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I'm bored! need to smoke something!!!!!

post #1 of 13
Thread Starter 
I'm doing a butt for pulling fri. Butt, I don't have anything to do today.

(m-m-must s-s-smoke, g-g-oing through w-w-w-withdraw)

I inject alot of types of meat. I thought today maybee I should try to inject BBQ-sauce into chicken before smoking it.

Hmmmm, I thought to myself, Doesn't seem like a crazy idea.
Think it might be a pretty good.
has anyone tried this

My wifes cooking dinner tonite but,
I have enough chicken to feed portugal so I think I'll go for it!
I should be able to smoke and eat before she gets home! icon_mrgreen.gif
post #2 of 13
Good luck on your smoke. I hope it turns out good.
post #3 of 13
glued, I thought I smelled something off to the northwest. You're putting a craving on me. I'm having withdrawals as well. Good luck with you chicken. It'll be interesting to hear how they came out after that injection. Please take pictures if you can.
post #4 of 13
I heartily recommend Head Country Original for that application. Be sure to jab it several times through the breast or you'll end up with layers of sauce.

What part of town do you live in. I'm thinking you told me once before, but this alzhei......, now what were you saying?icon_redface.gif
post #5 of 13
Thread Starter 
Head and country is al I use!
Unfortunalty I live in the pine and lewis area. The house is paid for so I have no rent. I really don't preffer this side of town but, What can I do?
post #6 of 13

Do you inject with each jab or jab several and then inject? Sorry if that is a dumb question, but I've never tried injecting. I agree with the Head Country. Good stuff.
post #7 of 13
The fewer holes the better. Make one jab through the skin, and while in the samr holeinject as you pull most of the way ou t, thengo back in at a different angle and keep repeating. If your needle is long enough, you can do the leg and thigh both from one hole. Les holes is better cuz there aren't as many places for the sauce to squirt out. Speaking of that, whole birds and large pieces of meat benefit greatly from being wrapped in plastic wrap while injecting. It hel;ps keep inject from squirting out the other side and all over your kitchen walls. How do I know hat can happen?icon_redface.gificon_redface.gificon_redface.gif
post #8 of 13
Learn to speak Spanishicon_rolleyes.gificon_rolleyes.gif

Or you could sell it while the market is still real high, rent somewhere for a couple years til the bottom falls out of the market, then take your cash and buy a bigger better house in the part of town that you want to live in and have some cash left over.

One nice thing about where you live, you're closer to Skiatook Lake than I am.
post #9 of 13
Thread Starter 
Your right my neighbor speaks about as English as I do Spanish!
We have a hard time commercing but we manage.

Yes skaitook lake good crappie and bass fishing there!
It's a pretty quick little jot up there from where I am.
I can leave in the morning just when sky start's to get some color and get there just in time for them to start bitting!

I haven't had much luck at keystone 3lb large mouth is about the best I've done there.

As far as the house, I'll probally rent it out.
I'm starting a new IT job at AT&T. Maybee I can aford to get out of here!
post #10 of 13

Another poultry injection sauce

Tim's right, fewer holes is better.

Ya' might want to try this injection sauce as well; I use it for my deep fried turkeys and it works well with all poultry no matter how you cook the birdies:

1 bottle Lea & Perrins fish and chicken worcestershire sauce (smaller bottle)
1 bottle onion juice (2 oz)
1 bottle garlic juice (2 oz)
Crystal Louisiana hot sauce (5 to 6 oz)
McCormick Creole seasoning (1 to 2 teaspoons)
Lemon juice (1 or 2 oz)
Butter (1/2 stick... or more if you're bad...)

Put all ingredients in a sauce pan and heat until butter is melted and sauce is well mixed. Let it cool a little before injecting, just to save your body parts...

This yields enough liquid to inject two 12 to 14 lb turkeys...

post #11 of 13
I usually inject with butter or olive oil and my favorite spices.
post #12 of 13
Right on...good idea with the wrap!! My "Already smokin'" injection mix has a decided negative effect on the eyes. OWWW
post #13 of 13
It's not too late in the tulsa market to sell @ the top of the market. Both coasts are having a major housing value shake out, Tulsa's probaly not more than a year behind that.

Good luck on your new job @ AT&T!

Ah yes, Crystal Pure Hot Sauce, magic in a bottle. Used to have neighbors w/ family in Baton Rouge. The only way I was able to get Crystals was to have then bring me a case back from family visits.

As to dry seasonings, if you sub stitute, be sure that your needle has large enough hole to allow any non soluble herbs and such to flow through. I've never used McCormick's creole, but I have tried using other seasonings that clogged needles.

How do you keep the butter from re-solidifying in the needle when it hits the cold meat? I've melted it and mixed it w/ oil but the butter flavor just isn't as intense.
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