Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Big Pig Pork Injection

Wednesday, 06 May 2009

Description

Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"

Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.

Ingredients

At a glance

Cuisine

American

Cooking Method

Simmer

Difficulty

Very Easy

Heat Level

Chile

Hot Sauce/Salsa

Meal/Course

Sauce/Marinade/Rub

Makes

3 cups

1 cup pineapple juice

1 cup apple juice

½ cup brown sugar

¼ cup salt

2 tablespoon Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon dry mustard

Methods/steps

Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.

Reviews

Rate this recipe

Featured Rapid Recipe

Brazilian Shrimp Empadinhas

Created by Marley84

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.