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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-17-2009, 07:47 PM | #1 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Butcher Pork Injection
Has anybody used the Butcher Pork Injection for their pork in a comp? I'd like to here the pros/cons and how it worked.
Is it worth a try?
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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02-17-2009, 08:50 PM | #2 |
Full Fledged Farker
Join Date: 03-31-06
Location: Kansas City
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Ray - it's definitely worth a try...
Our first go at using it was last year at the Pork expo QLossal. We shot up our butts and our whole hog with Butcher and wound up with a 2nd place hog and 3rd in pork. There are pretty good teams using this stuff including the Butcher BBQ team itself which scored 1st in pork at the Jack last year. Give David a ring...great product and really top notch customer service. http://www.butcherbbq.com/
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Neal [B][I]Dodge County Smokers[/I][/B] [SIZE=1]KCBS CBJ[/SIZE] [URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL] [I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I] [I][SIZE=1][/SIZE][/I] |
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02-17-2009, 09:01 PM | #3 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Thanks Neal. You going to be at the Expo again this year?
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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02-18-2009, 06:42 AM | #4 | |
Full Fledged Farker
Join Date: 10-12-07
Location: Keller, TX
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Quote:
Thanks
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02-18-2009, 09:01 AM | #5 |
Full Fledged Farker
Join Date: 03-31-06
Location: Kansas City
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Can't make it up there this year. Last year was our first time and we really enjoyed it. Sounds like some of the changes (location and rules) will be good for the contest.
We played around with it a little before we found our competition recipe. We do use juice, but we cut it with water. Some guys like to mix it a little thin to help it inject and flow better.
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Neal [B][I]Dodge County Smokers[/I][/B] [SIZE=1]KCBS CBJ[/SIZE] [URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL] [I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I] [I][SIZE=1][/SIZE][/I] |
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02-18-2009, 09:25 AM | #6 |
Got rid of the matchlight.
Join Date: 02-16-09
Location: Kansas
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Ray,
We just got started using the butcher bbq and so far so good pork is all I have tried it on and I like it. I may change my comp recipe later and use it but not sure yet need more experimenting for consistancy. I went to a bbq cooking class recently and learned some more, I tasted a brisket done with it and was impressed. What I know is mix it thin with whatever water or juice etc and put in fridge and wait 24 hours before using it and it should be thin like soup. hth Steve |
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02-18-2009, 11:46 AM | #7 | |
is One Chatty Farker
Join Date: 01-31-05
Location: Ridgefield, CT
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Quote:
Yours in BBQ, Cliff
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Member KCBS,Member NEBS,KCBS Certified BBQ Judge "The Twins" 2 BWS Fatboys with experience! NB Black Diamond with Mods,CB Bandera with Mods CharGriller Outlaw with Mods,2X WSM in Comp. Mode Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill La Caja Asadora - Caja China - Cajun Microwave 1 "Primal Meat Smokers" BBQ Team Purple Primal Smoker Turtle! Last edited by CTSmokehouse; 02-18-2009 at 12:25 PM.. Reason: poor grammar |
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02-18-2009, 12:13 PM | #8 | |
Got rid of the matchlight.
Join Date: 02-16-09
Location: Kansas
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Quote:
Cliff, thats what I was taught and as far as I can tell it just makes sure the mixture is all disolved. The powder is real fine and it takes some doing to get it all disolved. I did it that way last time and it seemed to be a smoother more consistant mixture than just using it right away. hth Steve |
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02-18-2009, 12:35 PM | #9 | |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Quote:
Thanks, I promise I won't tell anyone.
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02-18-2009, 03:12 PM | #10 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Thanks for all the help and info. I think I'll give a shot. Nothing to lose.
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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02-18-2009, 03:28 PM | #11 | |
Full Fledged Farker
Join Date: 03-31-06
Location: Kansas City
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Quote:
50/50 water with apple juice.
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Neal [B][I]Dodge County Smokers[/I][/B] [SIZE=1]KCBS CBJ[/SIZE] [URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL] [I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I] [I][SIZE=1][/SIZE][/I] |
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02-18-2009, 04:42 PM | #12 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i used the brisket injection once for practice and was impressed. i was toying with the idea of a fat injection, something like clarified butter with some spices or fat soluable flavorings added to provide moisture over long cook times, the idea being that there would be no evaporation of the fat, but the Butchers seems to have provided this medium in a water based substance. i mixed with apple juice and flavor was good. still have to try the pork injection.
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02-19-2009, 12:41 AM | #13 |
Full Fledged Farker
Join Date: 02-17-08
Location: Mebane NC
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I use a stick blender to mix it up , shoot up and put on ice for 4-6 hours.
Rick
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02-19-2009, 07:40 AM | #14 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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We heat the water and mix in the Butchers It dissolves nicely
The mixture is at room temp when we inject
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02-20-2009, 04:20 PM | #15 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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We do use half juice and half water. I mix it up on site and let it set about 30 minutes then use it. I do both the beef and the pork on site.
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