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Injection recipes for a Butt?

edited April 2012 in EggHead Forum
Cooking another butt tonight, and was thinking about trying something a little different just to change things up.  I've been injecting with creole butter, which has yielded some great results.  Anybody else have a killer recipe they wouldn't mind sharing?  Sure would appreciate it.

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

Comments

  • fishlessmanfishlessman Posts: 20,466
    i use a vinegar sauc, the one on the elderward tutorial on the naked whiz site every so often. i dont inject before the cook, i wait for the plataue and inject then in the egg, no need to mess up the house and you get more in once its warmed up. i heat the liquid up a little for the injection as well, not boiling hot
  • i use a vinegar sauc, the one on the elderward tutorial on the naked whiz site every so often. i dont inject before the cook, i wait for the plataue and inject then in the egg, no need to mess up the house and you get more in once its warmed up. i heat the liquid up a little for the injection as well, not boiling hot
    kind of cool. I'll give that a rip some time. Thanks
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • fishlessmanfishlessman Posts: 20,466
    i use a vinegar sauc, the one on the elderward tutorial on the naked whiz site every so often. i dont inject before the cook, i wait for the plataue and inject then in the egg, no need to mess up the house and you get more in once its warmed up. i heat the liquid up a little for the injection as well, not boiling hot
    kind of cool. I'll give that a rip some time. Thanks
    its more in line with a whole hog cook to inject during the cook but works with a butt, probably better with a whole shoulder with the different tasting meat groups
  • i use a vinegar sauc, the one on the elderward tutorial on the naked whiz site every so often. i dont inject before the cook, i wait for the plataue and inject then in the egg, no need to mess up the house and you get more in once its warmed up. i heat the liquid up a little for the injection as well, not boiling hot
    kind of cool. I'll give that a rip some time. Thanks
    its more in line with a whole hog cook to inject during the cook but works with a butt, probably better with a whole shoulder with the different tasting meat groups
    Makes sense, plus it's something i've never tried before so gotta get on it.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GriffinGriffin Posts: 7,565
    I tried Chris Lillys injection....didn't notice much of a difference in flavor or moisture. Might try that creole butter idea.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • lousubcaplousubcap Posts: 11,695
    For injectors-a trick I read about quite a while ago (if you want to minimize the spillage) is to cover the meat with a saran wrap material and inject through the wrap.  Really does manage to keep the liquid confined.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • BOWHUNRBOWHUNR Posts: 1,479
    I've been using the pork injection from Butcher BBQ and really like it.  I mix the concentrate with half water and half Dr. Pepper.


    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • cortguitarmancortguitarman Posts: 2,056
    Dr pepper injection sounds awesome. I have my recipe at home. Will try to remember to post this evening.
    Mark Annville, PA
  • boatbumboatbum Posts: 1,273
    What is creole butter?
    Cookin in Texas
  • What is creole butter?
    Creole Butter is an injectable marinade you can get at the grocery store. I believe its made by "Injectable Marinades."  A few years ago, you could only really find it around thanksgiving, but our Kroger carries it year round.  It even comes with a disposable injector.  The Creole Butter adds a nice subtle flavor to your pork, but more importantly really keeps the chopped pork from drying out, especially when reheating it a few days later.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • boatbumboatbum Posts: 1,273
    Cool, thank you. Might try that sometime.
    Cookin in Texas
  • Cool, thank you. Might try that sometime.
    It's good but can be overpowering in large doses. Kind of has a "fakey" salty butter flavor with some cajun spices so it you go overboard it can overpower the meat with synthetic flavor. I've never used it on a butt but have it on turkey every year. My bro in law does it right so I kind of like it but if you get too much in one bite it's too strong for me.


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
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