Search results for query: finishing

...around 90, high humidity, heat index about 103. Putting up my wife's new garden shed yesterday we had swamp ass... today we planned on finishing but after a tool run... NOPE, too darn hot! Plopped my butt on the couch with my dog... she loved it as well as I did! Have a tshirt and flannel...

I struggle with finishing pictures. I'll start taking pics at the beginning but get busy at the finish and forget.

...here prefer the poaching method, i bought a large oster turkey roaster and gave it a try, it works well. Im of the school of smoking and finishing in the cabinet. The water bath is a lot quicker not gonna lie. But the smoker kind of dries the casing a bit and gives you a real nice snap. Its...

...I had no idea what was going on. My wife had zero interest. THEN, season 2 came on, and suddenly Season 1 made sense from just the first two episodes of the second season. We went back and watched all of Season 1 with renewed interest and appreciation, finishing with a "Wow" grade for everything.

...sweetness of such beautiful meat candy. I ran across a recipe by @jesspryles where she suggests a bit different path towards a less sweet finishing sauce. (more on that later) Google Jess Pryles brisket burnt ends, I started with my own custom brisket rub, applied the day before for an...

...no one took over his list. That sucked. So I am old ( 68 this May ) still working 5 days a week for customers, and on the weekend still finishing up our new Home/cottage at the new property. So the Dr . says I need to maybe exersize more and harder, I looked at her and said really , and...

...purchasing healthy pre-made food to heat and eat is much easier. But I guess if one just hates to stir...:emoji_laughing: And casseroles. We are still finishing up the last of the frozen portions of casseroles/lasagna I put up last winter to clear out for the upcoming soup and casserole...

I used to cook at 250 on my old offset 'cause it ran so well there. Then I discovered briskets cooked so much faster and tasted as good or better at 325. Only thing is you might have to take it to a bit higher finishing temp to get probe tender. I had 'em go up near 210 with a high temp cook.

Hello, Just got a BlackJack Joe's kettle for BBQ, and wondering about wether it makes sense to finish off smoked meat (brisket and ribs) after wrapping in the kettle. I have finished briskets in electrical oven and held there as well for hours with good results, however oil dripping in the...

Now, that's funny as heck! :emoji_laughing: Since finishing radiation, I still mostly feel like doing nothing other than what I have to.

Don't disagree but a good finishing sauce. Keeps anybody from asking. Other than 57 Sauce for their chips and fries. :emoji_sunglasses:

...chefs preparing a steak shows them nearly covering the surface to brine and their steaks don't taste too salty. I feel that if I use less, the brine effects will also be less, so to me it may make more sense to brine as normal, rinse, grill and salt before eating with a finishing salt for taste.

...helped me convert large recipes down to smaller amounts, because it's just my wife and me at the house. JJ was a really cool dude, and his finishing sauce is excellent. Man, I really miss those days, this thread sure is bringing back a lot of good memories, all we need now is for someone to...

...for me. There are a lot of new ways to people have come up to prepare meat as well that I have used. Like starting thing in the smoker and finishing it on the grill. Or using a sous vide in combination with this smoker. And don't forget the owner of the company Steve Lamier. Steve is great...

...like I'm using but ally research shows they are more stable for controlling temps for people new to smoking. I am familiar with the probe test. A target finishing temp is just a starting point. Get to that temp first then do the probe test. i have a separate instant read probe for the probe...

The sauce I use is a combination mop/finishing sauce. Little more involved than some but delicious on all bbq meats. https://www.smokingmeatforums.com/threads/bbq-juice.308642/

Not sure about the brisket since my wife and kids aren’t big fans, but the Pulled pork if you have a vacuum sealer, I’d vacuum seal, freeze if you want or just leave it in the fridge then just reheat the bag in some boiling water. Tip off with some of JJ’s finishing sauce!

...think I commandeered the yellow for the shop and knives so need to restock... Here it is on the RT at the GT 265. Added a pan for the finishing sauce and a probe to monitor the progress.... Progress shot about 4 or so hours in...man its looking good! Since I was using the RFX, here is a...

...than the point. I’m really happy with how the point came out, it’s pretty darn good. The flat was just ok. When I noticed the flat was finishing faster than the point, should I have split them? Also, some of the slices had a bit of the “pot roast” taste. Not terrible but very noticeable. Not...

...I'll be rooting for good results... But I'm not sure if your gonna be able to control temps in the grill... Then my other concern is your finishing temps... Just because IT reachs 195/200 does not mean it's going to be done... You'll want to do the "probe test" to check for doneness...