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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 10-07-2005, 05:26 AM   #31
qman
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Quote:
Originally Posted by thillin
How much sugar is in the injection?
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt, finely gound
2 tablespoons Worcestershire Sauce

Recipe says you should use abut 1/2 ounce of this per pound.

Happy squirting

BTW, this is the Big Bob Gibson recipe from Mike Mills' book.
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Unread 10-07-2005, 05:31 AM   #32
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DrBBQ's "Big Pig Pork Injection" calls for pineapple juice an apple juice in equal portions, brown sugar, salt, Worcestershire, soy, hot sauce and dry mustard.

If ya'll ain't run ot and grabbed up a copy of Big Time BBQ, you should. Good book,lots of good stuff.
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Unread 10-07-2005, 08:38 AM   #33
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Didn't I see Ray post he was gonna send all of us an autographed copy for Christmas?
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Unread 10-10-2005, 01:51 AM   #34
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Quote:
Originally Posted by Jeff_in_KC
Didn't I see Ray post he was gonna send all of us an autographed copy for Christmas?
Not really.

Try PitBitchin' for him--that might work--or maybe not.
Never can tell

TIM
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Unread 10-15-2005, 01:53 PM   #35
Ron_L
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I have a butt that has been "enhanced" with a 12% salt solution. If I am going to use the Big Bob Gibson injection, should I leave out the salt since the butt already has a brine in it?
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