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!:
So what's an easy way to smoke chicken thighs and legs and get good smoke flavor, but also get crispy skin? Smoke low at 225F till ??? and then crank to 400F or something till the skin crisps up? Then glaze?
Or maybe just roast at 375F with a smoke tube?
There really isn't an easy way to get them smoked just right and crispy skin for competition. If you are doing it for home, smoke em up like usual then put them skin side up under your broiler for about 4 minutes to crisp them up. Or you could put them skin side down over coals, but then you better be careful bout the skin sticking to the grill.
I'd just smoke them at 250 for about 2hrs with just rub on them, then flip em and crisp them over coals. Then glaze. [Reply]
Kingsford redesigned their briquette with the ridges supposedly for easier lighting a few years back. At the same time they introduced the pro line. Must of us that used Kingsford noticed right off the bat burn length went downhill. The pro briquettes burn like the old original.
I'll give these a whirl I used to use Royal Oak years ago because it was cheaper but used to be a bitch to light and stay lit. [Reply]
Threw some chicken quarters on the Rec Tec. Smoking 285 for an hour or so, then I'll flip for 30-45 minutes skin down, and them let them get to temp. [Reply]
I have four filet mignon I need to cook up tomorrow. I was originally thinking sous vide and sear hot and fast. But now thinking maybe reverse sear on the smoker and finish hot and fast.
Originally Posted by Fire Me Boy!:
Cross posting from the dinner thread.
I have four filet mignon I need to cook up tomorrow. I was originally thinking sous vide and sear hot and fast. But now thinking maybe reverse sear on the smoker and finish hot and fast.
What should I do?
Two and two. Might be more work, but could be an interesting head to head comparison for future reference. [Reply]
Originally Posted by Fire Me Boy!:
Cross posting from the dinner thread.
I have four filet mignon I need to cook up tomorrow. I was originally thinking sous vide and sear hot and fast. But now thinking maybe reverse sear on the smoker and finish hot and fast.
What should I do?
Tell the wife to get to work and crack open a drink. [Reply]
