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BBQ people. do you ever do marinade injections to the meat in advance? I have a needle and cannot find certain info on it's use. basically

the needles box instructions and the few recipe's I have seen say how far apart to space the marinade injections, but not much else. Info important to me, and I have done a few google searches and gone thru all my BBQ cookbooks, is below. I hope someone has done this and can offer some insight.

do you let the meat sit for an hour or more so the flavors work their way around?

no real info on how much brine/liquid to inject per pound of meat.

anything else I did not mention I should know?


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