lovey
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Posts: 27 
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Post by lovey on Apr 16, 2015 18:46:39 GMT 10
G'day all, I'm planning on doing a 2.4kg pulled chuck tomorrow and due to a few factors, I'll have to use the slow cooker instead of the weber  . I've applied a rub, but I was wondering if it would benefit from an injection as well? Thanks for looking, Steve. |
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Post by Gus65 on Apr 16, 2015 19:01:18 GMT 10
I don't reckon it'll need injecting because the moisture in the meat and in the slow cooker can't go anywhere. Maybe a little in the cooker bottom but not much.
Was looking at pulled pork in a pressure cooker recipes for a workmate the other day and they all had liquid in the cooker but no talk of injection.
too much liquid in a slow cooker isn't always good from experience. Know a bloke put a whole bottle of red in with the meat. Didn't end well
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Post by chrisg on Apr 16, 2015 19:10:12 GMT 10
Yep, Minimal liquid in a slow cooker, you always end up with more at the end of the cook, but, not no liquid, it's about the only tricky thing with slow cookers, they need just a little to keep the temperature of the ceramic even as they come to temp or they can crack. However if you are thinking an injection just for some added flavour and it's only a few ml, can't see any problem at all. Just from my limited experience give it a long, long cook. Slow cookers are great but being down in the lower ranges and really no ability to do much to adjust the cooking temp means that anything external like a cool ambient can rather dramatically extend the cooking time to get what you are looking for  Cheers Cheers |
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lovey
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Posts: 27
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Post by lovey on Apr 16, 2015 20:21:58 GMT 10
Thanks for the tips guys, very appreciated. I suppose I don't want to add too much liquid, otherwise it will be swimming by the end of the cook :-(
The rub should give it enough flavour.
Thanks again,
Steve.
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Post by smokey on Apr 16, 2015 20:22:40 GMT 10
If the rub is salty? And if you have Effectivly dry brined the chuck overnight then you shouldn't need to inject.
Slow cooking saps salt anyway you do it. If it wasn't dry brined, or wet brined,, Yep add a saline flavour as an injection.
Be sure flash brown/ sear the chuck before slow cooking it
I inject with melted salted butter. Takes out the tinny flavour that electric slow cookers can give.
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Post by chrisg on Apr 16, 2015 20:34:08 GMT 10
Hmm, That's a real good tip Mick, shall be used (The inject - geez if we are being scanned Homeland just had some extra work ) Cheers |
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lovey
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Posts: 27
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Post by lovey on Apr 16, 2015 20:51:35 GMT 10
Please pardon my ignorance/stupidness, but what is 'dry brine'?
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Post by smokey on Apr 16, 2015 21:42:26 GMT 10
Dry brine= A salty rub.or just salt.
Wrap it in cling wrap and osmosis goes to work.
Can be harsh and not as accurate as a wet bath brine but can and does work.
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lovey
New Member
Posts: 27
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Post by lovey on Apr 17, 2015 7:38:02 GMT 10
Thanks for the explanation Mick. I don't think the rub I'm using is overly salty though but it's been on overnight.
Thanks again all,
Steve.
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Post by 420kev on Apr 17, 2015 7:58:27 GMT 10
lovey,
roll up some foil and put it under the meat. that way the meat is not being stewed.
as others have written there will be a considerable amount of liquid.
or if.....you don't like foil rest it on some baby potatoes or big potato chunks.
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lovey
New Member
Posts: 27
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Post by lovey on Apr 17, 2015 8:36:54 GMT 10
Thanks Kev,
I've just cut some potatoes in half and put them under the chuck. Do you also recommend removing some of the liquid as the cook progresses?
Thanks again,
Steve.
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Post by 420kev on Apr 17, 2015 9:10:10 GMT 10
nah...........keep the liquid.
as you rest the chuck after the cook........skim off the fat and thicken the juices with corn flower and use as a gravy....
make sure you desolve the corn flour in a little water first ( about 1/4 cup )
YUM......
kevin
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Post by smokey on Apr 17, 2015 9:10:58 GMT 10
Shouldn't need to, you'll loose a lot of heat doing so. A little bit of liquid touching the meat won't hurt overall.
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Post by ozymandias on Apr 17, 2015 18:37:56 GMT 10
When you fry your onions, carrots, etc, when golden, toss in a spoonful of flour. Mix and fry it for a few, then deglaze with the wine and add the stock/water. Then put the whole thing in the slow cooker. The sauce will come out thick, almost gravy like....
I learned the trick from Jamie Olivet an works like a charm...
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Post by smokey on Apr 17, 2015 19:26:46 GMT 10
I wonder how Loveys chuck came out? Good Lovey? Or are you still eating  |
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. I've applied a rub, but I was wondering if it would benefit from an injection as well?
