...

**BigRedChief** · 07-03-2015, 03:48 PM

What are you up to this weekend?

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.

GloryDayz · 05-17-2019, 03:34 PM

Quote:

Originally Posted by Fire Me Boy!

What's the white shit in the sauce? You using the Ollie Gates recipes he gave Martha Stewart? I don't think he left out any secret ingredients; it tastes just like what they use in the restaurants.

Garlic powder I suspect.

In58men · 05-17-2019, 03:37 PM

Quote:

Originally Posted by GloryDayz

Garlic powder I suspect.

Correct-a-mundo

**ChiefGator** · 05-17-2019, 03:39 PM

Where do you all get your wood for smoking? I get mine at Academy Sports down here in Florida.. cheapest place I have found yet.

Looks like there are a couple of those up in KC area.

In58men · 05-17-2019, 03:40 PM

Quote:

Originally Posted by ChiefGator

Where do you all get your wood for smoking? I get mine at Academy Sports down here in Florida.. cheapest place I have found yet.

Looks like there are a couple of those up in KC area.

Home Depot or Walmart.

Both have the same brand of wood chunks I use.

**ChiefGator** · 05-17-2019, 03:45 PM

Quote:

Originally Posted by In58men

Home Depot or Walmart.

Both have the same brand of wood chunks I use.

Doh.. no Academy Sports within 250 miles of you apparently.. :: chuckle ::

They got really large bags of wood for $15 usually.. sometimes on sale for $10.

https://www.academy.com/shop/pdp/b-b...dCatid=5152562

Best deal I have found and they have probably 6 varieties of wood like that. Bags are roughly 3 feet by 1.5 feet and packed full of large chunks.

cooper barrett · 05-17-2019, 05:36 PM

I go to guys who go out in the woods and cut it. $25 for a full size car's trunk load or $75 for a "can't take another stick" truckload. oak, wild cherry, pecan all bark free,
Local guys get good fruit (apple, pear, cherry) woods and I take a 1/4 truck load for a quarter.

Wally's works for filler but it's crap.

*******a long term marinated, not pumped rump roast and drunken tomatillo chicken thighs

In58men · 05-17-2019, 06:54 PM

Sent from my iPhone using Tapatalk

**srvy** · 05-17-2019, 07:46 PM

Quote:

Originally Posted by In58men

Sent from my iPhone using Tapatalk

Dayum that looks perfect.

Hopefully no smoke alarms going off

GloryDayz · 05-17-2019, 09:39 PM

Quote:

Originally Posted by In58men

Sent from my iPhone using Tapatalk

Wow. NOICE! Must have been the garlic powder!

Sorce · 05-19-2019, 06:18 AM

Quote:

Originally Posted by srvy

I have never used B&B lump only Royal Oak and Cowboy which was awful. It almost sounds like it was stored outside in a humid environment. A mix of dryer lint and candle wax is a boy scout fire starting concoction.

Put it in a cardboard egg carton for convenience.

Sent from my Pixel 3 using Tapatalk

**Gadzooks** · 05-19-2019, 07:10 PM

Quote:

Originally Posted by In58men

Yes sir, I did use that recipe. It’s garlic powder!

I love this damn sauce. It’s way better than the molasses shit we have here in Cali. Sweet Baby Rays is pretty good though, but I don’t think that’s Cali product?

Sweet Baby Ray's comes out of the BBQ hot bed of Chicago Illinois.

cooper barrett · 05-19-2019, 08:09 PM

I smoked a 4lb rump roast (prime) with Stubb's beef marinade. then cooked the leftover marinade and strained and injected the remainder

I bathed for a day some B/S thighs in Tomatillo sauce and smoked themeat 195 for about 3h ours.

Beef was juicy and tender but cooked to M/R

I will slice it wafer thin for sammies.

The chicken was great, tender like butter and the taste begged for super hot bbq sauce.

I will be doing this again with a twist of tequila for the chicken, a little more rare for the beef.

RedRaider56 · 05-20-2019, 10:00 AM

I cooked some mini-pizzas on my new Big Green Egg. Did some experimenting with temperatures and cook times. Pretty happy with the outcome. May have put too many wood chunks on to get a smokey flavor this first time around.

Plan on smoking some baby backs on it in a couple of weeks.

tooge · 05-20-2019, 11:19 AM

my wife nominated me to cook for the high school baseball team banquet. There were 80 people total so I used my comp teams stick burner on a trailer. Honestly, it's impressive to see but a pain in the ass to cook on compared to my WSM as the temps fluctuate and are uneven from side to side. Anyhow, 12 hours later, after this pic was taken, I drove the entire smoker to the HS parking lot and just served the meat right off the smoker. I had to empty the fire box first of course. 10 slabs of baby backs, and 5 pork shoulders cut in quarters to speed cook time and increase bark. It was a big hit.

**ChiefGator** · 05-20-2019, 11:34 AM

Need some tuning plates in it? Or was it hard to hold the whole thing at temp?

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills BigRedChief's Avatar Join Date: Dec 2003 Location: On the water	What are you Smoking/Grilling/BBQ'ing this weekend? What are you up to this weekend? 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. Attached Thumbnails
Posts: 80,122

05-17-2019, 03:39 PM	#1653
ChiefGator Can these boys not play? ChiefGator's Avatar Join Date: Apr 2001 Location: Northcentral Florida	Where do you all get your wood for smoking? I get mine at Academy Sports down here in Florida.. cheapest place I have found yet. Looks like there are a couple of those up in KC area.
Posts: 4,622

05-17-2019, 05:36 PM	#1656
cooper barrett MVP cooper barrett's Avatar Join Date: Aug 2017	I go to guys who go out in the woods and cut it. $25 for a full size car's trunk load or $75 for a "can't take another stick" truckload. oak, wild cherry, pecan all bark free, Local guys get good fruit (apple, pear, cherry) woods and I take a 1/4 truck load for a quarter. Wally's works for filler but it's crap. *******a long term marinated, not pumped rump roast and drunken tomatillo chicken thighs
Posts: 13,669

05-17-2019, 06:54 PM	#1657
In58men **** you, you cretin. In58men's Avatar Join Date: Jan 2012	Sent from my iPhone using Tapatalk
Posts: 30,135	2 0

05-19-2019, 08:09 PM	#1662
cooper barrett MVP cooper barrett's Avatar Join Date: Aug 2017	I smoked a 4lb rump roast (prime) with Stubb's beef marinade. then cooked the leftover marinade and strained and injected the remainder I bathed for a day some B/S thighs in Tomatillo sauce and smoked themeat 195 for about 3h ours. Beef was juicy and tender but cooked to M/R I will slice it wafer thin for sammies. The chicken was great, tender like butter and the taste begged for super hot bbq sauce. I will be doing this again with a twist of tequila for the chicken, a little more rare for the beef.
Posts: 13,669

05-20-2019, 10:00 AM	#1663
RedRaider56 MVP Join Date: Aug 2017 Location: Austin, Texas	I cooked some mini-pizzas on my new Big Green Egg. Did some experimenting with temperatures and cook times. Pretty happy with the outcome. May have put too many wood chunks on to get a smokey flavor this first time around. Plan on smoking some baby backs on it in a couple of weeks.
Posts: 6,684

05-20-2019, 11:19 AM	#1664
tooge MVP tooge's Avatar Join Date: Feb 2007 Location: Liberty, MO	my wife nominated me to cook for the high school baseball team banquet. There were 80 people total so I used my comp teams stick burner on a trailer. Honestly, it's impressive to see but a pain in the ass to cook on compared to my WSM as the temps fluctuate and are uneven from side to side. Anyhow, 12 hours later, after this pic was taken, I drove the entire smoker to the HS parking lot and just served the meat right off the smoker. I had to empty the fire box first of course. 10 slabs of baby backs, and 5 pork shoulders cut in quarters to speed cook time and increase bark. It was a big hit. Attached Thumbnails
Posts: 16,443

05-20-2019, 11:34 AM	#1665
ChiefGator Can these boys not play? ChiefGator's Avatar Join Date: Apr 2001 Location: Northcentral Florida	Need some tuning plates in it? Or was it hard to hold the whole thing at temp?
Posts: 4,622