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.
The how to BBQ right guy did some by cubing it first. I've never done it that way, but he hasn't ever led me astray. As my wife says, "He's fat. He's got to know what he's doing." :-)
According to your wife, I am a world class BBQ'er! [Reply]
You use a recipe? I used the how to bbq right recipe and I really REALLY like it. But always looking to improve.
I don't have a measured out recipe. Its just something I've customized over the years to fit my preference, which is a much more savory and Italian like a meatball than the traditional sweet meatloaf that I don't really care for.
Roughly its:
1:1 ground beef to ground veal
Binder of your choice
Half and half
Egg(s)
Pureed garlic
Italian seasoning
Onion salt
Red pepper flake
Trader Joe's multipurpose umami (must have seasoning in your drawer)
S&P
My technique is to line a narrow aluminum loaf pan with plastic wrap. Pack your meatloaf in, wrap the top, and store in the fridge overnight. That'll give you a tightly packed loaf to put on your rig the next day.
The sides and end pieces are always the best, so I like to do multiple, small more narrow loafs rather than some giant loaf. Kind of like how the sear is the best part of a burger. [Reply]
Oh my God... Wow, these are freaking awesome. I'll spice it down a tad next time, add apple jelly to the final burn, but this stuff is freaking awesome...
