Injecting Chicken thighs... - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-06-2008, 07:49 AM   #1
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Injecting Chicken thighs...

anyone ever done that? If so, thoughts and a recipe for injection would be appreciated!
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 07-06-2008, 08:44 AM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I played with it last year...didn't like it and gave up on it,
but ymmv. Let us know if you try it
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 07-06-2008, 08:47 AM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
what were you injecting in to it?
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 07-06-2008, 08:52 AM   #4
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
all kinds of stuff greg, fruit juice, chicken stock, woos for poultry.

very little stuff stays in, it doesn't spread evenly, and most is
just too strong.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 07-06-2008, 08:58 AM   #5
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Butter and what ever seasonings you like (garlic, onion, ect)

Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 07-06-2008, 09:17 AM   #6
BBQ Central College


 
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
Hey Jim,

When you light your charcoal, do you call it the "ME" method.

Al
__________________
www.wickedgoodbbq.com

The early bird might get the worm...but it's the second mouse that gets the cheese.
Uncle Al is offline   Reply With Quote
Old 07-06-2008, 09:28 AM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Just like injecting turkey.
Use a store bought product such as Cajun butter or make your own.

Tony's makes some good ones.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 07-06-2008, 10:48 AM   #8
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
they marinade nicely..what would you hope to achive injecting over marinating them for 5 or 6 hours ?
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 07-06-2008, 01:32 PM   #9
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Just thought of trying something different...however, I am just going to do them regular...got them in a pan in the refridge with some EVOO and well doused in Klose's Poultry rub for a change!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 07-06-2008, 05:09 PM   #10
Cooker
 
Big Ron's Avatar


 
Join Date: Jul 2007
Location: Houston Texas
Posts: 286
I always brine chicken. Comes out very plump and juicy. I rub it down very well seasoned and under the skin as well, let it sit about 20 minutes or so as I clean up and disinfect the sink wash up etc, then toss them in a brine with salt water and ice at least a few hours, or overnight. When it is time to cook them, I use the brine water to wash off the excess rub. It looks like they are not rubbed at all when they go on the heat, but they are always moist, plump and packed with flavor when cooked. Good Luck.
__________________

__________________
Big Ron
Owner and Founder
Big Ron's Rub:
Just Rub It On!
www.bigronswebsite.com
Big Ron is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:05 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.