Beer Butter Injection Recipes

BEER N' BUTTER POULTRY INJECTION

Steps:

• Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.

BEER AND BUTTER POULTRY INJECTION MARINADE

Steps:

• Combine all ingredients in a saucepan over low heat. Stir and heat until the salt has dissolved, and the sauce is even and runny. Remove from heat and keep warm (but not hot) enough to inject.
• Fill marinade syringe with the mixture and inject into turkey breast, legs, and thighs. It is better to inject it in more places rather than fewer (40 rather than 4). Try to aim for the center of the meaty portions. Inject about 2 teaspoons per location (less if you see it oozing out).
• Season outside and under the skin with whatever rub you're using. Cook as directed for the correct amount of time .
• Discard the remaining marinade after use. It will have contacted raw poultry. Even though only the tip of the injector may have come in contact, it can be contaminated with salmonella and could transmit food poisoning.

CAJUN TURKEY INJECTION (BRINE)

Steps:

• Blend all of the dry ingredients then mix with the butter.
• Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

BEER & BUTTER POULTRY INJECTION MARINADE

Steps:

• Combine all ingredients in a saucepan over low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Remove from heat and keep warm (but not hot) enough to inject. Fill marinade syringe with the mixture and inject into turkey breast, legs, and thighs. It is better to inject it in more places rather than fewer (40 rather than four). Try to aim for the center of the meaty portions. Inject about 2 teaspoons per location (less if you see it oozing out). Season outside and under the skin with whatever rub you're using. Cook as directed for the correct amount of time. Discard the remaining marinade after use. It will have contacted raw poultry. Even though only the tip of the injector may have come in contact, it can be contaminated with Salmonella and could transmit food poisoning.

BEER BUTT CHICKEN

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
• Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

BEER N' BUTTER POULTRY INJECTION RECIPE

Steps:

• 1 Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.

CAJUN SMOKED BEER CAN CHICKEN

Steps:

• Directions:
• 1. Whisk all injection ingredients together.
• 2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
• 3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
• 4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
• 5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
• 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
• 7. Mix the mop ingredients in the spray bottle and shake before each use.
• 8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
• 8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.

BEER BUTTER INJECTION

Steps:

• Combine all ingredients in pop until butter is melted and ingredients are combined.

BUTTER-INJECTED TURKEY

Steps:

• Prepare Turkey:
• Preheat oven to 500°F.
• Melt the butter.
• Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
• Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
• When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
• Prepare Dressing:
• Render bacon. Reserve fat.
• Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
• Sauté onions until translucent.
• Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
• Add grated carrot. Gently mix.
• Crush bacon and add to mixture.
• Add walnuts to mixture. Let mixture cool.
• Mix in the eggs until they are well incorporated.
• Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
• Garnish with dried raisins or cranberries.

INJECTION MARINADE FOR PORK

Steps:

• Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

HOMEMADE FROZEN BUTTERBEER RECIPE

Steps:

• Freeze 1/2 of your soda in ice cube trays.
• In a blender, blend together soda ice cubes, 2 teaspoons butter extract, and remaing cream soda.
• Pour cream soda mixture into your favorite mugs.
• In your blender, mix softened ice cream and remaining teaspoon of butter extract until smooth (we did not clean out our blender in between to give it an buttery flavor).
• Pour ice cream mixture on top of butterbeer a for frothy finish.
• Cast a spell and enjoy!

BEST BEER BATTER

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.