Quote:
Originally Posted by scho63
What about if you want to add for create flavoring not moisture? You're still not a fan?
I had this in mind.
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If you're going for flavor, go this route:
Inject it with some creole butter. Don't go too crazy on something like a thigh, but if you give it a poke horizontally across the meaty part, push all the way though and then slowly plunge as you're drawing back out, you'll get a nice flavor all through the meat.
Or if you prefer, you can probably find some jerk injection as well (or an easy recipe for it, then use the syringe from the creole package; they clean up and re-use well).