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 Fire Me Boy!:
I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).
Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work.
Brisket is $8/pound down here, so fuck that.
Bologna? Never heard or thought of smoking it. How's it done? What rub? [Reply]
Originally Posted by BigRedChief:
Bologna? Never heard or thought of smoking it. How's it done? What rub?
It's a Memphis thing. A buddy from there turned me onto it when I was in town a couple years ago. Seriously one of the best Memphis specialties out there.
I had a bottle of rub from my favorite spot in Memphis (The Bar-B-Q Shop), so I scored the bologna, slathered in a thin layer of mustard, and seasoned with the rub. Once it's done, traditionally you'd cut a 1/2-inch slice and fry it, serve with sauce on Texas toast with a scoop of cole slaw (optional). [Reply]
I live in a condo now, with my smoker retired in the garage, so I will just be grilling a couple pork loins, marinated in mojo mostly, today. I smoke as much as I can in the community grills, which are actually pretty nice. It takes some experience to control the air correctly, but I start with charcoal, then throw in oak and apple wood, and just move the loins to the other side. [Reply]
Damn thats such a great idea and would save so much more space than laying your meat on racks. I wish the WSM's came with a setup like that. Guess I could do it myself. [Reply]
Originally Posted by Fire Me Boy!:
I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).
Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work.
Brisket is $8/pound down here, so fuck that.
I will try this Bolo smoke sounds good. I know I have taken the sams club yard o beef summer sausage many times and smoked it. Makes it edible lol and its great with cheese and crackers now i need to try this cheese smoking.
Look at this dudes new smoker from another forum I post in. Impressive and he doesnt competitive smoke or sell. Just goes to veterans groups and does it for free.
Originally Posted by cabletech94:
i worked at a little mom and pop grocery here in seks years ago. the best time was when the smoked the hillbilly bacon.
