Originally Posted by Jeff_in_KC
OK so how does this sound to y'all:
Simmer together day before injection. Day of, reheat and let cool completely before injecting into WHOLE hog. Inject marinade into several places. Reserve some for basting the HOG.
Not being funny.
Just a lot of flavors working with and against each other.
At my personal level of cooking---I use about 4 ingredients max and work from there.
"KISS" kinda guy here.
But, the real experts out there do more, I am sure, and it works for them.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.