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 Captain Obvious:
Do you have a big family or do you freeze some of this?
freezing the sausages and 1/2 the loin for future planned recipes. I usually use the smoker for a party at my place or to bring to other festivities. I’m not very good with just one meal in the smoker. I’ve been smoking meat for 40 years. Guess I just enjoy it. [Reply]
I'm looking to enter a BBQ contest next month so I was checking out meat at Costco, and prices have shot way up. Brisket that was $3.49 is up to $5.50 and St Louis spare ribs are over $5/lb. Pork butts were $2.99. I bought 3 briskets from Restaurant Depot a couple of weeks ago and they were $4.80/lb.
If anyone knows of meat going on sale anywhere, please share it here and I'll keep an eye out as well. [Reply]
So this weekend my google news feed blew up about smoked cream cheese. Apparently you cover a block of cream cheese in your rub of choice and olive oil and smoke at 250 for 3 hours then eat it with crackers.
Originally Posted by Sorce:
So this weekend my google news feed blew up about smoked cream cheese. Apparently you cover a block of cream cheese in your rub of choice and olive oil and smoke at 250 for 3 hours then eat it with crackers.
Anyone done this?
ummm sound interesting
I smoked some sweet potatoes and potatoes this weekend. Whipped them together with bourbon and butter. Was very tasty. [Reply]
Originally Posted by Sorce:
So this weekend my google news feed blew up about smoked cream cheese. Apparently you cover a block of cream cheese in your rub of choice and olive oil and smoke at 250 for 3 hours then eat it with crackers.
Anyone done this?
I've seen these pop up lately with mixed reviews.
Feel I'd fold in some chopped jalapenos or bacon or smoked salmon, let it reset in the fridge, then rub and smoke to give it a little more flavor than just a block with rub. Like a smoked popper dip or something. [Reply]
Originally Posted by KCUnited:
I've seen these pop up lately with mixed reviews.
Feel I'd fold in some chopped jalapenos or bacon or smoked salmon, let it reset in the fridge, then rub and smoke to give it a little more flavor than just a block with rub. Like a smoked popper dip or something.
Oh, hell yeah! I'm going to give that a shot this weekend. Thanks for the idea :-) [Reply]
Doing a rack of ribs for dinner. Trying a smoked lard wrap with butcher paper. Also smoking half a block of cream cheese with cinnamon and brown sugar.
