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.
Nothing fancy but very tasty....going to Costco tomorrow and grabbing a few packs of their boneless, skinless chicken breasts and after brining for a bit....I`ll smoke for an hour or so......after that they will go in a pan of heavy cream sauce that my wife likes to do....most folks say it melts in their mouth it is so tender.... [Reply]
They are now $175 so after Christmas, maybe, but they are like 2 at each store...
Are you going to write a review on it now that you have used it enough to do so?
Originally Posted by srvy:
Wamart clearance on Camp Chef Smoke Pro SE Pellet Grill put in your zip in brickseek inventory checker below and see best price nearest you. Note this is in store only so requires some legwork I got the last one at bolger rd independence Mo 89.00 bucks what a steal.
Originally Posted by GloryDayz:
I picked up one of these for my first-ever colonoscopy on the 27th, so y'all can kiss my ass! Ho Ho Ho, merry Christmas!
Originally Posted by DaNewGuy:
Like 4 pages of no bbq pics. Dissapointed
Agreed. Slacking off big time. But, in my personal defense my smoker got destroyed in the hurricane. Hoping there's another one under the tree this year. [Reply]
I can't help you. The ribs I cooked were cool (small fire, offset) smoked for 3 hours and then dunked (Sous Vide) for 4 hours and then 220 smoked for an hour.
This is it before the Sous Vide spa treatment. They came out great, competition style, with some meat left on the bone.:-):-):-) The smoke ring looked better in the finished product than in the pic.
Originally Posted by GloryDayz:
I picked up one of these for my first-ever colonoscopy on the 27th, so y'all can kiss my ass! Ho Ho Ho, merry Christmas!
So there's that!
I’ll raise you being in the hospital, hoping to get discharged tomorrow. [Reply]
Originally Posted by lewdog:
Why the fuck don't BBQ propane tanks have something that tells you how much is left in the tank?
Makes for a shitty Friday night steak cookout when your tank goes empty mid-cook!
I have 3 spares. 1 is all you need but Dad has a tank and I don’t want to monkey with it for just one bottle.
I bought one that had a gauge and it was garbage. Quit working after like the 3rd fill. So don’t bother. You could get a cheapie scale and keep track. [Reply]
