Injecting Chicken thighs... - Page 2 - BBQ Central

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Old 07-06-2008, 07:34 PM   #11
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Quote:
Originally Posted by Uncle Al
Hey Jim,

When you light your charcoal, do you call it the "ME" method.

Al
I call it the Cappy "Wantabe" Method..
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Old 07-06-2008, 07:38 PM   #12
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ROFL! you bastard
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Old 07-06-2008, 07:43 PM   #13
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I remember when people were surprised because I registered in the room and now I'm a bastard! LOL
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Old 07-06-2008, 08:55 PM   #14
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Quote:
Originally Posted by Greg Rempe
Just thought of trying something different...however, I am just going to do them regular...got them in a pan in the refridge with some EVOO and well doused in Klose's Poultry rub for a change!
Very good stuff when used in combo.

Greg, what are you injecting for?? Flavor?? Moisture???
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Old 07-07-2008, 05:42 AM   #15
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Would haave been for both...just din't feel like brining and wanted to try something different...however, in the end, I overcooked the chicken any way...so while the color was great it was a little dry'ish!

However, the ribs were the best I have done so far...So, I was happy with that...the chicken was just cooked to use up some room...
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Old 07-09-2008, 08:55 PM   #16
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Injecting Chicken Thighs et al

Greg, I don't know if you know it or not but in the time just prior to his death Joe Ames and I became pretty good buddies so I spent some time discussing his FAB products (which we started to sell) and the use / etc. of them. His suggestion for chicken parts was to soak / marinate in the FAB-C in the frig for min 4 hours. ...and if possible, to "massage" them once in a while. He also suggested this technique (marinating) for ribs using FAB-P. I haven't had a chance to try either of these but have used the FAB-B and FAB-P for Brisket and Pork butts and it really does the job! You may want to try it sometime ....if I get a chance I'll try on chicken parts and report.

Fred B. / SGP
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Old 07-10-2008, 05:50 AM   #17
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Thanks for the info, Fred...might have to look in to that FAB stuff...thought it was more for the competition guys vs. the backyard q'ers and grillers...but maybe I am mistaken!
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Old 07-10-2008, 05:56 AM   #18
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It is more for the competition guys than the backyard folks. Reason.....cost. I've noticed that the cost of the FAB Products have skyrocked recently. My last purchase of Fab P was over $19/lb. Don't think too many people will be willing to fork out that kind of cash for something that costs significantly more than the meat that they are trying to enhance.
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Old 07-10-2008, 06:05 AM   #19
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Just did a quick check at the Ingredient Store. They are running a sale on FAB C. MSRP $24.95/lb currently offering a 20% discount of $19.95/lb. You get a price break if you buy 5 lbs - 18.95. Price dorps to $17.96/lb for purchases between 10 and 49 lbs. Purchase 50 lbs or more and the price drops to $12.97/lb. Expensive stuff!

http://store.theingredientstore.com/fab-c.aspx
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