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 Nickhead:
down yunder' we call that a torch. :-)
and sure i do, but we don't bbq thru the winter. no paid days off :-)
weekends are to get away from people during hibernation. :-)
Down in Cozumel (up for you!!!) they called it a torch too. We were diving with some folks from Europe and when they were reminded that it had been decided to do a wreck dive we all had to scramble to find them "torches"! LOL, it's all good, we had them covered.. [Reply]
That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.
Any how, one of my favorite recipes is for a teriaki style baby back.
make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.
Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.
You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark. [Reply]
The grandsons are staying with us for the summer so this Sunday we're having a small get together to welcome them. I'm going to crank up the Wichita and do some smoking. A couple slabs of ST Louis Style ribs, a couple slabs of Baby backs and medium sized brisket. Going to take the point off and start it first so it comes off in time to make the beef candy/burnt ends. And I'm going to try my hand at pit smoked beans. Hope the weather holds! [Reply]
Originally Posted by tooge:
That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.
Any how, one of my favorite recipes is for a teriaki style baby back.
make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.
Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.
You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.
He’s sawing back and forth like that because he’s using a slicer. In order to get nicely sliced pieces, you gotta go slow and let the knife do the work. [Reply]
