|
One thing I have used in the past with my marinades is the Flavor Injector. It is just a large syringe that you soak up marinade, juices, oil, etc and then you inject them into the heart of the meat. I usually marinade for a day while taking a fork and poking some holes in them.
What I am trying to ponder now is how to create a post-grill sauce that I can top the chicken with using essentially the same spices.
__________________
Brian Griffin: Ah, if my memory serves me, this is the physics department.
Chris Griffin: That would explain all the gravity.
|