Quote:
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. |
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. |
Didn't I see Ray post he was gonna send all of us an autographed copy for Christmas? :biggrin: :biggrin: :wink:
|
Quote:
Try PitBitchin' for him--that might work--or maybe not. Never can tell :grin: TIM |
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.