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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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11-09-2006, 11:46 AM | #1 |
Got Wood.
Join Date: 12-31-04
Location: Maricopa, AZ
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Chris Lilly's Pork Shoulder
I am going to be smoking two whole shoulders tomorrow and I was planning on using Chris Lilly's rub and injection recipes. I am a bit concerned though at the amount of salt included in both the rub (1/3 cup garlic salt and 1/3 cup table salt) and injection (1/4 cup table salt) as my shoulders might be enhanced.
If the shoulders are in fact enhanced would everyone agree that the salt content of the rub and injection should be reduced? If so do you think cutting the amount of salts in half would be the best route? Thanks.
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Pete *************************** I always believed in the music we did and that's why it was uncompromising. Jimmy Page Well seasoned NB Bandera Weber Kettle POS gasser (shhh, don't tell) |
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11-09-2006, 12:08 PM | #2 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Sounds like normal amounts of salt to me!
In my experience just a shoulder picnic or a butt can very well be enhanced. Usually a whole shoulder will no be. If the meat has a white/pinkish/shinny color usually that would indicate no enhancement. A darker red hammy look will indicate salt water brine from the packer. |
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11-09-2006, 12:19 PM | #3 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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How To Identify Enhanced Meat
Don't think that just because meat is sold in Cryovac packaging or is displayed unpackaged in a fancy display case that it's not enhanced meat. The only way to determine if meat has been enhanced is to carefully read the package label and ask lots of questions of the meat department personnel. Under federal law, the solution used to enhance meat must be disclosed on the package label. The label must list the total quantity and the common or usual name of the solution ingredients. A national-brand of enhanced pork ribs says the following on its label...in very fine print: "Tenderness and moistness enhanced by 10% of a solution of water, salt, sodium phosphate and natural lemon juice concentrate." Another popular brand of enhanced pork ribs reads: Deep BastedTM by addition of up to 7% of a solution of water, sodium phosphates Another brand of "premium" pork loin back ribs says: "Moistness enhanced with up to an 8% solution*" then on the back of the package it says: "*Solution ingredients: Water, salt, sodium phosphates" |
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11-09-2006, 12:34 PM | #4 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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I have substituted chicken broth for the water in Chris' pork injection - works excellent on butts.
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11-09-2006, 01:49 PM | #5 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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yeah, definitely check, I think the enhanced butts I buy here are WAY to salty before I start and I LOVE salt.
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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11-09-2006, 01:59 PM | #6 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I have cooked plenty of whole shoulders and have never seen one that was juiced, and I definately inject the chit out of 'em. Of course in my neck of the woods they are hard to come by and I have to special order them.
__________________
~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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11-09-2006, 03:02 PM | #7 |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
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If you determine that the shoulder is enhanced, I would not inject at all. Hard to say whether or not to reduce the salt in the rub.
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Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off) |
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11-09-2006, 03:12 PM | #8 |
is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
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I injected mine with a mix of apple juice, whorsteshire, say its not butter, and a little lemon spray juice.
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11-09-2006, 03:32 PM | #9 | |
Got Wood.
Join Date: 12-31-04
Location: Maricopa, AZ
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Quote:
The person who posted the info on the web site must have typed it out wrong (I can only hope). Thanks for all of your input! Pete
__________________
Pete *************************** I always believed in the music we did and that's why it was uncompromising. Jimmy Page Well seasoned NB Bandera Weber Kettle POS gasser (shhh, don't tell) |
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11-09-2006, 03:37 PM | #10 |
Full Fledged Farker
Join Date: 02-20-06
Location: Marana, AZ.
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The Recipe from Chris Lilly
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the pork shoulder rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 tablespoon chili powder 1 teaspoon oregano leaves 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon black pepper ----------- Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire ------------ 1 whole pork shoulder (approximately 16 pounds) 1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce) Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
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Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT] |
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11-09-2006, 03:40 PM | #11 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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11-09-2006, 04:16 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
The biggest error when substituting table salt is the size of the crystal. A cup of table salt weighs more than a cup of kosher. (In fact, cup/weight ratios between brands of kosher are not consistent either) So...you could come up too salty. Internet searches For Lilly's injection come up with just "salt" or "kosher salt". The same injection recipe can be found in "Peace, Love & Barbecue", in the section featuring Chris Lilly. This was the first time I noticed the words "1/4 cup kosher salt, finely ground". I would like to think that Mike Mills did his homework and that those words came from Lilly's mouth. That being said, I have made a lot of that injection without grinding my kosher salt. I really like it.
__________________
~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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11-09-2006, 04:21 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~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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11-09-2006, 05:12 PM | #14 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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i tiried it and i thought it sucked, i couldnt give it away, even my neighbors were honest and told me that they have loved everything else i have ever fed them but this
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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11-09-2006, 06:32 PM | #15 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Here is another injection to try that has no salt. Stogie is a good dude and is loaded with information .... Give this one a try. Let us know how you like this one. Stogie's Injecting Juice - Posted by Stogie & a number of his friends on The BBQ Forum. Recommended for pork shoulder. 4 cups apple juice or apple cider 1 cup cider vinegar 1/2 cup Worchestshire Sauce 1/2 cup corn syrup 2 tablespoons favorite rub Heat thru and then strain (so rub doesn't clog injector) Cool and inject into meat at approximately 1 oz of juice per lb. of meat.
__________________
~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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