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Now I'm shooting up

post #1 of 13
Thread Starter 
Fun to play with the words and terms here for at least some of us new folks , so after my Baby Chuck Turd thread icon_rolleyes.gif


Now I've ventured into shooting up cool.gif
Got one of those pre-soaked ButterBall bonless breasts and mixed the juices from the bag with a sweet rub I ran across and some Italian salad dressing and decided that since I had the needle ( saw it last week and grabbed one ) but no "Spoon" and never tried the direct induction method , I'd give myself a shot. PDT_Armataz_01_18.gif
Figgered I'm getting addicted pretty quick to this smokin' stuff I may as well try to speed up the process icon_smile.gif
Try to get some q-view along my "little trip , to the moon , Lord take me away " RIP mr VanZant
post #2 of 13
Can't wait to see your Qview!
post #3 of 13
Thread Starter 
Dang newbies , the term just came to me , I'm Main lining , I think PDT_Armataz_01_04.gif
Thin blue blowing anyways , little cherry and mayby some apple for smoke , hard to tell them apart after they been pre burned a little PDT_Armataz_01_18.gif
post #4 of 13
Main lining....lol
You've got it as bad as me!!!biggrin.gif
post #5 of 13
I always purchase my meat injectors from the local feed store. That way I can determine the style and size of the needle I use as well as the maximum volume of the injector. Since I usually create my own injection sauce from grounded up seasonings and melted butter, I tend to use a larger diameter needle with the end cut off at a slant to reduce clogging. A coffee bean grinder works well to grind up seasonings.
post #6 of 13
Thread Starter 
Thanks for the tip oillogger , I'd read a few posts here that mentioned injecting , so I got one to give it a try. Did notice that either some of the spices from the Italian dressing , or small chunks of meat that were in with the juices would get stuck now and again.
post #7 of 13
Thread Starter 
So , on with the pics.

After a dozen injections or so , I just poured whatever liquid that was left on the top and into the smoke it went.

post #8 of 13
Thread Starter 
Still playing with hot spots and cold spots on my chargriller so I kept the smoke small , but am happy with the temp from end to end cool.gif

Enjoying watching the TBS and my wife trying to take pics of our little girl :

She's the photographer , I just take snapshots LOL ,so she thought this was funny icon_rolleyes.gif

post #9 of 13
Thread Starter 
So , after a couple three hours around 225 with cherry and a little apple for smoke the internal got up to 170

After resting in a foil cocoon while the abt s finished , it looked like this:

post #10 of 13
Thread Starter 
I was elbowed out of the way for trying to take a pic of the cut breast PDT_Armataz_01_18.gif

She was right , her pic came out better than mine PDT_Armataz_01_04.gif

post #11 of 13
Thread Starter 
Wouldn't be a complete qview without the obligatory abt and refreshment pic icon_smile.gif

post #12 of 13
Thread Starter 
Sorry about all the posts , but yesterday in the joke section I could only get two pics out of three to show up PDT_Armataz_01_04.gif
post #13 of 13
Thread Starter 
Re-heated some last night for our friday the 13th aniversery , Tasted even better after sitting overnight in the fridge icon_smile.gif .
( Fun part of getting married on a Fri the 13th , "mini" aniversarys pop up every now and again cool.gif )
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