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.
I've got to say . Ever since I went to cooking with cast Iron Skillet , there's no reason to grill outside. Everything is better. It doesn't get dried out. [Reply]
Originally Posted by Captain Obvious:
Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.
Funny you say that. My wife had a grand idea to do a pork tenderloin in the air fryer and we were blown away! All I did was inject it with Tony Chachere's. INCREDIBLE! Got the recipe from here...No it did not make a mess!
Originally Posted by Stryker:
Funny you say that. My wife had a grand idea to do a pork tenderloin in the air fryer and we were blown away! All I did was inject it with Tony Chachere's. INCREDIBLE! Got the recipe from here...No it did not make a mess!
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Holy fuck if that guy isn't a Chiefsplanet member with the hairline, forehead and goatee.
Back by popular demand for me today are the poor man's burnt ends. It's an easy burn so I started some today, just a lot less spicy because the family generally aren't fans of spicy... [Reply]
Originally Posted by Hog's Gone Fishin:
I've got to say . Ever since I went to cooking with cast Iron Skillet , there's no reason to grill outside. Everything is better. It doesn't get dried out.
I hated my Lodge Cast Iron pan for years. Despite trying, it just never seasoned properly and food always stuck bad. Last week after watching a few YouTube videos, I finally tried sanding the cast iron pan smooth and completely reseasoning. What a major game changer! It's now become my favorite pan.
I have a cheap cast iron stock pot that I use on the Kamado Joe that I need to sand down next. [Reply]
Wow, amazing... It's a family fan favorite to say the least. And the leftovers will be going into work with Mrs. GloryDayz for her friend's to enjoy. :-)
Now they do reduce a lot so get a large/thick chuck roast and cut it into cubes you think are too big. You'll be happy you did. [Reply]
Originally Posted by GloryDayz:
Wow, amazing... It's a family fan favorite to say the least. And the leftovers will be going into work with Mrs. GloryDayz for her friend's to enjoy. :-)
Now they do reduce a lot so get a large/thick chuck roast and cut it into cubes you think are too big. You'll be happy you did.
Do you eat like birds?
It's probably the camera but that looks like a man's portion.:-) [Reply]
It's probably the camera but that looks like a man's portion.:-)
Yes, we eat fun foods, but we pretty-much know every carb and every calorie that enters our body. Bourbon is dietary tax free, right? :-)
That said, those are large squares (which makes them better); maybe three per person. That was a sizable chuck roast when it started, cut into large cubes. So, add the salad (which is just a promissory note that real food is on the way), and the Four Roses, and the meal was complete. [Reply]
Originally Posted by ptlyon:
We certainly don't eat like we used to
No, no we don't... But that's probably a good thing in this day of $500 desk chairs that we need because our work is basically sedentary. SO when we splurge, we do it right and savor the moment. [Reply]
