I have used the cajun injector about 4-5 times with pretty good success. Basically, your just injecting the meat with one of several different flavor marinades. Kinda like a IM shot for us medical types. I used this on a turkey (killer) and chicken breasts. I think it's best to buy "skin-on" chicken and shoot it under the skin deep into the meat. the skin tends to hold in the liquid. You can pull the skin off after cooking if you are the skinless type. This has been a quick and easy fix for really moist chicken when time chunched for brine or marinade.
Anyone else using the injector? Any favorite injector marinates or techniques? We really like the teriyaki and honey.