Here’s a simple Poultry Injection recipe that will expand your repertoire using items most of us have at home:

• 1 cup Chicken Broth (using chicken Bouillon provides ample salt)
• 4 Tbsp Butter
• 2 Tbsp Lemon Juice
• 1 tsp Garlic Powder
• 1 tsp fine Ground Pepper

Injected the breasts, wings, legs, and thighs of two Foster Farms Chickens.  Rubbed On/Under skin with Annie’s Roasted Garlic EVOO and Montreal Chicken Seasoning.  Covered with Plastic Wrap and placed the birds in the fridge for 4 hours.

Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 325ºF using Pacific Pellet Gourmet BBQ Hickory wood BBQ pellets.  Using Standard MAK Meat Probes, the 2 in the middle, and a Maverick ET-732 Meat Probe, on the right, to validate the performance of the prototype MAK M2 Armored Probe, pictured on the left.

An hour into the cook I started a Roasted Garlic test to see which method produced the best Roasted Garlic in a Pellet Grill.  You can see how using a Chicken Roaster Stand is great for capturing the drippings and keeping the MAK clean.

Pulled the Chickens when their Internal Temperature hit 165ºF in the breast which should have the legs and thighs at ~180ºF.  Rested the Chickens under a foil tent for 20 minutes.  Can you just image all that grease and drippings captured by the roasting stand sitting in the bottom of your grill?

I find that there is no great need to soak beans/peas overnight when you can use the Quick Soak method by bringing the Black-Eyed Peas to a rapid boil for 2 minutes, cover, and let stand for 1+ hour.  Here’s the delicious Black-Eyed Peas recipe that’s sure to be a hit at your table … even if you dislike Black-Eyed Peas like I do … But SWMBO really loves them:

• 1lb bag of dried Black-Eyed Peas
• 8 cups Chicken Broth
• Medium Onion
• 6-7 Celery stalks including the inner leaves if available
• Red Bell Pepper
• 14oz can of Stewed Tomatoes
• Tbsp crushed garlic or a few cloves of garlic
• 2 Tbsp Tomato Bouillon
• Salt & Pepper to taste

Bring Black-Eyed Peas to a boil, turn down and simmer slowly for 2+ hours till Peas are tender.

The Money $Shot$ … A scrumptious tender moist Chicken Breast, serving of Cole Slaw, half a Roasted head of garlic, and some delectable Black-Eyed Peas on a bed or rice … Bon Appétit

Injected Chickens enhance the moisture and flavors of the chicken bringing them to new heights.  There are multitudes of Injection recipes – Pick one of two, modifying it to your tastes, and experiment.  You’ll be pleasantly surprised and the rewards will be many!!

My neighbor Tom came back from the Foster Farms plant and graced my doorstep with a Family Chicken Pack that consisted of six legs & thighs.  Fresh from the plant … doesn’t get any better than that!!  Decided to do them Chicken parts justice and used left over Tony Chachere’s Injectable  Creole Style Marinade Butter.

Injected the Chicken Legs and Thighs with the Creole Butter.  Rubbed Annie’s Roasted Garlic EVOO on/under the skin for glue and Fagundes Seasoning.  Placed them overnight in the fridge.

Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 230ºF with Gourmet BBQ Hickory Wood Pellets.  Hickory, Apple, Cherry, Maple, and/or Pecan pellets all work great with Poultry.

Ran the Chicken Legs and Thighs at 230ºF for 2 hours and then bumped the temperature to 325ºF to finish them off.  The MAK 2 Star is capable of producing bountiful amounts of Smoke Flavor at this setting.

Pulled the Chicken Legs and Thighs when the Internal Temperature reached 185ºF.  Took a total time of 2½ hours.  Rested the Chicken under a foil tent for 15 minutes before serving.

The Money $Shot$ … A scrumptious Chicken Leg and Thigh injected with Tony Chachere’s Creole Style Marinade Butter, a salad garnished with cucumber and cherry tomatoes from my Summer garden, and some Cantaloupe Melon … How they pack all that flavor in a zero calorie Injectable Marinade is beyond me – but it sure tastes great!!   Bon Appétit