I had a lot of Christmas presents to utilize. Most importantly, my good internet buddy Meg who works for Vienna Beef in Chicago had sent a holiday package of delicious meat goodies. She also passed along a recipe for bourbon and bbq cocktail weenies. This was a must try.
My parents, in typical humorous-gift form, had given me a 'marinade syringe' and some associated sauces. Basically it looks like something you'd use to give an elephant a vaccine. We decided to try this out on the neutral canvas of some free-range chicken breasts. I used a honey mequite marinade, and also a cajun spice rub, both of which had been boxed with the 'marinade syringe':
First impressions on the meat syringe. These were good sized chicken breasts. I usually trim them to smaller sizes so people can be flexible in portions, and also so they can sit in more marinade. In this case I didn't, and the syringe still seemed a little large for them. You had to get it in just right to keep it from pouring sauce out the side of the chicken. The meat would sort of expand around the syringe and darken from the sauce.
As for the bbq and bourbon weenies (Whiskey Weenies?), I mixed 1/4 cup of Jim Beam (yee haw!) with 1/2 cup of bbq sauce, and shook them up in a tupperware container. We cooked these in a foil bag over the coals. Also debuting on the grill tonight from Vienna Beef were some delicious polish sausage (kinda like big hot dogs), which we ate while everything else was cooking. And I tried making the same potatos from earlier this month, but for some reason they didn't cook as well. I think the foil bag was too thick, or I had used too many potatos.
The cajun spice rub was really high in salt content, which sort of offset whatever benefit the meat syringe might have offered flavor-wise. The bourbon weenies were good, but obviously could have benefitted from a long marinade. They seem to be more of a party dish than something for casual grilling too. Delicious none the less. As far as the meat syringe goes, I'm guess at this point its intended for large items, like whole chickens or turkeys, and probably good for wild game. For the smaller meat cuts that we generally cook around here, it seems a little cumbersome.
Posted by Nat Tarbox. 0 comments