Injector Sauce for Poultry and Cajun Rub |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This two-in one recipe is from my all-time favorite grilling cookbook: How to Grill ; by Stephen Raichlen. Submitted by request. Ingredients:
1/2 cup chicken broth (preferably homemade) |
3 tablespoons butter |
2 teaspoons lemon juice |
coarse salt, if desired |
1/4 cup coarse salt |
1/4 cup paprika |
1 tablespoon dried garlic |
1 tablespoon onion flakes |
1 tablespoon dried thyme leaves |
1 tablespoon dried oregano |
1 tablespoon black pepper |
2 teaspoons white pepper |
1 -2 teaspoon cayenne pepper |
1 teaspoon bay leaf powder |
Directions:
1. INJECTOR SAUCE- Combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
2. Taste, adjust seasoning to your taste, if necessary.
3. Let mixture cool to room temperature before loading turkey injector or kitchen syringe.
4. Follow injector and/or recipe directions to inject poultry with sauce before grilling.
5. CAJUN RUB- Combine all ingredients (under Cajun Rub ) into a mixing bowl and stir or use hands to mix thoroughly.
6. Store this in an airtight container away from heat or light will keep for at least 6 months.
7. (**Asidefrom being a vital part of injector sauce, this rub also lends a Cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. Use 2 to 3 teaspoons per pound of meat.).
|
|