Injection Question - Moved From Competition
- Thread starter Solidkick
- Start date
chad
somebody shut me the fark up.
I've used a lot of the throw away injectors, cheapies from Walmart, and the Cabela's ones and I actually prefer the throw aways. I like the quality of the Cabela models but they are harder to use (I have a bit of carpel-tunnel in the right hand) than the plastic.
I love my brine pump - though it really would be overkill for the backyard cook.
I love my brine pump - though it really would be overkill for the backyard cook.
thillin
somebody shut me the fark up.
Anyone else notice that the Injection recipe intructions for making it has 1 ingredient not listed under ingredients?
SUGAR
Was it left out? I was going to try it tonight.
Ty
SUGAR
Was it left out? I was going to try it tonight.
Ty
Jeff_in_KC
somebody shut me the fark up.
chad said:
That's exactly what I was talking about... the stainless Cabela's injectors! The cheap plastic one I bought works a heck of a lot easier!
Jeff_in_KC
somebody shut me the fark up.
thillin said:
Ty, I noticed that also. I've always heard that salt and sugar should be pretty much equal in injections and brines but can you count the apple juice as "sugar"?
Jeff_in_KC
somebody shut me the fark up.
qman said:
It fits with the rest... Boobs, Beer and BBQ - the Three B's of Life.
Anyway, to remain on topic, does anyone have any idea why that Big Bob Gibson recipe and method wouldn't work at a competition? I haven't seen Rob around in a couple of days to answer that. I personally don't see a problem with it.
qman
Babbling Farker
Jeff_in_KC said:
Jeff, according to Mike Mills in "Peace, Love, and Barbecue", that IS Big Bob Gibson's competition method. He says it is a "Grand World Championship" recipe.
Sooo-I think it would work---well.
Peace, Love, and Barbecue page 77 and 78
Dr. Ray has a similar (sic) version of a "competition" injection mix on page 40 of Big-Time Barbecue Cookbook. Thanks Dr.BBQ
Jeff_in_KC
somebody shut me the fark up.
qman, I only ask because Rob indicates there are differences in this and how a butt would be done at comp and didn't explain why. I kinda thought the same thing you did... I just thought maybe I was missing something.
qman
Babbling Farker
thillin said:
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
BTW, this is the Big Bob Gibson recipe from Mike Mills' book.
qman
Babbling Farker
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.
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
somebody shut me the fark up.
Didn't I see Ray post he was gonna send all of us an autographed copy for Christmas? :biggrin: :biggrin: :wink:
Not really.Jeff_in_KC said:Didn't I see Ray post he was gonna send all of us an autographed copy for Christmas?
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?
