I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by Fire Me Boy!:
Do you have your Stampede yet?
Haven't pulled the trigger yet. Still trying to resist the urge to price creep for the bull which I probably don't need that much space. Any experience with the grill grates as I would be replacing a propane grill?
Originally Posted by Sorce:
Haven't pulled the trigger yet. Still trying to resist the urge to price creep for the bull which I probably don't need that much space. Any experience with the grill grates as I would be replacing a propane grill?
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They sear well, for sure. I like to put them upside down like a griddle for a bigger sear. The crosshatch is nice once in a while.
The Bull has some more add ons like a cold chamber. [Reply]
Originally Posted by Sorce:
Thinking of getting the stampede bundle with pellets, grill grates, cover, grill mats, and shelf.
Just not sure if the pellets are worth it. I can buy other brands that seem to have good reviews cheaper and get the other accessories by themselves.
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I went ahead and bout the pellets, and I do like their blend. I also recommend picking up the Ben's Heifer Dust now to save shipping. It's a very nice seasoning. [Reply]
Originally Posted by cooper barrett:
Nice! Is is a hundred less without the "horn" handles?
Cooked beer can chicken on the rec tec tonight. Came out good, I either need to cook it higher next time or pull and finish much hotter to crisp the skin.
Foiled now with brown sugar, honey, rub, sauce, and butter for competition style ribs. Never tried it like this, but that seems to be the combo. [Reply]
Our penthouse deck is being pulled up tomorrow morning as part of a new roof going on our building. The closest entry point to the deck is off the master bedroom, so that's where I moved the green egg earlier today, lol. Having a new deck installed once the roof work is complete, so it's going to be super nice, but damn, I'm going to be sleeping in the waft of old, stale, bbq odors for the next week or so. [Reply]
Originally Posted by KCUnited:
Our penthouse deck is being pulled up tomorrow morning as part of a new roof going on our building. The closest entry point to the deck is off the master bedroom, so that's where I moved the green egg earlier today, lol. Having a new deck installed once the roof work is complete, so it's going to be super nice, but damn, I'm going to be sleeping in the waft of old, stale, bbq odors for the next week or so.
We just completed completely tearing up our back patio and extending it with a roof. Took a little over a month and a shitload of money, but man is it worth it. Love being outside cooking. Between the Blackstone and the Stampede (which functions as a wood fired convection oven over 300F) we've made maybe two meals indoors in the past month. [Reply]
