Creole BBQ Chicken Wings
Whether for your next backyard BBQ, picnic or tailgate, take your wings game to the next…Get Recipe
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.
2 Pork Butts, About 7.5 Pounds Each
1 Bottle of Tony’s Roasted Garlic and Herb Injectable Marinade
1 Can of Tony’s Original Creole Seasoning
Pink Butcher Paper
A Clean, Empty Cooler or Cambro
Buns, BBQ Sauce and Coleslaw (To Make Sandwiches)
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