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Search results for query: finishing
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Ribs for a different purpose
...ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas welcome, with...- smokeaddict
- Thread
- Replies: 10
- Forum: Pork Sticky
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Cold Smoking Sausage - Getting Started
I may try both methods to compare. What temperature(s) do you run your cabinet at and for how long? -
Smoked Wings and Air Fryer finish?
I've been smoking wings in the MES and finishing in the air fryer for years. On a hot grill is just as good, pretty much depends on weather and/or mood. -
Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.
Oh trust me, I get it. I'm fine with the laffing - I laff at myself constantly. Not to mention SMDH and forehead smacks on a regular basis. lol- realdocBBQ
- Post #24
- Forum: Other Builds
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Tri Tip- didn't go as planned! quite...
...fat cap down to protect the meat from the heat. Comp cooking is a different world. My first TT was almost inedible due to too high of a finishing IT, no rest time and not understanding the proper slicing techniques . Took advantage of the advice from the folks here , as mentioned above and... -
Trying some new BBQ sauces with some heat (I hope)
...jalapeño peach glaze on my comp ribs. Then I water down the Kosmo's honey jalapeño sauce, watered down with Kerr peach nectar as my finishing shellac, it's done well for me. People that have tasted my ribs are always asking what I put on them. (Including a Chef from the legendary French...- forktender
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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First shoulders going down
...around. You can really get away with anything inside those temps with shoulders and it really shortens up the cook. Try JJ’s (rip brother) finishing sauce if you want to take it up a notch l. I use it everytime and everyone loves it. You can either mix it in with the pork once pulled or put...- SmokingUPnorth
- Post #5
- Forum: Pork
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Kinders Seasoning
...of outlets. Their smoke is average overall. They supply all their chains from a central location. As such their brisket and pulled pork can be a bit dry on their own. We keep their sauce around for folks who want to pour something on our smoke meats, and for finishing grilled chicken thighs.- Jim_C
- Post #7
- Forum: General Discussion
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Steak too salty
I never rinse the salt off. I feel if you need to rinse you started with too much.- sandyut
- Post #8
- Forum: Grilling Beef
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Red's Newest Build: A Direct-Heat Smoker/Grill
Nice finishing work! That handle looks as though you were inside my head!!! lol. Can’t wait for it to sizzle- civilsmoker
- Post #111
- Forum: Other Builds
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Pulled Pork for son’s birthday
SMF Pork rub and hickory smoke. Very traditional. Can’t go wrong! Will serve next weekend with Chef JJ’s finishing sauce. -
Fiocco di Culatello 2025.....The Reveal!
...in January 2025. I was intending to cut it Dec. 24th for my Uncle's Birthday dinner night, but I was sick and could not attend. After finishing up with Salumi Palooza 2026, I figured-what the hell, might as well cut it now and remind myself why I put in all the meticulous and tedious work... -
Pork Shoulder Mop Sauce
SOFLA is good. Buddy of mine got married in NC and Chef JJ Jimmys "finishing sauce" is a DEAD RINGER for what I had there. Toss up actually made both we went with Jimmy's for daughters grad party. Regardless take it easy with the stuff.- zwiller
- Post #7
- Forum: Sauces, Rubs & Marinades
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Another Brisket Post
...hours of smoke which was plenty. Nice smoke ring and the perfect amount of smoky taste to the meat (according to the high judge - my wife) Finishing up in the oven allowed me to clean up everything in the smoker so by the time it finished all I needed to do was clean the probes and wrap it. I... -
Another Brisket Post
...lot of meat. I had not considered using the oven to finish. Depending on how long it takes to get to 165 the oven may provide a good way of finishing the brisket overnight at a consistent temperature. "Used the minion method and got the WSM to a steady 240 degrees and added the brisket. Temp... -
Sunday Pulled Pork Samich w/Slaw!
Great looking Sammy! Nice work - Jason- millerbuilds
- Post #22
- Forum: Pork
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Perfectly Porked Shoulder
You did a fantastic job! It looks great! @JckDanls 07 Good to know about freezing with finish sauce on it. I've been vacuum sealing leftovers with a little BBQ sauce to keep it moist. For eating, I've tried some with BBQ sauce and some with finishing sauce and I like them both. -
F
No sauce
I haven't used sauce when cooking ribs and such for years now. I will use a finishing sauce as @DougE mentioned with pulled pork but I don't count that as a "sauce". BBQ sauce is always offered as an option for those who choose it, but never a main component when served. Kind of like salt on...- Florida Chris
- Post #10
- Forum: General Discussion
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After bark, peach paper or tinfoil (pork shoulder)
What is your preferred method of finishing off a smoke? I've always used peach paper after a good bark, but some use tinfoil to tightly seal the meat and keep moisture in. Does that soften the bark too much? I have yet to try it- its a gas
- Thread
- Replies: 13
- Forum: Pellet Smokers
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Country Ham Research
...in, I would go with Newsom's, because there is just nothing wrong with it. But the price seems a little crazy to me. I have been finishing off the Penn ham, and the more I heat, the less I like it. Benton's was a little saltier than I wanted. A lot saltier than my grandmother's hams. I read...- Count Porcula
- Post #28
- Forum: Curing
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