Injector Sauce For Poultry And Cajun Rub

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup chicken broth (preferably homemade)
• 3 tablespoons butter
• 2 teaspoons lemon juice
• coarse salt, if desired
• 1/4 cup coarse salt
• 1/4 cup paprika
• 1 tablespoon dried garlic
• 1 tablespoon onion flakes
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried oregano
• 1 tablespoon black pepper
• 2 teaspoons pepper
• 1 -2 teaspoon cayenne pepper
• 1 teaspoon bay leaf powder

Recipe

• 1 injector sauce- combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
• 2 taste, adjust seasoning to your taste, if necessary.
• 3 let mixture cool to room temperature before loading turkey injector or kitchen syringe.
• 4 follow injector and/or recipe directions to inject poultry with sauce before grilling.
• 5 cajun rub- combine all ingredients (under"cajun rub") into a mixing bowl and stir or use hands to mix thoroughly.
• 6 store this in an airtight container away from heat or light will keep for at least 6 months.
• 7 (**asidefrom being a vital part of injector sauce, this rub also lends a cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. use 2 to 3 teaspoons per pound of meat.).