What do you use, and how much?

Discussion in 'Sauces, Rubs & Marinades' started by mikeythai, Apr 23, 2010.

  1. mikeythai

    mikeythai Smoke Blower

    For those who inject their chickens, what kind of sauce do you use, and about how much?
     
  2. [​IMG]

    I use this brand or I make my own. As for as the amount to use, I just inject until the meat swells up. Usually a couple of ounces in each breast and and ounce or so in the legs and thighs.
     
  3. matts

    matts Smoking Fanatic

    mmmmm, luv that stuff
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I haven't been big on injecting chicken but I do like to brine them....and the brine all depends on the flavors I'm after...but usually hot ![​IMG]
     
  5. mikeythai

    mikeythai Smoke Blower

    Yes, brining good. Cajun butter mmmmmmmmmmmmm. Sounds great. Haven't seen it where I'm at though.

    So do most people just use their mop sauce for injecting? Or does anyone have a injection sauce recipe. giggle
     
  6. That's what is good about injections. You can use anything you like. Here is a recipe i use.

    2 tablespoons kosher salt
    1 tablespoon mustard powder
    1 tablespoon paprika
    1 tablespoon lemon pepper
    1 teaspoon hot sauce
    2 teaspoon garlic powder
    2 teaspoon onion powder
    2 teaspoon white pepper. You can use black pepper if you do not have white pepper
    2 teaspoon cayenne or any other pepper. I use chipotle powder
    1 cup melted butter (unsalted kind)
    At this point, add any other spice you like. Since you are in Thialand, use spices that is native to your country.
    Mix together and inject in breast, legs and thighs. If you have any left, rub on the outside of the bird before applying your rub.
     
  7. wingman

    wingman Smoking Fanatic SMF Premier Member

    For injecting I use the following

    Cherry Dr. Pepper (Diet) - Beef, Chicken or Pork
    Apple jiuce & brown sugar - Turkey, Chicken or Pork
    Melted butter & garlic powder - Chicken
    Melted butter & Frank's redhot - Chicken
    Au-Jus - Beef
    Beef broth & garlic powder - Beef
    Chicken broth - Turkey
    Rouge Dead Guy Ale - "ME" [​IMG]
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Chicken broth. Always inject down into the meat. About a cup full +/-.
     
  10. mikeythai

    mikeythai Smoke Blower

    Allright. Thanks for helping NoLaSaintsSmoker (bruh, you must be in heaven this year![​IMG]) Cliff, Bassman and Wingman.

    I've got some good ideas now. [​IMG]
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now i have only done it once and it was also cajun butter and it turned out really really good. !!!!
     

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