Injector Sauce for Poultry and Cajun Rub

Total Time
15mins
Prep 15 mins
Cook 0 mins

This two-in one recipe is from my all-time favorite grilling cookbook: "How to Grill"; by Stephen Raichlen. Submitted by request.

Ingredients Nutrition

Directions

  1. INJECTOR SAUCE- Combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
  2. Taste, adjust seasoning to your taste, if necessary.
  3. Let mixture cool to room temperature before loading turkey injector or kitchen syringe.
  4. Follow injector and/or recipe directions to inject poultry with sauce before grilling.
  5. CAJUN RUB- Combine all ingredients (under"Cajun Rub") into a mixing bowl and stir or use hands to mix thoroughly.
  6. Store this in an airtight container away from heat or light will keep for at least 6 months.
  7. (**Asidefrom being a vital part of injector sauce, this rub also lends a Cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. Use 2 to 3 teaspoons per pound of meat.).