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 KCUnited:
People around KC may not care for it because CAROLINA! and VEGETABLES!, but I like a creamy slaw on a pork sandwich. Especially if paired with a spicy or vinegar based sauce.
Originally Posted by SAUTO:
I like it that way too
Man, I hit up Slaps when I was back in April and was not impressed. We got brisket, ribs, and burnt ends. The brisket was fine, but I thought the burnt ends were overly chewy and the ribs were bland, like not even rubbed bland. I wonder if its because I ordered the bones single instead of half/full slab. Their baked potato casserole was legit though and I liked their sauce. Maybe my expectations were out of wack because the bbq here is complete shit and I was fiending KC bbq, but I found myself wishing I'd gone to one of the big guys instead. Could've been an off day for them though, I know it can happen. [Reply]
Originally Posted by KCUnited:
Man, I hit up Slaps when I was back in April and was not impressed. We got brisket, ribs, and burnt ends. The brisket was fine, but I thought the burnt ends were overly chewy and the ribs were bland, like not even rubbed bland. I wonder if its because I ordered the bones single instead of half/full slab. Their baked potato casserole was legit though and I liked their sauce. Maybe my expectations were out of wack because the bbq here is complete shit and I was fiending KC bbq, but I found myself wishing I'd gone to one of the big guys instead. Could've been an off day for them though, I know it can happen.
Damn its been my favorite lately. I eat the brisket, burnt ends , and i like mine a little chewier I guess im weird, and the cheddar jalapeno sausage with a white sauce. I could live on the sausage and potato casserole I think.
Sorry you had a bad experience. That sucks.
I tried to go a week ago at 3pm and the line went up the block. So maybe it was just a bad day. [Reply]
Originally Posted by LoneWolf:
Provolone if I’m feeling frisky, but usually just meat and bun.
If the meat is fine right, there’s no need for anything else IMO.
Originally Posted by KCUnited:
People around KC may not care for it because CAROLINA! and VEGETABLES!, but I like a creamy slaw on a pork sandwich. Especially if paired with a spicy or vinegar based sauce.
Sounds good. I love vinegar based stuff and coleslaw too. [Reply]
Originally Posted by SAUTO:
Damn its been my favorite lately. I eat the brisket, burnt ends , and i like mine a little chewier I guess im weird, and the cheddar jalapeno sausage with a white sauce. I could live on the sausage and potato casserole I think.
Sorry you had a bad experience. That sucks.
I tried to go a week ago at 3pm and the line went up the block. So maybe it was just a bad day.
Y'know, we got there at an odd time on a Friday, after lunch, but before dinner. There was maybe 4 or 5 other people there, so maybe that had something to do with it. I'll give them at least one more go and will definitely try the jalapeno sausage and white sauce. It's definitely my type of spot with the outdoor space. [Reply]
Originally Posted by scho63:
Strange question: Why doesn't anyone ever use Dijon mustard? It seems like it would give it a nice flavor. I hate yellow mustard and once in a while I can taste a little when the pork butt has been slathered too much with it.
I suppose you could but yellow mustard is cheap. Its only there as a binder or glue to keep the dry rub on some meats. You cant taste the mustard after the smoke. [Reply]
Originally Posted by srvy:
I suppose you could but yellow mustard is cheap. Its only there as a binder or glue to keep the dry rub on some meats. You cant taste the mustard after the smoke.
Originally Posted by lewdog:
What do you guys top a pulled pork sandwich with? I usually just go meat and bun, not even bbq sauce. But I offer bbq sauce to guests.
I love Carolina pulled pork (and my neighbors are addicted to it now too!!!), so vinegar-based slaw... [Reply]
