Marinade Injector - Grill Fanatics
- Carries flavour and moisture deep into the meat
- Sturdy needle, pushes through tough cuts too
- Comes apart for thorough cleaning
A rub works on the outside, but on a four kilo shoulder it never reaches the middle. With this marinade injector you inject liquid and flavor straight into the meat: stock, apple juice, butter or a thin marinade, spread through the whole piece instead of sitting in a puddle on top.
Where this makes a difference
Especially with lean, thick cuts that sit on the fire for a long time: turkey, pork shoulder, pulled pork and large roulades. Those dry out on the inside before the outside is done. An injection keeps them juicy and brings flavor to a spot a rub cannot reach.
- Flavor and moisture right to the heart of the meat
- Works with turkey, shoulder, pulled pork and roulades
- Also usable for brine and thin sauce
- Comes apart, so it is easy to clean
Use
Strain your liquid first, since bits of herbs clog the needle. Poke in a grid of about five centimeters, insert deep and only press the plunger as you pull back. Preferably inject a few hours in advance, so the liquid settles calmly through the meat. Rinse the syringe with hot water right after use and take it apart.
Round out your flavor plan with a rub or sauce from the flavorings.
