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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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01-28-2013, 11:34 PM | #1 |
Is lookin for wood to cook with.
Join Date: 06-01-11
Location: Tucson Arizona
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Injecting durring the cook.
I was just pondering the idea of injecting durring the cook using an injection warmed up to the temp of the meat. Not necessarily as much as when you begin the cook but just to add moisture along the way. Anyone ever do this?
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What you listen to is your business.....What you hear is ours. Audio 2000 Tucson AZ. 8-) |
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01-29-2013, 04:27 PM | #2 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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No, i inject the night before and put in a ziploc bag and back in the fridge. You donot need it during the cook as when you leave the lid closed it stays moist.
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A bunch of Webers, a UDS and a Happy Cooker! |
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01-29-2013, 08:56 PM | #3 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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Try it and report
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01-29-2013, 09:23 PM | #4 |
Knows what a fatty is.
Join Date: 06-18-12
Location: Memphis, TN
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Many, including myself, do second and third injections on hog and it works great. I'm sure it would work on shoulders or butts too if you feel it's needed. Don't know on brisket.
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Cook, SLABS a' Smokin. Backwoods Party, Fatboy, Competitor, Comp Hog |
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01-29-2013, 09:42 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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This same question was asked in a previous thread a day or so ago I believe ThirdEye says he does it I am of a different persuasion.
When meat is hot it is under pressure from the moisture in the mussel fibers expanding .Jamming a needle into said piece of meat lets the moisture out thus drying out the meat. Because the fibers are swollen up and tight anything you squirt in will run right back out cooling the meat down and prolonging cook time.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-29-2013, 10:03 PM | #6 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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Thanks from:---> |
01-29-2013, 10:30 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Give it a go and report.
Some will,some won't Some do,some don't Some can,some cain't Some are,some ain't To thine own self be true. After all,it is YOUR Q! |
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01-30-2013, 06:39 AM | #8 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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I've done this with good results on butts in comps. Didn't use the initial type injection then, but my own flavor enhancements. And if you use smaller needles, hardly any leakage. Steve.
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01-30-2013, 07:56 AM | #9 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I have done this in comps with chicken thighs and can report excellent results...
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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