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.
Or I'll just move to the grill and go the rotisserie route. Now I'm sure there's somebody that'll bitch about the rotisserie spikes poking into the chicken and causing uneven cooking.
Negative. I've got a Ronco and makes some of the most amazing chicken I've ever had. [Reply]
Originally Posted by ptlyon:
I've always planted a can of beer in it's ass and planted it on the grill with indirect heat. No problem. :-)
The smoker offers smoke, so that might be a slight twist unless you're adding smoke on your grill. And you might very-well be doing just that. And like our grills, my electric smoker makes life easy too. Big pan of water, two birds on the lower rack (right above the water), beer cans up the birds butts, about an hour of slow smoke (if we don't add any), a perfect steady 225, and the son and I come back (after three hours of awesome hockey) to two perfect birds. Grill-up some avocados and carrots on the grill (next to the smoker), and yummy is on the way...
THAT'S what ya call a wonderful first-world problem! [Reply]
Originally Posted by GloryDayz:
Does this mean my son can't date the neighbor's daughter in 6 years? :-)
I don't care what they say, and maybe it's more the stand than the beer, but it's better chicken "on the stand." And I'll keep putting beer cans in there and enjoying taking a few sips out of the can before it goes in.
Or I'll just move to the grill and go the rotisserie route. Now I'm sure there's somebody that'll bitch about the rotisserie spikes poking into the chicken and causing uneven cooking.
Just providing info. Do with it what you will.
I've started spatchcocking my turkey and chicken and have been happy with the results. [Reply]
Yeah, the kind they use in furnaces. I watched a video on Youtube where a guy was using them to block direct heat and use them to retain heat longer.
I have a feeling that all of this is going to be way more trouble than it's worth and the grill will set in the garage till I'm dead and my kids throw it away. [Reply]
Originally Posted by lewdog:
Hopefully you aren't going to a bar and ordering Michelob Ultra again today.
Disgraceful.
Wait, what? C'mon my friend, what the hell, even my go-to beer is Coors Light. Mow the lawn (like I just did), one a stupid-hot and humid day (today), and there's nothing better that sitting down with new-dog, giving her a bowl of cold water and drinking a crazy-cold Coors light. Because I like and respect you, don't be a beer snob, because beer snobs are some of the worst people in the world.
And you know I'm a Guinness (beer), and Kraken (rum) man, but they aren't all I stock. [Reply]
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