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.
I use starter squares with lump right in the basin. Mostly because I don't like using a chimney on a wood penthouse deck with other families living in the building. That said, the starter squares always get it done for me, although they can take longer than a chimney would depending on the conditions. [Reply]
I'm going to run up to the store and buy some Ground Beef to make burgers, and some beer. I need to do a Home Depot run for a few small supplies for a frame I am making to hang steel targets at my shooting club. Otherwise, that's about it. I just finished doing a crapload of yardwork. [Reply]
Just grilled up two small chuckeye steaks, five cajun chicken breasts and a pack of regular brats... tonight’s delicious steak and fries dinner, and a weeks worth of work lunches in one shot
Originally Posted by Fire Me Boy!:
We tried soaking it in out, didn't help.
Trying these little Weber starter cubes next.
I have never used B&B lump only Royal Oak and Cowboy which was awful. It almost sounds like it was stored outside in a humid environment. A mix of dryer lint and candle wax is a boy scout fire starting concoction. [Reply]
Originally Posted by Fire Me Boy!:
Anyone ever have trouble lighting lump charcoal? I've never used this B&B, but it's just not taking a light in the chimney.
Wow, I've never had that problem. Perhaps put the chimney on some bricks for more air? [Reply]
What's the white shit in the sauce? You using the Ollie Gates recipes he gave Martha Stewart? I don't think he left out any secret ingredients; it tastes just like what they use in the restaurants. [Reply]
Originally Posted by Fire Me Boy!:
What's the white shit in the sauce? You using the Ollie Gates recipes he gave Martha Stewart? I don't think he left out any secret ingredients; it tastes just like what they use in the restaurants.
Yes sir, I did use that recipe. It’s garlic powder!
I love this damn sauce. It’s way better than the molasses shit we have here in Cali. Sweet Baby Rays is pretty good though, but I don’t think that’s Cali product? [Reply]
