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Injection ? for sirloin tip roast
I too felt that it might be too dense to infuse and just leave flavor pockets. My thought is to either make it Italian style or Southwestern. thanks for the replies and input. Jack~ -
Injection ? for sirloin tip roast
Have never injected a sirloin tip but was curious if anyone has and what did ya use? Would appreciate some inspiration for something different with the objective being some knock out sandwiches. Will thin slice after foiling and resting at 135F. Have tried injecting beef before but it had flavor... -
Perfect Flame Close out
Anyone use a Perfect Flame gas smoker ? Lowes is having a close-out on the 36" 3 rack unit. Thinking about picking up a couple at 119.00. Pros-cons and all comments welcome. TIA, Jack~- tntxajun
- Thread
- Replies: 15
- Forum: Propane Smokers
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center cut pork loin- good plan for first time??
I have never run mine to 165,, too dry for me. I feel comfortable at 135F,, foil wrap for about an hour. My guess is about 3 1/2 hrs at 235-245 for the size you posted. I have never injected a loin but the Crillio is an excellent marinade. I add some orange juice to mine for some additional... -
Prime Rib Roast what temp??
My guess is less than 6 hours at the temp you posted. It will get to 130F in about 51/2 hrs would be my exact guess. Keep a probe in it and monitor. It will cook much faster than the butt. The juices (in your situation) would be the ones from having it tented not from the smoker. It will... -
Prime Rib Roast what temp??
I use Tones beef soup base diluted with water. ( you could use a beef bouillon or 2 but they have alot of sodium) I get the Tones at Sam's. Bring to a simmer and add Worcestershire and ground black pepper and only a pinch of salt. Reduce down a bit then add prepared horse radish (usually found... -
greek rub for meats
It becomes very authentic flavor blends by adding Greek oregano, minced dried lemon zest and minced dried mint. I have been cultivating Chocolate mint for some variations. If you wish to avoid another addiction, don't try this on lamb or chicken. It is awesome and really makes a robust flavor...- tntxajun
- Post #4
- Forum: Sauces, Rubs & Marinades
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Leftover Pulled Pork - quick ideas, please?
Never heard of Memphis BBQ spaghetti,, please tell us more and a recipe please. Have about 2#s of PP calling to me from the freezer. TIA, Jack~ -
Prime Rib Roast what temp??
That sounds fabulous ! When I get a loan from the bank to get them I smoke with hickory and pecan, 50/50 ratio at 235-250F until 135 on the nose is reached. Pull and foil tent the serving platter for a full 30mins or so. The smaller ends are more toward med and the center is a succulent gorgeous... -
Dog Story - Warning: May bring a tear to your eye
Wonderful and Heartwarming for damn sure ! Thank you for sharing. Jack~- tntxajun
- Post #2
- Forum: For New Members
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PC Health
Even though it was a lengthy task to eliminate your recently violated PC, I was delighted that we were able to stop and eradicate this troublesome intrusion at an early stage of infection. Your prompt request for assistance was what prevented a much more involved process of removal and/or a loss...- tntxajun
- Post #17
- Forum: For New Members
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Fattie Throwdown - Buffalo Chicken Wing Fattie
How were you able to achieve such a dark mahogany and charred appearance for your wings. Mine are more golden brown with dark brown areas , not blackened, like yours. What temp and time do you use to gain that awesome effect ? TIA, Jack~ -
Experimental Wings
I was debating on using a water pan or not. I have used one on all my poultry for so long that I could not remember if they were darker without it. There is a popular local smoke shack in town that makes them almost black and very tasty. I am challenging myself to exceed his very good product... -
Experimental Wings
I have brined 2 batches of wings,, marinated one in Wickers the other is only seasoned with my own spicey rub. I am wanting to get a darker bark on both batches and fall off the bone texture. Am using kingsford mesquite bricquets, Cowboy lump charcoal and a water pan on a no-name mid sized off... -
What is your best way to re-heat PP quickly
The way I thaw and re-heat my PP is in a slow cooker on the lowest temp. I add a finishing sauce for additional liquid. Is there any suggestions using a micro-wave, ziplock boil bags, etc. that does well without degrading texture or flavor. Sometimes I just want a quick sammie and hate the... -
Tboned by tboner
Thanks to all the grill pros,, I feel also that grilling with some chips would make a super good steak. I personally have never grilled one that thick but I would be inclined to to try that first. thanks again, your suggestions are greatly appreciated. Jack~ -
Apricots ... Apricots & more Apricots
I have made a gazillion fatties with apricot preserves and chunks of dried apricots. Everyone raved over them,, even used JD hot sausage and they were gobbled up. Used in sauces, pork and chicken marinades, or just plain eatin. thousands of uses and they are all good. Jack~ -
Tboned by tboner
A friend of mine called me back in Texas and asked my suggestions on a 2" Tbone steak that his processor made a mistake with. A long story short is he cannot return them and he has 10 of 'em. He is an avid smoker and competent griller but was at a lost on how to try and smoke and/or grill this... -
not to reinvent the wheel.....but
I have used lava rocks in mine and have had good results. I started doing this on my vertical gas in the winter when I got it and have left them in year round. Interested to know how the fire bricks work for you. I also would foil mine for better heat reflection. A theory only. Please let us...- tntxajun
- Post #3
- Forum: General Discussion
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QUESTIONS ob boneless rib roast/ribeye/prime rib...
make a gravy with the juices,, add a bit of worcestershire and horse radish for it as well. sorry for not including in the previous post. Jack~
