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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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09-29-2005, 06:11 PM | #1 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Injection Question
Everyone remember the BBQ competition show that Dr. BBQ was on, hosted by Chris Lilly? (sorry guys, I can't remember the show's name)
Anyway, on the last evening of the show, Chris Lilly's injection recipe was posted on the show. Did anyone write it down, or do you have it? I'd like to try it in the off season. I appreciate the help. Thanks!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-29-2005, 06:21 PM | #2 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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11/2 pt juice (apple or pineapple)
1 pt water 1 pt suger (brown or white) 1/2 pt salt worcestershire to taste this was a pork injection
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Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING |
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09-29-2005, 07:36 PM | #3 |
On the road to being a farker
Join Date: 10-29-03
Location: Upstate SC
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This is the recipe I have from two different places.I don't remember on the show the exact amounts they used.
3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 Tablespoons worcestershire Willy T.
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Willy T's Dixie Smokers [url]www.willytsbbq.com[/url] Smoked Up & Sauced Carolina Style!!!! "Its better to give someone a hand than just a finger." |
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09-29-2005, 07:42 PM | #4 |
Banned
Join Date: 07-18-04
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From my blog....
"Pulled Pork Today, I'm cooking for tomorrow. We're celebrating my daughter's 12th birthday a few days late. Right now, as I type, there is 15lbs of Pork Butt cooking on my Weber Smokey Mountain. I used a modified Minion Method for the fire and the meat should be ready around midnight tonight. Last night my daughter and I rubbed and injected the butts using Chris Lilly of Big Bob Gibson's fame "Grand World Championship Pork Shoulder" recipe as published in Peace, Love and Barbecue, by Mike Mills. We let the butts sit in the refrigerator over night and got them on the fire at about noon today. Big Bob Gibson's Grand World Championship Pork Shoulder. 1 Pork Butt or Shoulder (18 to 20 lbs) Mine is 15lbs because it is boneless. Dry Rub 1/2 cup Sugar 1/2 cup paprika 1/3 cup garlic salt (I used garlic powder) 1/3 cup kosher salt, finely ground 1/4 cup brown sugar 1 tablespoon chili powder (I used ancho chili powder) 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon dried oregano 1 teaspoon ground cumin Injection Baste 3/4 cup apple juice 1/2 cup water 1/4 cup kosher salt, finely ground 2 tablespoons Worcestershire sauce. (I use Lea & Perrins) Make the dry rub. Combine all ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an air tight container. To better mix the rub ingredients, I mixed it in a covered container and shook the rub well. Then I ran the rub through a screen mesh which worked out all the lumps and blended the rub further. Make the baste. Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Keep mixing until all dry ingredients are dissolved. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 oz per pound of shoulder. Coat the butt well with the dry rub and refrigerate overnight. Cook on a pit or smoker for about 1 hour to 1 1/2 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pole the meat onto buns for sandwiches. Leftovers can be frozen for up to one month. Well, that's the recipe. But I know there are major differences between that method of cooking and how you do butt for competition. I'll talk about that in a post later this week." |
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09-29-2005, 07:53 PM | #5 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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Kevin |
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10-04-2005, 06:20 PM | #6 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Hey Rob... out of curiousity, why would the method in those recipes and methods you posted not be suitable for competition?
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KCBS Member #14287
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10-05-2005, 08:23 AM | #7 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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BTW Rob... just read your results report on this recipe. I also thought while mixing this rub last night that turbinado sugar would be better... amd the something missing I considered was onion powder. Have you determined what you think is missing from it yet?
May have to fire up a smoker anyway this weekend to try this! It sounds outstanding!
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KCBS Member #14287
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10-05-2005, 01:55 PM | #8 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Kinda on topic, when I inject either Brisket or Butt, I notice that A LOT of it comes out as I remove the needle. Am I doing something wrong, or is the $0.94 syringe I got from wally world just a bad product?. The meats that I have injected came out fantastic to me, and the family did not complain. If I am farking it up, then it must be outta this world if you do it right.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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10-05-2005, 01:59 PM | #9 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Even the cheapest injectors will get the job done - a lot has to do with technique (what in life doesn't?).
When you inject don't try to push all the fluid into one spot (now that sounds downright rude!) - inject some, pull back a bit and angle the needle to a new spot, inject some more and repeat until the injector is empty. You actually should think of making an * shaped injection field. Also, try and inject with the grain of the meat.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-05-2005, 02:11 PM | #10 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Also, leave your meat in the cryovac and inject. It helps to hold it in.
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KCBS Member #14287
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10-05-2005, 02:31 PM | #11 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Quote:
Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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10-05-2005, 02:46 PM | #12 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Actually, it makes the injection process easier and doesn't open up holes across the grain. Yeah, you can get pockets and that's one reason you need to do the injection early and let the meat rest - the injection will have time to disperse more evenly. No matter what you do there is probably going to be some leakage.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-05-2005, 04:31 PM | #13 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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That's my new lesson for the day then. Thanks!
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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10-05-2005, 06:21 PM | #14 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
__________________
Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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10-05-2005, 07:30 PM | #15 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
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KCBS Member #14287
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