Re: [CH] Re: sauce injection (was Turkey)
Love2Troll (Love2Troll@kc.rr.com)
Thu, 15 Nov 2001 07:46:15 -0600
Alex writes: >>Right now my Kroger has 10-pound bags of chicken leg quarters at $.39/lb,...<<
My Walmart Hypermart sells 10# bags of pre-marinated Tyson chicken quarters. The heavy bags have 20% by weight sauce already added. A honey bbq and a salsa flavor. Don't like the honey one, but the salsa flavor has possibilities. I was surprised how deeply the marinade taste penetrated the chicken flesh through the skin. Usually I marinate overnight, but this longer time really helps. While grilling, a beautiful black crust formed that did not have a burnt taste at all. The addition of something hotter to the marinade would certainly help. Might be a good place for some Red Savina powder, although grilling definitely reduces the heat of the powder. And I wonder how deeply the added flavor could possibly penetrate an already marinated piece of meat?
FWIW
JohnT
----- Original Message -----
From: "Alex Silbajoris" <asilbajo@hotmail.com>
To: <chile-heads@globalgarden.com>
Sent: Thursday, November 15, 2001 12:28 PM
Subject: [CH] Re: sauce injection (was Turkey)
>
>
>
> >From: "buzz" <buzzdean@wctc.net>
>
> >It seems you can inject a lot of heat into a turkey and still end up with a
> >bird that is only mildly spicy--alot seems to dissapate in the cooking
> >Buzz
> >
>
>
> This weekend I'll have an opportunity to try something like that. We'll be
> going to a "teachers' retreat" on a ridgetop in Vinton County, and I'm
> responsible for providing the meat course of the dinner, for 20 - 30 people.
> Right now my Kroger has 10-pound bags of chicken leg quarters at $.39/lb,
> so I think I'll get two. Then I'll have enough to be able to try a few
> things. Some will be brined and smoke-grilled, but I could easily have some
> "wings" style with a pepper or bbq style sauce. That butter/Frank's
> injection sounds like it's worth a try. And I can try something with
> chipotle, too.
>
> I've only recently started using the injection technique. I was raised with
> my mom's chicken roasting method, which was to put all the seasonings on the
> skin. Now I just put a little bit of seasoning on the skin for appearance,
> but the real flavor is in the meat itself. Another thing I've done, without
> injecting, is to lift the skin away from the bird and sprinkle dry
> seasonings under it. That's better than putting it on the outside, but it
> still doesn't deeply flavor the meat like injection does.
>
> - A
>
>
>
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.286 / Virus Database: 152 - Release Date: 10/9/01