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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-16-2014, 12:36 PM   #1
Q-Dat
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Default Post Cook Injections

Hey all.

I'm looking into trying some post cook injecting when my surgically reinforced ankle finishes healing. Most specifically for IBCA chicken, but also for other categories as well. Just curious if anybody has any thoughts on the matter that they would care to share.

Thanks.
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Unread 01-16-2014, 02:13 PM   #2
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Never tried it, but am interested to see what you come up with.
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Unread 01-16-2014, 02:27 PM   #3
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Right now I'm thinking about thinning and injecting BBQ sauce into the chicken halves after cooking. I'm hearing a lot about how the judges here at IBCA co tests in Louisiana are having a tough time finding sauce for their particular bit size portions.
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Unread 01-16-2014, 03:10 PM   #4
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Jason,
I think you should inject it full strength...and lots of it...make that chicken swell up till it almost pops so when they cut it, it'll squirt em right in the eye....however, i would prefer that you wait to try this until we are at the same competition...Ha Ha ha
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Unread 01-16-2014, 06:02 PM   #5
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Quote:
Originally Posted by Carnivorous Endeavors BBQ View Post
Jason,
I think you should inject it full strength...and lots of it...make that chicken swell up till it almost pops so when they cut it, it'll squirt em right in the eye....however, i would prefer that you wait to try this until we are at the same competition...Ha Ha ha
HAHAHA so whatcha think? Blues Hog? Sweet Baby Ray? Or the Kurtz store brand that they sell at Save A Lot lol
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Unread 01-16-2014, 09:20 PM   #6
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I would be careful. I think some judges might judge you low if they see that it is obviously an injection.
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Unread 01-16-2014, 09:29 PM   #7
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Quote:
Originally Posted by triple d bbq View Post
I would be careful. I think some judges might judge you low if they see that it is obviously an injection.
Ordinarily I would agree but down here in the land of the uneducated BBQ palate, where most the IBCA judges are just regular folks with no certification they might actually be impressed by pockets of sauce in the meat. This is after all the state that first popularized injecting
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Unread 01-17-2014, 11:21 AM   #8
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Maybe a little clarified butter, some seasoned water strained of the particles...
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Unread 01-17-2014, 11:45 PM   #9
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How about injecting with some red Kool Aid lol. I have heard it's been done before.
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Unread 01-20-2014, 10:00 AM   #10
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To be honest never really thought of this before....cool idea!
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Unread 01-20-2014, 11:13 PM   #11
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hmmm,thats a thought..i think it would look rough...but taste awesome. keep it LA with some LA hotsauce,apple juice,and bbq sauce!
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Unread 01-21-2014, 07:35 AM   #12
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It's Louisiana. Inject it with Tabasco.
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Unread 01-21-2014, 01:02 PM   #13
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Quote:
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It's Louisiana. Inject it with Tabasco.
Haha ya know......as much sense as this seems like it would make we actually have quite a lot of folks that don't care for hot sauce at all.
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Unread 01-22-2014, 11:27 AM   #14
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I would go simple with chicken stock, maybe infused with your rub, then strained.
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Unread 01-22-2014, 02:11 PM   #15
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ahhhh, im thinking of catching some of the rib, brisket drippings and putting and injecting that stuff right back in there. hmmmm. sounds like an idea, but wouldnt want to discolor the meat.
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