Now I'm shooting up

Discussion in 'Poultry' started by 1894, Jun 12, 2008.

  1. 1894

    1894 SMF Premier Member

    Fun to play with the words and terms here for at least some of us new folks , so after my Baby Chuck Turd thread [​IMG]

    http://www.smokingmeatforums.com/for...ad.php?t=17668

    Now I've ventured into shooting up [​IMG]
    Got one of those pre-soaked ButterBall bonless breasts and mixed the juices from the bag with a sweet rub I ran across and some Italian salad dressing and decided that since I had the needle ( saw it last week and grabbed one ) but no "Spoon" and never tried the direct induction method , I'd give myself a shot. [​IMG]
    Figgered I'm getting addicted pretty quick to this smokin' stuff I may as well try to speed up the process [​IMG]
    Try to get some q-view along my "little trip , to the moon , Lord take me away " RIP mr VanZant
     
  2. cowgirl

    cowgirl OTBS Member

    lol...
    Can't wait to see your Qview!
     
  3. 1894

    1894 SMF Premier Member

    Dang newbies , the term just came to me , I'm Main lining , I think [​IMG]
    Thin blue blowing anyways , little cherry and mayby some apple for smoke , hard to tell them apart after they been pre burned a little [​IMG]
     
  4. cowgirl

    cowgirl OTBS Member

    Main lining....lol
    You've got it as bad as me!!![​IMG]
     
  5. oillogger

    oillogger OTBS Member

    I always purchase my meat injectors from the local feed store. That way I can determine the style and size of the needle I use as well as the maximum volume of the injector. Since I usually create my own injection sauce from grounded up seasonings and melted butter, I tend to use a larger diameter needle with the end cut off at a slant to reduce clogging. A coffee bean grinder works well to grind up seasonings.
     
  6. 1894

    1894 SMF Premier Member

    Thanks for the tip oillogger , I'd read a few posts here that mentioned injecting , so I got one to give it a try. Did notice that either some of the spices from the Italian dressing , or small chunks of meat that were in with the juices would get stuck now and again.
     
  7. 1894

    1894 SMF Premier Member

    So , on with the pics.

    After a dozen injections or so , I just poured whatever liquid that was left on the top and into the smoke it went.
     
  8. 1894

    1894 SMF Premier Member

    Still playing with hot spots and cold spots on my chargriller so I kept the smoke small , but am happy with the temp from end to end [​IMG]

    Enjoying watching the TBS and my wife trying to take pics of our little girl :



    She's the photographer , I just take snapshots LOL ,so she thought this was funny [​IMG]
     
  9. 1894

    1894 SMF Premier Member

    So , after a couple three hours around 225 with cherry and a little apple for smoke the internal got up to 170



    After resting in a foil cocoon while the abt s finished , it looked like this:
     
  10. 1894

    1894 SMF Premier Member

    I was elbowed out of the way for trying to take a pic of the cut breast [​IMG]



    She was right , her pic came out better than mine [​IMG]
     
  11. 1894

    1894 SMF Premier Member

    Wouldn't be a complete qview without the obligatory abt and refreshment pic [​IMG]
     
  12. 1894

    1894 SMF Premier Member

    Sorry about all the posts , but yesterday in the joke section I could only get two pics out of three to show up [​IMG]
     
  13. 1894

    1894 SMF Premier Member

    Re-heated some last night for our friday the 13th aniversery , Tasted even better after sitting overnight in the fridge [​IMG] .
    ( Fun part of getting married on a Fri the 13th , "mini" aniversarys pop up every now and again [​IMG] )
     

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