G
Guest
Guest
Steve Raichlen's book mentions the use of meat injector sauces as alternate methods of getting flavorful,succulent meat. Have members of this forum tried this method and what were the results?
- Status
Kevin Taylor
TVWBB All-Star
Hi Roy!
Injecting is indeed used in many cases with BBQ. On the competition circuit down south...the MIM....I bet 90% of the teams inject their hogs and shoulders.
You can inject for 2 reasons...taste and moisture. I have injected chikens quite a bit and it surely does help to flavor the meat. Be careful when doing this...chicken will take on any flavor in a very strong way. In others words..don't overdo it.
I have injected pork butts as well and have chosen to not do any more. It doesn't need the moisture and any flavor you add may clash with the sauces you serve with it.
The one application that I will continue to experiment with is brisket. I can see a benefit here with added moisture. I have injected with a simple beef broth and have been happy with the results.
So, in the end, it comes down to what you are looking for in your BBQ.
I suggest you start to do many side-by-side taste tests and discover what your personal preferences are.
Good Luck and have fun!
Injecting is indeed used in many cases with BBQ. On the competition circuit down south...the MIM....I bet 90% of the teams inject their hogs and shoulders.
You can inject for 2 reasons...taste and moisture. I have injected chikens quite a bit and it surely does help to flavor the meat. Be careful when doing this...chicken will take on any flavor in a very strong way. In others words..don't overdo it.
I have injected pork butts as well and have chosen to not do any more. It doesn't need the moisture and any flavor you add may clash with the sauces you serve with it.
The one application that I will continue to experiment with is brisket. I can see a benefit here with added moisture. I have injected with a simple beef broth and have been happy with the results.
So, in the end, it comes down to what you are looking for in your BBQ.
I suggest you start to do many side-by-side taste tests and discover what your personal preferences are.
Good Luck and have fun!
G
Guest
Guest
How many ounces of sauce would you recommend for a 20 lb turkey? I'd like to get a general idea and then add or subtract based on taste
Michael Vrobel
TVWBB Member
From the FAQ on the Cajun Injector web site:
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> How much marinade do you inject in a turkey?
1 1/2 to 2 ounces per pound, but the more you use the juicer the meat will be. <HR></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> How much marinade do you inject in a turkey?
1 1/2 to 2 ounces per pound, but the more you use the juicer the meat will be. <HR></BLOCKQUOTE>
Kevin Taylor
TVWBB All-Star
Hey Roy!
Here is how Shake does his....
For a 12-14lb. bird, he will inject 2 oz. in each leg, 2 oz. in each thigh and 2 oz. in each breast. That looks like it works out to about 1 oz. per pound.
Keep in mind, the Cajun Injector site is trying to sell marinades!
Once again...be very careful! You can overdo it very easily with this stuff. Especially if you get a batch of something you don't really like.
Hope this helps!
Here is how Shake does his....
For a 12-14lb. bird, he will inject 2 oz. in each leg, 2 oz. in each thigh and 2 oz. in each breast. That looks like it works out to about 1 oz. per pound.
Keep in mind, the Cajun Injector site is trying to sell marinades!
Once again...be very careful! You can overdo it very easily with this stuff. Especially if you get a batch of something you don't really like.
Hope this helps!
Walt Travers
TVWBB Fan
Hey Stogie --
Not positive on this, but I seem to recall that Shake uses 4 oz. in each breast. Least that's what I recall. I think. Hello... who am I speaking to? That is about a quart per bird. Bird? What bird?
Pete (loosing it!)
Not positive on this, but I seem to recall that Shake uses 4 oz. in each breast. Least that's what I recall. I think. Hello... who am I speaking to? That is about a quart per bird. Bird? What bird?
Pete (loosing it!)
Here's a link to Shake's Turkey Injection document. You'll need Acrobat Reader to view this PDF file.
It says 12 ounces per turkey--2 oz in each leg, 2 oz in each thigh, and 2 oz in each breast.
Regards,
Chris
It says 12 ounces per turkey--2 oz in each leg, 2 oz in each thigh, and 2 oz in each breast.
Regards,
Chris
G
Guest
Guest
On the turkey injecting line - I have been deep frying turkeys for about 12 years... I have done some injecting, but I prefer to use a dry rub on my turkeys, cover them and let them marinate in a cooler fro any where from 3 to 5 days !!! They turn out AWESOME !!! All ready have had people calling me for their Thanksgiving turkey !! I do a few other things different than most... In all turkey frying kits I have seen on the market, they all have said to fry at 350*... I fry mine for 4 1/2 minutes a pound and fry at 310 !!! White meat so juicy you can use a butter knife to carve it !!!
Have a good one
Have a good one
Kevin Taylor
TVWBB All-Star
This is a discussion that Sespe Pete asked me to post here. In this one, Shake says to use 4 oz. in each breast. This does conflict with his website, but I think if you try 3 oz. to start, you will get a good idea how much is needed.
___________________________________________
Posted by Shake on January 28, 1999 at 07:54:02:
I have received a few inquiries on my honey brine for turks. This is how I do it...
Honey Brine for Poultry:
1/2 Gallon (32 oz) will do 2 turkeys; 2 oz each leg, 2 oz each thigh, 4 oz each breast.
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
3 bay leaves
1/4tsp ground cloves
1/2tsp pickle spice
--------------------------------------
Frying turks:
1) Use turkey in the range of 12 - 14 lbs.
2) Fry turkey for 3.5 - 4 minutes per pound at 350 - 365 degrees F.
12 lb - 48 minutes
14 lb - 56 minutes
3) Use peanut oil. Peanut oil has a smoke point of 441 - 450 degrees F.
4) Bring ingredients for brine to boil, let cool to room temp before injecting.(EDITOR'S NOTE: This step has since been changed. Honey breaks down at 160? so you should boil all the ingredients EXCEPT the honey. Let cool and then add your honey.)
5) Inject brine at least night before, 24 hours if possible, 48 hours is best for soaking bird in brine.
6) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked 10 minutes too long, it will still be moist;
c) flavor from seasonings in brine;
d) added prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
7) Let bird set at room temp for 1 hour before frying.
8) Pat bird dry of all water before lowering into oil.
9) Optional. Apply any dry rub or seasoning at this time (before frying). Can be added to outside and/or inside of bird. Spray bird, inside and outside, with cooking spray or oil before adding dry rub or seasoning.
10) Enjoy!
___________________________________________
Posted by Shake on January 28, 1999 at 07:54:02:
I have received a few inquiries on my honey brine for turks. This is how I do it...
Honey Brine for Poultry:
1/2 Gallon (32 oz) will do 2 turkeys; 2 oz each leg, 2 oz each thigh, 4 oz each breast.
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
3 bay leaves
1/4tsp ground cloves
1/2tsp pickle spice
--------------------------------------
Frying turks:
1) Use turkey in the range of 12 - 14 lbs.
2) Fry turkey for 3.5 - 4 minutes per pound at 350 - 365 degrees F.
12 lb - 48 minutes
14 lb - 56 minutes
3) Use peanut oil. Peanut oil has a smoke point of 441 - 450 degrees F.
4) Bring ingredients for brine to boil, let cool to room temp before injecting.(EDITOR'S NOTE: This step has since been changed. Honey breaks down at 160? so you should boil all the ingredients EXCEPT the honey. Let cool and then add your honey.)
5) Inject brine at least night before, 24 hours if possible, 48 hours is best for soaking bird in brine.
6) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked 10 minutes too long, it will still be moist;
c) flavor from seasonings in brine;
d) added prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
7) Let bird set at room temp for 1 hour before frying.
8) Pat bird dry of all water before lowering into oil.
9) Optional. Apply any dry rub or seasoning at this time (before frying). Can be added to outside and/or inside of bird. Spray bird, inside and outside, with cooking spray or oil before adding dry rub or seasoning.
10) Enjoy!
Walt Travers
TVWBB Fan
Stogie /infopop/emoticons/icon_biggrin.gif
Many thanks for posting that. I have been injecting my Turks per that 4 oz. amount all along. Seems to make the bird very juicy. In my opinion, it is very important to keep the number of injection sites (holes) to the bare minimum. Move the needle back and then reinsert before the needle exits the skin. This will keep most of the brine stuff from leaking out, although there is going to be a substantial amount leaking, so place bird on a cookie sheet or something.
Also, here is a hint that took me a while to try. If you boil the honey along with the rest of the brine mixture, the honey will break down. Instead, boil up your brine mixture and add the honey later; after the brine has cooled.
Pete
Many thanks for posting that. I have been injecting my Turks per that 4 oz. amount all along. Seems to make the bird very juicy. In my opinion, it is very important to keep the number of injection sites (holes) to the bare minimum. Move the needle back and then reinsert before the needle exits the skin. This will keep most of the brine stuff from leaking out, although there is going to be a substantial amount leaking, so place bird on a cookie sheet or something.
Also, here is a hint that took me a while to try. If you boil the honey along with the rest of the brine mixture, the honey will break down. Instead, boil up your brine mixture and add the honey later; after the brine has cooled.
Pete
G
Guest
Guest
Brand new to WSM, but enjoying the board.
Would it be an overkill to brine a turkey and also inject it?
Would it be an overkill to brine a turkey and also inject it?
Walt Travers
TVWBB Fan
Cameo --
yes, in my opinion, it would. I really like the way injected turks come out, but to brine, as well -- too much.
yes, in my opinion, it would. I really like the way injected turks come out, but to brine, as well -- too much.
QUOTE: The one application that I will continue to experiment with is brisket. I can see a benefit here with added moisture. I have injected with a simple beef broth and have been happy with the results.
_____________________________________________
Hey Kevin.
How's the experimenting with the briskets coming along?I cooked four briskets this past weekend.Seems I can't get penetrating flavors to the brisket and have been contemplating injecting briskets myself.I was just wondering if you were having any sucess?
Also tried out your pork injection that you recomended.Turned out great.I modified it a little.I added one stick of butter and used honey instead of corn syrup.I was real pleased with the results.
Willy T.
_____________________________________________
Hey Kevin.
How's the experimenting with the briskets coming along?I cooked four briskets this past weekend.Seems I can't get penetrating flavors to the brisket and have been contemplating injecting briskets myself.I was just wondering if you were having any sucess?
Also tried out your pork injection that you recomended.Turned out great.I modified it a little.I added one stick of butter and used honey instead of corn syrup.I was real pleased with the results.
Willy T.
Walt Travers
TVWBB Fan
Rita Y /infopop/emoticons/icon_eek.gif
Your math is indeed correct. All the times that I have used that recipe, I have never caught the error. Good on ya!
The important point of this whole exercise is that the breasts will take 4 oz.each, whereas the legs and thighs will take 2 oz. each.
So, we have a total of 16 oz. per bird or two birds per quart or 4 birds per 1/2 gallon. Now, Shake's recipe is based on using one gallon of water and thus makes up enough for 8 birds, so you must adjust from there. I usually make up the full recipe and I always wondered why I had so much left over. Hmmmm?
I'll have to get ahold of ol' Shake and see if he wants to correctisize his recipe. /infopop/emoticons/icon_biggrin.gif pitmastr@thebbqshack.com
Your math is indeed correct. All the times that I have used that recipe, I have never caught the error. Good on ya!
The important point of this whole exercise is that the breasts will take 4 oz.each, whereas the legs and thighs will take 2 oz. each.
So, we have a total of 16 oz. per bird or two birds per quart or 4 birds per 1/2 gallon. Now, Shake's recipe is based on using one gallon of water and thus makes up enough for 8 birds, so you must adjust from there. I usually make up the full recipe and I always wondered why I had so much left over. Hmmmm?
I'll have to get ahold of ol' Shake and see if he wants to correctisize his recipe. /infopop/emoticons/icon_biggrin.gif pitmastr@thebbqshack.com
Walt Travers
TVWBB Fan
Rita /infopop/emoticons/icon_smile.gif
Indeed, Stogies post of Shake's recipe, at my request, originated on the KCBS Forum, in response to many inquiries for his brining techniques. The recipe, etc. is as was posted on that forum.
I have always used the four ounce quantity for the breasts, and it is not too much, since a lot of the brine leaks out anyway. One hint is to inject the thighs through the body cavity, rather than through the outside.
I sent an email to Shake, asking for confirmation of amounts on his brine, but I am pretty confident that the 4 oz amount is correct, as I have broached this subject with him before. Just never caught the 32 oz/ 1/2 gallon thingy before.
Indeed, Stogies post of Shake's recipe, at my request, originated on the KCBS Forum, in response to many inquiries for his brining techniques. The recipe, etc. is as was posted on that forum.
I have always used the four ounce quantity for the breasts, and it is not too much, since a lot of the brine leaks out anyway. One hint is to inject the thighs through the body cavity, rather than through the outside.
I sent an email to Shake, asking for confirmation of amounts on his brine, but I am pretty confident that the 4 oz amount is correct, as I have broached this subject with him before. Just never caught the 32 oz/ 1/2 gallon thingy before.
Walt Travers
TVWBB Fan
Rita --
I have always considered that foul have two breasts. In any case, my take on Shake's recipe is to inject 4 oz of brine in each breast, or breast half. By moving the needle to different locations, through a single injection site, they can easily absorb the 4 oz.
So, in the final count, I inject 8 oz into the bird's breast(s) and 4 oz into the legs and 4 oz into the thighs.
I have always considered that foul have two breasts. In any case, my take on Shake's recipe is to inject 4 oz of brine in each breast, or breast half. By moving the needle to different locations, through a single injection site, they can easily absorb the 4 oz.
So, in the final count, I inject 8 oz into the bird's breast(s) and 4 oz into the legs and 4 oz into the thighs.
Rick Jones
TVWBB Fan
Anyone injecting a turkey should definitely do it ahead of time, as I once tried to fry one an hour or two after injection and got several mouthfuls of barely cooked injection liquid. It seems to take at least overnight for all of the liquid to be absorbed into the meat.
Gary, I've also tried to fry turkeys at the higher temps most people suggest, and I've settled on 325 as about right for me. I think I'll try 310 next time, just for comparisons sake.
Rick
Gary, I've also tried to fry turkeys at the higher temps most people suggest, and I've settled on 325 as about right for me. I think I'll try 310 next time, just for comparisons sake.
Rick
- Status