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 In58men:
I did, finally hit 197. Just literally took it out, resting in an ice chest triple wrapped in foil.
Looks awesome. I'll be doing those for a family reunion at the end of July. 120 people. Anyone have an idea how many I should do? I'm guessing 6-8. [Reply]
Originally Posted by mlyonsd:
Looks awesome. I'll be doing those for a family reunion at the end of July. 120 people. Anyone have an idea how many I should do? I'm guessing 6-8.
Depending on how much you think people will eat I think that's probably right. I would estimate 60-80 lbs. If there are a lot of kids there maybe the lower side.
Since I haven't been in here in awhile and already uploaded the photo, might as well put it here as well:
My Fajita game is on lock these days since I've started using the Joule to salvage my otherwise useless 2+ pound sirloins that I end up with when I get my side of beef every year.
I took a stab at queso blanco and it came out very well. I haven't missed on quac in years so it was predictably great. And my recommendation to anyone on fajitas is to find Tortilla Land raw tortillas and cook them on the griddle yourself. 300 degrees or so gets you a perfectly toasted, fluffy, restaurant caliber tortilla. [Reply]
Originally Posted by DJ's left nut:
Since I haven't been in here in awhile and already uploaded the photo, might as well put it here as well:
My Fajita game is on lock these days since I've started using the Joule to salvage my otherwise useless 2+ pound sirloins that I end up with when I get my side of beef every year.
I took a stab at queso blanco and it came out very well. I haven't missed on quac in years so it was predictably great. And my recommendation to anyone on fajitas is to find Tortilla Land raw tortillas and cook them on the griddle yourself. 300 degrees or so gets you a perfectly toasted, fluffy, restaurant caliber tortilla.
Looks like Walmart carrys them but not sure if it's just ship to store. I try to avoid Walmart.
