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.
Small pork shoulder for tonight. And while have it fired up, gonna experiment with beef shank with taco flavor profile to shred for tacos later this week.
Originally Posted by BryanBusby:
Costco is just too much. Sam's has the right blend of quantity and price but it isn't always in stock.
Yeah, I will prolly get a Sam's membership as well. My wife went in with her mom and said she liked the selection and prices a lot. It's pretty cheap too right?
I think our tier two membership is like 110/yr but we get credits back for using their citi card and fueling there that pay for it and then some. Main issue is Costco is five mins from me so way more convenient. [Reply]
Originally Posted by Pablo:
Yeah, I will prolly get a Sam's membership as well. My wife went in with her mom and said she liked the selection and prices a lot. It's pretty cheap too right?
I think our tier two membership is like 110/yr but we get credits back for using their citi card and fueling there that pay for it and then some. Main issue is Costco is five mins from me so way more convenient.
I think they’re roughly similar. Their prices on a lot of stuff are downright good. Plus they have a scan and go app which allows you to bypass the checkout. And they have a respectable delivery service. Their pickup service is ass here but probably better where you are. Those services maybe make it more attractive.
They also have a Mastercard that has rewards. [Reply]
Originally Posted by KCUnited:
The Kirkland chicken from Costco butterfiied and grilled is the cure I've found to rubbery chicken.
Thighs, I know, but Kirkland breasts butterflied and grilled is like how chicken breast used to be like.
Their monster pork chops 12 for like $14 is a steal as well.
I don't seem to have too much trouble with breasts. Just get them to a consistent thickness and get them the hell off the fire at 155.
Sous Vide is also good for breasts. But that takes a little planning. Just kicking out a breast is pretty decent eating for not much work. Especially if you're trying to eat a little healthier. [Reply]
With my slack-the-heck-off weekend I decided to do the spare ribs we had in the freezer. Oh boy, I think Mrs. GloryDayz is serious about hanging up her apron and making me do the cooking. :-)
And I've incorporated raspberry syrup into my glazes and I think it working well. This family is not a fan of heat, so the fruity notes go a long way to making big smiles.
And the pan roasted corn was the first to go. A can of cheap corn, fried in grapeseed oil, then add spices and butter, none was left... [Reply]
Not my best plating presentation by a long shot but if yall looking for something new to do with your leftover pulled pork, might I suggest checking your meat counter for some pre-made tater skins.
Did a plain with sour cream, southwest style with fire roasted hot Hatch green chilis and pickled red onion, and BBQ style.
Originally Posted by KCUnited:
Not my best plating presentation by a long shot but if yall looking for something new to do with your leftover pulled pork, might I suggest checking your meat counter for some pre-made tater skins.
Did a plain with sour cream, southwest style with fire roasted hot Hatch green chilis and pickled red onion, and BBQ style.
I don't know man, in an outdoor setting, that's the perfect plating... [Reply]
