Injectable Barbecue Marinade Recipes

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INJECTION MARINADE



Injection Marinade image

Marinade that works perfectly using a flavor injector tool. I use this on chicken, brisket, pork shoulder, butt, and tenderloin.

Provided by bubba

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 98

Number Of Ingredients 15

2 quarts apple juice
1 cup orange juice
1 cup brown sugar
½ cup Worcestershire sauce
½ cup soy sauce
½ cup olive oil
½ cup lemon juice
½ cup agave nectar
½ cup apple cider vinegar
½ cup kosher salt
¼ cup sriracha sauce
¼ cup garlic powder
2 tablespoons Chinese five-spice powder
2 tablespoons ground allspice
1 tablespoon ground cinnamon

Steps:

  • Combine apple juice, orange juice, brown sugar, Worcestershire sauce, soy sauce, olive oil, lemon juice, agave nectar, apple cider vinegar, salt, sriracha sauce, garlic powder, five-spice powder, allspice, and cinnamon in a large bowl. Refrigerate; remove from refrigerator for 1 hour prior to using.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 579.4 mg, Sugar 6.1 g

INJECTABLE BARBECUE MARINADE



Injectable Barbecue Marinade image

My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him.

Provided by Nyteglori

Categories     < 15 Mins

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

3 tablespoons butter, melted
1/4 cup honey or 1/4 cup maple syrup
3 tablespoons barbecue sauce concentrate (flavor of your choice)
2 tablespoons cider vinegar
1 teaspoon Tabasco sauce (or to taste)

Steps:

  • Mix all ingredients and use with marinade injector.

Nutrition Facts : Calories 759.9, Fat 46.1, SaturatedFat 29.2, Cholesterol 122.1, Sodium 373.3, Carbohydrate 93.6, Fiber 0.3, Sugar 93, Protein 0.9

INJECTION MARINADE FOR PORK



Injection Marinade for Pork image

This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.

Provided by Julie Gilbert

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 34

Number Of Ingredients 6

2 cups apple juice, at room temperature
2 cups pineapple juice, at room temperature
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 tablespoon brown sugar

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.

Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 268.9 mg, Sugar 3.6 g

PRIZE WINNING MARINADE FOR BEEF



Prize Winning Marinade for Beef image

I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!

Provided by Serendipity Elizabe

Categories     Roast Beef

Time 3h15m

Yield 4-10 serving(s)

Number Of Ingredients 7

1/2 cup Worcestershire sauce
1/2 cup lemon juice
1/2 cup soy sauce
4 -5 garlic cloves, crushed
40 peppercorns, crushed
1 prime rib roast or 1 london broil beef
1 pint sour cream

Steps:

  • Using a food processor, crush peppercorns until fine.
  • Add garlic to processor and crush.
  • Add soy sauce, Worcestershire sauce and lemon juice and blend.
  • Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
  • Seal bag.
  • Refrigerate for 48 hours (turn bag every time you open the fridge door).
  • Reserve the marinade for later use.
  • Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
  • The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
  • Note: Total barbecue time depends on the size of beef roast.
  • Relax while your dinner cooks.
  • Put marinade on the stove and bring to a boil.
  • Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
  • Sit back and enjoy the compliments.

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