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 in charge of getting a pork butt smoked for tomorrow's watch party. The wind is outta the NW and it's a real bitch, plus my deck is up high with no cover. Couldn't get up to or hold temp for shit, so I set out to do some redneck engineering with the tools and materials on hand. So far, it's doing much better.
Had to rotate the grill while cooking, thank god for casters. You see some cornhole boards supported by patio chairs, with a nice grill cover drape, then you've got a shitty tarp nailed to the deck. Beautiful.
Originally Posted by Pablo:
Had to rotate the grill while cooking, thank god for casters. You see some cornhole boards supported by patio chairs, with a nice grill cover drape, then you've got a shitty tarp nailed to the deck. Beautiful.
I'm planning on bbqing pork steak shoulder butt even if it's just me I gotta make my Bbq sauce i crave but I'm missing some components but I'll make do i guess :-)
However
Right now I'm making a chocolate raspberry mouse out of Raspberry Sparkletini wine. I'm pretty stoked about it so far is tasty but i have to let it set and see how it turns out creamy but i know it's going be good for desert. [Reply]
Smoking some st louis style ribs. I do the wrap for the most part like Johnny Trigg. The technique confuses me because when I take the ribs out of the wrap all the rub is always washed off and sitting in the bottom of the foil along with the butter, honey, brown sugar and hot sauce.
I glazed them after that with a glaze I concocted out of a cherry syrup, blackberry jam, agave, habanero hot sauce and some of the homemade rub. Set that in for 30 minutes and then applied some sauce that I also concocted using two commercial sauces, blackberry jam, chipotle hot sauce, rub and other stuff. Now I'm waiting for it to set for another 30 minutes and then they're done.
I used the 2.5/1/30/30 method at 275 degrees. 3/2/1 method always seems to over cook the ribs when I do it even though I cook at a lower temp. [Reply]
I glazed them after that with a glaze I concocted out of a cherry syrup, blackberry jam, agave, habanero hot sauce and some of the homemade rub. Set that in for 30 minutes and then applied some sauce that I also concocted using two commercial sauces, blackberry jam, chipotle hot sauce, rub and other stuff. Now I'm waiting for it to set for another 30 minutes and then they're done.
Sounds really sweet and spicy (and tasty). Blues Hog has a raspberry chipotle sauce that I would eat on pretty much anything - I just couldn't eat a lot of it. Sounds like your concoction would be good on wings too. [Reply]
Originally Posted by heapshake:
Sounds really sweet and spicy (and tasty). Blues Hog has a raspberry chipotle sauce that I would eat on pretty much anything - I just couldn't eat a lot of it. Sounds like your concoction would be good on wings too.
Almost too sweet but it turned out pretty good. [Reply]
Originally Posted by Pablo:
I think I'm gonna get one of these guys in the near future. I really like my Weber Performer and the build quality of it. Kinda got me turned into a fanboy. Looks like they've really took a serious, studied approach to building this thing. $1,200 is a nice price too.
Changed your mind on this one yet? A lot of respected influencers having issues with this grill. [Reply]
Originally Posted by Sorce:
Changed your mind on this one yet? A lot of respected influencers having issues with this grill.
I haven't looked into it anymore to be honest. I'll probably have to push this purchase out until next spring, unexpected expenses killed my grill dream. I'll do another round of scouring and checking reviews before I do though. [Reply]
I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.
That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow. [Reply]
