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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2011, 11:45 AM   #1
Mad About Que
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Default Whole Hog Injection

whole hog, or any cut i guess... do ya'll inject? if so with what? not comp stuff... just pig picking hogs..
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Unread 03-20-2011, 11:47 AM   #2
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I do, just cooked a whole hog last week and injected it.
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Unread 03-20-2011, 12:17 PM   #3
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I don't, I find there is enough flavor and moisture without injecting.
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Unread 03-20-2011, 01:29 PM   #4
Lake Dogs
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Quote:
Originally Posted by Mad About Que View Post
whole hog, or any cut i guess... do ya'll inject? if so with what? not comp stuff... just pig picking hogs..
LOL at "not comp stuff". Ok, curious, why not comp stuff?

For pork we inject either creole butter or a mixture of apple juice,
worchestershire, and our rub.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.

Last edited by Lake Dogs; 03-20-2011 at 04:37 PM..
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Unread 03-20-2011, 02:39 PM   #5
Brauma
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Just did a whole hog yesterday. We injected AJ, rub, and secret sauce.
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Unread 03-20-2011, 07:58 PM   #6
Mad About Que
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there's a difference from what i cook/eat/sell from what i put into boxes. just asking what the "backyard bubbas" do..

Quote:
Originally Posted by Lake Dogs View Post
LOL at "not comp stuff". Ok, curious, why not comp stuff?

For pork we inject either creole butter or a mixture of apple juice,
worchestershire, and our rub.
Thats what i was thinking about using.. something very simular...
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Unread 03-20-2011, 08:53 PM   #7
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no injections here
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Unread 03-21-2011, 08:18 AM   #8
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No injections for me. Tradition is tradition. Inject and you deviate from the tried and true.

Now if you're not going for tradition, then by all mean inject.

Me? I don't inject. That's best left for the competition cooks in my opinion.
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Unread 03-21-2011, 09:35 AM   #9
Lake Dogs
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Being an MBN comp guy (both judge and competitor) I've had probably as much whole
hog as anyone my age. I LOVE it. While I do enjoy it straight up (sans injections), a
good injection can add an wonderful flavor that actually enhances the flavor of the
hog (IMHO). My personal favorite is from the ham. That, or high on the shoulder...
Some of the hog guys use butter (whole lbs.) on it strategically placed where they can
get dry. The butter itself adds flavorings. It was judging whole hog a few years back and among the top 5+- entries one in particular stood out. They ended up getting 2nd only because they presented their hog with a sauce that wasn't particularly complimentary. However, the meat all by itself was outrageous good. Later I went and asked what they'd used and he told me it was Cajun Injector's Creole Butter, but only in small amounts. Since then I've tried it in mine and it does a great job of adding
wonderfully complimentary flavors, but also like he said, in SMALL amounts...
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Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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