The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Injection Question - Moved From Competition (https://www.bbq-brethren.com/forum/showthread.php?t=13711)

qman 10-07-2005 05:26 AM

Quote:

Originally Posted by thillin
How much sugar is in the injection?

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt, finely gound
2 tablespoons Worcestershire Sauce

Recipe says you should use abut 1/2 ounce of this per pound.

Happy squirting:cool:

BTW, this is the Big Bob Gibson recipe from Mike Mills' book.

qman 10-07-2005 05:31 AM

DrBBQ's "Big Pig Pork Injection" calls for pineapple juice an apple juice in equal portions, brown sugar, salt, Worcestershire, soy, hot sauce and dry mustard.

If ya'll ain't run ot and grabbed up a copy of Big Time BBQ, you should. Good book,lots of good stuff.

Jeff_in_KC 10-07-2005 08:38 AM

Didn't I see Ray post he was gonna send all of us an autographed copy for Christmas? :biggrin: :biggrin: :wink:

The_Kapn 10-10-2005 01:51 AM

Quote:

Originally Posted by Jeff_in_KC

Not really.

Try PitBitchin' for him--that might work--or maybe not.
Never can tell :grin:

TIM

Ron_L 10-15-2005 01:53 PM

I have a butt that has been "enhanced" with a 12% salt solution. If I am going to use the Big Bob Gibson injection, should I leave out the salt since the butt already has a brine in it?


All times are GMT -5. The time now is 01:19 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.