So the contest was also a fundraiser for local public TV station so we had to use Steve Raichlen’s recipes from his new book-BBQ sauces, rubs, and marinades. I just used his American BBQ rub on the tenderloin and a sprinkle for some flavor and color to finish it. We ran the WSM @200-225F for around 2 hours, pulled it to rest it at 110F then seared it on a Weber kettle with 2 full chimneys of raging charcoal to 130F, rested again for about 20 min then sliced it. Judges also were raving about the corn salad, smoked the corn and roasted the other veggies with one of Steve’s vinaigrette recipes.
2 hours on the smoke, 1.5-2 hours in the foil crutch, 1/2 hour to glaze and finish. If you open the foil pack and pick the ribs up with tongs put the tongs about half way on the rack from one end. If the rib bends and just starts to pull apart in the middle, competition ribs are done. I rest them for 15-30 minutes then glaze-15-30 min to get a nice glaze. Competition ribs don’t fall off the bone, if you bite into a ribs you should be able to see the bite mark and just a bit of a pull to it.
You can see by my earlier posts that I have acquired a 22.5" WSM smoker to round out my smoking capabilities and i want to complete in some more local rib contests that are wood/charcoal only so i had to pull the trigger. Made a good score of Craigslist and got it for a fraction of the list price, barely used. I’ve run it four times working on temp control and smoke. I settled on using the minion method for charcoal to keep consistent temp. I use Kingsford blue bag charcoal for heat and wood chunks for smoke profile. And now for the mods-I find myself not willing or able ( I think it’s in my DNA) to leave well enough alone, yeah… what does Weber know about building smokers anyway…but i just can’t help myself, i like to tinker. So i added handles to the sides of the barrel, nomex gaskets on lid and door. I also put handles on the legs so i could just dump the charcoal when i was done and don’t forget the wheels-easy to move around the shed, not the best on the grass. Since it’s an older model there is no rubber access port for temp probes so Amazon Prime dropped one off if a jiffy, installation on the docket for this week. BTW handles are from Walmart of all places and used stainless hardware because I’m a bit obsessive about stuff like that. Anyone else got any good WSM mods that i’m not thinking of???
Using any type of injection for turkey (or any meat) will help add moisture and flavor, even if you don’t cure the turkey, but what also really helps in keeping a moister final product is adding salt and phosphates. The recipe I linked to above does call for adding phosphate as there is none in the base cure. If you inject another seasoning, butter, spices, etc. it would also help retain more moisture by adding phosphate to any injection solution. Some seasonings and marinades, like our favorite injection seasoning Butter Flavored Seasoning, will already contain phosphates, so do double check the ingredients statement to verify if phosphates are already added. But long story short, if you are really looking to retain the most moisture as possible in your final cooked product, do add something like Cold Phosphate to your marinade/injections, if it doesn’t already contain phosphates.
@KARLHEIDOLPH How long are you letting the stuffed cases set before you smoke? Try about 30 hours in the refrigerator. What temp is your sausage when you start smoking them ? Try to get to 34 or 36 degrees. Lower and raising your smoke amount and duration during the smoking process. This is also a factor. Fat Content is way important to smoke penetration. Some thing to also think about is if the meat gets dehydrated it will turn the a reddish color causing a rind to form. It might look like a smoke ring this is caused by constant high heat drying the product out. If this happens add a steam pot and adjust your temps. hope this helps.
Were the sausage casings natural or collagen?
A lot of times, high heat will make a casing peel, or over cooking can too. Was your grill really, really hot, and did the casings come off only towards the end of grilling or towards the beginning too?
I just read an article listing the 17 best things to buy on Labor Day weekend; while grills did make the list, charcoal did not. Must have been written by a vegetarian.
I’ve seen that both Lowe’s and HD have the Kingsford twins packs for $9.88, probably other places as well for those of us who like to stock up.