# From BBQ

**URL:** <https://community.anovaculinary.com/t/from-bbq/449>\
**Category:** Anova Precision® Cooker\
**Created:** [May 3, 2015, 3:52pm UTC](https://community.anovaculinary.com/t/from-bbq/449 "2015-05-03T15:52:56Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [May 3, 2015, 3:52pm UTC](https://community.anovaculinary.com/t/from-bbq/449/1 "2015-05-03T15:52:56Z")

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I was wondering if anyone has tried injecting meat with flavored stock or other infused liquids like we often do when preparing to smoke meat. I wonder if this would work here prior to vacuum sealing. In BBQ it does impart additional flavor to the finished product.

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**Author:** ![rickschaper](https://avatars.discourse-cdn.com/v4/letter/r/4bbf92/32.png) [@rickschaper](https://community.anovaculinary.com/u/rickschaper)\
**Post date:** [May 3, 2015, 5:16pm UTC](https://community.anovaculinary.com/t/from-bbq/449/2 "2015-05-03T17:16:19Z")

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Makes sense, worth a try.