Cajun Injector SauceSteven Raichlen
Most of the commercial injector sauces are manufactured in Louisiana, so I thought it only fitting to offer a recipe for a Cajun variation.
Cajun Injector Sauce
- Yield: 1-1/2 cups; enough for 4 chickens or 2 turkeys
- 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.
Find This Recipe
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 chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, […]Buy Now ‣