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've been out of town this week so no smoking for me. Spent a week on the gulf but we are staying at The Guest House At Graceland in Memphis tonight. On the way in we stopped at the Memphis Barbecue Co to try it out their fare since I've watched Melissa Cookston on BBQ Pit Master's many times. I had a little of everything. Her chopped pork was good as well as her sausage. The ribs were okay, very tender. The chicken was tasty and tender but the skin sucked and really I didn't like the way if was cut up. The brisket wasn't sliced properly across the grain so it pulled apart like a roast and it tasted a little like a roast. My brisket blows what I had today away. Of course I cook one and they probably cook hundreds to maybe a thousand pounds a day so that's a lot of quality control. Had a shrimp app that was pretty good. The beans were decent but I didn't care for the slaw. I couldn't taste any horseradish. The Red Beans and Rice had nice flavor but I like a little more gravy than what they served. Memphis Style seems a little lighter than KC style so you don't fill up as fast. All in all I've had better and cooked better but it was still good and made my tummy happy. After all it's BBQ and BBQ is good!
We had left overs because we ordered way to much so offered it to the valet when we got to the hotel. He pounced on it! [Reply]
I bought Pickles on sale and added some of my powdered ghost pepper dust and put it in the spare fridge . I planon testing weekly until I get the heat right.
Going tomorrow for a "trunk load of cherry and apple wood. $20 [Reply]
Originally Posted by cooper barrett:
2 slabs of ribs, 2 farm raised chickens, fresh. burgers, brats.
I bought Pickles on sale and added some of my powdered ghost pepper dust and put it in the spare fridge . I planon testing weekly until I get the heat right.
Going tomorrow for a "trunk load of cherry and apple wood. $20
I got a ghost pepper and threw half of it in my pickle jar. Nice heat but nothing crazy for a little pepper. Ate the other half raw and that was kinda intense. [Reply]
I got 2.22 pounds of bone-in center cut pork loin chops, 2.54 pounds of pork shoulder steaks and 2.10 of NY strips going over charcoal later... enough to ensure I’m not jacking around in the kitchen after work all week long
Steaks are getting a simple fresh cracked pepper, salt and fresh garlic rub then finished with real butter
Chops and shoulders are getting Rileys Cajun seasoning on some, and Adobo on the rest... might brush some Sweet Baby Rays on a few, but otherwise keep it simple
Throw in some corn on the cob, coleslaw and I’m all set [Reply]
Originally Posted by Easy 6:
I got 2.22 pounds of bone-in center cut pork loin chops, 2.54 pounds of pork shoulder steaks and 2.10 of NY strips going over charcoal later... enough to ensure I’m not jacking around in the kitchen after work all week long
Steaks are getting a simple fresh cracked pepper, salt and fresh garlic rub then finished with real butter
Chops and shoulders are getting Rileys Cajun seasoning on some, and Adobo on the rest... might brush some Sweet Baby Rays on a few, but otherwise keep it simple
Throw in some corn on the cob, coleslaw and I’m all set
I eat a ton of pork steak. Cheap and always awesome. I'm doing coleslaw with a little apple and celery and some funeral potatoes tonight. Great minds and all... [Reply]
I eat a ton of pork steak. Cheap and always awesome. I'm doing coleslaw with a little apple and celery and some funeral potatoes tonight. Great minds and all...
Dig the apple addition in the slaw, that sounds perfect... apples and pork go together like peanut butter n jelly [Reply]
Originally Posted by cooper barrett:
2 slabs of ribs, 2 farm raised chickens, fresh. burgers, brats.
I bought Pickles on sale and added some of my powdered ghost pepper dust and put it in the spare fridge . I planon testing weekly until I get the heat right.
Going tomorrow for a "trunk load of cherry and apple wood. $20
I was looking for a source of wood to smoke with besides buying it at a store. I called around to some orchards and found one that had some big apple logs they would sell me. They were about 7' long. I chainsawed them into 16" logs and split some of them today. I hope it turns out to be good wood. Had a guy who works for me bring me a small load of cherry back in early spring. According to the moister meter it's already dried. Seemed fast to me. I split some of it yesterday. It looks like real good cherry. [Reply]
Originally Posted by philfree:
I was looking for a source of wood to smoke with besides buying it at a store. I called around to some orchards and found one that had some big apple logs they would sell me. They were about 7' long. I chainsawed them into 16" logs and split some of them today. I hope it turns out to be good wood. Had a guy who works for me bring me a small load of cherry back in early spring. According to the moister meter it's already dried. Seemed fast to me. I split some of it yesterday. It looks like real good cherry.
As long as you strip the bark that is where the tree retains pesticides as protection. Some orchards spray the piss out of their trees [Reply]
Originally Posted by srvy:
As long as you strip the bark that is where the tree retains pesticides as protection. Some orchards spray the piss out of their trees
Originally Posted by Dartgod:
I have two 8 lb pork butts going the smoker tomorrow for the 4th (actually the 3rd) of July festivities at my parents.
I've never done two at a time before, should I expect more time than it would take for one?
It's been my experience no two butts are the same. Even if they are within a quarter pound of each other one might get to a higher internal temp quicker. I did 4 a couple weeks ago and they were all within a pound of each other. Two took longer even though I rotated them after about 12 hours. [Reply]
