Steven Raichlen's Barbecue! Bible


Cajun Injector Sauce

Recipe from Steven Raichlen's Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters & Glazes

Most of the commercial injector sauces are manufactured in Louisiana, so I thought it only fitting to offer a recipe for a Cajun variation.


  • Yield: 1-1/2 cups; enough for 4 chickens or 2 turkeys
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  • 1 cup unsalted chicken broth, preferably homemade
  • 4 tablespoons (1/2 stick) salted butter
  • 2 tablespoons white wine or dry vermouth
  • 4 tablespoons Ragin' Cajun Rub or a good commercial brand (see step 1)
  • 1/2 teaspoon freshly ground white pepper
  • Coarse salt (kosher or sea), to taste

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.

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