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 GloryDayz:
Lasts a lot longer too...
Yeah what chemical are they putting in it that they don't in the tubs? When I haven't used it in a while I always look for the greenish-blue mold but never shows itself. [Reply]
Originally Posted by srvy:
Yeah what chemical are they putting in it that they don't in the tubs? When I haven't used it in a while I always look for the greenish-blue mold but never shows itself.
I think the lack of air is the key... We don't eat a lot of carbs in this house, but when we do decide to have a "loaded baked potato bar" dinner, sour cream is obviously a must, so this new way has helped to prevent us from having to run to the store for condiments (as often). [Reply]
I smoked some ribs and a pork butt last Sunday since there were no Chiefs game. It was damn good! Also I was on the Yoder Smoker website looking to order a new cover and some new cooking grates for my smoker when I came across this custom smoker. It's badass!
Who's got a can't miss recipe for a rib plate? I have a wagyu plate that I want to cook up but as I've never done it before, don't want to ruin it. [Reply]
For New Years, I put a full venison backstrap on the smoker, and let it cold smoke for a bit. Then cranked the temp up to 410, and seared both sides. Been doing this for quite a few years, and I think I've just about got it perfected. It's tricky with venison, because it can dry out really easily. It's very lean meat. But when you cook it right and keep it moist, it's some of the best you've ever had. This one was money.
I forgot to post these from 12/26/23 when we were visiting the son and DiL in Tennessee. They wanted to do a baby backs vs St. Louis style comparison. Man oh man we're these good. I preferred the St. Louis style. The foil had those mini potatoes slow cooking..
Originally Posted by philfree:
I smoked some ribs and a pork butt last Sunday since there were no Chiefs game. It was damn good! Also I was on the Yoder Smoker website looking to order a new cover and some new cooking grates for my smoker when I came across this custom smoker. It's badass!
I thought the YS-1500 was big until I saw that beast. I wonder how many people you would need to feed regularly to justify one of those for home? [Reply]
Originally Posted by Peter Gibbons:
I thought the YS-1500 was big until I saw that beast. I wonder how many people you would need to feed regularly to justify one of those for home?
Finanancial justification? LOL good luck with that! [Reply]
Originally Posted by GloryDayz:
I forgot to post these from 12/26/23 when we were visiting the son and DiL in Tennessee. They wanted to do a baby backs vs St. Louis style comparison. Man oh man we're these good. I preferred the St. Louis style.
Originally Posted by Peter Gibbons:
I thought the YS-1500 was big until I saw that beast. I wonder how many people you would need to feed regularly to justify one of those for home?
Is that four-wheel drive?
Now that I think about it, a combination ATV/barbecue grill would be extremely popular and also efficient. You could drive it out into the woods while using engine heat and propane to grill to perfection. Then you set up your tent and enjoy ribs out in the wilderness. I want one. [Reply]
Originally Posted by GloryDayz:
I forgot to post these from 12/26/23 when we were visiting the son and DiL in Tennessee. They wanted to do a baby backs vs St. Louis style comparison. Man oh man we're these good. I preferred the St. Louis style. The foil had those mini potatoes slow cooking..
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STL style was always a fav of mine. Kind of the best of both worlds between spare and baby. [Reply]
