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 trying out a new sandwich. A slider, really. Something that blends KC and Chicago together.
I made a sausage fatty filled with giardiniera. Once it comes off the smoker, I'm doing a blatant Z-Man rip off and and slicing the sausage, topping it with an onion ring, provolone cheese, bbq sauce and serving as a slider. [Reply]
Originally Posted by BWillie:
I don't know, but I'm going to a restaurant that will cook me my food. I'm not doin' that shit. Is that new friend chicken place here yet?
If you don't grill or use a smoker, your man card is expired. [Reply]
Grilling steaks for tomorrow but I bought some country style pork ribs for $2.99 a pound. Was going to rake the coals to the side after cooking the steak, add a chimney of charcoal and smoke/grill the country style ribs for a couple of hours. Never done this before, usually just throw them in the crock pot with bar-b-Q sauce, I'm afraid they will turn out tuff, anyone? [Reply]
Originally Posted by Buzz:
Grilling steaks for tomorrow but I bought some country style pork ribs for $2.99 a pound. Was going to rake the coals to the side after cooking the steak, add a chimney of charcoal and smoke/grill the country style ribs for a couple of hours. Never done this before, usually just throw them in the crock pot with bar-b-Q sauce, I'm afraid they will turn out tuff, anyone?
I don't know about 2 hours with ribs. I like to smoke my ribs low and slow. Hell, I'll go 8-10 hours on those babys if I got the time. [Reply]
I just crawled off the combine yesterday and spent all day spraying today. I'm a hurting assed unit. I'll be doing as little as I can get away with. [Reply]
Originally Posted by Buehler445:
I just crawled off the combine yesterday and spent all day spraying today. I'm a hurting assed unit. I'll be doing as little as I can get away with.
Rest is good. I cranked it out today so that I could be one lazy lump of shit tomorrow. [Reply]
Originally Posted by BigRedChief:
I don't know about 2 hours with ribs. I like to smoke my ribs low and slow. Hell, I'll go 8-10 hours on those babys if I got the time.
I guess you don't buy country style ribs? It's not actually a rib, I think it comes from the shoulder. They call it country style because of the way it's cut, and no I'm not tending a smoker for 8 to 10 hours. Been there done that, sold it. Go ahead and revoke my man card, don't have that kinda time. [Reply]
Originally Posted by Buzz:
I guess you don't buy country style ribs? It's not actually a rib, I think it comes from the shoulder. They call it country style because of the way it's cut, and no I'm not tending a smoker for 8 to 10 hours. Been there done that, sold it. Go ahead and revoke my man card, don't have that kinda time.
Nope, you can keep the man card. Grilling is tier 1 qualifier. [Reply]
