,, in the shoulder or in the butt?
<p />I was wondering if any of you EGGheads inject your victims. I have experimented with several concoctions for injecting meats. This 9 pound butt probably weighs in at 9.5 lbs. after I filled it with sunshine. I used liquid garlic, cajun seasoning, Prudhommes Pork & Veal Magic, Brucie's Blend Zydeco Seasoning,,, and naturally my favorite,, "buttermilk". As I injected the shoulder "butt",, you could see it swell up. Let that baby sit in the fridge after injecting and rubbing, wrapped in plastic wrap,, and BAM!, it smells good enough to eat raw the next day. Be careful,, I have also seasoned the throw rugs in the kitchen, several T-shirts, many of my sweat pants, and even the back of the couch in the den while pressurizing these beasts. If you wonder about the effects of buttermilk, just ask Dr. Chicken. It will tenderize meat like crazy and there is no after-taste. Many top-notch chefs have started using it as their standard. It don't take much. You don't have to swim your meat in it, and you can rinse it off like brined meats before applying your favorite rub if you like. I pat my ribs with it after applying the rub, and I also like it in a tall glass with salt-free crackers crumbled up in it. Quit making those faces,,, I try yall stuff don't I? Tomorrow is "Q-DAY". The stuff dreams are made of.