The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-29-2011, 03:10 PM   #1
Rocco05
Knows what a fatty is.
 
Join Date: 06-09-11
Location: Elmira,NY
Downloads: 0
Uploads: 0
Default Balsamic In Injection Marinade?

Like everyone on here, I love que in many different forms and am always looking for new ingredients to use. While I've had many compliments for my barbecue, some day I will come up with that perfect recipe that people won't stop talikng about. Does anyone ever use balsamic vinegar for que? I know that it goes great with pork and poultry...loins, etc.
Rocco05 is offline   Reply With Quote


Unread 07-29-2011, 03:32 PM   #2
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Balsamic is a nice touch on butt's injection--most of the time.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 07-29-2011, 03:38 PM   #3
OakPit
is One Chatty Farker
 
Join Date: 03-17-09
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Yes, but depending on the ratio to other non-acid ingredients, it can over tenderize the meat if left too long or if the ratio is too acid heavy.

For an injection, I'd keep the ratio to 1 Tbsp Balsamic to 1 cup of oil or other liquid. Mimic a "Light" salad dressing and if it tastes too acidic, it probably is.

For a finishing drizzle, go for your desired taste instead of specific ratio. I sometimes put quite a bit in my finished pulled pork until I get that bang of flavor that I'm looking for.
__________________
-Tim

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote


Unread 07-29-2011, 03:45 PM   #4
Rocco05
Knows what a fatty is.
 
Join Date: 06-09-11
Location: Elmira,NY
Downloads: 0
Uploads: 0
Default

I'm interested in using it in a brisket marinade...Hmmm....
Rocco05 is offline   Reply With Quote


Unread 07-29-2011, 03:48 PM   #5
OakPit
is One Chatty Farker
 
Join Date: 03-17-09
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

It will work fantastic for that Brisket.
__________________
-Tim

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote


Unread 07-29-2011, 06:29 PM   #6
Rocco05
Knows what a fatty is.
 
Join Date: 06-09-11
Location: Elmira,NY
Downloads: 0
Uploads: 0
Default

Mamma used to marinate beef roasts with red wine vinegar as I was growing up and that was savory, but balsamic will compliment onions and garlic for the marinade and I'm gonna' use a java-style rub for a nice crusty burnt end punch. If there's any leftovers, they'll work nicely in a mac-n-cheese.
Rocco05 is offline   Reply With Quote


Unread 07-29-2011, 07:54 PM   #7
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rocco05 View Post
Mamma used to marinate beef roasts with red wine vinegar as I was growing up and that was savory, but balsamic will compliment onions and garlic for the marinade and I'm gonna' use a java-style rub for a nice crusty burnt end punch. If there's any leftovers, they'll work nicely in a mac-n-cheese.
A Friend of mines mother was German and used to marinate roast in vinegar and other stuff and called it Saurbraten or some such... It was always wonderful.... let us know how it turns out
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoke on Wheels Pork Marinade and Injection is Here!! Spydermike72 TheBBQSuperstore.com. 2 03-01-2011 11:07 PM
injection marinade for beef brisket cameraman Q-talk 26 10-04-2009 10:22 AM
Balsamic Vinegar Sauce / Marinades chargriller Q-talk 3 06-04-2007 05:11 AM
Any Balsamic Vinegar experts? The_Kapn Q-talk 23 02-04-2007 09:11 AM
Pork Injection vs. Whole Hog Injection Jeff_in_KC Q-talk 14 05-23-2006 10:14 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:35 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts