What did everyone cook today?
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Prepping tonight’s dinner, I know Jonathon is a shrimp guy. These are some big boys!
HerbcoFood Mighty unhappy shrimps all stacked up. Have fun chowing after the cook.
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff what kind of injector did you use?
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
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Prepping tonight’s dinner, I know Jonathon is a shrimp guy. These are some big boys!
HerbcoFood you are killing me! I had deep fried shrimp out of a bag…yours looks much better
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Tex_77 Walton’s 6 inch manual. Works good after having to open the hole at the top of the needle. The hole was closed up for some reason. Injecting is the way to go for sure.
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gus4416 And juicy. I’m converted to injecting for sure.
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A little snack, some on fried dove with a trio of spreads.
HerbcoFood heck thats a meal
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff Really nice looking loin!
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mac21st I definitely need to make up some apple maple sausage. Sounds great.
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff looks beautiful
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An early Father’s Day meal. Smoked some ribs and served them with creamed turnips and macaroni salad.
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It’s an everything homemade supper tonight. One hatch green chili chicken brat. One hatch green chili with cheese pork brat. And a side of beer batter onion rings.
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff You can tell how juicy that is. Just ate and now I want pork loin.
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Cooked up some Loaded Liberty brats tonight!
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mac21st Great start to the day. I really like breakfast sausage links.
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Cheese raviolis topped with a homemade Alfredo sauce, sautéed mushrooms, with whole gulf shrimp. The shrimp were cooked in a white wine butter sauce.
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mac21st I definitely need to make up some apple maple sausage. Sounds great.
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An early Father’s Day meal. Smoked some ribs and served them with creamed turnips and macaroni salad.
wdaly Never had, heard of creamed turnips. Obviously, I’m sheltered.
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Cheese raviolis topped with a homemade Alfredo sauce, sautéed mushrooms, with whole gulf shrimp. The shrimp were cooked in a white wine butter sauce.
HerbcoFood D**n, nice bounty. Heavy and light fare.
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff now that’s my kinda test! I agree on the injection for loin. I’m about to inject 4.2 kg of butt to make buckboard bacon, my brine just boiled and is cooling now!
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