Abstract: A method and apparatus for inserting solid spices and liquid spices into the interior of meat for seasoning prior to cooking. The apparatus are disclosed comprises a reservoir for holding the spices, a tapered meat-piercing rod inserted into the interior of meat by application of pressure from a tube containing a measured amount of spices. After reaching the desired depth, the tapered rod is withdrawn, leaving the spices in the meat, and the tube is recharged with spices for repetition of the injection process. Injecting pressure can be exerted on the tapered rod by a handle acting against spring bias means, or by compression of a trigger and handle apparatus.