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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-12-2012, 01:34 PM
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#1 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 11-02-12
Location: Baltimore, MD
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Injection Recipe for Pork
I just bought a Cajun Injector and I'm dying to use it on some pork. I'm having a hard time finding a interesting injection recipe. I found one on Amazing Ribs, that's all so far. Any help out there? Thanks!
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11-12-2012, 01:50 PM
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#2 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Chris Lilly's is pretty good.
¾ cup apple—juice ½ cup water ½ cup sugar 2 tbsp kosher salt 2 tbsp Worcestershire sauce
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-12-2012, 01:50 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Let me be the first to say Chris Lily's with half the salt, or use kosher salt.
***on edit*** OK - maybe the second. 
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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11-12-2012, 01:59 PM
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#4 |
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is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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3rd vote for Chris Lilly's
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11-12-2012, 02:35 PM
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#5 | |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
A lot of people say it is too salty. I've done it with 1/4c of kosher salt and didnt find it too salty and everyone i serve to is lining up for seconds and thrids. I'm not sure if it is people using table salt or how they inject. I found it really impressed people. Most of the time i try and cut the salt and sugar in half, just because. It is almost equally good. I often also increase the water to 3/4 just to give me a little more, because i always seem go not have enough. But original chris lilly when i'm trying to impress.  And when it is just me it is 1/4c sugar and 1/8c salt.also, it must be heated up to get all the salt and sugar dissolved and then cooled. Maybe the too salty crowd isn't getting the salt fully dissolved and injecting clumps of salt?? I dont know. Good simple recipe to start with and then make it your own. Sent from my DROID2 GLOBAL using Tapatalk 2
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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11-12-2012, 02:38 PM
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#6 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Yep, that recipe is the "reduced sodium" version.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-12-2012, 07:47 PM
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#7 |
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On the road to being a farker
Join Date: 08-11-12
Location: Glenburn, ND
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Would you bother injecting if you brine the pork roast? I am going to brine a pork roast but wondering if injecting would help?
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Owens BBQ Where to Shop - [URL="http://www.OwensBBQ.com"]www.OwensBBQ.com[/URL] Follow Tatonka Dust on Facebook - [URL]https://www.facebook.com/TatonkaDust[/URL] Follow Owens BBQ on Facebook - [URL="https://www.facebook.com/TatonkaDust"]https://www.facebook.com/OwensBBQ[/URL] |
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11-12-2012, 08:42 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-12-2012, 08:48 PM
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#9 |
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is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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At the end of the video Mike gives out the best injection recipe I've ever had.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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11-13-2012, 08:30 AM
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#10 |
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Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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What Bludawg said.
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11-13-2012, 11:54 AM
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#11 |
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Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Many people (many of whom compete) inject and use their own variation off of Chris Lilly's recipe. Mine as well. As the dog from Tx said above, you dont have to inject.
However, I do and I'm happy with the results. For what it's worth, my BBQ now is just as good cold as it his hot, and that has a lot to do with getting the flavors down in the meat, and the right flavors so that it's just that good cold... Many just go with apple juice, worchestershire sauce (not so much it overwhelms), and some of their rub. The rub itself usually brings in enough salt...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-13-2012, 12:11 PM
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#12 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I've used Big Bob Gibson's restaurant "sauce" as an injection and it's pretty darn good too. Since it's pure vinegar and cayenne with a little salt and lemon it doesn't take much.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-13-2012, 03:04 PM
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#13 | |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
I agree with you that butts don't need to be injected to be tasty. But, injecting can add more flavor and if done correctly doesn't make the meat taste like sardines. I've done them both ways side by side. Some like the injected some don't. It is a personal preference. There is no one way. To suggest that there is no benefit is wrong and to suggest that those of us who do inject produce sardines is insulting.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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11-13-2012, 03:10 PM
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#14 | |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
1 Gallon AJ 2# Sugar 1 cup Salt 1 cup Hot Sauce 1/2 cup Ac'cent (MSG). Pretty basic. Not as much salt as I expected. A lot of sugar going on there. I'm going to guess that it is the Ac'cent that makes it good.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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11-13-2012, 10:04 PM
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#15 |
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somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I've been having good luck with an injection inspired my Moe Cason.... pork broth, flat CocaCola, Wooster, and salt. I jack up my pork broth with a powdered stock base which does have some MSG, which I'm okay with in these amounts.
I inject my butts before smoking, then again when the internal is passing 170 degrees.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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