questions about honey

[mrmosh303]

i have not seen anybody talk about something like this, so i thought i would throw it out there to everyone...

i was given a box of honey, and i was trying to figure out how to use it in my grilling/smoking...when i grill burgers, i put just a little honey on each side as they cook...they come out with just the right amount of taste, and go very well with some bacon and yellow mustard...

so, now i need to get this in the smoker...i was thinking of injecting...not sure if it is too thick as it is in the bottle, but if it is maybe some hot water might thin it enough to inject...might use it on a turkey breast, and a pork loin is what i was thinking...maybe even a brisket...

not sure of how i could use it as some kind of marinate? again, cut it thinner with some hot water, add some spices and soak some meat...maybe cut chicken...thighs and legs?

i know this group has tried a lot of things, and could not think of a better spot to ask questions

not sure what happened, but although i have been smoking...A LOT!!...it seems i have fallen out of the qviews...i am still solidly in love with my masterbuilt locker, and have recently started using the charcoal grill i bought last year as a smoker also...with one side full of coals and smoke, and the other side with meats and veggies...but i will start posting more pics to activate the saliva glands in everyone soon...

hope everyone is enjoying good weather, thin blue smoke, and a cold beverages...remember, internal temperature is important, consult your guide!!

late

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• mrmosh303
• May 28, 2014

 

[jp61]

Many folks use honey in their marinade. As far as injecting, my guess is like you said, probably to thick. I'm not sure if hot water is needed to dilute it but if so, it would be best if you injected after the marinade has cooled off.

 

[mrmosh303]

thanks, joe...after reading your reply, i did search, and found plenty of honey marinades...garlic and soy seem to be the most prominent, and usually on fish or chicken...

i will be trying those...and i am also going to try injecting...like i said, my first try will be with a turkey breast, but i am very interested in try it in a brisket, smoking it for long, long time, so the honey has time to melt...er, meld?...as the rest of the fats does...

like i said, qviews will follow, with a complete update of the "honey trials"...

 

[pineywoods]

Often times when I'm smoking ribs I smoke unfoiled on the grate for 2.45 hours then put them into foil while foiling slather them with squeezable butter and a coat of honey then wrap the foil and seal it tight back into the smoker for 1.5 hours then carefully take them out of the foil and back on the grate for 45 minutes to an hour. You could baste them with honey again during the last 30-45 minutes if you wanted to.

If you really want to inject it try thinning it with some apple juice

 

[mrmosh303]

apple juice should work great!!

 

[mrmosh303]

well...it worked...1hr in a simple brine of salt and brown sugar, then injected with a mix of about 1/2 cup honey, 1/2 cup apple juice...smoked low for about 5 hrs...and there it is...very juicy, sweet, and tender...i love this damn smoker!!

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• mrmosh303
• Jun 1, 2014

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• mrmosh303
• Jun 1, 2014

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• mrmosh303
• Jun 1, 2014

 

[johgre078]

 

[bluewhisper]

Nice!

I've grilled chicken wings with a 50/50 mix of honey and red habanero mash. It made my ears ring.