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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-12-2013, 01:49 PM   #1
rmontananyc
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Default Chicken Injection

Hi does anyone have a good chicken injection? I was thinking salt sugar cider and worcestershire
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Unread 06-12-2013, 01:56 PM   #2
gmag
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Butchers Original Bird Booster is a great product. I used it this past weekend and it produced some darn moist chicken!
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Unread 06-12-2013, 02:05 PM   #3
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A good brine works wonders on chicken....1 cup kosher salt to 1 gallon water. Add whatever else you like for flavor.
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Unread 06-12-2013, 02:20 PM   #4
rmontananyc
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thanks guys i will look more into the suggestions
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Unread 06-12-2013, 02:34 PM   #5
Bludawg
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I brine mine
1/2 Gal water
1/4 cup pickle salt
1/4 cup honey
Brine 2 hrs Lb
rinse, pat dry, season & cook.
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Unread 06-12-2013, 02:43 PM   #6
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I would suggest injecting with Paul Newmans Oil and Vinegar and let it sit in the fridge for 12 - 24 hrs. Strain the dressing if your needle can't handle it with a cheap fine mesh kitchen strainer. Brining in my experience only adds moisture not flavor.

Injection:
http://multiplydelicious.files.wordp...hotos-0011.jpg

Outside and under the skin:
http://www.brucefoods.com/media/cata...01907C_dv.jpeg

Good luck,
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Unread 06-12-2013, 02:47 PM   #7
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organic broth
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Unread 06-12-2013, 05:02 PM   #8
ssbbqguy
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I don't inject anymore. Used quite a bit of doctor'd butter for awhile and don't like the timing restraints for competing using that product. As said brining will out perform most other methods.Look up Shake's Honey Brine and use as a guide. Many turkeys and yardbirds have benefitted in moisture and flavor. Butcher's and Kosmo's both have good products. When I make brines they always have some sweet pop, root beer, creme soda,sprite along with some rub and a form of vinegar. Balance and volume of salt, sugars and water will determine soak times. Stubb's has a decent marinade for a change of pace. My best one's are when there's a bunch of good stuff, herbs, pop and whatever sauce I'm going to use in the brine. Endless combinations, and most are great. Steve.
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Unread 06-12-2013, 05:05 PM   #9
bwsy2k
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I used some rub ground in a coffee grinder and mixed with apple juice for my injection. Came out Awesome
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Unread 06-12-2013, 05:23 PM   #10
oldbill
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I would suggest a light oil such as sunflower seed or the light flavored olive oil and a little salt or some rub. I think that would add some good moisture retention and get some flavor to the meat while allowing the chicken to taste like chicken! I personally however prefer brining with 1/4 cup kosher salt, 1/4 cup brown sugar to 1/2 gallon of water. Bring the water to a boil, turn off the heat and add the salt, sugar and other seasonings or flavors you may wish. I always throw in a couple of garlic buttons and some onion!
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Unread 06-12-2013, 07:32 PM   #11
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I use this stuff called pap and Elmer's chubby chicken. no complaints whatsoever
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Unread 06-12-2013, 07:49 PM   #12
Mahoney86
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I always brine my chicken. I do like salt, but 1 cup of salt has always been too salty for me unless its a very short brine.

My brine:
1/2 cup kosher salt
3/4 cup dark brown sugar
1 gallon water

Then I inject with melted butter and a a bit of my chicken rub. Need to get flavoring in the poultry, not just on the outside IMO
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Unread 06-12-2013, 08:40 PM   #13
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I brine but Italian dressing works
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Unread 06-12-2013, 10:24 PM   #14
martyleach
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Never found a need to inject chicken. Whole chickens deserve a brine though. Just don't overdo.
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Unread 06-12-2013, 10:34 PM   #15
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I follow Modernist Cuisine's method of injecting apple juice and milk into turkey breast a leaving for a couple of hours. Fantastic results for turkey I imagine the same method would work for chicken. But you will probably need to inject via the cavities to preserve the skin and help in getting a crisp skin.
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