Hello Dr. BBQ,
How can I make my own injectible marinade? I’ve been buying Tony Chachere”s’Jalapeno Butter flavor for years. Thought I had enough, but when I looked in the pantry, have 12 bottles of the Butter Bacon BBQ flavor; no jalapeno butter flavor. The BBQ flavor is not really what I was looking for with a turkey on Thanksgiving. And I don’t have time to order more, and ship it here before Thanksgiving. How can I make my own? I know that I can melt butter, and flavor the butter with spices. Do I need to “cut” it with wine, or some other liquid, to make it thinner for easier injecting? How much liquid would be added to a stick, or pound of butter for the right consistency? I have several different powdered spices for the jalapeno flavoring, but I need a little help with thinning out the butter. Man, help me out!!!
You don’t have to cut the butter but I think I would. All butter might be a little too much fat. I like to inject my turkeys with a 50/50 mix of butter and sherry. I don’t think it would be like the jalapeno butter you’re talking about though. For that I’d try 50/50 butter and vegetable or chicken broth, and make sure you add enough spices to make it very tasty. Salt, jalapeno and thyme sounds good to me. Just make sure it’s all ground real fine so it doesn’t clog up the needle.