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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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02-19-2010, 03:20 PM | #1 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Butcher Injection
Anyone ever injected a Chuck Roll with butcher?
Would it be a waste of the product or would it be a benefit. Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-19-2010, 04:46 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I injected a 23.5 pound chuckie with Kosmo's a couple of weeks ago. It came out very good but slightly on the "beefy" side. I think that using 2/3 to 3/4 of the recomended amount would work great for the pulled beef sammies.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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02-19-2010, 06:24 PM | #3 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I don't see why you'd need it.
They usually taste very good without any enhancers.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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