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 Chief Roundup:
I cut the bologna too deep. Everyone loved the ribs and boneless thighs.
Smoked bologna is the bomb.
I am smoking a couple of racks of beef ribs for the Chiefs game. Bought a Yoder last year. I put in a couple of smoke tubes and let it go. The APP to control the thing makes life really easy. I have XL big green egg as well but have only been using it for steaks and Pizza lately. [Reply]
Originally Posted by Stewie:
Flat tops have become really popular. Here's a quick video on how to deep clean them. The cleaner at the beginning is EcoLab grill cleaner.
I just use a bench scraper to push everything to grease trap, get a paper towel, run the bench scraper with a paper towel over it until it's clean. Biggest thing is do it while it's hot.
A few times early on I did some shit with some sugar in it that stuck pretty good and I just used some water in a squirt bottle. If it's seasoned, the steam from the water should release your burned on shit.
I'm not looking to use any chemical on mine. [Reply]
Originally Posted by Stewie:
Flat tops have become really popular. Here's a quick video on how to deep clean them. The cleaner at the beginning is EcoLab grill cleaner.
There is A LOT wrong with that video. While the operator may have got the end result they want, the procedure is incorrect and unsafe. I would suggest to Google the 3M video on high temperature grill cleaner and use the glycerin based product along with the long handle scrub and squeegee sold by them. I recommend 3M because it is sold lots of places and they invented this technology (many copies now out there). Also, NEVER pour that much liquid on your hot flat top - good way to not have a working flat. YMMV. [Reply]
Originally Posted by Buehler445:
I just use a bench scraper to push everything to grease trap, get a paper towel, run the bench scraper with a paper towel over it until it's clean. Biggest thing is do it while it's hot.
A few times early on I did some shit with some sugar in it that stuck pretty good and I just used some water in a squirt bottle. If it's seasoned, the steam from the water should release your burned on shit.
I'm not looking to use any chemical on mine.
Depending on what I cook on it, I'll use scary soap to clean it. Gasp. I know.
It gives me a chance to keep ot freshly seasoned. [Reply]
I love smoked tri tip. It's one of my go to favorites. I have been smoking a lot more meat this year. We used to go out to eat on Sunday after church. But it's gotten so expensive, that we hardly ever go now. My wife is the piano player, so Sunday starts with practicing with the choir and it's just a long morning for her. So I do Sunday lunch on the smoker. One week I'll do Salmon, next week ribs, another week tri tip, another week chicken, etc We eat so much better for a lot less money, and eat on it for a couple of days after. My family doesn't complain a bit about not going out to eat and I enjoy doing it. [Reply]
