injector/general injection question - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-26-2007, 06:55 PM   #1
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
injector/general injection question

1.)Guys I have been thinking about getting one of these for a while now and before I spend the money for it I wanted to know what those who had it thought of it and was it worth the money?
2.)Do those of you that use an injection heat/boil and then cool it before injecting it?
3.)What are some general ingredients that you use? For pork I have been using pecah nector, white grape juice, apple juice, and some wuster. For the last briske I did I used a mix of beef broth, beer, white grape juice and wuster.

Thanks

Chris
__________________

__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 06-26-2007, 09:01 PM   #2
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
I use Napoleon injectors and I inject both butts and briskets (very carefully)
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 06-27-2007, 07:10 AM   #3
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Chris I have one like that and luv it...as far as the injection...watch what colors you are using and spices.....might want to strain the mixture first..the spices will leave the marks..
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 06-27-2007, 07:18 AM   #4
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by Ranucci's Big Butt BBQ
Here's the one I use and absolutely love. I can do a case of butts in under 5 minutes.

It's from NoCents BBQ

And I thought everything was bigger inTexas
surfinsapo is offline   Reply With Quote
Old 06-27-2007, 04:12 PM   #5
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Quote:
Originally Posted by Ranucci's Big Butt BBQ
Here's the one I use and absolutely love. I can do a case of butts in under 5 minutes.

It's from NoCents BBQ

Man, you can do a lot of things with that [smilie=a_happyhappy.gif]
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 06-30-2007, 11:52 AM   #6
Smoker
 
boar_d_laze's Avatar


 
Join Date: May 2007
Posts: 334
I use one of the chrome over brass injectors. I used to think it was big, but now I'm feeling ... well ... inadequate.

I cook the injection IFF (if and only if) it needs the heat for specific purpose(s). For instance, my brisket injection uses fresh garlic and a fair bit of butter.

Brisket injection:

1/2 cup double strength beef stick, or 1-1/2 tsp "Better than Buillon" base
1/2 cup drinkable red wine (or 1 cup if using Better than Buillon
2 cloves garlic, crushed or sliced very thin
1/4 cup Worcestershire
1/2 tsp Bufalo chipotle hot sauce
1/2 stick well chilled butter -- cut into 4 to 6 pieces
2 tbs truffle oil

Combine stock and wine and garlic, bring to a boil, lower heat to simmer, reduce until wine loses its "wininess" (about 15 minutes); add Worcestershire and hot sauce, simmer another 15 minutes until flavor from garlic is fully absorbed. Remove from heat. Pass through a tea strainer to remove pieces of garlic. Whisk in the butter one piece at a time until fully incorporated, relying on residual heat to melt it. Allow to cool for a few minutes and whisk in the truffle oil.

As you can see, the juju doesn't gel without heat.

But, my usual pork injection is:

3/4 cup grape/mango/peach punch
1/4 cup real maple syrup
1/4 cup bourbon or rum

which requires no cooking.
__________________
What were we talking about?

Klose Steak Grill with Swing Set
Backwoods Fatboy with DigiQ II
Other Stuff
boar_d_laze is offline   Reply With Quote
Old 06-30-2007, 01:34 PM   #7
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
sounds like you've got that recipe worked out!
Does the wine not make the meat mushy?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 06-30-2007, 03:12 PM   #8
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Dang Boar....that looks mighty tasty and exoctic. How much that truffle oil set a person back these days? Thanks for sharing.

bigwheel


Quote:
Originally Posted by boar_d_laze
I use one of the chrome over brass injectors. I used to think it was big, but now I'm feeling ... well ... inadequate.

I cook the injection IFF (if and only if) it needs the heat for specific purpose(s). For instance, my brisket injection uses fresh garlic and a fair bit of butter.

Brisket injection:

1/2 cup double strength beef stick, or 1-1/2 tsp "Better than Buillon" base
1/2 cup drinkable red wine (or 1 cup if using Better than Buillon
2 cloves garlic, crushed or sliced very thin
1/4 cup Worcestershire
1/2 tsp Bufalo chipotle hot sauce
1/2 stick well chilled butter -- cut into 4 to 6 pieces
2 tbs truffle oil

Combine stock and wine and garlic, bring to a boil, lower heat to simmer, reduce until wine loses its "wininess" (about 15 minutes); add Worcestershire and hot sauce, simmer another 15 minutes until flavor from garlic is fully absorbed. Remove from heat. Pass through a tea strainer to remove pieces of garlic. Whisk in the butter one piece at a time until fully incorporated, relying on residual heat to melt it. Allow to cool for a few minutes and whisk in the truffle oil.

As you can see, the juju doesn't gel without heat.

But, my usual pork injection is:

3/4 cup grape/mango/peach punch
1/4 cup real maple syrup
1/4 cup bourbon or rum

which requires no cooking.
bigwheel is offline   Reply With Quote
Old 07-01-2007, 01:50 AM   #9
Smoker
 
boar_d_laze's Avatar


 
Join Date: May 2007
Posts: 334
Trader Joe's truffle oil goes out at about $10 for a 250 cc bottle. Maybe a little more for white, maybe a little less for black. It's probably out of season now, you see it come into the stores in the late fall, early winter. No matter how well stored, it loses intensity over time. But don't let that stop you. Anyway ... store out of the light in a cool place. You can use truffle juice too. It's stronger, better, and a lot more expensive.

The key to using truffle extraction is never let it get too hot. I think it works as an injection because the aromatics can't evaporate completely in the meat, and because you keep it under 200 deg. But that's a guess. At any rate, it lends a very subtle effect that you can't quite identify as truffle, but makes you want to keep eating. The subtlety in this case is a good thing. Truffles tend to take dishes over.

The wine doesn't make the brisket mushy but definitely has a slight tenderizing effect. It doesn't tenderize as much as vinegar, or the enzyme tendrizers like papain aka papin (from papaya -- used in Adolph's tenderizer and Billybones' rubs), or bromic acid aka bromelain aka bromelin (from pineapples), or the others. I think if you're not careful with concentration you might risk some mushiness with the enzymes.

If you want to really fool around, you might try adding one of the commercial phosphate mixes like Phos-Blend or Phos 11-2 and building something along the lines of FAB B. I still haven't tried this, but one of these days I suppose I might.

So far my big thrill is watching the injection shoot out the sides. I gather a lot of you are still at the same "childish delight" stage. Grow up? I think not.
__________________
What were we talking about?

Klose Steak Grill with Swing Set
Backwoods Fatboy with DigiQ II
Other Stuff
boar_d_laze is offline   Reply With Quote
Old 07-01-2007, 05:49 AM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well I will keep an eye peeled for some of that stuff.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.