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Forgive me if this is an old theme/issue. I've been watching the BBQ Pitmaster's on the tube and have watched with interest regarding the significant use of injection techniques for these competitions. What is the overall opinion of injection? I understand the premise; however it seems to me that injection may not add to the moisture of the product, in fact, due to the act of puncturing the product, once the meat raises in temp, the liquid now has a place to go....out the injection holes rather than staying in the product. Perhaps there have been studies on this? What do you think? Thanks!
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