To inject or not to inject, that is the question. We took two very similar pork shoulders and cooked them identically except that we injected just one. Read on to see which one came out better.
Green Mountain Grills
Whole trout, stuffed with shrimp, citrus fruit, and herbs, then smoked with fruit wood to a perfect 145F
Bologna bites, double smoked until pillowy tender and slathered in a buttery barbecue sauce
Prime rib slathered in garlic and herbs, slow smoked in a Green Mountain Grills pellet smoker, then blasted with 550 degrees to finish off for the perfect Christmas dinner
Cider brined pork chops, stuffed with apple stuffing, reverse seared and then topped with cinnamon glazed apples.
Pork shoulder studded with garlic and smoked before being placed in the Texas crutch (aluminum foil), and being smoked some more, until probe tender.
Bratsgiving is right around the corner. What is Bratsgiving, you ask? August 16th is National Bratwurst Day which has been dubbed Bratsgiving Day. Think about it. May has Memorial Day and Mothers Day, June has Father’s Day, July has 4th of July and September has Labor Day, all of which are huge grilling/BBQ cookout days, … Continued
Rainbow trout stuffed with beef chorizo sausage, crab meat, citrus slices, and fresh herbs before being smoked to perfection
Beef tenderloin, brined in whiskey, peppercorns and garlic and then reverse seared and topped with blue cheese crumbles.