The Marinade Injector is a backyard chef’s secret weapon. It literally injects meat and vegetables with marinades, or butters, or even alcohol to create succulent and moist grilled food. There are some little tricks to using it though.
- Prep your meat as you usually would, thaw it (if frozen), then season it making sure that you are ready to grill as soon as you have injected the meat.
- Mix up your marinade. Some places have pre-packaged marinades specifically for injecting, but you can be as creative as you want.
- Wash and assemble the injector according to the instructions.
- Oil the needle, this ensures that the needle will slide easily into the meat. Pour the marinade into the injector tube.
- Insert the needle into the meat slowly depressing the plunger as you pull the needle out. Repeat this in several, evenly spaced places around your meat. You may have to refill the marinade chamber.
- Cook the meat as you intended, like planking, roasting, direct or indirect heat, or on the rotisserie. When the meat is cooked, allow it to rest for at least 5 to 15 minutes before slicing and serving.
Some simple injections include: Garlic Butter, Honey Butter, Red Wine, and Buffalo Sauce. There are some fantastic Sauces and Marinades on the Recipe Blog that would be fantastic for using your Marinade Injector.