Doctor of BBQ

You can go on line and read 1000 different opinions about marinating meat. Most read like this: "One of the simplest ways to flavor meat is to marinate it. That is, treat it like a sponge. All you have to do is pour sauce on the food, let it soak for a while and then cook it."

Personally, based upon over 30 years of experience in the kitchen, as well as in the BBQ pits, I don't believe that is true. In fact, even after hours of soaking, most marinades don't penetrate meats like beef, pork or lamb much more than 1/8". A side effect of marinade on meat is a wet surface, which impedes the ability to crisp or obtain a nice char. In short, 'soaking' marinades adversely affect the taste and texture of many meats.

On the other hand, meats such as chicken, turkey, and some pork cuts usually absorb a little more marinade (though not as much as we would like) and fish will literally absorb it like a sponge.

If the marinade contains a lot of salt or acid, they will affect the meat in a different way. Salt is important, as a flavor enhancer, and has good penetrating properties, as well as a conduit for pulling in other flavor components (like brine).

Acids can serve as a kind of marinade; fruit juices (i.e. lemon, apple, pineapple, orange and white grape juice), vinegars, and even sugar-free soft drinks can break down protein, which is a process known as 'denaturing'. However, too much acid, or even a small amount of acid over too long a time can make the surface of the meat mushy, which inhibits crispness or charring.

All that said, some meat cuts absolutely need additional flavoring and even the best cuts of meat can be enhanced with liquids and spices. Up until now, the only feasible alternative to soaking was injecting with an oversized syringe and needle.

Unfortunately, when you go through several cases of meat (pork and beef) each week, the syringe takes too much time, is very hard on your hands and fingers and - quite frankly - it is a real pain. Every time I injected meat, I found myself thinking that there had to be an easier way. After a lot of thought, and a long 'trial and error' process, I found an easier way.

In fact, I found the perfect way to add liquid and spice to meat. Inject liquid - marinades, cures, seasonings - into large pieces of meat. Works great for: Pork, Beef, Chicken, Hams, Turkeys, Lamb -- works with any meat you want to add flavor and moisture to. May also be used to inject "Tenderizing Solution" into meat. Please allow me to introduce you to the: 'Auto Pump Injector System'

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