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 Fire Me Boy!:
Haven't had boxed wine since my wife's grandparents Franzia... I'll try anything once.
Oh you must. Since the days of Franzia they've really improved other offerings. And, as y'all know, I can be a bit of a low-level wine snob when I want to be.. I've found for self-proclaimed whine snobs, you can put Black Box Cabernet Sauvignon into an empty bottle of "7 Deadly Zins" and "pour it real nice-like," and they can't tell the difference... I love me some self-proclaimed wine snobs. :-) [Reply]
Originally Posted by Fire Me Boy!:
Wife wants me to smoke a pork butt this weekend. So I will. Hopefully I don't burn the place down, I know pork butts are dangerous.
If you can put a little of your house siding in the mix, I heard it enhances the flavor. [Reply]
Smoked this one in the Pit Barrel with about half hickory chunks among the charcoal. Best smoke flavor yet, and you can see a bit of a smoke ring there.
This took about 6.5 hour, including an hour rest. Temp was between 197 and 201 when I took it out of the smoker. [Reply]
I felt good enough today to get out my Weber Smokey Mountain and do a little smokin'. Did some baby back ribs, a turkey breast and a couple sausage ropes; made pit beans and "Dirty Deviled Eggs."
I use a combination of rubs from Three Pigs, Gates and some of my own stuff. Soaked the ribs overnight in apple juice and apple cider vinegar, used a mustard base to hold the dry rub. On the turkey I brined it overnight in kosher salt, sugar, soy sauce and water. I use Arthur Bryant's rub with canola oil to hold it on; beans are a secret recipe, sorry, won't share that.
All done in the Weber over hickory. Shared a lot of it with my neighbor who's going through some rough times right now. It was good to be able to get outside and do something fun again.
The eggs are not smoked, but I use this seasoning called "Todd's Dirt" over the top. I like to use that or Old Bay. The key ingredient to good deviled eggs are miracle whip, dry mustard, pickle juice, garlic powder and salt/pepper.
