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 cooper barrett:
i have a 5 lb'er in the freezer/// guess the dehumidifier is coming out. Yyou did yours straight up on the smoker where I used to smoke then put on racks to dry.
Been a while since I made any. i don't have a meet slicer but good sharp knives.
Its been hot so the smoker would stay somewhere 200-225 on the smoke setting. Took about 2 hrs to get to dry but chewy. Used to smoke lower with the electric.
I'll use the weber kettle with a chunk of wood and 4 chunks adding 2 ever 1/2 and try to stay at 170. I have been successful doing so but i think i will smoke til legal then go to the dehydrator. maybe next weekend.
Tomorrow, boneless skinless chicken thighs. folded into 4 x 4 x 2 bricks with peach slices in middle and Aged white cheddar placed on top and smoked with some smoked veggies. onions, purple bell peppers, baby potatoes. I am going to try hot grilling baby okra with seasoned EVOO.
i bought red and white shallots. at our city market. I pickled a 24oz. bottle of each, put up 7 jars of ghost pepper dill cukes. After 12 hours they leave mouth warm,next weekend POW!, i will add a small dose of horseradish to 6 and put 4 of the jars in the man cave fridge for games.
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Originally Posted by cooper barrett:
Tomorrow, boneless skinless chicken thighs. folded into 4 x 4 x 2 bricks with peach slices in middle and Aged white cheddar placed on top
Brined some turkey legs and thighs with salt, sugar, and some red pepper flakes and Greek seasoning for about 18 hours. Then rubbed with some honey rib rub. Gonna smoke at 250 for about 3.5 hours then will bump the temp to 375 to crisp the skin for the last half hour or so. [Reply]
I'm doing pulled pork for about 150 people at a family reunion. The last of the butts are on the smoker now. 8 total.
The reunion is in 2 weeks so I am freezing the pork. My thought is I'll reheat in a larger roaster. My question is what would be the best liquid to add to the roaster to help reconstitute the meat.
Originally Posted by mlyonsd:
Looking for suggestions.
I'm doing pulled pork for about 150 people at a family reunion. The last of the butts are on the smoker now. 8 total.
The reunion is in 2 weeks so I am freezing the pork. My thought is I'll reheat in a larger roaster. My question is what would be the best liquid to add to the roaster to help reconstitute the meat.
Any ideas or tips you've done?
I haven't ever done anything like this before, but what I've mulled around in my head is getting a sous vide for this kind of thing.
Stick it in vacuum seal (which I do with BBQ a lot)
Put the vacuum bags in a large enough container for all of them, and kick it onto whatever you want to serve at. Then when it's time to roll, roll.
You'd have to talk to a sous vide guy, but it works in my head. If you have a vacuum sealer (or can pick one up today) it might be a good way to justify a sous vide purchase :-) [Reply]
Originally Posted by mlyonsd:
Looking for suggestions.
I'm doing pulled pork for about 150 people at a family reunion. The last of the butts are on the smoker now. 8 total.
The reunion is in 2 weeks so I am freezing the pork. My thought is I'll reheat in a larger roaster. My question is what would be the best liquid to add to the roaster to help reconstitute the meat.
Originally Posted by mlyonsd:
Looking for suggestions.
I'm doing pulled pork for about 150 people at a family reunion. The last of the butts are on the smoker now. 8 total.
The reunion is in 2 weeks so I am freezing the pork. My thought is I'll reheat in a larger roaster. My question is what would be the best liquid to add to the roaster to help reconstitute the meat.
Originally Posted by KCUnited:
Blueberry chipotle glazed spares from yesterday.
That glaze sounds good. Sometimes I like to finish mine in a honey chili powder mix. Not sure what chili's are in it my wife bought it at a restaurant called monroe's in New Mexico. Their enchilda sauce is amazing if you like spicy stuff.
