Injections and Fusion BBQ - From Competition Secrets to Global Flavors (Part 3)
Season 1, Episode 11, Mar 20, 01:00 PM
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In Part 3 of the BBQ Nerds Podcast, hosts Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) dive into the world of barbecue injections—think FAB powders and Tony’s Cajun butter—unlocking competition-level flavor tricks. Then, they explore fusion BBQ, blending Korean gochujang with Kansas City burnt ends, Argentinian chimichurri with sausage, and brisket tacos with salsa verde. Sponsored by Smokeslinger Pits, this episode is a smoky mashup of science and global tastes!
Get ready for the another slice of our 1.5-hour YouTube livestream on the BBQ Nerds Podcast! In Part 3, hosts Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) answer listener Daniel Perez’s question about barbecue injections—secret weapons of competition Pitmasters.
From the OG FAB powder with phosphates to Tony Chachere’s Cajun butter for pulled pork and deep-fried turkeys, we break down how injections like apple juice, cider vinegar, and Blues Hog Bold & Beefy amp up moisture and flavor deep in the meat. Ever tried a battery-powered Chops Power Injector for a whole hog?
We’ve got the scoop!
Then, we pivot to the fusion BBQ revolution—where traditional smoked meats meet global flavors. Think Kansas City burnt ends glazed with Korean gochujang and red chili paste, or Texas brisket turned into barbacoa tacos with salsa verde.
We’re talking Argentinian chimichurri on sausage, Indian masala with Hawaiian Kona coffee rubs, and even shotgun shells—manicotti stuffed with BBQ goodies, wrapped in bacon, and smoked.
From fatties to empanadas, this episode celebrates the melting pot of modern barbecue.
Sponsored by Smokeslinger Pits—visit smokeslinger.com for custom offset smokers like the Liberty94 (launched Feb 2, 2025) and elevate your pit game. Whether you’re injecting pork loins or fusing Tex-Mex with Southern classics, we’ve got the nerdy details to inspire your next cook.
Highlights:
From the OG FAB powder with phosphates to Tony Chachere’s Cajun butter for pulled pork and deep-fried turkeys, we break down how injections like apple juice, cider vinegar, and Blues Hog Bold & Beefy amp up moisture and flavor deep in the meat. Ever tried a battery-powered Chops Power Injector for a whole hog?
We’ve got the scoop!
Then, we pivot to the fusion BBQ revolution—where traditional smoked meats meet global flavors. Think Kansas City burnt ends glazed with Korean gochujang and red chili paste, or Texas brisket turned into barbacoa tacos with salsa verde.
We’re talking Argentinian chimichurri on sausage, Indian masala with Hawaiian Kona coffee rubs, and even shotgun shells—manicotti stuffed with BBQ goodies, wrapped in bacon, and smoked.
From fatties to empanadas, this episode celebrates the melting pot of modern barbecue.
Sponsored by Smokeslinger Pits—visit smokeslinger.com for custom offset smokers like the Liberty94 (launched Feb 2, 2025) and elevate your pit game. Whether you’re injecting pork loins or fusing Tex-Mex with Southern classics, we’ve got the nerdy details to inspire your next cook.
Highlights:
- BBQ injections: FAB, Tony’s Cajun, and competition hacks
- Fusion BBQ: Korean burnt ends, Argentinian sausage, brisket tacos
- Creative smokes: shotgun shells, fatties, and empanadas
Keywords: BBQ injections, fusion barbecue, competition BBQ, Smokeslinger Pits, barbecue podcast, Pitmaster secrets, global BBQ flavors, brisket tacos, Korean BBQ, Argentinian chimichurri
Subscribe now and keep the smoke rolling—stay nerdy about barbecue!
Subscribe now and keep the smoke rolling—stay nerdy about barbecue!