Most of the commercial injector sauces are manufactured in Louisiana, so I thought it only fitting to offer a recipe for a Cajun variation.
Step 1: Combine all the ingredients (including the Ragin’ Cajun Rub but not the salt), in a nonreactive saucepan and warm over medium heat just until the butter melts and the salt crystals dissolve. Correct the seasoning, adding salt if needed.
Step 2: Cool to warm room temperature (the butter should remain liquid), then put it in the injector and fire away.
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a […]Read More →