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 Otter:
Cannot overstate enough how important it is to let the meat become room temperature for that kind of symmetry.
If you're going from fridge to grill you're already behind the curve.
I go from fridge to grill mostly by preference but I don't put my steaks directly on the flame.
They chillout in the indirect zone for awhile to get some nice wood flavor and I slowly move it over to the direct heat over time and finish with the seer. [Reply]
Originally Posted by Otter:
Going to be cracking a cold one and enjoy some college football.
That looks great!
I have only grilled veggies on my table tonight.
As written in this blog https://betterme.world/articles/ it is very important to prepare for the fasting and keep a healthy diet couple of days before. That is what i am doing now, which means no beers, meat or junks. Good luck to me. [Reply]
I did a test run on Greek Yogurt marinated chicken thighs... Oh. My. God... Time kine pictured. From just out of the 24 hour marinade to the going on the grill to coming off the grill (at 162) then out from under the broiler (at 189). Just amazing. Will be cooking some food for the Chiefs game on Thursday, this might be it...
I recently purchased a Masterbuilt digital electric smoker. I can already tell it is small. An entire rack of ribs will not fit. I had to cut it in half.
I am fixing to do a Pork shoulder roast. I am going to start it tonight and let it cook until tomorrow morning. Thinking 12 to 15 hours. [Reply]
