Written by adam on May 15, 2006
Beer and Butter BBQ Injection
Next time you decide to smoke or grill a large piece of pork, such as a pork loin roast or a pork tenderloin, invest in a little butter and beer and make an injection. If you have ever seen a BBQ competition, you probably have seen teams injection quarts of a briny solution into large pork shoulders. Not only does the injection help brine the meat on the insides, it flavors it and ads moisture.
Ingredients
- 1 stick unsalted butter
- 1 1/2 cup regular beer
- 1 Tsp. ground cayenne pepper
- 1 Tsp. garlic powder
- 1 Tsp. paprika
- 1 Tsp. salt
In a small saucepan, melt the butter over medium heat. Add the beer and spices and whisk together. Heat just to simmering, then remove from heat and let cool before injection.
Responses to "Beer and Butter BBQ Injection" ...
Curt
So when you injected it, did you move the needle to different spots and squirt just small amounts? Or did you squirt large amounts of fluid in only a couple of places? Nobody I know does injection when they grill/smoke, so I have no idea of the process...
Curt
Nevermind...I asked about the injecting before actually read the recipe a couple posts later!
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my