Diva Q
Executive Chef
Working on pork today. Lots of it (well at least for me)
50 lbs of pork butts and one tenderloin went on earlier.
I injected using oct_97 own injection recipe:
4 cups apple juice
· 1/2 cup Worcestershire sauce
· 4 tablespoons cider vinegar
· 2 tablespoon dry mustard
· 4 tablespoon brown sugar
· 3 bay leaf
· 6 cloves of garlic
· 2 teaspoon ground ginger
· 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
· 1/2 teaspoon ground cloves (the secret ingredient)
Now not being a huge fan of cloves I asked for his advice and subsequently cut the clove amount in half.
We just finished dinner:
I must say this tenderloin was one of the most flavorful due in large part to the injection.
These are still cooking away:
There are 4 butts just a tiny bit over 50 lbs. I am amazed the WSM can handle that much woohoo.
I expect them to come off about 1am.
Thank you John for an amazing recipe. Your advice is also appreciated.
50 lbs of pork butts and one tenderloin went on earlier.
I injected using oct_97 own injection recipe:
4 cups apple juice
· 1/2 cup Worcestershire sauce
· 4 tablespoons cider vinegar
· 2 tablespoon dry mustard
· 4 tablespoon brown sugar
· 3 bay leaf
· 6 cloves of garlic
· 2 teaspoon ground ginger
· 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
· 1/2 teaspoon ground cloves (the secret ingredient)
Now not being a huge fan of cloves I asked for his advice and subsequently cut the clove amount in half.
We just finished dinner:
I must say this tenderloin was one of the most flavorful due in large part to the injection.
These are still cooking away:
There are 4 butts just a tiny bit over 50 lbs. I am amazed the WSM can handle that much woohoo.
I expect them to come off about 1am.
Thank you John for an amazing recipe. Your advice is also appreciated.