Cajun Injectors have been around for years, but I’d never used one until recently. Boy, was I missing out! My grocery store had an “internal marinade” packaged with a syringe as a promotion, so I figured “what the heck”… I got the “Garlic & Herb” variety, which also had some citrus listed in the ingredients. I tried it on some pork chops that I simply pan-fried, and only seasoned with a little S & P. GREAT! Tender, moist, juicy… just the right amount of flavor. For the Drunken Thighs I injected diluted vanilla (instead of bourbon) and you could taste the added richness, but unless you KNEW it was vanilla, you couldn’t identify it. That one got rave reviews. Using the injector is fast and easy, and doesn’t require the planning and time for traditional marinades. Make sure you pour a small amount of your fluid into a separate container, so you’re not dipping the needle that has been in raw meat back into the entire batch. Occasionally you might find a weak spot in the meat, and get squirted – but that just made me laugh! I know I saw a Cajun blend, and I think an Italian version on my grocer’s shelf – and I definitely will pay more attention next time I see a recipe that uses this method. I’m sold. So let’s get “needle happy”!