To inject or not to inject, that’s the question. Grillin’ Fools decided to do an experiment and took two very similar pork butts and cooked them identically, except they injected one of them with Tony’s Roasted Garlic and Herb Injectable Marinade.
The results from Grillin’ Fools:
“The injected shoulder was chosen every time! It was a landslide! The injected should had a distinct garlic and herb flavor, thanks to Tony’s Roasted Garlic and Herb Injectable Marinade. It wasn’t overpowering. It still allowed the pork to shine through, but it was there; and the one that was not injected tasted extremely bland on the inside comparatively. It was a complete slam dunk! Three for three … the flavor, juiciness and tenderness were all better on the injected pork but, and it wasn’t close. The outer inch or so of the one that wasn’t injected with the bark was on par with the injected pork butt, but once we got deeper into the shoulder the injection proved to be almost life changing. I know that sounds a little over the top, but the difference was that startling. I will never not inject again!”
For more, watch the video below.
Tony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning partner. As part of the partnership, the Test Kitchen cooked up these Cochon de Lait Po’ Boys. The chefs in the Test Kitchen say the tender pork, crusty French bread, and creamy, tangy coleslaw make these po’ boys a delicious treat.
Sweet summer fruits and vegetables combine with savory Creole pork for a flavor pairing you will love! These Sweet Heat Peach and Pork Kabobs by My Diary of Us are the ultimate super simple weeknight meal.
Soon to be your party go-to favorite … these Sausage Stuffed Hush Puppies with Creole Honey Butter by Chef Michael Gulotta are crispy, buttery and full of sweet and Creole flavors. They are the perfect sweet heat appetizer!
Take this breakfast favorite up a notch with Creole flavors and hearty sausage goodness. Creole Sausage Breakfast Frittata by Grateful and Saucy is guaranteed to get your day started off right!
Shrimp, andouille sausage and Creole seasoned rice rolled up together and covered in a crispy, crunchy batter … if you love jambalaya, Baking Beauty says you’re going to absolutely love it deep fried!
This Bloody Mary combines the flavors of savory bacon with Creole seasoning along with the freshness of shrimp for an amazing cocktail, and your guests will keep asking for more!
Pizza for breakfast is pretty common – head to fridge and pull out leftover slices from the night before. But, now there is a new way to eat pizza for breakfast! This Breakfast Pizza with Country Gravy by In Fine Taste is full of buttery, garlic and Creole herb flavors with bacon eggs and cheesy … it’s everything you want in a breakfast pizza!
Enjoy jambalaya any time of the day, even for breakfast! My Diary of Us cooks up the perfect skillet breakfast bake that is savory, satisfying, full of Creole flavors, and very simple to make.
Start your Taco Tuesday – or any day of the week – with these savory breakfast tacos by Firehouse Grub. They are the perfect blend of bacon, cheese and Creole spice!
