I have been searching around for different flavor processes and have found tons of rub and brine recipes for everything from aardvarks to zebras. The one thing that I have not been able to barely find a mention of is injection liquid recipes.
My family happens to like Tony Chachere's Creole Style Butter for our turkeys. I know it's a commercial preparation and I would like to start experimenting with my own recipes and have been looking for a basic butter style injectable marinades.
Can anybody out there give me a hand, a link, a recipe?
What does the collective intelligentsia of this site use when they use IM's ( or am I showing my Novice-ness)?
This should get you started.
http://www.barbecuebible.com/board/viewtopic.php?t=19106
I have melt down butter and skimmed the fat and dissolved
different rubs in the butter and used that as an injection.
You can customize the taste you want that way.
OU812 has a Tony Chachere's clone he uses on turkey..
Let me see if I can find it.
Quote from: porterdriver on November 17, 2010, 09:31:19 AM
What does the collective intelligentsia of this site use when they use IM's ( or am I showing my Novice-ness)?
Click on a members name and their profile will pop-up.
Under "Additional Information:"
You will see "Send this member a personal message"
And it took awhile for me to find this too:
Then on the link bar (Home-Help-Search-Profile-My Messages-Calendar-Members-Logout)
You can tell if you have one and you do I just sent it!
Here are a few from Food Network, generally embedded in the bigger recipe
http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-injected-spicy-turkey-recipe/index.html
http://www.foodnetwork.com/recipes/tyler-florence/southern-fried-turkey-recipe/index.html
http://www.foodnetwork.com/recipes/marcela-valladolid/apricot-and-tequila-glazed-turkey-recipe/index.html
Give this one a try...
Creole Butter Recipe
1 can beer of choice
1 pound unsalted butter
1 tablespoon of you fav rub
1 tablespoon paprika
1 tablespoon white pepper
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon finely ground black pepper
1 teaspoon cayenne - optional
Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.
Yield: About 2 1/2 cups
Once again, this board has overwhelmed me with information. This crew is amazing.
I have been underwhelmed several times, I was even whelmed once. But this group consistently overwhelms at every inquiry.
Thanks all.