I’m about some moist tasty meat. And, one way I achieve this is by using my creole butter injection marinade. Yes, I allow it to be myself.
I personally use my homemade version in poultry, chicken, pork also it’s absolutely divine. It’s very simple to prepare, also it’s add quite the amount of moistness flavor in anything you’re injecting it in.
Additionally to brining. I personally use this on whole turkeys each time I make sure they are (you don’t need to inject and brine your poultry that’s just me). Plus, I personally use it nearly every time I create a roasted chicken or pork roast. You'll find an injector with regard to added cheap. I really bought mine at good ol’ Wal-Mart for around $3 dollars and there are also them for relatively inexpensively on Amazon . com too.
Here’s the thing you need:
You will find, that’s Phil Robertson’s cajun spice &.... you realize the father from Duck Empire. I’m a small obsessive about that demonstrate ( ok, maybe greater than a small bit quack quack). but I must admit the Cajun spice is actually good! However, you don’t need to have that very same brand. Any Cajun spice is going to do!Only use your preferred!
Combine the melted butter, garlic clove powder, Cajun spice in a tiny bowl whisk to mix. You'll need 1 recipe for any roasting chicken or pork roast and you may need a double recipe for any poultry.
Pull the handle from the injector in your direction therefore the injection is ‘inhaled’ inside.
Now, inject your chicken or pork throughout and taking advantage of different angles every time you inject too to be certain your injection marinade will get all inside your meat.
Don’t worry for those who have just a little splilling. That’s perfectly normal. That’s much more of a flavor profile onto the skin in my opinion
Roast your chicken or pork normally.
It can make for just one MOIST, SUCCULENT, FLAVORFUL bit of meat. See?
