Post Cook Injections

Q-Dat · Jan 16, 2014

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.

bruno994 · Jan 16, 2014

Never tried it, but am interested to see what you come up with.

Q-Dat · Jan 16, 2014

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.

Carnivorous Endeavors BBQ · Jan 16, 2014

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

Q-Dat · Jan 16, 2014

Carnivorous Endeavors BBQ said:
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

triple d bbq · Jan 16, 2014

I would be careful. I think some judges might judge you low if they see that it is obviously an injection.

Q-Dat · Jan 16, 2014

triple d bbq said:
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

bruno994 · Jan 17, 2014

Maybe a little clarified butter, some seasoned water strained of the particles...

McEvoy AZ · Jan 18, 2014

How about injecting with some red Kool Aid lol. I have heard it's been done before.

dano · Jan 20, 2014

To be honest never really thought of this before....cool idea!

garzanium · Jan 21, 2014

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!

Porcine Perfection · Jan 21, 2014

It's Louisiana. Inject it with Tabasco.

Q-Dat · Jan 21, 2014

JP7794 said:
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.

Candy Sue · Jan 22, 2014

I would go simple with chicken stock, maybe infused with your rub, then strained.

CodyJ. · Jan 22, 2014

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.

Post Cook Injections

Q-Dat

Babbling Farker

bruno994

Full Fledged Farker

Q-Dat

Babbling Farker

Carnivorous Endeavors BBQ

Full Fledged Farker

Q-Dat

Babbling Farker

triple d bbq

Well-known member

Q-Dat

Babbling Farker

bruno994

Full Fledged Farker

McEvoy AZ

Knows what a fatty is.

dano

is one Smokin' Farker

garzanium

Full Fledged Farker

Porcine Perfection

is One Chatty Farker

Q-Dat

Babbling Farker

Candy Sue

is one Smokin' Farker

CodyJ.

Full Fledged Farker

Similar threads