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 Sorce:
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.
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Sweet heat is pretty much a staple of what I like to grill/Q. I use a variation of this recipe I found online. It's not overpowering spice, but it can be lowered by removing the stems/seeds from the chipotles. You can always sub chiles and berries depending on what's available or in season as well:
2 tsp extra virgin olive oil
¼ c onion, minced
1 garlic clove, minced
Kosher salt and freshly ground pepper
½ c brown sugar
¼ c apple cider vinegar
1 tbsp Dijon mustard
4 chipotle peppers with 2 tbsp adobo sauce, chopped
2 tsp cumin
3 c fresh blueberries [Reply]
I had a competition planned for this weekend but I drove up to check out the venue and it had been under water. It wasn't under when I was there but the Osage River was right to it. It looked like a bad situation to me so I pulled out of it and I'll try the Route 66 Festival here in Springfield instead. However I have some relatives from the "Boot Heel" staying in Branson this week. They always have a family golf tournament and they always bring BBQ. This year instead of them bringing it I'm going to supply it. I have to feed 30 people and then they want left overs. I consider this my first cater. I have a 17 lb brisket along with a 7 lber and then three pork butts two 7 lbers and a 5 lber. About 40 lbs uncooked meat. After cooking it's going to reduce to about 60% of that. There should be enough to feed 50 people. That seems like way to much but they said they wanted leftovers. I've got my work cut out for me tomorrow. I need to get the meat on by 7:00 AM and then hope it gets done by 10:00 pm so I can get to bed by midnight so I can get enough rest to golf at 9:00 the next morning. Ozark National. Wish me luck! [Reply]
My smoker is full up. I have the briskets on the far side away from the firebox and the pork butts on the other side. Pork is cooking way to hot and wanting to burn on the outside. Spritz, spritz, spritz.... [Reply]
Originally Posted by philfree:
My smoker is full up. I have the briskets on the far side away from the firebox and the pork butts on the other side. Pork is cooking way to hot and wanting to burn on the outside. Spritz, spritz, spritz....
Pics please.
Hey fellas I want a griddle and not sure what's a good starter one? [Reply]
I'm gonna wander out back and cook some chicken quarters and potatoes once I'm drunk enough. It's not a 120 heat index anymore so I think I'll be alright. [Reply]
Originally Posted by Pablo:
I'm gonna wander out back and cook some chicken quarters and potatoes once I'm drunk enough. It's not a 120 heat index anymore so I think I'll be alright.
going to smoke cabbage (green) w/ EVOO, sweet onion and maybe an ear of corn I picked this morning for slaw
After refrigerating will mix with grated red baby cabbages, baby okra, yellow and green bell peppers, hot banana, and sweet banana peppers And Kens Cole Slaw dressing. I have 2.5 gallons of it....
2 slabs of ribs on after that for 2-3 hours at 180 then Soux Vide overnight then back on smoker for early brunch tomorrow. I am doing BS thighs as holes allow just not as long.
I just counted what is jammed in my workshop fridge. 22lbs of BS thighs, 17 slabs of back ribs, a 6lb bottom round roast a beef tongue and 1/2 a fillet. Not including fridge side with two slabs and 5lbs of thighs and all the slaw stuff. I need a bigger fridge.
Lunch today is a burger on the old George Foreman outdoors. I know but I'm Bach'ing it and it's broiling outside. I don't want to build a fire. [Reply]
