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 Pablo:
That some leftover maple glazed salmon or did you just hit it with smoke?
Its the leftover maple glazed from last Sunday. Just refrigerated its good for about a week to 10 days, so trying to use it up. Planned to make a dip out of it but then thought why not poppers if I've already got the smoker going. [Reply]
Originally Posted by KCUnited:
Its the leftover maple glazed from last Sunday. Just refrigerated its good for about a week to 10 days, so trying to use it up. Planned to make a dip out of it but then thought why not poppers if I've already got the smoker going.
Yeah when I'm halfway into making a batch I'm always like fucking shit I can just buy these things at HyVee. But they're not as good. And those look nice. Looks like an IKEA rolling tray you've got there. [Reply]
Originally Posted by Pablo:
Yeah when I'm halfway into making a batch I'm always like fucking shit I can just buy these things at HyVee. But they're not as good. And those look nice. Looks like an IKEA rolling tray you've got there.
My wife's always like poppers sound so good then eats like 1.5 after I've burnt half a morning assembling them.
Can't remember where we picked up that tray but its been a trooper for us, like 3 different kitchens over the years. [Reply]
