Perfect For: Burgers (injected before forming), short ribs, or steaks Ingredients: 1/4 cup Wasabi Infusion Soy Sauce 1/2 cup beef broth or water 1 tbsp Da Burger Bomb rub 1 tsp rice vinegar 1/2 tsp sesame oil (optional) Instructions:Whisk well and allow to rest for 10–15 minutes. Strain and inject gently into beef for a umami-rich kick with a wasabi edge.
Perfect For: Chicken, turkey, duck, or seafood Ingredients: 1/4 cup Ginger Infusion Soy Sauce 1/2 cup lemon juice 1 tbsp Lickity Lemon Pepper rub 1 tbsp olive oil 1 tsp honey Instructions:Combine ingredients and let sit 10–15 minutes to meld. Strain and inject into thick portions of poultry for a fresh, citrusy flavour.
🌶🔥 3. Cajun Dill Injection / MarinadeSriracha Soy Sauce + Voodoo Pickle PunchPerfect for: Pulled pork, wild game, wings, turkey thighs Ingredients:1/4 cup Sriracha Infusion Soy Sauce 1/2 cup chicken broth or water 1 tbsp Voodoo Pickle Punch rub 1 tbsp pickle juice or lemon juice 1 tsp maple syrup or brown sugar (optional) 1 tbsp melted butter or neutral oil Instructions:Mix well and rest for 10–15 minutes.Inject throughout the meat or marinate in a dish or bag for 2–8 hours depending on the cut. Strain before injecting.
Perfect For: Pork shoulder, pork loin, or ribs Ingredients: 1/4 cup Garlic Infusion Soy Sauce 1/2 cup apple juice 1 tbsp Sweet & Smokey Maple rub 1 tbsp melted butter 1 tsp maple syrup (optional) Instructions:Blend well and rest for 10–15 minutes. Strain and inject throughout the pork for sweet garlic flavour and juicy results.
Perfect For: Brisket, roast beef, or beef ribs Ingredients: 1/4 cup Original Infusion Soy Sauce 3/4 cup low-sodium beef broth 1 tbsp Saskatchewan Steak Spice 1 tsp Worcestershire sauce 1/2 tsp garlic powder Instructions:Whisk well and let sit for 10–15 minutes to let the rub break down. Strain before injecting throughout the brisket flat and point.
Ingredients (for 1–1.5 lbs of meat):1/4 cup Original Infusion Soy Sauce 1 tbsp Lickity Lemon Pepper rub 1 tbsp lemon juice 1 tbsp olive oil 1 tsp honey or maple syrup (optional for balance) 1/2 tsp onion powder 1/2 tsp black pepper (optional for extra bite) Instructions:Slice meat into thin 1/4″ strips. Mix all ingredients together until well combined. Marinate meat in the fridge for 12–24 hours. Pat dry and smoke/dry at 160°F (71°C) for 4–6 hours. Flavour Profile: Bright, citrusy, peppery, with a savoury finish.
Ingredients (for 1–1.5 lbs of meat):1/4 cup Original Infusion Soy Sauce 2 tbsp water 1 tbsp Voodoo Pickle Punch rub 1 tbsp lemon juice or pickle brine (your call) 1 tsp maple syrup or brown sugar 1/2 tsp garlic powder 1/4 tsp cayenne pepper (optional for extra fire) Instructions:Slice meat into thin 1/4″ strips. Mix all ingredients together in a bowl or zip-top bag. Add meat, coat evenly, and refrigerate for 12–24 hours. Remove from marinade, pat dry, and dry at 160°F (71°C) for 4–6 hours. Flavour Profile: Spicy, tangy, bold, and pickly with a Cajun twist.
What you need: Ingredients:1 lb boneless skinless chicken thighs or breasts1.5 tbsp Tropic Like It’s Hot1 tbsp oil1 lime (zested + juiced)8 small corn tortillasOptional toppings: shredded cabbage, mango salsa, sour cream, pickled onions, fresh cilantro How to make it: Instructions:Toss chicken with oil, rub, lime zest and juice. Let marinate for 30 mins (no more than 2 hrs).Grill or pan-sear until cooked through (165°F internal), then slice thin.Warm tortillas on the grill or in a dry skillet.Assemble tacos with chicken and your favorite tropical toppings. Mango salsa and shredded cabbage are a killer combo. Pro tip: Want extra flair? Drizzle with a coconut-lime crema: mix sour cream, lime juice, a pinch of the rub, and a splash of coconut milk.
What you need: Ingredients:4 cobs of corn, husked2 tbsp mayo2 tsp Tropic Like It’s HotCrumbled feta or cotija cheeseLime wedges How to make it: Instructions:Grill corn on high heat until charred (8-10 mins).Mix mayo with the rub, then slather it on the hot corn.Sprinkle with cheese and squeeze on fresh lime.Optional: Add some shredded coconut on top for the full tropical twist.
What you need: Ingredients:1 lb large shrimp, peeled and deveined2 tbsp olive oil2 tbsp Tropic Like It’s Hot1 lime (zested + juiced)Bamboo skewers (soak if using wood) How to make it: Instructions: Toss shrimp with oil, rub, lime juice + zest. Let sit for 30 mins.Skewer ’em up and grill on medium-high heat for 2-3 mins per side. Serve with rice, grilled pineapple, or over a salad. Bonus points for a drizzle of coconut milk or mango salsa.
