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Weekend Cooks & Reviews: Head Country BBQ Sauce & Butchers BBQ Pork Injection

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  • Weekend Cooks & Reviews: Head Country BBQ Sauce & Butchers BBQ Pork Injection

    3 PARTS

    Chapter 1: Chicken Breasts on the Stok. Head Country BBQ Sauce Review

    We eat chicken breast about once a week, only because my wife prefers it over any other cut of chicken. So I’m forced to try something different each, It’s sort of a long experiment for me. I think the title of my book will be “100 Ways To Make Chicken Breast Edible”.

    I picked up some Head Country BBQ Sauce. I’ve heard this brand has been successful on the comp circuit (or at least using it as the base). So for this chix I mixed it 50/50 w/ some cheap picante sauce




    I didn’t have a chance to brine these since I butterfly’d them just after buying them, then they went right onto the Stok. Seasoned w/ a little Willinghams Original, Olive oil, and some CBP.


    Brushed on the sauce once it hit 150 IT.


    Made some Mad Hunky+Garlic Salt+Olive Oil asparagus and some wild rice as the side.


    My chix got some provolone, my wife went plain.




    The Sauce
    It’s thinner than a traditional KC style sauce, and the flavor isn’t real strong. I didn’t dislike the Head Country sauce, but I thought it was just kind of average. I do think that if your preference was a sweeter or hotter sauce, this would be a great base sauce that a couple tweeks could be made into your preferred sauce type, but IMO isn't great as a stand alone BBQ sauce
    Last edited by ThunderDome; 03-27-2012, 10:12 AM. Reason: Hyperlinking

  • #2
    Chapter 2: Salmon Creek Farms Pork Shoulders. Butcher BBQ Pork Injection Review

    Chapter 2: Salmon Creek Farms Pork Shoulders. Butcher BBQ Pork Injection Review

    BBQ Island recently started selling high quality meat. Salmon Creek Farms Pork, Heritage Berkshire, & Darling Downs Wagyu. So I decided to try a couple of Pork Butts. I think these were Salmon Creek Farms. Two 8 lbs'rs


    Also, I’ve been eyeballing these injections that are out on the market. Butchers BBQ and Kosmo’s Q have been pushing these on Greg Rempe’s show, and I’ve seen them there at the store so I figured it was time to give one a try. I went w/ the Butchers BBQ Pork Injection. It comes in a 2 lbs bag, and isn’t cheap. BUT the silver lining here is that one cup is enough for two 7 lbs butts.


    Check out the ingredients


    Per the instructions, it was 2 cups of water per 1 cup of injection mix. The powder had an off-putting smell to it. Once it was mixed up, it smelled fine. The consistency was like a thick gravy.


    The shoulders rinsed and dried


    Money Muscle close-up


    Injected. I dont know if you can notice, but none is down at the bottom of the tube like it is w/ my apple juice type of injection


    This turned out to be awesome as far as retention in the shoulder. For the first time the rogue stream of injection didn’t go flying somewhere. It was exactly the right amount for my 2 shoulders as well. I wrapped up, and threw in the fridge for 4 hours per the instructions.


    I went w/ Fast Eddies A/P BBQ rub for these two. Here's a close-up of it. It's a little saltier than most BBQ rubs I use, but still pretty damn good.


    Here's what it looked like after setting for 20 mins. For glue, I used Mr. Yoshidas instead of mustard. I usually use maple syrup but the Yoshidas has been nailing it lately.


    Had some leftover charcoal from my last cook, so it only took a coupla lbs of The Good One Lump to refill for the overnight smoke. Went with about 5 apple wood chunks for smoke.


    Got it all up to temp @ about 9pm that night, and threw the 2 shoulders on the 18.5" UDS


    The next morning I foiled it and threw it in the oven for about an hour and a half, then let it rest for a good 2 hours before pulling. I could taste the injection, it was definitely still moist. I poured all the foiling juice into a fat separator, then poured the good stuff back over the meat before food saving the 9+ lbs. I kept the money muscles whole, and food saved them for slicing up.

    Shredded Pic 1


    2


    3


    The 16.2 lbs of pork rendered down to just over 9 lbs of finished product (gave my parents one). Weighed out, and food saved the money muscles for slicing later on, and 1 lbs of pulled pork into each bag.


    The Injection:
    The injection was noticeable in the final product. I would say that I usually notice when injecting that it helps w/ moisture, but with the Butchers BBQ Pork Injection, I could also taste the flavor in the finished product more than usual. It gets a thumbs up. My only critique is the cost and size of the bag. It'd be nice to buy about half that size. I do recommend it based on consistency, ease of injecting, as well as flavor. Don't let the smell of the powder run you off though.
    Last edited by ThunderDome; 03-27-2012, 10:19 AM. Reason: Hyperlinking

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    • #3
      Chapter 3: Mad Hunky & Green Chile Pulled Pork Tacos

      Chapter 3: Mad Hunky & Green Chile Pulled Pork Tacos

      I figured I needed to post a plated pic after all this. Here's what we put together last night...

      Threw a can of Green Chiles in 1 lbs of pork. Added 2 TBS of Mad Hunky


      Into the skillet


      Mrs. Thunder fried up some white corn tortillas


      Some sour cream, avocado (Costco has good ones right now), pulled pork, cheese, and La Victoria Taco sauce.
      Last edited by ThunderDome; 03-27-2012, 10:20 AM. Reason: Hyperlinking

      Comment


      • #4
        That all looks really really good.
        A few ?'s
        Why can't you brine the chicken even after butterflying?
        Does the money muscle not pull/shred well? and that's why you save it for slicing? Or is it just that good?
        How would you modify the sauce? Would you just use it as a base? Or is it worth the trouble?

        Again great looking food. Love the tacos. I could eat a few of those.

        Comment


        • #5
          Originally posted by gmotoman View Post
          That all looks really really good.
          A few ?'s
          Why can't you brine the chicken even after butterflying?
          Does the money muscle not pull/shred well? and that's why you save it for slicing? Or is it just that good?
          How would you modify the sauce? Would you just use it as a base? Or is it worth the trouble?

          Again great looking food. Love the tacos. I could eat a few of those.
          Thanks!

          I could have brine'd it. I just meant that it went from store to grill in less than 30 minutes.

          Yeah, I prefer the money muscle sliced into little medallions. Sort of like tenderloin, except better

          I would throw in a cup of honey, some brown sugar, and some rooster brand hot sauce

          Comment


          • #6
            Looks great oh and the Copper Kettle Envy
            Masterbuilt Stainless Steel 40"
            Weber 22.5" WSM
            Weber Performer W/rotisserie X2
            Weber 22.5" Kettle Silver
            Weber 22.5" Kettle Gold
            Weber 1990 22.5" 3 Wheeler
            Weber 18.5" Kettle
            Weber 18.5" Bud Light Kettle
            Weber Smokey Joe
            GMG Daniel Boone
            Pit Barrel Cooker
            Maverick ET 73 and ET 732
            6X8 A Maze N Smoker and Tube Smoker
            Fastest Themapen on the market BLACK
            The Vortex

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            • #7
              Quality posts, TD... top notch. !
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Now that you've had the Stok a few months, how would you compare it to the Weber?
                Mike Reid
                22.5 Weber
                Smokenator
                Future home of a UDS

                Comment


                • #9
                  Nicely done, TD! I love PP tacos!!
                  Becky
                  *****

                  https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                  Weber 22.5" One Touch Gold Kettle - Black
                  Weber 22.5" One Touch Gold Kettle - Copper
                  1993 Weber 22.5" Master Touch Kettle - Red
                  Weber 18.5" One Touch Silver Kettle - Budweiser
                  Weber Smokey Joe
                  Multiple Dutch Ovens and other Cast Iron
                  Pink Thermapen
                  Purple Thermapen

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                  • #10
                    Originally posted by half sharkalligator,half grill View Post
                    Now that you've had the Stok a few months, how would you compare it to the Weber?
                    Stok is exclusively my chickin wang, and searing grill. Although I could use the pizza stone insert too, but haven't yet.

                    For loins, tritip, whole birds, etc. I would still Weber

                    Comment


                    • #11
                      Excellent Work Bill

                      Tried to give you for all 3 parts but didn't work

                      sigpic

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                      • #12
                        Very informative thread with great info!!! on the re-load!
                        Where to Shop -
                        www.OwensBBQ.com

                        Follow Tatonka Dust on Facebook -
                        https://www.facebook.com/TatonkaDust

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                        • #13
                          Originally posted by TATONKA3A2 View Post
                          Very informative thread with great info!!! on the re-load!
                          Thanks Tatonka

                          I just listened to a youtube video of Butchers BBQ owner talking about how he uses juice rather than water for the injection mixture....now I know

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                          • #14
                            Nice thread dude. It all looks amazing.

                            Comment


                            • #15
                              the food all looks great - but seriously, you read this and still bought it ?



                              Sorry dude but there isn't one single natural, non-carcinogenic compound in that crap.
                              I don't care how good the reviews are - no way in hell would I touch that with a barge pole !
                              Made In England - Fine Tuned By The USA
                              Just call me 'One Grind'



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