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!:
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.
Originally Posted by ChiefGator:
Where do you all get your wood for smoking? I get mine at Academy Sports down here in Florida.. cheapest place I have found yet.
Looks like there are a couple of those up in KC area.
Home Depot or Walmart.
Both have the same brand of wood chunks I use. [Reply]
Best deal I have found and they have probably 6 varieties of wood like that. Bags are roughly 3 feet by 1.5 feet and packed full of large chunks. [Reply]
I go to guys who go out in the woods and cut it. $25 for a full size car's trunk load or $75 for a "can't take another stick" truckload. oak, wild cherry, pecan all bark free,
Local guys get good fruit (apple, pear, cherry) woods and I take a 1/4 truck load for a quarter.
Wally's works for filler but it's crap.
*******a long term marinated, not pumped rump roast and drunken tomatillo chicken thighs [Reply]
Originally Posted by srvy:
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.
Originally Posted by In58men:
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?
Sweet Baby Ray's comes out of the BBQ hot bed of Chicago Illinois. [Reply]
I cooked some mini-pizzas on my new Big Green Egg. Did some experimenting with temperatures and cook times. Pretty happy with the outcome. May have put too many wood chunks on to get a smokey flavor this first time around.
Plan on smoking some baby backs on it in a couple of weeks. [Reply]
my wife nominated me to cook for the high school baseball team banquet. There were 80 people total so I used my comp teams stick burner on a trailer. Honestly, it's impressive to see but a pain in the ass to cook on compared to my WSM as the temps fluctuate and are uneven from side to side. Anyhow, 12 hours later, after this pic was taken, I drove the entire smoker to the HS parking lot and just served the meat right off the smoker. I had to empty the fire box first of course. 10 slabs of baby backs, and 5 pork shoulders cut in quarters to speed cook time and increase bark. It was a big hit.
