For around ten bucks you can buy a meat injector and inject flavorings directly into the flesh of your meat. These things resemble a large hypodermic needle with a commodious barrel and a long, thick needle.

Basically, you fill them with injector fluid -- whatever flavor you want -- and inject the fluid directly into the flesh of whatever you’re cooking. Used most often with turkeys, chicken, or other poultry, they are also used to flavor legs of lamb, beef roasts, pork loins, and other large cuts.

Flavor Boosters
For flavorings, you can use any commercial marinade or specially manufactured injector sauce. Almost all of them are brine-based and rather salty, so if you are injecting your meat, go easy on the salt.

In the same supermarket aisle where you find hundreds of prefab BBQ sauces, you’ll also find dozens of bottles of injector liquids designed specifically for chicken, pork, beef or turkey, plus a number of “Cajun” or “N’Awlins” style products and a great deal more. Anything that is liquid enough to go through the needle of your injector can be used to flavor your meat, so here as in most of BBQ World, be creative.

Got tips for injections? Post them here.

See also:

• Marinades
• Rating sauces
• Sauce recipes
• Sauce-of-the-month club