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:
As promised one horse penis.
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Awesome
I used to every Thanksgiving smoke a turkey and a yard of beef. If you remember Sam's Club would sell what they called Yard O Beef summer sausage that was really only 18 inches lol. They now don't call it that probably got sued. It was always a hit at family get together's. Always asking where I got the wonderful sausage. I tell them it's a five buck beef summer sausage sold at Sam's Club that I smoked. It made it taste 100 times better. [Reply]
I used to every Thanksgiving smoke a turkey and a yard of beef. If you remember Sam's Club would sell what they called Yard O Beef summer sausage that was really only 18 inches lol. They now don't call it that probably got sued. It was always a hit at family get together's. Always asking where I got the wonderful sausage. I tell them it's a five buck beef summer sausage sold at Sam's Club that I smoked. It made it taste 100 times better.
This was actually a fresh sausage from fritz's the casing was really tough but the sausage was good.
Originally Posted by Sorce:
This was actually a fresh sausage from fritz's the casing was really tough but the sausage was good.
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Yeah I wondered when I saw that casing if it was homemade Fritz's is good stuff.
That smoking the yard o beef made that summer sausage from Sam's edible. [Reply]
Originally Posted by BigRedChief:
Tomorrow I’m doing some ribs and trying a new recipe for smoked Mac&Cheese. Has 5 cheeses and stays in the smoker longer.
Originally Posted by BigRedChief:
Tomorrow I’m doing some ribs and trying a new recipe for smoked Mac&Cheese. Has 5 cheeses and stays in the smoker longer.
went with the old school 3-2-1 method. 1/2 sauced at the end. 1/2 not. Used apple juice and rub in the foil part. Mac&Cheese worked out great. Stayed in at 225 for 1.5 hours. Planko/bacon butter mix on top.
