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Bob in St. Louis 06-21-2013 08:39 PM

Cooking my first injection concoction
So....For Fathers day, my family bought me a stainless injector with two needles.
Today I bought two pork butts.
Sounds simple enough. A marriage made in heaven, you might say.

My goal is to fire up the grill first thing tomorrow morning. I've trimmed the two butts, rubbed them down with a simple mix of fresh ground black pepper, Cayenne, and garlic powder, wrapped them back up in the butcher paper and put them back in the fridge until tomorrow morning. I would have used something fancier, but I've run out of rub.

Yet, due to lack of planning, here's how my first injection is going to go......

I've got my large cast iron skillet out, put a bit of water in it, and will render down the fat from the two pork butts. In the pan, I've got the same mixture I'm using on the butts, except here I've got a bit of dried, crushed rosemary for a bit of extra flavor.

This is, after all, my first injection.
So due to my lack of planning, that's what I've got.
The butts are wrapped back up in the butcher paper and rubbed down.
The fat is on the cast iron.

More later.......

Bob in St. Louis 06-21-2013 10:22 PM

Nevermind....... :mmph:

I got distracted.
The water steamed away.
I went back upstairs and it was starting to burn. :tsk:

I put more water in and put the lid back on.
Ii "looked good", but the smell had a distinct burnt flavor.

This is bound for the trash.

I guess this is why I shouldn't do "live threads". ha ha

Bob in St. Louis 06-21-2013 10:23 PM

Ohhh.....I forgot to mention....sorry for the fuzzy picture.
Wasn't in the mood for taking a good photo.

I guess I'll open up Myrons book and see what he's got in the way of injections.

Soulman1282 06-21-2013 10:41 PM

Wow, never thought of injecting with rendered fat. Cant say I'd really try it. But someone has to try the crazy stuff for us to find out if it works.

Bob in St. Louis 06-21-2013 10:54 PM's the reasoning.....
I figured that fat makes it juicy, right?
And as far as beef is concerned, something like Wagyu beef is full of it. Right?
I figured this would be the next best thing, for pork.

Maybe someday I'll try this again. Sure seems (seemed) like a good idea.

cowgirl 06-21-2013 11:01 PM

Sounded like a good idea Bob!

Bob in St. Louis 06-21-2013 11:03 PM

From you, that means something Jeanie.

1911Ron 06-21-2013 11:07 PM

Sounded good, might try apple juice and some vinegar very simple.

Bob in St. Louis 06-21-2013 11:15 PM

Thanks Ron. I agree, Apple and Vinegar would be high on the list of what to inject.
But like I said, I've found myself completely empty handed for the "typical" injections, so I got creative. It's too late at night and the store is too far away to make a run for vinegar/apple stuff.

I've got Worcestershire, dry red wine, soda, beer.... all kinds of yummy liquid possibilities....
I've even thought about mixing the vinegar "juice" in the pepperoncini pepper jar with the juice in the pickle jar!

I'll sleep on it. Come morning I'll have made a choice, even if it's nothing more than water....(But that pepperoncicni juice is really sounding great).

Bob in St. Louis 06-22-2013 12:00 AM

Ok, here's the recipe I'm going to sleep on......:
It may seem odd, but it's what I've got.

1 cup Apple sauce
1 cup chicken stock
.5 cup Worcestershire
.5 cup water
.5 cup sugar
1/2 stick butter
3 TBS hot sauce
2 TBS rub

Simmer that for a bit.
Not sure the apple sauce will go through the holes in the small needle, might have to use the big one (rather not).
Sure sounds like it might be good.
But then again, the rendered fat idea sounded good too! ha ha ha ha ha ha

Hawg Father of Seoul 06-22-2013 05:42 AM

If you are going to put sauce in an injection.... make it whiskey. Use apple juice. It's like apple sauce without the cellulose.

pburney 06-22-2013 09:16 AM

Inject those butts with Cherry Flavored Dr. Pepper makes good butts:grin::grin::grin:
let it go a little flat cuts down on the fizz

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