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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 05-25-2011, 10:53 AM   #1
Rubmybutt
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Smile Pork butt injected with Franks Red Hot????

I was thinking of giving this a shot, has anyone else done this? Good, bad, all help greatly appreciated!
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Unread 05-25-2011, 10:57 AM   #2
grillzilla10
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If you do it I would use a stick of butter per cup of Franks
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Unread 05-25-2011, 11:06 AM   #3
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I have not done it straight up, but have added a little bit to my standard injection.

It was good, give it a shot.
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Unread 05-25-2011, 11:27 AM   #4
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My fiancee loves franks on everything! never thought of using it as an injection, I'm going to have to try it!

I would think that using it straight though, the vinegar would turn the meat mushy, but some added to a regular injection would be good to go.
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Unread 05-25-2011, 11:45 AM   #5
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Quote:
Originally Posted by grillzilla10 View Post
If you do it I would use a stick of butter per cup of Franks
Mmmmmm, Franks and molten butter as an injection......

Good god, tell me someone has tried this! As pit mentioned, I'd worry about the dose of vinegar attacking the meat, but for that Sunday-afternoon-football-hot-wing flavor, I'd be willing to risk it!
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Unread 05-25-2011, 12:02 PM   #6
Rubmybutt
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Quote:
Originally Posted by Funky D View Post
Mmmmmm, Franks and molten butter as an injection......

Good god, tell me someone has tried this! As pit mentioned, I'd worry about the dose of vinegar attacking the meat, but for that Sunday-afternoon-football-hot-wing flavor, I'd be willing to risk it!
Maybe doing it just before you go to the smoke and not an overnite delay like a bad Delta flight? Should give an interestering color also. HUM
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Unread 05-25-2011, 06:43 PM   #7
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Interesting idea, please keep us updated if you try it.
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Unread 05-25-2011, 06:51 PM   #8
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I used Franks Extra Hot in a beef brisket injection. I used 2 cups low sodium beef broth, 1 can beer, 2 tablespoons Franks.

The brisket came out great but I could barely taste the Franks. For a pork butt that you want more of the Franks flavor to come through use maybe 4 tablespoons.
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Unread 05-25-2011, 09:00 PM   #9
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I put my special buffalo sauce (Franks, butter, and a ton of cayenne and white pepper to make it actually hot) on pulled pork all of the time. It is bbq sauce to me, I put it on everything Q. I have never thought of injecting it, you my friend, are a genius.
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Unread 05-25-2011, 09:07 PM   #10
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might try adding a little bleu cheese dressing to the marinade too... if you're going over the top, you might as well go all the way
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Unread 05-25-2011, 09:38 PM   #11
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I've used it with other ingredients in my pork injection. Not bad.
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Unread 05-26-2011, 11:03 AM   #12
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Quote:
Originally Posted by ZouBBQ View Post
might try adding a little bleu cheese dressing to the marinade too... if you're going over the top, you might as well go all the way
I love bleu cheese That's a go right there!
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Unread 05-26-2011, 11:40 AM   #13
Al Czervik
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Sounds very tasty to me! I'll be very interested to hear the results and
what proportions you use. I personally love the buffalo flavor and am going so far as to trying to figure out how to make buffalo ice cream...
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Unread 05-26-2011, 11:54 AM   #14
Rubmybutt
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What I'm thinkin is to make Franks a little thicker, to stay in the meat more. The bleu cheese just might be the cure for that. Maybe a real thick BBQ sauce and then add Frank to taste?
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Unread 05-26-2011, 12:03 PM   #15
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MMMM Franks I eat that chit on everything! If you do do that post lots of picks for the Franks fans.
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