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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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#1 |
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is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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I know this is like beating a dead horse. But instead of the usual vinegar worstershire broth and rub. If anyone ever purees down some onion, garlic,with some fruit. Let's say like apples peaches and pineapples, and inject all that flavor instead of just moisture. Just got a spitjack with the large gauge needle and wanna give something different a shot.
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I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20 |
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#2 |
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Full Fledged Farker
![]() ![]() Join Date: 12-15-11
Location: Madison, MS
Downloads: 0
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I used mojo last week and injected a butt. Made wonderful pulled pork tacos, there where pockets of the pureed garlic, onions, and pepper throughout the butt.
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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#3 |
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is Blowin Smoke!
![]() ![]() Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
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Are you sure that you want those chunks and bits in the meat for a contest? I could definately see it for home use, not so sure about using it in a comp though?
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Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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#4 |
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Found some matches.
Join Date: 07-16-12
Location: Dayton, OH
Downloads: 0
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Thats the problem I ran into was spots/bits & pieces in the butt. I'd be interested in info about an injectable floverfull fluid that spreads throughout the meat instead of making little "pockets" (for lack of a better description)
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I vote for who ever the NRA tell me too!! |
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