Description
Use Grilling Oil To Add Moisture and Flavor
Butter Flavor Solves the Turkey Problem. Garlic Butter Finishes the Sentence.
Grilling Oil Butter Flavor handles the richness. It gives you browned-butter taste that flows clean through a needle at any temperature — no clogging, no pooling, no wasted injection sitting on the cutting board.
Garlic Butter Grilling Oil adds roasted garlic to that equation. Same clean base. Same butter richness. But now there is a savory depth behind it that reads like garlic butter basting in a steakhouse pan — without a single solid that can foul a needle.
Garlic Hits First. Butter Carries the Finish.
The garlic is roasted, not raw — warm and mellow, the way garlic smells after an hour in a smoker, not the sharp bite of fresh cloves. The butter flavor rides behind it, rich and familiar, the same note that makes a holiday turkey smell like a holiday before the oven door opens. Together they inject a flavor profile that usually takes basting, brushing, and timing — and they do it in one pass with a clean needle.
On turkey, this is the injection for the cook who wants the bird to taste like it was rubbed with garlic butter and basted every hour — without the basting. On whole chicken, it builds a skin that tastes seasoned from the inside and a breast that stays moist through a high-heat roast. On pork loin, it adds a savory-butter depth that turns a lean cut into the best thing on the plate. On vegetables brushed before the grill, it is the difference between "nice zucchini" and "what did you put on these."
How to Use It
Inject cold or room temperature — this grilling oil flows either way. Grid pattern across the breast and thighs. Space injection points about an inch apart. Go slow and let the oil fill the muscle.
Works as a grilling oil too — brush it on vegetables, grates, or poultry skin before direct heat. It handles high heat without smoking out and carries garlic-butter flavor onto anything it touches.
Pairs well with Bird Booster Original Injection for a two-stage poultry injection — Bird Booster handles the brine and the savory backbone, Garlic Butter Grilling Oil handles the richness and the roasted garlic finish. Together they inject what basting and praying over a dry bird cannot deliver.
One bottle injects approximately three to four whole turkeys or six to eight whole chickens.
How It Fits in the Kit
Grilling Oil Butter Flavor is the richness layer — clean butter flavor, no garlic, built for the cook who wants a golden bird and a simple flavor. That is the one for purists.
Garlic Butter Grilling Oil is the richness layer with depth — roasted garlic and butter together, built for the cook who wants the bird to taste like it required more effort than it did. That is the one for flavor chasers.
Different jobs. Same needle. Some cooks keep both.
Read on our blog some great ways to use the Grilling Oil that you may not have thought about:
Your Reasons to Buy
- MSG Free Zero Grams Trans Fat
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Suggest Use On: Beef, Pork, Chicken, Turkey, Fish, Wild Game, and Vegetables
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Application Process: Glaze for flavor and use during cook
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Preparation: Ready to use
- Made in a peanut free facility
Ingredients
Soybean oil, hydroginated soy bean oil with lecithin, tbhq & citric acid added as preservatives, artificial flavor & color, garlic powder, dimethylpolysiloxane added as an anti foaming agent. Soy allergen
Ask the Pitmaster
What is the difference between Garlic Butter Grilling Oil and Butter Flavor Grilling Oil?
Butcher BBQ Garlic Butter Grilling Oil and Grilling Oil Butter Flavor share the same soybean oil base and butter flavor profile, but Garlic Butter adds garlic powder to the formula, producing a roasted garlic note that sits behind the butter richness and adds a savory depth that the plain Butter Flavor version does not deliver. Butter Flavor Grilling Oil is the purist choice — clean butter richness, no additional flavor, built for cooks who want a golden bird without a distinct garlic character. Garlic Butter Grilling Oil is the flavor-forward choice — the same butter richness with a warm, roasted garlic finish that makes the turkey taste like it was basted with garlic butter every hour of the cook. Some cooks keep both and use Butter Flavor for poultry where garlic would compete with a sweet rub, and Garlic Butter for savory builds where garlic is the goal.
How does garlic powder behave differently in an oil injection than fresh garlic or garlic paste?
Garlic powder in Butcher BBQ Garlic Butter Grilling Oil is fully soluble in the soybean oil base, which means it disperses evenly through the injection and flows cleanly through a needle without clogging — a problem that fresh garlic, garlic paste, and even minced garlic create when used in oil-based injections. Fresh garlic contains solid particles that block injection needles and distribute unevenly through the muscle, creating pockets of intense garlic flavor rather than a consistent seasoning throughout the bird. Garlic powder in an oil base delivers a uniform garlic character in every slice of the finished turkey, with a roasted, mellow flavor that develops during the cook rather than the sharp, raw bite of fresh garlic that can intensify under heat.
How do you use Garlic Butter Grilling Oil on a spatchcock turkey?
For a spatchcock turkey, Butcher BBQ Garlic Butter Grilling Oil is applied both as an injection and as a surface oil before the cook. After removing the backbone and flattening the bird, inject the breast and thigh meat using a grid pattern with injection points spaced approximately one inch apart — the flattened position makes the breast more accessible and allows more even distribution than a whole bird. After injecting, brush Garlic Butter Grilling Oil generously over the skin surface before placing the turkey on the smoker or grill. The oil carries the garlic-butter flavor onto the skin during the cook, producing a golden, crispy exterior with garlic-butter character that complements the injected interior. Spatchcock turkey cooks significantly faster than a whole bird — approximately 90 minutes at 325°F to 350°F — so the oil's high-heat stability is important for maintaining skin quality without burning.
How do you combine Garlic Butter Grilling Oil with Bird Booster for a two-stage turkey injection?
The two-stage turkey injection using Butcher BBQ Garlic Butter Grilling Oil and Bird Booster Original Injection separates the moisture/brine function from the richness/flavor function into two distinct passes. Inject Bird Booster first — it is water-based and carries the savory brine and seasoning deep into the muscle, where it seasons the meat from the inside and locks in moisture during the cook. After the Bird Booster injection, inject Garlic Butter Grilling Oil in the same grid pattern — the oil-based injection disperses through the muscle alongside the water-based brine and adds butter richness and roasted garlic character that Bird Booster alone does not deliver. The two injections do not compete because oil and water-based injections occupy different spaces within the muscle tissue. The result is a turkey that is moist, savory, and butter-garlic rich in every slice.
Can you use Garlic Butter Grilling Oil on vegetables or fish on the grill?
Yes — Butcher BBQ Garlic Butter Grilling Oil works as a surface oil for vegetables and fish on the grill, where the garlic-butter flavor profile adds a savory richness that plain olive oil or neutral cooking oil cannot deliver. For vegetables, brush generously before placing on direct heat — the garlic powder caramelizes against the vegetable surface during the cook, producing a roasted garlic character that makes grilled zucchini, asparagus, corn, and mushrooms taste significantly more complex than a plain oil application. For fish, brush lightly on the fillet before grilling — the garlic-butter flavor complements salmon, mahi-mahi, and shrimp naturally, and the oil's high-heat stability prevents the fish from sticking to the grate without burning.
Does the garlic flavor hold up during a long turkey smoke?
Yes. Roasted garlic flavor holds up better than fresh garlic during long cooks. Fresh garlic burns and turns bitter when exposed to heat for hours. The roasted garlic flavor in this oil is already cooked — it went through heat once during processing, so it stays stable during the smoke. The oil base protects it further. Water-based garlic injections can lose their punch as the water evaporates out of the meat during a twelve-hour cook. The oil stays behind, and the garlic flavor stays with it. Slice into the breast after a long smoke, and the garlic is still there — mellow, buttery, present. It does not fade into the background. It does not turn acrid. It tastes like garlic butter from crust to center.
What proteins besides turkey take Garlic Butter Grilling Oil best?
Chicken is the obvious second — inject whole birds or brine thighs and drumsticks in a bath of the oil for an hour before seasoning. Beef takes it well — brush it on a steak before the sear, or drizzle it over sliced brisket as a finishing oil instead of tallow. Pork chops and pork tenderloin benefit from a light injection or a pre-grill brush. Shrimp and scallops — toss them in Garlic Butter before they hit a hot grate or a cast iron pan. Vegetables — mushrooms, asparagus, zucchini — get brushed with Garlic Butter before grilling and come off tasting like a steakhouse side. Garlic bread on the smoker — brush it on both sides of the bread and grill until crisp. The bottle is a grilling oil first and an injection second. Turkey is the star use case. Everything else is what you do with it the rest of the year.
