Beast Drinker
Full Fledged Farker
Okay guys, I actually tried this on the thanksgiving bird. I know we're a home made sort of bunch here but just for fun I picked up a bottle of Tony Chache's and shot up the bird. I gotta admit it's fun adding flavor to your food while getting to feel kinda like a mad scientist for one. Now after eating this meat, I am a believer. It just flat out rocked, even compared to good birds of the last 10 years I been q'in for thanksgiving.
Heres my questions, for your Q, WHAT do you inject, everything you do some things not others?
DO you inject early? like a day early (I did) I know for comps you can't do this the early part.
Would you do it on say a rib roast? I feel like that might be almost sacrilege but maybe that's a feeling I need to get over? No maybe? Yes? I don't know.
I won't ask for what do use with what cut of meat because there's plenty of old threads to follow. I have recipes that are tried and true and it might be hard for me to add this step to them, but I might anyway. I thought it was hype but I know now that it's hype I believe.
Heres my questions, for your Q, WHAT do you inject, everything you do some things not others?
DO you inject early? like a day early (I did) I know for comps you can't do this the early part.
Would you do it on say a rib roast? I feel like that might be almost sacrilege but maybe that's a feeling I need to get over? No maybe? Yes? I don't know.
I won't ask for what do use with what cut of meat because there's plenty of old threads to follow. I have recipes that are tried and true and it might be hard for me to add this step to them, but I might anyway. I thought it was hype but I know now that it's hype I believe.
