Injecting Meat
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This week the guys are back and discussing injecting meat. Inspired by a question about injecting brisket, we break down the basics of how to inject meat for bbq. Tune into the episode below!
Of course, we kick it off with highlights! Frankie shares his nextover chilaquiles. Jay talks the Ninja Woodfire Outdoor Grill and the joy of sharing bbq.
This week’s Grill Coach Recommendation is - you guessed it - a meat injection kit! This kit is stainless steal, a variety of needles and sizes, as well as bushes for cleaning!
After the break we dive into injecting meat. Why would you want to inject meat? What tools do you need? What type of marinade do you use to inject meat? What type of meat can you inject? How do you inject meat? We discuss this and much more! Tune into the episode below.
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This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond. Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?! After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!