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Grill Beast Stainless Steel Meat Injector Kit with 2-oz Large Capacity Barrel and 2 Professional Marinade Needles

I saw this on Amazon and was wondering how do you stand on injecting your meat with marinades and spices. Ron Popiel had a sold injector came with the showtime rotisserie.
 

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I do it occasionally, most often lean pork like a loin roast or sometimes whole chicken.  There's a level of gimmickry to it. The needles tends to clog  and are very difficult to clean unless you filter your injection liquid carefully. So to get the most flavor in a solids free liquid I usually saute/boil things then strain twice in verr fine mesh, then chill on ice. 

Steve Raichlen has a number of good injection recipes in his various barbecue cookbooks. And that sort of low long cooking is also when I'm most likely to inject. 
 
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