"kilikini" > fnord
:


>
> We always use a meat thermometer and never that pop-up thingy. We
> usually inject our birds instead of brining, as well. We make a
> melted butter, garlic and honey sauce and stick the bird all over.
> When the turkey comes out of the oven and rests a bit, when you carve
> into it, the butter sauce just oozes and even the breast meat comes
> out glistening. It's yummy!

Hell. Yeah. That sounds awesome.


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

kilikini wrote:
> dsi1 wrote:
>> kilikini wrote:
>>
>>> We always do our birds upside down, too. The juice from the thigh
>>> meat escapes right into the breast meat. It does make for a much
>>> tastier bird. kili
>>>
>>>
>> I used to roast turkeys this way too. Nowdays my simple method is to
>> simply brine the turkey overnight, cut off the legs at the thighs,
>> spray the bird with Pam and season it, and roast the bird breast side
>> up with the legs on the side of the pan. No basting or fussing needed.
>>
>> My conclusion about roasting a turkey is that the key to a juicy roast
>> is brining and not overcooking the bird. Don't use those plastic
>> pop-up thingies. Use a meat thermometer on the breast and remove the
>> turkey at 160 to 165 degrees. Leave the legs in the oven since
>> they'll need to cook a bit longer. The roasting times suggested on
>> the turkey wrap is way too long. As I recall, it only takes about an
>> hour and 45 minutes to cook an 18 lb bird. My mom used to take 3
>> hours and then some...
>
> We always use a meat thermometer and never that pop-up thingy. We usually
> inject our birds instead of brining, as well. We make a melted butter,
> garlic and honey sauce and stick the bird all over. When the turkey comes
> out of the oven and rests a bit, when you carve into it, the butter sauce
> just oozes and even the breast meat comes out glistening. It's yummy!
>
> kili
>
>

Since I'm lazy, my method is geared towards doing the least amount of
work. The brining is also my tricky method to defrost a turkey overnight.

However, shooting up your bird sounds interesting and tasty and I'd like
to try it. Any recommendations on which injector works well? How much
liquid do you use?

I didn't grow up eating hot or spicy foods, but now that I was on my
own, I decided to branch out a little, I was 17. I invited my fiance
and my girlfriend over for a casual pasta supper, to which I had added 4
tablespoons of red pepper flakes. My girlfriend spit out the first bite.
The fiance actually ate it and said it was good.
Alas, I married his best friend 38 years ago. Red pepper flakes don't
live in my house.

Denise

"dsi1" > wrote in message
...
> kilikini wrote:
>> dsi1 wrote:
>>> kilikini wrote:
>>>
>>>> We always do our birds upside down, too. The juice from the thigh
>>>> meat escapes right into the breast meat. It does make for a much
>>>> tastier bird. kili
>>>>
>>>>
>>> I used to roast turkeys this way too. Nowdays my simple method is to
>>> simply brine the turkey overnight, cut off the legs at the thighs,
>>> spray the bird with Pam and season it, and roast the bird breast side
>>> up with the legs on the side of the pan. No basting or fussing needed.
>>>
>>> My conclusion about roasting a turkey is that the key to a juicy roast
>>> is brining and not overcooking the bird. Don't use those plastic
>>> pop-up thingies. Use a meat thermometer on the breast and remove the
>>> turkey at 160 to 165 degrees. Leave the legs in the oven since
>>> they'll need to cook a bit longer. The roasting times suggested on
>>> the turkey wrap is way too long. As I recall, it only takes about an
>>> hour and 45 minutes to cook an 18 lb bird. My mom used to take 3
>>> hours and then some...
>>
>> We always use a meat thermometer and never that pop-up thingy. We
>> usually inject our birds instead of brining, as well. We make a melted
>> butter, garlic and honey sauce and stick the bird all over. When the
>> turkey comes out of the oven and rests a bit, when you carve into it, the
>> butter sauce just oozes and even the breast meat comes out glistening.
>> It's yummy!
>>
>> kili
>
> Since I'm lazy, my method is geared towards doing the least amount of
> work. The brining is also my tricky method to defrost a turkey overnight.
>
> However, shooting up your bird sounds interesting and tasty and I'd like
> to try it. Any recommendations on which injector works well? How much
> liquid do you use?

I'll show you a pic of mine if you have access to alt.binaries.food. If
not, I can get it up on the web somewhere.
I didn't pay too much for it. You can get a lot of juice in in very little
time, but care must be taken when you're extracting the needle and still
applying pressure to the plunger.

TFM®

On Sat, 6 Sep 2008 15:27:33 -0400, TFM® >
wrote:


>I'll show you a pic of mine if you have access to alt.binaries.food. If
>not, I can get it up on the web somewhere.
>I didn't pay too much for it. You can get a lot of juice in in very little
>time, but care must be taken when you're extracting the needle and still
>applying pressure to the plunger.
>
>TFM®

Just do a tinypic. It's easy. Kili can show you how: we taught
her!!

Christine

In article >,
"Nancy Young" > wrote:

> I didn't write this letter to Cook's Country:
>
> Many years ago, when I was throwing my first dinner party,
> I wanted to serve ham. I had forgotten the brand of ham
> my mother usually bought, and I didn't really have a clue
> how to make her candied ham, but I decided to improvise.
> I took the large ham out of the can, scraped off the jelly,
> spread mustard and brown sugar on the top, and then
> covered the top with pineapple rings. After baking it for a
> few hours, I took the ham out to serve to my hungry guests.
> It looked a little strange because all the toppings had fallen
> off the ham and into the pan. My husband soon found out
> why when he went to carve the ham. The ham was still
> encased in plastic!

Not to quibble with details, but how could this would be chef have
"scraped off the jelly" from the ham without removing the plastic
wrapping first?

Stan Horwitz wrote:
>
> In article >,
> "Nancy Young" > wrote:
>
> > I didn't write this letter to Cook's Country:
> >
> > Many years ago, when I was throwing my first dinner party,
> > I wanted to serve ham. I had forgotten the brand of ham
> > my mother usually bought, and I didn't really have a clue
> > how to make her candied ham, but I decided to improvise.
> > I took the large ham out of the can, scraped off the jelly,
> > spread mustard and brown sugar on the top, and then
> > covered the top with pineapple rings. After baking it for a
> > few hours, I took the ham out to serve to my hungry guests.
> > It looked a little strange because all the toppings had fallen
> > off the ham and into the pan. My husband soon found out
> > why when he went to carve the ham. The ham was still
> > encased in plastic!
>
> Not to quibble with details, but how could this would be chef have
> "scraped off the jelly" from the ham without removing the plastic
> wrapping first?

Or, how is it that a canned ham is wrapped in plastic?

"Stan Horwitz" > wrote

> "Nancy Young" > wrote:
>
>> I didn't write this letter to Cook's Country:
>>
>> Many years ago, when I was throwing my first dinner party,
>> I wanted to serve ham. I had forgotten the brand of ham
>> my mother usually bought, and I didn't really have a clue
>> how to make her candied ham, but I decided to improvise.
>> I took the large ham out of the can, scraped off the jelly,
>> spread mustard and brown sugar on the top, and then
>> covered the top with pineapple rings. After baking it for a
>> few hours, I took the ham out to serve to my hungry guests.
>> It looked a little strange because all the toppings had fallen
>> off the ham and into the pan. My husband soon found out
>> why when he went to carve the ham. The ham was still
>> encased in plastic!
>
> Not to quibble with details, but how could this would be chef have
> "scraped off the jelly" from the ham without removing the plastic
> wrapping first?

I don't know. Perhaps they use it to fill the can so thing
doesn't rattle around in there.

nancy

TFM® wrote:

> I'll show you a pic of mine if you have access to alt.binaries.food. If
> not, I can get it up on the web somewhere.
> I didn't pay too much for it. You can get a lot of juice in in very
> little time, but care must be taken when you're extracting the needle
> and still applying pressure to the plunger.
>
> TFM®

Amazon has a bunch of those things - guess I should have tried this long
ago. Do you have one of these?

http://tinyurl.com/TurkeyFix

Nancy Young wrote:
>
> "Stan Horwitz" > wrote
> >
> > Not to quibble with details, but how could this would be chef have
> > "scraped off the jelly" from the ham without removing the plastic
> > wrapping first?
>
> I don't know. Perhaps they use it to fill the can so thing
> doesn't rattle around in there.

Most plastic films, especially heat-sealable films,
cannot survive retort temperatures used in canning
without melting and completely losing their structural
integrity.

I have found paper wrapping around canned hams.
Maybe it was a paper wrapping, not plastic?

"Mark Thorson" > wrote

> Nancy Young wrote:
>>
>> "Stan Horwitz" > wrote
>> >
>> > Not to quibble with details, but how could this would be chef have
>> > "scraped off the jelly" from the ham without removing the plastic
>> > wrapping first?
>>
>> I don't know. Perhaps they use it to fill the can so thing
>> doesn't rattle around in there.
>
> Most plastic films, especially heat-sealable films,
> cannot survive retort temperatures used in canning
> without melting and completely losing their structural
> integrity.
>
> I have found paper wrapping around canned hams.
> Maybe it was a paper wrapping, not plastic?

Since it happened to me, I can assure you, it was a
plastic bag. It survived in the oven just fine. It only became
apparent once the ham cooked long enough to shrink,
leaving an unsightly plastic bag, completely intact.

nancy

On Sep 6, 7:25�pm, "Nancy Young" > wrote:
> "Stan Horwitz" > wrote
>
>
>
>
>
> > "Nancy Young" > wrote:
>
> >> I didn't write this letter to Cook's Country:
>
> >> Many years ago, when I was throwing my first dinner party,
> >> I wanted to serve ham. �I had forgotten the brand of ham
> >> my mother usually bought, and I didn't really have a clue
> >> how to make her candied ham, but I decided to improvise.
> >> I took the large ham out of the can, scraped off the jelly,
> >> spread mustard and brown sugar on the top, and then
> >> covered the top with pineapple rings. �After baking it for a
> >> few hours, I took the ham out to serve to my hungry guests.
> >> It looked a little strange because all the toppings had fallen
> >> off the ham and into the pan. �My husband soon found out
> >> why when he went to carve the ham. �The ham was still
> >> encased in plastic! �
>
> > Not to quibble with details, but how could this would be chef have
> > "scraped off the jelly" from the ham without removing the plastic
> > wrapping first?
>
> I don't know. �Perhaps they use it to fill the can so thing
> doesn't rattle around in there.

Oh boy, I started something... they're still at it.

Here, change the topic...
check out some nice 'maters I picked yesterday... that big girl
weighed in at 1 lb 6 ozs:
http://i35.tinypic.com/2guz8dc.jpg

This is a real political convention, with lots of honking, hissing,
and squabbling:
http://i35.tinypic.com/14no2h5.jpg

Call the convention for a little inclement weather, yer kidding:
http://i36.tinypic.com/21jslk8.jpg

Sheldon

In article >,
"Nancy Young" > wrote:

> "Mark Thorson" > wrote
>
> > Nancy Young wrote:
> >>
> >> "Stan Horwitz" > wrote
> >> >
> >> > Not to quibble with details, but how could this would be chef have
> >> > "scraped off the jelly" from the ham without removing the plastic
> >> > wrapping first?
> >>
> >> I don't know. Perhaps they use it to fill the can so thing
> >> doesn't rattle around in there.
> >
> > Most plastic films, especially heat-sealable films,
> > cannot survive retort temperatures used in canning
> > without melting and completely losing their structural
> > integrity.
> >
> > I have found paper wrapping around canned hams.
> > Maybe it was a paper wrapping, not plastic?
>
> Since it happened to me, I can assure you, it was a
> plastic bag. It survived in the oven just fine. It only became
> apparent once the ham cooked long enough to shrink,
> leaving an unsightly plastic bag, completely intact.

Maybe it was one of those kinds of plastic bags that you can use to cook
a turkey or whole chicken in. What did you end up doing with that ham?
Did you taste it?

"dsi1" > wrote in message
...
> TFM® wrote:
>
>> I'll show you a pic of mine if you have access to alt.binaries.food. If
>> not, I can get it up on the web somewhere.
>> I didn't pay too much for it. You can get a lot of juice in in very
>> little time, but care must be taken when you're extracting the needle and
>> still applying pressure to the plunger.
>>
>> TFM®
>
> Amazon has a bunch of those things - guess I should have tried this long
> ago. Do you have one of these?
>
> http://tinyurl.com/TurkeyFix

Mine looks like the Harold signature Weston Cajun Marinade Injector, but
unlike the poor review that one received, mine has a sharp tip.

TFM®

"Christine Dabney" > wrote in message
...
> On Sat, 6 Sep 2008 15:27:33 -0400, TFM® >
> wrote:
>
>
>>I'll show you a pic of mine if you have access to alt.binaries.food. If
>>not, I can get it up on the web somewhere.
>>I didn't pay too much for it. You can get a lot of juice in in very
>>little
>>time, but care must be taken when you're extracting the needle and still
>>applying pressure to the plunger.
>>
>>TFM®
>
> Just do a tinypic. It's easy. Kili can show you how: we taught
> her!!


http://tinypic.com/view.php?pic=2wci8w1&s=4

http://tinypic.com/view.php?pic=zjgg0k&s=4

http://tinypic.com/view.php?pic=5jvfkj&s=4

http://tinypic.com/view.php?pic=64p3b6&s=4


TFM®

Stan Horwitz wrote:

> "Nancy Young" > wrote:
>
>> "Mark Thorson" > wrote
>>
>>> Nancy Young wrote:
>>>>
>>>> "Stan Horwitz" > wrote
>>>>>
>>>>> Not to quibble with details, but how could this would be chef have
>>>>> "scraped off the jelly" from the ham without removing the plastic
>>>>> wrapping first?
>>>>
>>>> I don't know. Perhaps they use it to fill the can so thing
>>>> doesn't rattle around in there.
>>>
>>> Most plastic films, especially heat-sealable films,
>>> cannot survive retort temperatures used in canning
>>> without melting and completely losing their structural
>>> integrity.
>>>
>>> I have found paper wrapping around canned hams.
>>> Maybe it was a paper wrapping, not plastic?
>>
>> Since it happened to me, I can assure you, it was a
>> plastic bag. It survived in the oven just fine. It only became
>> apparent once the ham cooked long enough to shrink,
>> leaving an unsightly plastic bag, completely intact.
>
> Maybe it was one of those kinds of plastic bags that you can use to
> cook a turkey or whole chicken in.

Exactly, a heavy plastic that seemed to have no trouble with
the oven temp.

> What did you end up doing with that ham? Did you taste it?

This happened a long time ago. My recollection is that is was
dry and not very flavorful, but my embarrassment could have
a lot to do with that. I know the leftovers wound up in the trash.

nancy

hahabogus wrote:
> Sheldon wrote:
> > "Nancy Young" wrote:
> >> Sheldon wrote:
> >> > "Nancy Young" wrote:
> >> >> I didn't write this letter to Cook's Country:
>
> >> >> Many years ago, when I was throwing my first dinner party,
> >> >> I wanted to serve ham. I had forgotten the brand of ham
> >> >> my mother usually bought, and I didn't really have a clue
> >> >> how to make her candied ham, but I decided to improvise.
> >> >> I took the large ham out of the can, scraped off the jelly,
> >> >> spread mustard and brown sugar on the top, and then
> >> >> covered the top with pineapple rings. After baking it for a
> >> >> few hours, I took the ham out to serve to my hungry guests.
> >> >> It looked a little strange because all the toppings had fallen
> >> >> off the ham and into the pan. My husband soon found out
> >> >> why when he went to carve the ham. The ham was still
> >> >> encased in plastic!
> >> > Ahem, what brand... and why pray tell would there be gelatin
> *outside*
> >> > the plastic??? If by "Cook's Country" you mean "Cook's" brand
> > ham
> >> > they don't have a canned ham.http://cooksham.com/pages/products/
>
> >> Cook's Country is a magazine put out by the Cook's Illustrated
> >> company, AKA America's Test Kitchen.
>
> >> > I've prepared a lot of canned ham, I mean a LOT, and many different
> >> > brands, and over many years... and I never saw a canned ham in
> plastic
> >> > wrap...
>
> >> (laugh) Understand, it happened to me, years ago. Very
> >> discouraging. Yes, some hams come out of the can with a
> >> shrink wrapped plastic bag on it. Invisible if you don't know
> >> it's there.
>
> >> Back then that's how I thought of ham, it came in a can with a
> >> key.
>
> > I wish you could remember which brand. �Way back then, when canned ham
> > opened with that key, plastic shrink wrap hadn't been invented yet.
> > It wasn't until the '60s that foods became available with plastic
> > packaging, previously folks brought their own glass jars when they
> > shopped because delis and such only had paper containers, and they
> > charged extra for the crumby paper container, was actually a Dixie cup
> > thingie, within a few hours they began to seep through, there were no
> > plastic containers... butcher shops still hadn't begun selling
> > prepackaged meat in styrofoam trays with cling wrap, adn all beverages
> > were in glass bottles or steel cans. �It wasn't until the late '50s
> > that plastic film wrap began to appear in home kitchens and really
> > didn't become popular until the '60s... previously folks mostly used
> > waxed paper, aluminum foil was available much earlier but was too
> > expensive yet for common usage... during the '50s-'60s folks washed
> > and reused aluminum foil. � I've been racking my brain but I can't
> > come up with any canned ham where the ham was/is inside the can and
> > inside a plastic shrink wrap... I've never seen that. �And I still
> > can't fathom why the gelatine would be between the can and the
> > plastic, serves no purpose, makes no sense whatsoever... are you sure
> > you're not having a flash back to a child birth nightmare... I can
> > just see Nancy where her water broke, all that gelatin came gushing
> > out and she gave birth to a beautiful pink eight pound canned ham in a
> > plastic sack... those cans must hurt, now I know why they designed
> > them with that egg shape. heheh �Probably named him Armour Star Young!
> > LOL
>
> >http://www.armour-eckrich.com/hamrecipes.asp
>
>
>
> You are forgetting paper products coated with wax on 1 side. The idea was
> that the wax prevented any seep through. Roasts etc were placed on the
> butcher paper in the display counter window and when purchased wrapped in
> the wax coated brown paper for you to take home. These days there the
> waxed butcher paper and also the plastic coated brown paper which is for
> freezer use.

I'm not forgetting butcher's paper or freezer paper, but those are not
the issue here.



> I have seen and eaten (in the late 60's or early 70's) canned ham wrapped
> in waxed paper that was semi-transparent. These hams came in the cans with
> keys. Purchased somewhere in North Dakota in a Piggly Wiggly (possibly
> spelt wrong) on a camping trip to mount rushmore.
>
> Other products were sold this way ... canned bacon was canned wrapped in
> waxed paper, comes to mind.

I already mentioned how parchment paper was once commonly used to
facilitate removal of canned meats, but the meat was not sealed into
the paper and it was obvious even to non cooks that the paper was
meant to be discarded, as obvious as the paper separating cheese
slices... how many here leave the paper on their cheeseburger... I bet
some do. Canned salmon used to be packed in parchment paper lined
cans, so it would slide out whole,to facilitate those who choose to
filet out the bones and skin. Now they have those tapered cans and
they're coated with a non-stick plastic film.


> As to plastic wrapped hams...I haven't bought a canned ham for a looong
> time and have never seen any, that I remember.

I always bought canned ham, still do... I have never seen a ham sealed
in plastic and then sealed inside a can. And I've opened many tens of
thousands of canned hams, all different brands... canned ham is the US
Navy's default meat... it's served in some way about every other day
and served whenever some want seconds and thirds and the meat on the
menu runs out... there are always canned hams in the galley reefer
it's the meat of choice for midrats, and what do you think got served
to those gin rummy players
waiting for my fresh loaves of bread coming out of the oven at 2 AM.
There are tons of hams (cured meat products) packaged in plastic, but
none in both plastic and a can... it's either or. However I can
easily understand how someone can place a ham packaged in plastic in
their oven to cook... many of the ham products are packaged in clear
plastic with a printed over wrap, once the over wrap is removed it's
understandable, to me anyway, how it would not occur to a kitchen
novice to remove the clear plastic package, same as they don't remove
the giblets. Many of the Cook's hams; steaks, half hams, whole hams,
and even spiral cut ham, once the over wrap is removed the plastic
packaging is form fitting and is unprinted. But there is no can...
and still the plastic package has very noticable heat sealed seams/
crimps, so I can't absolve anyone but the certifiable pinheads from
cooking the ham in the plastic package.

I buy canned hams like 4-5 times a year, I open the can and there's
lots of gelatin for my cats to lick off but no plastic... I know, none
of yoose are gonna want to eat ham in my house. Actually I scrape
some of the gelatin into their bowls, they love that stuff, I like it
too, adds great flavor to a can of baked beans... good in a bowl of
ramen with some julienned ham... there are many uses for that smoky
gelatin, don't be so quick to toss it out... it's very good with
frozen green beans, corn, peas, any veggies... and of course bean
soup, pea soup, many soups/stews. I know that most of yoose have a
strong aversion to the viscous texture of gelatin... what boring sex
lives. hehe

TFM® wrote:
>
>
> "dsi1" > wrote in message
> ...
>> TFM® wrote:
>>
>>> I'll show you a pic of mine if you have access to alt.binaries.food.
>>> If not, I can get it up on the web somewhere.
>>> I didn't pay too much for it. You can get a lot of juice in in very
>>> little time, but care must be taken when you're extracting the needle
>>> and still applying pressure to the plunger.
>>>
>>> TFM®
>>
>> Amazon has a bunch of those things - guess I should have tried this
>> long ago. Do you have one of these?
>>
>> http://tinyurl.com/TurkeyFix
>
> Mine looks like the Harold signature Weston Cajun Marinade Injector, but
> unlike the poor review that one received, mine has a sharp tip.
>
> TFM®

I bought a Norpro cheapie plastic injector from a local store. It has
two tips - one is a skinny one and the other is an even skinnier one. My
hopes of injecting crushed garlic into an unwitting bird has been
dashed. It looks like the needle gauges will only handle the thinnest of
liquids with no chunks or chopped herbs.

My first victim will be a 5 lb chicken all shot up with bottle teriyaki
sauce. It might not make for a very appetizing meal as it might give the
bird a bruised appearance but it should give me an idea of how well the
liquids are infused into the flesh.

On Sun 07 Sep 2008 10:31:31p, dsi1 told us...

> TFM® wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> TFM® wrote:
>>>
>>>> I'll show you a pic of mine if you have access to alt.binaries.food.
>>>> If not, I can get it up on the web somewhere.
>>>> I didn't pay too much for it. You can get a lot of juice in in very
>>>> little time, but care must be taken when you're extracting the needle
>>>> and still applying pressure to the plunger.
>>>>
>>>> TFM®
>>>
>>> Amazon has a bunch of those things - guess I should have tried this
>>> long ago. Do you have one of these?
>>>
>>> http://tinyurl.com/TurkeyFix
>>
>> Mine looks like the Harold signature Weston Cajun Marinade Injector, but
>> unlike the poor review that one received, mine has a sharp tip.
>>
>> TFM®
>
> I bought a Norpro cheapie plastic injector from a local store. It has
> two tips - one is a skinny one and the other is an even skinnier one. My
> hopes of injecting crushed garlic into an unwitting bird has been
> dashed. It looks like the needle gauges will only handle the thinnest of
> liquids with no chunks or chopped herbs.
>
> My first victim will be a 5 lb chicken all shot up with bottle teriyaki
> sauce. It might not make for a very appetizing meal as it might give the
> bird a bruised appearance but it should give me an idea of how well the
> liquids are infused into the flesh.
>
>

You might make a strong butter/garlic infusion, strain out the solids and
inject the butter.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 1hrs 28mins
*******************************************
He ended the job as he began it; fired
with enthusiasm. --Don O'Shaughnessy

Wayne Boatwright wrote:
> On Sun 07 Sep 2008 10:31:31p, dsi1 told us...
>
>> TFM® wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> TFM® wrote:
>>>>
>>>>> I'll show you a pic of mine if you have access to alt.binaries.food.
>>>>> If not, I can get it up on the web somewhere.
>>>>> I didn't pay too much for it. You can get a lot of juice in in very
>>>>> little time, but care must be taken when you're extracting the needle
>>>>> and still applying pressure to the plunger.
>>>>>
>>>>> TFM®
>>>> Amazon has a bunch of those things - guess I should have tried this
>>>> long ago. Do you have one of these?
>>>>
>>>> http://tinyurl.com/TurkeyFix
>>> Mine looks like the Harold signature Weston Cajun Marinade Injector, but
>>> unlike the poor review that one received, mine has a sharp tip.
>>>
>>> TFM®
>> I bought a Norpro cheapie plastic injector from a local store. It has
>> two tips - one is a skinny one and the other is an even skinnier one. My
>> hopes of injecting crushed garlic into an unwitting bird has been
>> dashed. It looks like the needle gauges will only handle the thinnest of
>> liquids with no chunks or chopped herbs.
>>
>> My first victim will be a 5 lb chicken all shot up with bottle teriyaki
>> sauce. It might not make for a very appetizing meal as it might give the
>> bird a bruised appearance but it should give me an idea of how well the
>> liquids are infused into the flesh.
>>
>>
>
> You might make a strong butter/garlic infusion, strain out the solids and
> inject the butter.
>

I may try that but it'll probably have to wait until the holidays. :-)