Results 1 to 9 of 9

Thread: Injection Recipe - Whiskey?

  1. #1
    TVWBB Fan
    Join Date
    Dec 2004
    Location
    Atlanta GA Area
    Posts
    243
    Everyone

    I am doing another butt this weekend and want to inject it. I found some good recipes online...especially a Bob Gibson's recipe.

    Question, has anyone added whiskey (Jack) to a butt injection? Results?

    thx

    Note from Moderator: Removed 198KB avatar. Please choose one under 5KB. Thanks!
    -----------
    Jim

  2. #2
    TVWBB Pro
    Join Date
    Jul 2006
    Location
    Waycross near the Okefenokee Swamp
    Posts
    860
    Whiskey, like rosemary, can be quite overpowering when overused. Restraint must be exercised and so limit the whiskey/bourbon or whatever distillate to 1 1/2 Tablespoons for an entire butt weighing 8 - 10 pounds.

  3. #3
    TVWBB Fan
    Join Date
    Jan 2005
    Location
    Lodi Wisconsin
    Posts
    110
    Hi Jim,

    I'd be careful using Jack in your injection. It may overpower the meat and my own experience with booze in injection or baste seems create a drier product. I do like to add jack or some bourbon to my sauce once in awhile though. That way you get the flavor you are looking for (assuming you use sauce). If you are using the Chris Lilly injection, try adding a little apple cider vinegar to the juice mixture if you are looking for a little more kick in the taste. Enjoy!
    Mike
    Mike
    Harmony BBQ

  4. #4
    TVWBB Fan
    Join Date
    Jul 2006
    Location
    Kentucky
    Posts
    222
    Jim

    I agree with Michael, if it were me I would not use whiskey with a butt. Here's what I use when I inject butts, give it a shot... "sorry for the pun".

    For one avg size butt:
    1/8 cup Texas Pete's hot sauce
    1/2 cup Pineapple juice
    3TBSP Worchestershire sauce
    Tsp of my pork rub

    The heat from the hot sauce cooks out so don't worry about it being too hot.

    On the other hand I do use bourbon when I do beer can chicken. I just replace the beer with bourbon. I like the flavor better than the beer, and the beers's good.
    -----------------------------------

  5. #5
    TVWBB 1-Star Olympian
    Join Date
    Aug 2004
    Location
    Las Vegas, Nev; Okeechobee, Fla
    Posts
    14,362
    I'm not a fan of any injections for anything--just not my thing--but have come up with a few recipes for others. Though no one has requested a whiskey addition I'd err on the side of caution and go light with it if you choose to give it a shot.

    One thing I would highly suggest: Get rid of the alcohol component prior to injecting. This can be done by heating the whiskey in a pan and igniting it, allowing the flames to die and simmering for a bit longer; or mixing the injection and simmering it for a while on the stove. Alcohol will denature proteins and leaving in the alcohol will effect this on the meat, possibly leaving it feeling dry by making it less likely to hang onto moisture. (Even if you plan on heating or cooking the injection--before cooling it before use of course--I would recommend removing the alcohol by the flaming method and then adding it to your injection mix.)
    Kevin

  6. #6
    TVWBB Fan
    Join Date
    Dec 2004
    Location
    Atlanta GA Area
    Posts
    243
    Great feedback guys.

    I think I will take the advice of adding some vinegar.

    I will stick with alcohol for the sauce as an option.

    thx!
    -----------
    Jim

  7. #7
    TVWBB Pro
    Join Date
    Aug 2005
    Location
    Battle Creek, MI
    Posts
    658
    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Smithson:
    I will stick with alcohol for the sauce as an option. </div></BLOCKQUOTE>

    Or maybe stick with alcohol for the cook as an option?

    That's my personal preference.

    JimT
    ---------------

    Good judgment comes from experience, and a lot of that comes from bad judgment.

  8. #8
    TVWBB Emerald Member
    Join Date
    Aug 2001
    Location
    Atlanta GA (Sandy Springs)
    Posts
    3,023
    JimT, that's a given! Must have a "sauced" cook! Brings out the creativity, right?

    Rita

  9. #9
    TVWBB Pro V_Rocco's Avatar
    Join Date
    May 2006
    Location
    Freeland, Maryland
    Posts
    535
    I'm with Jim and Rita. Drink the burbon while you're cooking.
    Vern
    Nothing but Weber equipment: Performer Grill, 18.5" WSM

Similar Threads

  1. injection recipe
    By Kevin L (NKY) in forum Turkey Talk
    Replies: 2
    Last Post: 11-20-2013, 12:14 PM
  2. Injection recipe question
    By Chris W. in forum Recipe Requests & Ingredient Questions
    Replies: 4
    Last Post: 08-28-2011, 05:15 PM
  3. Injection recipe for beef brisket?
    By Eric Simon in forum Barbecuing
    Replies: 21
    Last Post: 02-03-2010, 04:39 PM
  4. Can't find the Mustard & Whiskey glazed ham recipe?
    By Bruce H in forum Recipe Requests & Ingredient Questions
    Replies: 3
    Last Post: 01-31-2009, 10:26 PM
  5. Fruit Injection Recipe
    By Paul H in forum Rub, Marinade, Brine, Mop & Sauce Recipes
    Replies: 2
    Last Post: 06-02-2006, 02:38 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •