred the...

All the hand wringing about finishing on time worked out. Planned on 50 Seniors attending. I cooked 3 15lb birds and 2 12lb hams. Brine 2 birds for 24 hours, the 3rd bird I injected with homemade creole butter. I spatchcocked the birds and put them on roasting grates. Cooked between 275 and 300...

...much meat is loaded in the smoker. Overloading the smoker with meat can cause temperatures to stall, or increase very slowly. The outdoor ambient temperature. The heating capacity of the smoker. How well insulated is the smoker. As noted above, the product diameter also affects finishing time.

...removed and put in the frying pan. Turning the sausages carefully every few minutes until the IT was 165F. While the sausages were finishing I split a couple buns and put them under the broiler to brown up a bit, then removed them and brushed BWW Parmesan Garlic Wing Sauce on the inside...

...brine. Brine time was 14 days, followed by 24 hours of drying in the fridge. In contrast to smoking a corned brisket, or a corned pork butt, the smoke time for the loin was less than 2.5 hours to get to an internal of 145°F. And no finishing step was needed. Here is the progression of the...

It's not a mop but it is a GREAT finishing sauce... Many on here use it... https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

What modifications did you make to the finishing sauce?

Yeah I know they aren't accurate at all. I figured out that it's about 15-20 degrees from what they say vs what the temp actually is (ambient temp). At first I just thought it was blasphemy to separate the two but the more I think about it and the more I see people who mention doing it, I...

You’re thinking about it the right way. If the ribs are going into stews or braises later, there’s no reason to do 3-2-1. You’re not trying to make tender ribs yet — you’re just adding smoke and flavor. I’d keep the seasoning simple (salt, maybe a little pepper or garlic) and skip sugar...

Beautiful color there! JJ's finishing sauce is another fav for my fam.

damn son, you done good with that!!!

Yeah THAT!!!

Thanks fork! Mrs C has done a mango version of this as well very very good!!! Many thanks GS! It’s a sharing kinda meal for sure! Ocean Kings are the KING….. I still have memory’s of sailing the inside passage south of Juneau Ak and my dad caught a huge King (38”) long and I BBQ it up with...

...run on my Chicago knives and not risk good steel. Gave every knife in the block about five pulls through the the number 2 slot which is the finishing slot. did a couple paper tests and was happy. Got home from domestic duties and the first thing Linda said was "Don't sharpen the knives any...

Not fond of finishing sauces either. For pulled pork a good rub, in the fridge overnight, pull, vacuum seal, and freeze. A tablespoon of coleslaw. If I kill or mask the smoke flavor of the pulled pork I am not happy.

I canned 12 qts this evening, in fact the last six are finishing up in the All American pressure canner right now. The Anaheim peppers, and sweet long red peppers worked out great, took the heat level down to just a bead of sweat on my forehead, instead of my whole head soaking wet from...