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White Dog BBQ
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Joined: 10 Jan 2008
Posts: 32
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 Posted: Sat Jan 19, 2008 1:36 pm Post subject: Injection recipes |
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Hey guys,
Looking for ideas for injections... I have a couple different ones, but I'm always looking for new ones. Anyone have some they are willing to share. I know better than to ask Dan from 3Eyz, but maybe some of you are a little more talkative  . Thanks!
Erik |
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Dan - 3eyzbbq
Overpaid Broadcaster
Joined: 11 Jan 2008
Posts: 331
Location: Owings Mills, MD
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| Posted: Sat Jan 19, 2008 4:54 pm Post subject: |
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What are you trying to say? 
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Dan Hixon
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Mutha Chicken BBQ
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Joined: 15 Jan 2008
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Location: Wilmington,DE
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White Dog BBQ
Benchwarmer
Joined: 10 Jan 2008
Posts: 32
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| Posted: Sun Jan 20, 2008 12:10 pm Post subject: |
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| Dan - 3eyzbbq wrote: |
| What are you trying to say? |
Sometimes I wonder if Jason even knows what you're doing at comps.  |
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Dan - 3eyzbbq
Overpaid Broadcaster
Joined: 11 Jan 2008
Posts: 331
Location: Owings Mills, MD
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| Posted: Sun Jan 20, 2008 3:58 pm Post subject: |
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Oh come on! Jason knows I inject our pork.
What was your question again??
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Dan Hixon
Pitmaster - 3EyzBBQ
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Jason - 3 Eyz
Site Admin
Joined: 10 Jan 2008
Posts: 260
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| Posted: Sun Jan 20, 2008 7:45 pm Post subject: |
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What's an injection???
My role is not to pretend to understand some of the voodoo that Dan does. I simply smile, be social, and jump when told.. 
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3 Eyz BBQ
PO Box 2405
Elkton, MD 21922
www.3eyzbbq.com |
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White Dog BBQ
Benchwarmer
Joined: 10 Jan 2008
Posts: 32
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| Posted: Mon Jan 21, 2008 7:52 am Post subject: |
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| I wouldn't be offended Jason -- not telling you is for your own protection. |
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hog feathers
All-Star
Joined: 31 Jan 2008
Posts: 129
Location: Media, PA
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| Posted: Sun Feb 03, 2008 2:37 am Post subject: |
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For an injection, I start with a basic brine: for every pound of meat, use 1 quart of cold water, 1/4 cup of kosher salt & 1/8 cup of a sugar, plus what ever herbs or other seasonings you desire.
For a pork injection I've found success using a mix of apple juice and chicken broth instead of the water content.
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smokin_joe
Benchwarmer
Joined: 13 Jan 2008
Posts: 36
Location: Lanoka Harbor, NJ
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| Posted: Fri May 16, 2008 10:41 pm Post subject: Disney World Turkey Legs |
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Okay this isnt really a recipe per se...but its how I do it...
Did you ever see people walking around Disney World in FLorida chowing down on them giant Turkey legs? I tried to copy them...and this is what I did. Those legs ARE smoked too, and were featured on a FOod TV show called Disney Park's Snacks or something.
I make a mixture of Salt, Pepper, Garlic Powder, Onion Powder, and Cumin, in roughly equal amounts, winding up with some few tablespoons or mixture.
I then take a few cups of really hot water, or boil some, then add the dry mixture to the hot water and stirr a lot to dissolve as much as I can into the liquid. After it cools down a bit, I draw the liquid into my stainless injector, and then shoot the turket legs full of the mixture, a few times in each leg, in a deep casserole bowl. I leave the legs sitting in the bowl with the liquid for a while as the smoker gets hot. I usually cook the legs on the top shelf of the smoker...until about 165-170 degrees.
I think they're okay...but, freinds love those things!
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Smokin Joe
Real Men, Cook With Wood
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Smokin' Gnome BBQ
Overpaid Broadcaster
Joined: 14 Jan 2008
Posts: 251
Location: Shippensburg PA
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| Posted: Mon Jun 30, 2008 7:48 pm Post subject: |
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what are you trying to inject?
pork a sweet mix, juice, light corn , rub
brisket, butchers, broth, juice.
I really havent done well in either catagory, but I hope this helps(heck I havent won anything!!). We have a few teams that check here everyday that could really help the little guy out. I tried juiceing garlic to add but it was way to over powering. good luck and dont forget to share!!
Sal
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