› Forums › Recipes Only › Sauces, Rubs & Marinades › What do you use, and how much?
New Posts  All Forums:Forum Nav:

What do you use, and how much?

post #1 of 11
Thread Starter 
For those who inject their chickens, what kind of sauce do you use, and about how much?
post #2 of 11

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.
post #3 of 11
mmmmm, luv that stuff
post #4 of 11
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 !PDT_Armataz_01_12.gif
post #5 of 11
Thread Starter 
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
post #6 of 11
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.
post #7 of 11
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" biggrin.gif
post #8 of 11
You can order the marinades here. They should be able to ship to you.
post #9 of 11
Chicken broth. Always inject down into the meat. About a cup full +/-.
post #10 of 11
Thread Starter 
Allright. Thanks for helping NoLaSaintsSmoker (bruh, you must be in heaven this year!PDT_Armataz_01_34.gif) Cliff, Bassman and Wingman.

I've got some good ideas now. icon_smile.gif
post #11 of 11
Now i have only done it once and it was also cajun butter and it turned out really really good. !!!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sauces, Rubs & Marinades › Forums › Recipes Only › Sauces, Rubs & Marinades › What do you use, and how much?