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dano
08-12-2013, 02:03 PM
Was thinking about using some homemade and commercial injections in my thighs but am not sure how much to do. Do you guys use a specific amount of injection or do you inject as much as the thigh can hold? Thinking about using Fab C Dark...and thoughts....injection time?

Pole D
08-12-2013, 02:12 PM
I don't inject thighs.

The_Kapn
08-12-2013, 02:26 PM
I did it.
Did not help.

But.....
Maybe others have different results.

TIM

Smokin' Gnome BBQ
08-12-2013, 02:32 PM
I use FAB CD and really like the results. it seems to add a layer of moisture and flavor that I was miss before.

Teamfour
08-12-2013, 02:34 PM
We don't inject.

tnjimbob
08-12-2013, 02:34 PM
I inject with a homemade injection, and I think it adds a layer of flavor. I inject about an hour before I put the chicken on to start cooking.

cpw
08-12-2013, 02:44 PM
I've been using Butcher's bird booster with great results.

dano
08-12-2013, 02:57 PM
I use FAB CD and really like the results. it seems to add a layer of moisture and flavor that I was miss before.

Did you inject after inspection or just before cooking?

K-Train
08-12-2013, 03:33 PM
I inject as much broth as they can hold

Willie's Smokehouse
08-12-2013, 08:08 PM
I once injected with Welch's white grape peach juice, got a 2nd place call, but I think it was pure luck...

RobKC
08-13-2013, 07:28 AM
Did you inject after inspection or just before cooking?

Against the rules to inject before inspection.

Smokin' Gnome BBQ
08-13-2013, 08:17 AM
Did you inject after inspection or just before cooking?

about 3-4 hours before they hit the cooker.

dano
08-13-2013, 08:40 AM
about 3-4 hours before they hit the cooker.
Thanks! I will give it a shot.

dano
08-13-2013, 08:45 AM
Against the rules to inject before inspection.
Thanks. I was just wondering if people were injecting after inspection and letting it rest or if it was done right before the food went on.

cpw
08-13-2013, 09:16 AM
Thanks. I was just wondering if people were injecting after inspection and letting it rest or if it was done right before the food went on.

Probably all depends on the injection. If it's like a brine, you wouldn't want to leave it in there all night.

joshcary
08-13-2013, 01:53 PM
I have just switched to using Butcher BBQ Bird Booster Original. I really like it, a lot.

Mexi "Q" Tioner
08-13-2013, 02:32 PM
I once injected my thighs w/Tony Chachere's Creole Butter/Jalapeno Marinade...never again!

rksylves
08-13-2013, 02:44 PM
I've had mixed luck using a fork to lightly Jacard the thighs before putting them in my marinade. It seems to help get the marinade further down into the meat. Have no proof of it and I could be fooling myself, but it seems to work ok.

Russ

smknwhlswife
08-13-2013, 06:01 PM
We marinade our chicken with our Smoke On Wheels BBQ Marinade, then strain it and use the the liquid and inject with it sometimes.

The_Kapn
08-14-2013, 07:00 AM
I've had mixed luck using a fork to lightly Jacard the thighs before putting them in my marinade. It seems to help get the marinade further down into the meat. Have no proof of it and I could be fooling myself, but it seems to work ok.

Russ

WOW--He lives!! 8)

I have a long unused Jaccard around here somewhere.
IF I can find it, I will bring it to you the next time I see ya.

TIM

CivilWarBBQ
08-14-2013, 07:42 PM
I've noticed an increasing trend of thighs that have been heavily injected at the judging table this year.

If you choose to inject, please don't overdo it! Few things turn a judge off as much as getting hosed down with butter and chicken stock when they bite into one of these "squirtgun thighs".

-GF

ThomEmery
08-14-2013, 09:23 PM
I've noticed an increasing trend of thighs that have been heavily injected at the judging table this year.

If you choose to inject, please don't overdo it! Few things turn a judge off as much as getting hosed down with butter and chicken stock when they bite into one of these "squirtgun thighs".

-GF

Saw it last Saturday and it was freakin HOT butter/chicken stock
Yea buddy that was interesting

dano
08-15-2013, 08:06 AM
I've noticed an increasing trend of thighs that have been heavily injected at the judging table this year.

If you choose to inject, please don't overdo it! Few things turn a judge off as much as getting hosed down with butter and chicken stock when they bite into one of these "squirtgun thighs".

-GF

Good to know! Thanks for the tip...

BMerrill
08-15-2013, 09:52 AM
Thoses who use Butchers bird boost. Which flavor is the best and why?

Fat Freddy
08-15-2013, 12:58 PM
To add to the Butchers bird Booster question, is this something you add before you cook the chicken or after the chicken is done just to give your turn ins something extra?

cpw
08-15-2013, 01:03 PM
To add to the Butchers bird Booster question, is this something you add before you cook the chicken or after the chicken is done just to give your turn ins something extra?

When I've done it, I injected the night before, pour any extra in a ziploc bag with the thighs, and then let let them hang out overnight. It's not like a brine where you have to worry about it sitting too long in the solution.