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 In58men:
Nice, I’ll be making it soon. Going to check out some recipes. I like trying new things, thanks.
Np
FWIW I didn't make these so can't help with a recipe. There's a carniceria near me and dudes wife is Venezuelan. She sells them to go or to reheat later on. Perfect for reheating on the flattop.
If you find a good recipe be sure to post it. [Reply]
Fergolicious BBQ has been the main pittmasters at all our Arrowhead Kingdom events. Want to see them in a competition on the Food network? Tune in tonight. It’s also streaming on Discovery+.
It's on tonight! We will be on the season Premiere of BBQ USA on Food Network at 8 pm CST. Join us at our Watch Party at Austins Bar & Grill in Gardner!
Originally Posted by BigRedChief:
Fergolicious BBQ has been the main pittmasters at all our Arrowhead Kingdom events. Want to see them in a competition on the Food network? Tune in tonight. It’s also streaming on Discovery+.
It's on tonight! We will be on the season Premiere of BBQ USA on Food Network at 8 pm CST. Join us at our Watch Party at Austins Bar & Grill in Gardner!
Pound flank steak thin
Season both sides with rub of choice
Smear one entire side with cream cheese
On one side of the cream cheese side, layer with grated cheese and roasted red peppers
Roll like a sushi roll and tie off with kitchen twine
I smoked it to 130F then seared it off on the flattop; approx 1 minute each side. Finished at 140F.
No pic but I served it alongside some pesto kale gnocchi (Trader Joes) with a drizzle of alfredo sauce.
