Anyone inject wine or other spirits into their Meats?

[JohnMcD348]

I was just wondering out loud to myself yesterday. I was looking through the pantry the other day and found I have quite a few bottles of wine in there and since the wife can't drink it and I'm not a huge wine drinker, I was wondering about possibly using it in marindes and injections.
I would think that even with low & slow that the heat would be enough to evaporate the alcohol during the cook.

 

[Neil]

I use wine in marinades quite often and last week I injected a 9 1/2 pound chuck roll with chianti before smoking it low and slow. Turned out great.

 

[CarbonToe]

You can always use red wine in sauces, marinades and stews!

 

[cmcadams]

Wines are great for marinades... for injections, I'd cook the wine first, i think. Wine reduction sauces are great with grilled foods, too, and easy to make... Put some wine and stock in a pan and cook down to about half, seasoned with salt and pepper, maybe some minced shallots or garlic. Be careful with the seasoning as it concentrates when you cook it down.

For bbq, you might season some beef stock and zin or chianti with some rub... maybe even thicken more with some arrowroot or cornstarch and use as a sauce.

 

[bbqjoe]

Personally, I think cooking with wine is awesome. Beer works too. Not to mention the ever wonderful vodka tonic!

Seriously though, alcohol might sap the moisture out of meat. Not sure, cause I never injected alcohol into meat. But some whiskey is always good in the BBQ sauce.

 

[jgh1204]

I use wine in marinades quite often and last week I injected a 9 1/2 pound chuck roll with chianti before smoking it low and slow. Turned out great.

Did you stuff it with fava beans?

 

[jpw23]

Alcohol boils off around 175 degrees.

 

[Arlin_MacRae]

I think I'd be careful about which cut I'd inject with which wine, though. I imagine the tannins and/or sulphites (sulphates?) could hose up a less-than-robust piece of beast.

 

[JohnMcD348]

I think I'd be careful about which cut I'd inject with which wine, though. I imagine the tannins and/or sulphites (sulphates?) could hose up a less-than-robust piece of beast.

I didn't think about that.

 

[Bigmista]

How about a pork butt injected with a screwdriver (the drink) made with pepper vodka?

 

[Sawdustguy]

Duck Walk Port and FAB P worked well injected into a Pork Butt. The port also went well with a cigar afterwoods.