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'm going to smoke some jerky cut from bottom round tomorrow, and then doing a 15lb spatchcock turkey for Thanksgiving. Going to start the thaw for it tomorrow and then brine it sometime starting on Wednesday next week.
First time smokes for both of these, but have high hopes for both. [Reply]
Originally Posted by allen_kcCard:
I'm going to smoke some jerky cut from bottom round tomorrow, and then doing a 15lb spatchcock turkey for Thanksgiving. Going to start the thaw for it tomorrow and then brine it sometime starting on Wednesday next week.
First time smokes for both of these, but have high hopes for both.
Is you bird prebrined or self basting? Just gotta watch out for that. [Reply]
I am smoking my first turkey right now in my Rec Tec. I was going to do it this weekend but it thawed out faster than I was anticipating so this is kind of rush deal. Injected it with Tony Chachere's Cajun Butter Marinade so hope it is good. [Reply]
Originally Posted by ptlyon:
Not sure what implications there are for letting the bird wait a couple of more days?
I thought that as well but the woman said it had already been thawed for 2 days so didn't want to take the chance of me sitting on or by the toilet afterwards. Been there done that. :-) [Reply]
You get a few of these, and you use them upside down--flat side up in other words. Then you get a sear on the whole thing, not just lines, and the thing prevents flare ups because there are only little holes. And it also gets ridiculously hot.
This has brought my sear up to basically steakhouse level. It does better than my infrared burner. [Reply]
You get a few of these, and you use them upside down--flat side up in other words. Then you get a sear on the whole thing, not just lines, and the thing prevents flare ups because there are only little holes. And it also gets ridiculously hot.
This has brought my sear up to basically steakhouse level. It does better than my infrared burner.
Not sure, but that may have been my trial run on my Grill Grates. :-) [Reply]
Originally Posted by dirk digler:
I am smoking my first turkey right now in my Rec Tec. I was going to do it this weekend but it thawed out faster than I was anticipating so this is kind of rush deal. Injected it with Tony Chachere's Cajun Butter Marinade so hope it is good.
That stuff is great. Tried it the first time I think three years ago. Maybe four. Second time I injected the bird then deep fried it. Muy delicioso. [Reply]
I have to live vicariously through all of you as my apartment allows no one to have grills on the patios cause someone almost burnt a complex down....and no my neighbor was not inmen58 [Reply]
Originally Posted by DaNewGuy:
I have to live vicariously through all of you as my apartment allows no one to have grills on the patios cause someone almost burnt a complex down....and no my neighbor was not inmen58
I got a garage when I last lived in an apartment for grilling purposes [Reply]
Yeah I don't miss the stupid apartment living. The last time I lived in one, I got a noise complaint from the office for having sex too loud :-) [Reply]
