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.
Steaks came out great, just s&p smoked at 225 till 115. Seared on upside down grill grates at 500 for 1 minute each side. I forgot to take a picture until after I ate my green beans. Was only able to finish half the steak so steak and eggs gets to happen tomorrow.
Hey fellas I want a griddle and not sure what's a good starter one?
I was so tired and busy pulling pork and slicing brisket that I forgot to take pictures. My barbecue was a hit though and they couldn't get enough of my Texas Style Brisket. The feedback was awesome. One guy said he had the brisket from the winners of the Rocking Ribs here in Springfield and he said mine was better. An ego boost and a great feeling. [Reply]
Originally Posted by philfree:
I was so tired and busy pulling pork and slicing brisket that I forgot to take pictures. My barbecue was a hit though and they couldn't get enough of my Texas Style Brisket. The feedback was awesome. One guy said he had the brisket from the winners of the Rocking Ribs here in Springfield and he said mine was better. An ego boost and a great feeling.
This one took 12 hours using my @TraegerGrills and I started it overnight. 4 hours at 200* on Super Smoke, 6 hours at 225*, 2 hours at 250. Went to 200* internal temp on the thickest part of the meat. Wrapped in foil twice, then in two towels, and let sit in cooler for 3 hours. https://t.co/nHV1N3PmQ0
— Mitchell Schwartz (@MitchSchwartz71) July 22, 2019
I do something like that with pork tenderloin, stuffing it with low melting sheese and cured sausages. I never thought about over
Campanelle. Very nice I may seal the tenderloin in Hot Italian sausage next time.
Originally Posted by KCUnited:
Heat broke today so went with a smoked sausage over pasta. Sausage is spicy, stuffed with pepperoni, roasted red pepper, and mozz.
Been working on a logo for a sign. I ordered some t shirts and picked up some pecan and cherry wood today as well as some disposable cutting boards. After I simulate this weekend I should be ready for my first competition that's 10 days away. I'm excited and nervous but I know that I know how to smoke up some Q. [Reply]
Been working on a logo for a sign. I ordered some t shirts and picked up some pecan and cherry wood today as well as some disposable cutting boards. After I simulate this weekend I should be ready for my first competition that's 10 days away. I'm excited and nervous but I know that I know how to smoke up some Q.
Why would you name your team after Brooke? [Reply]
