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BigGreenBamaGriller
Posts: 629
I don't think I have ever gotten on here to bash a product, but I feel obligated to warn everyone about Tony Chachere's "Injectables - Creole Style Butter Marinade". I wanted to do a no fuss spatchcock for dinner today, so I picked up a bird and the aforementioned injection, with Tony Chachere's Creole Seasoning. The butter marinade made the bird taste like imitation butter that you find on cheap movie popcorn. Nearly inedible, throwing away the leftovers. Curios if anyone else has found the same results...
Killen, AL (The Shoals)
XL, Small, Minimax, and Mini BGEs
Comments
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Feel your pain, but why feel the need to inject a chicken?
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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eh, just trying something different. I didn't have time to dry out the skin in the refridgerator, so I was trying to flavor the meat. No buenoKillen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs
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Cooks fine without drying out skin. If I have time fine, if not fine. 400/Direct/RaisedSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I used this "stuff" on my thanksgiving bird. Huge disappointment.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I have injected with good ol teriyaki sauce many times. It turns out very goodJefferson .GA.Been egging since 1985 on a medium egg
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Appreciate the warning. Hate fake buttah flava!
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I did the same thing several years ago with a deep fried turkey. Ruined it. I wouldn't recommend that crap to anyone.Slumming it in Aiken, SC.
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Ditto - terrible. I now inject with combo of butter, sriracha, and garlic salt.
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