Page 66 - Barbecue Chicken Made Easy

“I think everybody should have a great Wonderbra. There's so many ways to enhance.” Christina Aguilera
You don't need a Wonderbra to enhance chicken and turkey breasts. If you really want to get salt or flavor deep into meat, the solution is injecting.
Injecting, or “enhancing” as food processors call it, is a sure-fire way to get the flavor and juiciness down deep. And it is the only way to get fats, herbs, spices and other large molecules deep into meat. When injecting, you don't have to worry about over salting as you can do it at the last minute. There is less waste, no huge containers are needed, there are no refrigerator space problems, and there are few safety issues.
Many competition cooks and commercial processors like to inject with a product like Butcher BBQ Injection. It contains moisturizers, tenderizers, and flavor enhancers: Salt, hydrolyzed soy, corn protein, hydrogenated vegetable oil, monosodium glutamate, sodium phosphate, and xanthan gum. Some traditionalists think this is way too Barry Bonds and are repulsed by the idea. The results speak for themselves. They are winning competitions. A lot.