I have tried a lot of these and have had great outcomes!

R







Barbecue Rubs #2



Recipe Titles:



Jamaican Jerk Sauce

Jerk Marinade

Jerk Seasoning #2

Jim's Teriyaki Marinade & BBQ Sauce

Korean Marinade

Korean Sesame & Ginger Marinade

Larry's Lotta Spice Rub

Latin-Style Spice Rub

Lemon & Thyme Marinade

M. L. McLemore's Lone Star Baste

Mad Dog's Rib Rub

Marinade & Basting Sauce for Brisket of Beef

Marinade & Basting Sauce for Lamb

Marinade & Seasoning Sauce B1

Marinade for Lamb or Goat

Marinade for Steak

Meat Marinade (John Schmitt)

Memphis Style Dry Marinade for Ribs

Memphis-Style Dry Barbeque Seasoning

Moon's Marinated Flank Steak

New-Mexico Chile Salve

North Carolina: Eastern Rub & Sauce

North Carolina: Eastern Rub & Sauce

Oriental Chicken Marinade

Oriental Dressing & Marinade

Pepper & Herb Marinade

Pineapple Beef Marinade

Portuguese Fried Chicken with Chili Mustard Sauce

Poultry Rub

Poultry Seasoning Mix

Purely Pork Rub

Red Devil Rub

Red Wine Marinade for Beef

Rib 'n' Beer Marinade

Rib Eye Express BBQ Tag Team Brisket Rub

Rib Eye Express BBQ Tag Team Lamb Rub

Rib Eye Express BBQ Tag Team Poultry Rub

Rib Eye Express Perfect Butt Rub

Rosemary & Allspice Rub

Seasoning & Sauce for Barbequed Ribs

Simple Marinade

Smoked Salmon Marinade From Backwoods Frank

South Texas Chuck-Wagon Rub

Southwestern Rub #4

Spicy Basting Sauce

Spicy San Antonio Rub

Sprinkle Barbecue Sauce (Dry Rub)

Steak Marinade

Tabaka (Cinnamon-Orange Marinade)

Tandoori Marinade for Chicken

Tandoori Spice Rub

Tennessee Dry BBQ Rub

Two Brines for Smoking Fish

Wet Marinade for Beef



Recipes:



Jamaican Jerk Sauce



4 Dried Habanero chilies 1 ts Ground black pepper

-- or more, (ground) 1 ts Dried thyme

1/3 c Onion powder 2 ts Dried cinnamon

2 ts Salt 2 ts Dried nutmeg

1 ts Ground allspice



Another dish you could try is Coconut Shrimp. Just deep fry some shrimp
in

a batter to which you've added some shredded coconut. A good dipping
sauce

would be crushed pineapple with a couple of good dollops of a West Indian

Scotch Bonnet pepper sauce, like Matouk's or Mabel's or Hak Has. To soak
up

the heat, serve some fried plantains and rice, and plenty of Red Stripe.



Posted in alt.creative-cook by Dave Fricke ), who wrote:

"Jerk is a dry marinade that you rub on the meat and let it sit in the

fridge for a day or two before slow smoking it. If your guests can handle

hot stuff, [try this] jerk seasoning mix. Formatted by Cathy Harned.







Jerk Marinade



1 Onion, finely chopped 1/2 ts Ground nutmeg

1/2 c Scallion, finely chopped 1 Hot pepper, finely
ground

2 ts Ground thyme 1 ts Black pepper

1 ts Salt 3 tb Soy sauce

2 ts Sugar 1 tb Cooking oil

1 ts Allspice 1 tb Vinegar



Mix together all the ingredients. A food processor fitted with a

steel blade is ideal for chopping and grinding. This will provide an

excellent marinade for chicken, beef, or pork. Store leftover

marinade in the refrigerator in a tightly closed jar for about 1

month.







Jerk Seasoning #2



4 Green onions 1 ts Dried thyme

1 Garlic clove 1/2 ts Ground nutmeg

1 Hot pepper, such as jalapeno 1/2 ts Cayenne (or to taste)

-or Scotch bonnet, seeded 2 tb Fresh lime juice

1 tb Ground allspice



Combine all ingredients in blender; pulse to puree mixture. Store in

covered glass container in refrigerator. Make 1/3 cup.



To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let

stand at least 1 hour before cooking. Flavor is enhanced if marinated

overnight.



From: Larry Bibich Submitted By KAREN MINTZIAS On 11-15-93 (11:02)







Jim's Teriyaki Marinade & BBQ Sauce



1 c Soy Sauce 1/2 ts Powdered Ginger

1 c Water 1/2 ts Garlic Powder

2 tb Vinegar 1 ts Hot Pepper Sauce, opt'l

2 tb Brown Sugar 2 tb Corn Starch

1 ts Dry Mustard



Whisk together all the ingredients except the corn starch. Marinade the

meat long enough to flavor and tenderize- 1 hr for young chicken breasts
or

fish, overnight for round steak and up to 5 days for some game cuts.



BBQ and baste with the marinade. Make a slurry of the starch and a little

water and whisk into the marinade. Bring to a boil, stirring as the sauce

thickens. Serve with the BBQ'd meat.



Real garlic and ginger only improves this dish. The amount of pepper sauce

can be varied from mild to fiery. You can substitute wine, sherry, orange

or pineapple juice for some or all of the water to vary the flavor.

Pineapple juice has an enzyme that provides additional tenderizing power
to

the vinegar and mustard.







Korean Marinade



2 tb Sesame oil ds Pepper

6 tb Soy sauce 2 tb Toasted sesame seeds*

1 Green onion, chopped 1 tb Flour

1 cl Garlic, minced



Mix all ingredients together. Marinade for at least 1/2 hour or overnight

at maximum. Baste meat with marinade while cooking.



This is enough marinade for approximately 2 lbs. meat. It can be used on

beef, ribs, chicken etc.



* = can usually be found in the ethnic section of any supermarket or in

a Chinese market etc.



Courtesy: Debbie Carlson - Cuisine







Korean Sesame & Ginger Marinade



4 lg Cloves garlic, crushed 1/2 ts Crushed, dried hot red

2 ts Grated fresh ginger root -peppers

2 tb Sugar 2 tb Toasted white sesame
seeds

2 tb Peanut oil 6 tb Soy sauce

2 Scallions, chopped



From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon &

Schuster, 1986







Larry's Lotta Spice Rub



1 tb Cumin 1/4 ts Allspice

1 tb Garlic powder 1/4 ts Scotch bonnet peppers;
ground

2 ts Onion powder 1/2 ts Red pepper; ground

1 tb Chili powder 1/4 c Brown sugar

1/2 ts Thyme powdered



Recipe by: L. WILLRATH







Latin-Style Spice Rub



1/4 c Cumin 1 tb Brown sugar, packed

1/4 c Chili powder 2 tb Salt

2 tb Coriander seeds, crushed 1 tb Red pepper flakes

1 tb Cinnamon 2 tb Black pepper, fresh
ground



Combine all the ingredients and grind to a powder in a spice mill, coffee

grinder, or with a mortar and pestle. Cover in a cool, dark place, it
will

keep for about 6 weeks.



Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by

: Bruce Bjorkman







Lemon & Thyme Marinade



2 tb Strained fresh lemon juice -tsp dried, crumbled

2 ts Chopped fresh thyme, OR 3/4 2 tb Olive oil OR vegetable
oil



This is a tangy marinade, containing equal amounts of lemon juice and oil,

and is good for rich meats like chicken thighs. It can be used for chicken

breasts too, but their skin should be on for additional protection during

grilling or broiling. Thyme gives this marinade a flavor loved in France,

but you can substitute oregano for an Italian or Greek accent, or mint or

cilantro for a Lebanese touch.



Mix ingredients in a small bowl.



Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.



From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner

Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,

Cooking Echo, 4/93







M. L. McLemore's Lone Star Baste



Recipe by: M. L. McLemore For those of you who like barbecue, I offer one

of my late father's concoctions for basting, which I learned today is also

called the mop (thanks, Richard Thead).



M. L. McLemore's Lone Star Baste (as remembered by his daughter, Martha)



2 6-packs of Lone Star beer, one on ice, the other one doesn't matter



1 quart of cheap vinegar (better to scrimp on the vinegar than on the
beer)



1 small bottle Tabasco, no substitutes



1 large head of garlic, peeled and finely minced 1 4-ounce can black
pepper



1 small jar French's yellow mustard (baby crap, he called

it, but he ate it on almost everything - go figure!)



6 dried jalepeno peppers, crushed, seeds and all

(firecrackers, he called them)



1 pound of butter, melted (none of that greasy margarine, for crissake!)



1 more 6-pack of Lone Star, on ice



1 50 pound bag of ice



1 side of beef or one helluva big pig



2 young'uns with fly swatters, on rotating shifts (there were 6 of us at

the time)



1 wheel of cheddar, the kind that smells like work socks at the end of the

day



2 boxes of crackers



1 case of Pik coils



2 lawn chairs, one for his butt, one for his feet



1 Stetson; his cookin' hat, not the one he wore to the rodeo



1 pair of shades, made out of welder's glass



2 cartons Lucky Strikes or Camels (filters?! Real men don't smoke

filtered butts, what's the matter with you, FOOL?!)



1 Zippo lighter, circa 1943, extra flints and fluid



1 more 6-pack of Lone Star, on ice



1 loud, wind-up alarm clock, the one he called "The Voice of God"



2 50-pound bags of mesquite or pecan chips, soaked in water overnight in

the dogs' washtub, which was actually one of those galvanized cattle

troughs - nothing was too good for his 'dawgs'. (Jealous of his

dogs, you say? Damn right, I was! He never hit his dogs and they didn't

have to swat flies for him!)



1 6-pack of Pabst Blue Ribbon, ice optional (Never give the good stuff to

the neighbors who wandered over, but always have something to give them!

(M. L.'s personal Code of the West.)



Empty one 6-pack of Lone Star into a 3 gallon stock pot. Add the vinegar,

mustard, Tabasco, butter, peppers, garlic and a fifth of water. Bring to a

high, rollin' boil to melt the butter; keep hot on the cool end of the

grill.



Fire up the cooker when you get home on Friday night. Burn a couple or

three mesquite logs (his preference) to get a foot-thick bed of cherry-red

coals. Close the grill to keep in the heat. Add sufficient wet chips to

produce enough smoke that the new neighbors call the fire department, but

not so much that you put out the fire. (Long-time neighbors just bring in

the wash, close their windows and wait him out.)



When the smoke dies down so you can get near the grill, unearth the beast

of honor from the washtub, rub it dry, sprinkle with the lightest coat of

salt and brown sugar, lay the carcass on the grill. Quick, close the lid

and prepare for the rest of the event.



Ice down the rest of the beer in the washtub. (Hell, yes, in the same

water! Just add more ice; eventually the water won't be pink anymore.

Besides, you don't drink the water, now, do you?)



Set up "camp," as it were. Send the kids after whatever you forgot, like

the Coleman lantern, your long-sleeved shirt and the tv-trays. And the

pie-screen, to keep the bugs off the cheese. Those tiny sweet pickles and

another jar of mustard. And that little portable transistor radio, don't

forget the extra batteries.



Every half-hour or so, check the coals and the beast. Add chips to the
one

and baste the other. In the beginning, it's easy to keep which is which

straight, but by Saturday afternoon, when this repast is *supposed* to be

ready, the longs hours of no sleep and Lone Star have taken their toll. It

was not uncommon to find wood chips charred to the carcass and the
favorite

basting brush singed beyond recognition. (They loved my father down at the

paint store; sold him more 3" bristle brushes than any other two stores'

customers combined.)



After around 3 am, those of us not on bug patrol were no longer awakened
by

the "Voice of God", M. L. having tossed it across the highway into the oil

field. I think it gave him no end of joy to imagine that clock coming to

rest next to some aged rattlesnake, vibrating the old viper out of its
last

6 buttons, at least.



In the morning, the rest of us would enjoy a good breakfast then wander
out

to see how the sacrifice was coming along. Daddy's breakfast empties were

neatly placed back into the wooden case, courtesy the second shift bug

patrol, or my mother. I guess she didn't object to his drinking in
public,

as long as he didn't appear to be a slob about it.



He hardly ever used the full case of Pik coils. After midnight or so, no

self-respecting mosquito or fly came with 100 yards of M. L. or the grill.

If the beer didn't do the trick, there was always that marvelous baste

simmering on the back of the grill.



Although the bugs gave Daddy's barbecue a wide berth, he had to quietly
let

only a few trusted friends know when he was planning to cook because his

was the absolute best barbecue for miles and miles around. Even his
enemies

acknowledged his expertise: "That McLemore is one sorry s.o.b., but

god-almighty, can that man cook!"



Around noon, the friends who were invited and the dogs' pals began to

gather. You know how it is said that dogs and their owners often resemble

one another after a few years of cohabitation? Well, you could certainly

tell which of the 20 or so mutts criss-crossing our yard on barbecue day

belonged to Daddy. They were the ones lapping up spilled Lone Star,

wolfing down stinky cheddar loaded with mustard, and the only ones all the

other dogs refused to sniff.



There's a recipe somewhere in all of this, but danged if I remember where
I

put it. (c) 1996 Martha C. McLemore







Mad Dog's Rib Rub



1/4 c Paprika 1/4 c Brown Sugar, packed

1/4 c Ground sweet red pepper 1 tb Garlic powder

1/4 c Ground black pepper 1 tb Ground White Pepper

1/4 c Sugar, granulated 1 tb Cayenne Pepper



Combine all the ingredients in a covered bowl and mix well. Use about 2

tablespoons of rub for each side of a rib slab. Rub the slab generously

with white vinegar before adding rub. It kicks in the rub.



Source: Kansas City Barbeque by Ron Venable, rick Welch, Bruce Daniel







Marinade & Basting Sauce for Brisket of Beef



3 c Dry red wine 2 tb Prepared horseradish

3 ts Salt 2 ts Onion powder

1 c Olive or peanut oil 3 tb Lime juice

3 tb Poupon mustard 1 ts Garlic powder

2 tb Wine vinegar 2 ts Ground cayenne pepper



Mix all of the ingredients really well and then pour over whole beef

brisket. Let marinate for several hours, or overnight if possible. Also,

use this marinade as a basting sauce. Some people may find Justin's 3 cups

of dry red wine a little bit too much for their taste. No problem, use as

much as you like in the sauce, and drink the rest. Sure won't go to waste.

From Justin Wilson's "Outdoor Cooking With Inside Help"







Marinade & Basting Sauce for Lamb



1 c Olive oil 1 ts MSG (Optional)

1/2 c Red wine vinegar (flavored 1 ts Mint (fresh or dried)

With garlic or eschalot if 1 ts Freshly ground black
pepper

Desired). 1/2 ts Salt

1 ts Thyme 1/2 ts Paprika



Mix all ingredients. Marinate lamb for at least 2 hours before
barbequing.

Bast frequently with sauce while cooking in a Chinese smoke over or
cooking

over charcoal. Makes enough sauce for about 6 chops or a 3-5 pound roast.



By "Carey W. Starzinger" on Jul 07, 1997







Marinade & Seasoning Sauce B1



MARINADE: 1/2 tb CIDER VINEGAR

1 tb CORNSTARCH 1/2 ts SALT

1 tb DRY SHERRY 1 ts SUGAR

1/2 ts SALT 2 ts CORNSTARCH

SAUCE: 1/8 ts BLACK PEPPER

2 tb SOY SAUCE 1/3 c CHICKEN BROTH OR COLD

1 tb DRY SHERRY WATER

1 tb HOISIN SAUCE



Marinade -- combine all ingredients in a small bowl and mix well. Sauce --

combine all ingredients in a small bowl and mix well.



Effort: EASY

Time: :05

Source: ANNA KAO'S

Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU

OR OTHER CHICKEN DISH.







Marinade for Lamb or Goat



4 c Chablis wine 2 tb Louisiana hot sauce

1 c Green creme de menthe 1 c Soy sauce

1 tb Onion powder 1 c Water

1 ts Dried mint (crushed) 2 tb Olive oil



Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the

marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor

Cooking With Inside Help"







Marinade for Steak



1 c Olive oil 1/2 c Sherry vinegar

1 x Or: 1/2 c Wine; red or white

1 x Or: 1/4 c Lemon juice

2 tb Soy sauce 2 ea Garlic cloves; sliced

1 x Coarsely ground pepper 2 tb Freshly chopped herbs

1 ts Italian seasoning 1 x Red peppercorns; if
desired

1 tb Worcestershire sauce 1 ts Sugar



"... Ingredients in a marinade can be varied, but it is important to use

wine, vinegar, lemon juice, or some acidic liquid to break down the

connective tissues. This process will make the steak more tender.

Remaining marinade ingredients add flavor." Use a good-quality olive oil
or

walnut oil; add good-quality wine or vinegar and a combination of fresh
and

dried herbs, seasonings, garlic and soy sauce to make a flavorful
marinade.

1. Place all ingredients in glass screw-top jar; shake vigorously.
Arrange

meat in shallow glass dish; pierce with a fork. Pour marinade over meat;

turn to coat. Cover and refrigerate several hours or overnight, turning

meat occasionally. 2. Remove meat from marinade; pat dry. Remove any

pieces of spices or herbs that may stick to meat. This recipe is a steak

marinade, but the ingredients can be adapted for other meats using the
same

techniques.







Mary Nell Reck's Galveston Rub



----------------------------FOR POULTRY AND PORK----------------------------

6 Garlic cloves; crushed 2 T Paprika

1 T Cayenne pepper 1 T Lemon juice



Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.







Meat Marinade (John Schmitt)



1 1/2 c Oil 1 1/2 ts Parsley

3/4 c Soy sauce 1 tb Pepper

1/4 c Worcestershire sauce 1/2 c Wine vinegar

2 tb Dry mustard 1 Clove garlic, crushed

2 1/2 ts Salt 1/3 c Lemon juice



Meat Marinade (John Schmitt)



No written directions, verbal = mix, spread on meat, let sit until ready.

Cook.







Memphis Style Dry Marinade for Ribs



3 tb Paprika; Hungarian, mild 1 ts Dry Mustard; S&B
Sunbird

2 ts Seasoned Salt 1/2 ts Chili Powder; or more

2 ts Black Pepper; freshly ground 1 ts Thyme

2 ts Garlic Powder 1 ts Coriander

1 ts Cayenne; not too hot 2 ts Green Peppercorns; dried

1 ts Oregano 1 ts Allspice; Jamaican
powdered



: Grind ingredients until fine and combine well. Hand rub this dry

marinade on washed and dried spareribs several hours up to several days

before smoking or cooking.

Mikenote: This recipe along with the following recipes will provide you

with the most mouth watering ribs you ever locked a lip on....

: Memphis Style Method

: Memphis Style Dry Marinade

: Memphis Style Basting Sauce

: Memphis Style Sweet BBQ Sauce







Memphis-Style Dry Barbeque Seasoning



1 tb Garlic powder 1 tb Chili powder

1 tb Onion powder 1 tb Ground Red Pepper

1 tb White pepper 1 tb Cumin

1 tb Black pepper 2 tb Paprika



Mix all ingredients in a bowl. Pour into a salt shaker. Sprinkle lightly

on ribs or chops during grilling for "dry" barbeque flavor. Once ribs are

ready, shake seasoning over meat to taste and serve. Use this method
along

with barbeque sauce for an extra spicy effect.



Source: Mesquite Cookery by John "Boog" Powell (no relation to Colin)







Moon's Marinated Flank Steak



1 Flank steak 1/4 c Honey

2 Cloves garlic crushed 1 1/2 ts Ginger

2 1/2 tb Vinegar 3/4 c Vegetable oil



Combine all and marinate overnight. Or freeze in Ziplock bag and

refrigerate the night before cooking. Grill as usual. Typed by Annette

Johnsen Source Kansas City Barbq Society







New-Mexico Chile Salve



-------------------------FOR BEEF, POULTRY, &
PORK-------------------------

3 T Mild ground chilies, Pinch of coriander

-=OR=- chili powder 2 T -=OR=- 3 Tbsp. vegetable
oil

1 t Hungarian hot paprika



Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup









North Carolina: Eastern Rub & Sauce



------------------------------------RUB------------------------------------

2 ts Salt 2 ts Black pepper

2 ts Brown sugar 1 ts Cayenne pepper

2 ts Cumin 1/4 c Paprika

2 ts Chile powder



-----------------------------------SAUCE-----------------------------------

1 c White vinegar 1 tb Red pepper flakes

1 c Cider vinegar 1 tb Tabasco

1 tb Sugar 1 tb Black pepper



Use rub on meat and allow to set until rub looks moist. For sauce, blend

all ingredients and allow flavors to blend. By (Carey

Starzinger) on Jun 27, 1996











North Carolina: Eastern Rub & Sauce



------------------------------------RUB------------------------------------

2 ts Salt 2 ts Black pepper

2 ts Brown sugar 1 ts Cayenne pepper

2 ts Cumin 1/4 c Paprika

2 ts Chile powder



-----------------------------------SAUCE-----------------------------------

1 c White vinegar 1 tb Red pepper flakes

1 c Cider vinegar 1 tb Tabasco

1 tb Sugar 1 tb Black pepper



Use rub on meat and allow to set until rub looks moist. For sauce, blend

all ingredients and allow flavors to blend.







Oriental Chicken Marinade



1/2 c Soy Sauce 1 tb Hot Oil

1/4 c Sherry Or Rice Wine 1 tb Sesame Oil

2 tb Dehydrated Onion 1 tb Grated Ginger Root

2 Cloves Garlic, Crushed 1 tb Fermented Black Beans



Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add

chicken pieces and shake to coat all parts. Place in refrigerator for at

least four hours, turning every hour. Remove chicken, saving the marinade

for basting. Grill chicken over medium hot coals, basting as needed until

done. Do Not use remaining marinade as a dipping sauce as it will be

contaminated from the raw chicken.







Oriental Dressing & Marinade



1/3 c Pace Picante Sauce 2 ts White wine vinegar

2 tb Vegetable oil 1 ts Sugar

2 ts Soy sauce



Combine ingredients; mix well. Use as a marinade for crisp-tender cooked

broccoli, mushrooms or favorite vegetable combinations, or toss with mixed

green salads.



Makes about 1/2 cup dressing.







Pat Fusco's Georgian Moppin' Sauce



----------------------------FOR POULTRY AND PORK----------------------------

1 t Salt 1/3 c Water

1 T Hungarian sweet paprika 2 T Worcestershire sauce

1/4 t Cayenne pepper 1/3 c Red wine vinegar

1/4 t Dry mustard 1/4 c Unsalted butter; cut in
bits

1/2 t Freshly ground pepper



In a medium saucepan, combine the dry ingredients with the water. Heat to

boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir

in the butter. Makes about 1-1/4 cups.







Pepper & Herb Marinade



1/2 c Lemon juice 2 ts Tabasco sauce

1/3 c Vegetable oil 2 ts Chicken or beef bouillon

1 tb Instant minced onion 1 ts Dried thyme

1 ea Clove garlic, finely minced 1/4 ts Oregano dried

1 tb Sugar



In a shallow dish or plastic bag, combine ingredients. Add chicken, beef

or pork. Cover. Marinate in refrigerator 4 hours or overnight, turning

occasionally. Remove meat from marinade. Grill or barbeque as desired,

basting with marinade. By Carey Starzinger on Oct 09,

1996







Pineapple Beef Marinade



1 x Pineapple juice, 6 ounce can 1/2 ts Onion powder

2 tb Dark brown sugar 1 tb Peanut oil

3 x Garlic cloves, run through g 1/4 ts White pepper, ground

-arlic press 1/8 ts Cayenne pepper (or less,
to

1/4 ts Ginger, ground -taste)

1/2 ts Garlic powder 3 ts Soy sauce



Fat grams per serving: Approx. Cook Time: 1 hr Add all
the

ingredients, stirring with wish making sure the sugar dissolves. Allow to

sit for an hour so the flavors blend. Place meat in a freezer bag large

enough for all the meat to lay flat on one side of the bag. Stir marinade

one more time making certain sugar is dissolved and pour mixture in bag.

Exhaust extra air out of bag. Allow to marinade overnight, turning bag
over

several times. This is especially good for grilled steaks! From the

collection of Chuck Rippel Source: The Collection of Chuck Ripple







Portuguese Fried Chicken with Chili Mustard Sauce



------------------------------EMERIL'S DRY RUB------------------------------

1 Roasted Red Pepper; peeled 3 tb Olive oil

-seeded and chopped Salt and pepper

3 cl Garlic; crushed to a paste



----------------------------------CHICKEN----------------------------------

1 Fryer; cut into 8 pieces 2 Eggs; lightly beaten

1/2 c Mustard sauce Oil for frying

2 c Flour



For the dry rub: In a food processor, combine the peppers, garlic and

olive oil, puree until smooth. Season with salt and pepper. For the
chicken:

Completely coat chicken pieces with the dry rub. Place on a baking sheet

and allow to sit for 20 minutes. Evenly coat each piece of chicken with
the

flour. Dip each piece in egg, removing any excess liquid. Turn back into

flour, coating each side well. Fill a skillet with oil 2 inches high. When

oil is hot, carefully lay the chicken in the oil, do not over crowd. Fry

until golden brown, about 8-10 minutes. Turn the chicken over and continue

cooking until done. Season with Essence. Serve with mustard sauce.



Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford,
2/27/96







Poultry Rub



4 tb Salt 1 tb Cayenne pepper

3 tb Light brown sugar 1 tb Chili powder

1 tb Onion salt 1 tb Marjoram, dried

1 tb Freshly Ground Black Pepper 1 tb Sage, dried

1 tb White pepper 1 tb Cornstarch

1 tb Lemon pepper



In the top of a double boiler, combine all the ingredients except the
cornstarch. Heat over simmering water until the ingredients are warm to

the touch. Stir continuously during heating. As the sugar dissolves, it

may forma a crust.



Transfer to a bowl and cool to room temperature. Break the crust and rub

the mixture between your fingers so that it returns to granular form. Add

the cornstarch and stir. Use immediately or store in a tightly covered

glass container in a cool, dark place for several months.



Source: John Willingham's World Champion Bar-B-Q







Poultry Seasoning Mix



1 tb Salt 1 ts Dry Mustard

2 ts Freshly Ground Black Pepper 3 Bay Leaves, Finely
Crumbled

1 ts MSG (Optional) -And Stems Removed

1 ts Paprika 1 Clove Garlic, Minced



Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys



Combine all of the ingredients and blend well. Store in an airtight

container. Rub on chicken or other poultry before grilling.



From Barbecued Ribs And Other Great Feeds By Jeanne Voltz







Purely Pork Rub



2 tb Salt 1 ts Cumin

2 tb Brown sugar, packed 1 ts Onion powder

2 tb White sugar 1 ts Garlic powder

2 ts Paprika 1/2 ts Cayenne

2 ts Pepper



Combine ingredients in an airtight container or freezer bag. Shake and

toss to mix.



Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs

: By Bruce Bjorkman







Red Devil Rub



---------------------------BEEF POULTRY,PORK,FISH---------------------------

1/4 c Dijon mustard with seeds 1/2 t Freshly ground pepper

2 t Olive oil 1/4 t Cayenne pepper

1/4 c Finely slivered fresh basil



Combine all ingredients in a bowl. Mix thoroughly. Makes about 1/2 cup.







Red Wine Marinade for Beef



1/2 c Vegetable oil 1/3 c Red wine

2 tb Fresh lemon juice 1/4 ts Dried thyme

1/4 ts Black pepper 2 ea Large garlic cloves
minced



In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and

garlic. Place beef in plastic bag or shallow glass dish. Pour marinade

over top; seal bag refrigerate for 2 to 6 hours.







Rib 'n' Beer Marinade



1 qt Beer (Your favorite brand) 1 ts Cumin, ground

2 c Brown sugar 1 ts Dry mustard

1 c Cider vinegar 2 ts Hot red pepper flakes

1 tb Chili powder



Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil,

remove from heat, and cool. Place ribs in a large shallow roasting pan

(not aluminum). Pour marinade over ribs. Turn ribs several times while

they marinate about 24 hours in refrigerator. Drain ribs, reserving

marinade. Arrange ribs on grill or rib rack and smoke cook 6 to 7 hours,

until meat is tender, basting with marinade every 20-30 minutes. This

marinade goes well with any meat that is going to be smoked and grilled.
By

(Carey Starzinger) on Jul 15, 1996







Rib Eye Express BBQ Tag Team Brisket Rub



2 tb Smoked salt 2 tb Chili powder

2 tb Brown Sugar 2 tb Black pepper, ground

2 tb Paprika



Combine all ingredients and use as a rub on briskets.



Source: Rib Eye Express BBQ Tag Team







Rib Eye Express BBQ Tag Team Lamb Rub



1/3 c Five Spice Powder 1/3 c Brown Sugar

Combine all ingredients and use as a rub on lamb ribs.



Source: Rib Eye Express BBQ Tag Team







Rib Eye Express BBQ Tag Team Poultry Rub



6 tb Salt 3 tb Black pepper

2 tb Msg 2 tb Garlic Powder

2 tb Dry mustard 1 tb Paprika



Combine ingredients and mix well. Rub into poultry and refrigerate until

cooking time.



Source: Rib Eye Express BBQ Tag Team







Rib Eye Express Perfect Butt Rub



5 tb Black pepper 2 ts Salt

1/4 c Turbanado sugar 1 tb Dry mustard

3 tb Paprika 1/4 ts Cayenne



Combine all ingredients and use as rub on butt or whole picnics.







Rosemary & Allspice Rub



-------------------------FOR BEEF,POULTRY,PORK,LAMB-------------------------

1 Garlic clove; crushed 1/2 t Finely chpd.rosemary
leaves

10 Allspice berries; crushed 2 T Olive oil



Combine all ingredients in a bowl. Mix until smooth. Makes about 1/4 cup.







Seasoning & Sauce for Barbequed Ribs



-----------------------------DRY SEASONING (RUB-----------------------------

3 tb Salt 1 1/2 ts Paprika

3 tb Sugar 1 1/2 ts Dry lemon powder

1 1/4 tb Black pepper (Unsweetened Kool-Aid)



-------------------------------BASTING SAUCE-------------------------------

1/2 ts Salt 3/4 ts Hot pepper sauce

1 ts Dry mustard 1/2 c Worcestershire sauce

1 ea Clove garlic, crushed 1/4 c Cider vinegar

1/2 ea Small bay leaf 2 c Beef stock or canned
beef

1/2 ts Chili powder Bouillion

1/2 ts Paprika 1/4 c Vegetable oil



Dry Seasoning (Rub): : Mix together all dry seasoning ingredients
and

sprinkle ribs on both sides with mixture.



Basting Sauce: : Combine all ingredients. Grill ribs slowly,
basting

often with sauce. (This sauce will keep several days in refrigerator and

can be frozen.) : If ribs are cut into serving pieces, the sauce
will

baste eight pounds of ribs.



Source: Best Barbecue Recipes, by Mildred Fischer By Carey Starzinger

on Sep 08, 1996







Sesame, Mustard Rub



------------------------BEEF,POULTRY,PORK,LAMB,FISH------------------------

1 Garlic clove; crushed 2 t Lime juice

1 t Mustard seeds 2 T Sesame oil

1/2 t Finely slivered lime peel



Combine all ingredients in a bowl. Mash until fairly smooth. Makes about

3-1/2 Tbsp.







Simple Marinade



1/4 lb Butter 1 tb Salt

2 Garlic cloves; minced 1 tb Pepper

12 oz Beer 1 tb Msg



Melt butter; saute garlic until translucent. Ad beer slowly and mix in
salt

pepper and msg. Pour hot marinade over chicken and marinate at room

temperature for at least 1 hour. Use to baste barbecuing chicken as well.



Another marinade used around here is canola oil with cavendars, then use
it

to baste with as you turn the bird also.







Smoked Salmon Marinade From Backwoods Frank



1/2 ga Hot water 3 tb Coarse ground black
pepper

1/2 c Kosher salt 1/2 c Soy sauce

1 1/2 c Brown sugar 1 tb Bay leaves; crushed

3 tb Garlic powder



Recipe by: Dave Frary Stir until dissolved. Allow brine to cool. Add
salmon

fillets, soak covered for 3 hours in refrigerator. Remove fillets and air

dry for at least 1 hour Smoke in a single layer for about 2 hours at 250

degrees or until firm and golden.







South Texas Chuck-Wagon Rub



----------------------------------FOR BEEF----------------------------------

1 Garlic clove; crushed 1/4 t Cayenne pepper

1 t Seasoned pepper 1 t Seasoned salt

1 t Ground dried mild chilies



Combine all ingredients in a bowl. Mash until smooth. Makes about 2 Tbsp.







Southwestern Rub #4



1 1/2 ts Chili powder 1/2 ts Oregano, dried

1 ts Garlic 1/4 ts Cumin



Combine all ingredients. Use to season tender beef steaks or roasts. This

recipe makes enough to season two pounds of meat.







Spicy Basting Sauce



1 c Orange juice 1 ts Curry powder

1/2 c Lemon juice 1 ts Black pepper

1/4 c Soy Sauce 1/2 ts Ginger

1/4 c Packed Brown Sugar 1/4 ts Mace



Combine all ingredients thoroughly. Use to baste turkeys or chickens

during last 30 minutes of cooking. Makes 2 cups sauce.



Source: Kikkoman International, Inc.







Spicy San Antonio Rub



1/4 c Salt 1 tb Cumin

1/4 c Pepper 1 tb Cayenne

2 tb Garlic Powder



Mix the ingredients thoroughly in a plastic bowl or sealable freezer bag.

Sprinkle on meat evenly on both sides, shake off excess rub.



Source: The Great Barbeque Companion, Mops, Sops, Sauces, and Rubs by
Bruce

Bjorkman







Sprinkle Barbecue Sauce (Dry Rub)



2 tb Black pepper 1 tb Cayenne pepper

6 tb Salt 3 tb Chili powder

1 1/2 tb Garlic powder 4 tb Paprika



Mix all the ingredients together in a bowl. Before barbecuing chicken,

ribs, briskets, fish or pork chops, sprinkle on very heavy. This mixture

serves as a "dry" barbecue sauce but makes a crust, sealing in juices.



Bill Maxwell



Recipe By : Texas on the Halfshell - ISBN: 0-385-17904-9







Steak Marinade



2 tb Lemon juice 3 ts Worcestershire sauce

1/4 c Oil 2 ea Garlic, minced



1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal

dish just large enough to hold it or in a sealable plastic bag.

Refrigerate for 12 to 24 hours.







Tabaka (Cinnamon-Orange Marinade)



3 Oranges 3 tb Paprika

1 Lemon 1 ts Granulated sugar

2 Limes 1/2 ts Salt or to taste

2 Cloves garlic (2 t.) 1/2 ts Cracked black pepper

1 Inch piece fresh ginger 1/4 ts Freshly grated nutmeg

1 md Onion 1/4 c Dry white wine

2 Cinnamon sticks 3 tb Vegetable oil



Source: FOODday, July 9, '91 From: Valerie Whittle



This cinnamon-orange marinade, characteristic of Balkan cooking, is a

specialty of Georgia in south-central Russia. The tabaka marinade is

usually used with chicken and game hen, but it also goes nicely with

swordfish.



Remove zest of 1 orange and the lemon. (This is best done using a

vegetable peeler. Be sure to take only the zest, not bitter white pith

beneath it.) Juice oranges, lemon and limes. Combine juice and zest in

bowl. Peel and mince garlic and ginger root. Finely chop onion. Add
garlic,

ginger and onion to citrus juices along with cinnamon, paprika, sugar,

salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough

marinade for 1 1/2 pounds chicken, game hens and swordfish.







Tandoori Marinade for Chicken



2 Cloves garlic 1/2 ts Red pepper

1 tb Chopped fresh ginger root 1 ts Tandoori coloring (or

1 ts Ground roasted cumin seeds -paprika)

1/2 ts Ground cardamom 1/3 c Plain yogurt



If you left out the yogurt, you'd have a reasonably dry marinade. Julie

also calls for using unseasoned meat tenderizer & lemon juice on the

chicken before the above marinade is applied. Hope all of this is of some

help.







Tandoori Spice Rub



1 ts Ginger 1 ts Turmeric

1 ts Cumin 1 ts Salt

1 ts Coriander 1 ts Cayenne

1 ts Paprika



The tandoori is an oven used in East India for Cooking. This rub will
give

chicken or fish the authentic flavor of food straight out of Bombay. It

works well at high temperatures, so you can use it for either grilling or

barbequing.



Place all ingredients in a resealable plastic bag, close, and shake to mix

thoroughly.



Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs







Tennessee Dry BBQ Rub



2 T Brown Sugar 1 1/2 t Ground White Pepper

2 T Coarsely Ground Black Pepper 1 1/2 t Crushed Hot Red Pepper

2 T Paprika 1 1/2 t Salt

1 T Chili Powder 1 t Garlic Powder



Stir well to mix, then store at room temperature in an airtight jar. Makes

about 2/3 cup, enough rub for two 3-pound racks of spareribs







Two Brines for Smoking Fish





----------------------------------BRINE #1----------------------------------

4 c Water Plus your choice of

1/2 c Salt Flavorings

1/2 c Sugar



----------------------------------BRINE #2----------------------------------

4 c Water 1 c Salt, regular or curing

1 c Rock salt Plus your choice of

2 c Brown sugar Flavorings



It is recommended that you rub in flavorings just before putting the fish

into the smoker, although you can also put flavorings into either of the

above brines; in other words you can prepare a brine marinade flavored
with

garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After

brining in the flavored brine, fish should washed off and dried before

smoking.

Smoked fish will keep for a solid year, at least if they are frozen in

airtight plastic bags from which the air has been exhaled.







Wet Marinade for Beef



1 c Bourbon 1/2 c Lemon juice

1 c Brown sugar 1 tb Worcestershire sauce

2/3 c Soy sauce 2 c Water

1 ea Cilantro ; chopped 3 ea Thyme ; chopped



Mix all the ingredients together and marinade meat in refrigerator 8 to
12

hours, rotating meat occasionally.FROM: MIKE CROUCH (NNBB09A)


--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Of all tyrannies, a tyranny exercised for the good of it's victims may be
the most oppressive. It may be better to live under robber barons than
under omnipotent moral busy-bodies. The robber baron's cruelty may
sometimes sleep, his cupidity may at some point be satiated; but those who
torment us for our own good will torment us without end, for they do so
with the approval of their own conscience."
-- C.S. Lewis.

One can never have too many rub & marinade recipes-thanks!
FM

The one titled, "M. L. McLemore's Lone Star Baste" is hilarious!

Confused - did the Memphis Style Basting Sauce NOT get included?



On Sat, 4 Jun 2005 14:32:39 -0400, "Rich" >
wrote:

>I have tried a lot of these and have had great outcomes!
>
>R
>
>
>
>
>
>
>
>Barbecue Rubs #2
>
>
>
>Recipe Titles:
>
>
>
> Jamaican Jerk Sauce
>
>Jerk Marinade
>
>Jerk Seasoning #2
>
>Jim's Teriyaki Marinade & BBQ Sauce
>
>Korean Marinade
>
>Korean Sesame & Ginger Marinade
>
>Larry's Lotta Spice Rub
>
>Latin-Style Spice Rub
>
>Lemon & Thyme Marinade
>
>M. L. McLemore's Lone Star Baste
>
>Mad Dog's Rib Rub
>
>Marinade & Basting Sauce for Brisket of Beef
>
>Marinade & Basting Sauce for Lamb
>
>Marinade & Seasoning Sauce B1
>
>Marinade for Lamb or Goat
>
>Marinade for Steak
>
>Meat Marinade (John Schmitt)
>
>Memphis Style Dry Marinade for Ribs
>
>Memphis-Style Dry Barbeque Seasoning
>
>Moon's Marinated Flank Steak
>
>New-Mexico Chile Salve
>
>North Carolina: Eastern Rub & Sauce
>
>North Carolina: Eastern Rub & Sauce
>
>Oriental Chicken Marinade
>
>Oriental Dressing & Marinade
>
>Pepper & Herb Marinade
>
>Pineapple Beef Marinade
>
>Portuguese Fried Chicken with Chili Mustard Sauce
>
>Poultry Rub
>
>Poultry Seasoning Mix
>
>Purely Pork Rub
>
>Red Devil Rub
>
>Red Wine Marinade for Beef
>
>Rib 'n' Beer Marinade
>
>Rib Eye Express BBQ Tag Team Brisket Rub
>
>Rib Eye Express BBQ Tag Team Lamb Rub
>
>Rib Eye Express BBQ Tag Team Poultry Rub
>
>Rib Eye Express Perfect Butt Rub
>
>Rosemary & Allspice Rub
>
>Seasoning & Sauce for Barbequed Ribs
>
>Simple Marinade
>
>Smoked Salmon Marinade From Backwoods Frank
>
>South Texas Chuck-Wagon Rub
>
>Southwestern Rub #4
>
>Spicy Basting Sauce
>
>Spicy San Antonio Rub
>
>Sprinkle Barbecue Sauce (Dry Rub)
>
>Steak Marinade
>
>Tabaka (Cinnamon-Orange Marinade)
>
>Tandoori Marinade for Chicken
>
>Tandoori Spice Rub
>
>Tennessee Dry BBQ Rub
>
>Two Brines for Smoking Fish
>
>Wet Marinade for Beef
>
>
>
>Recipes:
>
>
>
> Jamaican Jerk Sauce
>
>
>
> 4 Dried Habanero chilies 1 ts Ground black pepper
>
> -- or more, (ground) 1 ts Dried thyme
>
> 1/3 c Onion powder 2 ts Dried cinnamon
>
> 2 ts Salt 2 ts Dried nutmeg
>
> 1 ts Ground allspice
>
>
>
> Another dish you could try is Coconut Shrimp. Just deep fry some shrimp
>in
>
> a batter to which you've added some shredded coconut. A good dipping
>sauce
>
> would be crushed pineapple with a couple of good dollops of a West Indian
>
> Scotch Bonnet pepper sauce, like Matouk's or Mabel's or Hak Has. To soak
>up
>
> the heat, serve some fried plantains and rice, and plenty of Red Stripe.
>
>
>
> Posted in alt.creative-cook by Dave Fricke ), who wrote:
>
> "Jerk is a dry marinade that you rub on the meat and let it sit in the
>
> fridge for a day or two before slow smoking it. If your guests can handle
>
> hot stuff, [try this] jerk seasoning mix. Formatted by Cathy Harned.
>
>
>
>
>
>
>
> Jerk Marinade
>
>
>
> 1 Onion, finely chopped 1/2 ts Ground nutmeg
>
> 1/2 c Scallion, finely chopped 1 Hot pepper, finely
>ground
>
> 2 ts Ground thyme 1 ts Black pepper
>
> 1 ts Salt 3 tb Soy sauce
>
> 2 ts Sugar 1 tb Cooking oil
>
> 1 ts Allspice 1 tb Vinegar
>
>
>
> Mix together all the ingredients. A food processor fitted with a
>
> steel blade is ideal for chopping and grinding. This will provide an
>
> excellent marinade for chicken, beef, or pork. Store leftover
>
> marinade in the refrigerator in a tightly closed jar for about 1
>
> month.
>
>
>
>
>
>
>
> Jerk Seasoning #2
>
>
>
> 4 Green onions 1 ts Dried thyme
>
> 1 Garlic clove 1/2 ts Ground nutmeg
>
> 1 Hot pepper, such as jalapeno 1/2 ts Cayenne (or to taste)
>
> -or Scotch bonnet, seeded 2 tb Fresh lime juice
>
> 1 tb Ground allspice
>
>
>
> Combine all ingredients in blender; pulse to puree mixture. Store in
>
> covered glass container in refrigerator. Make 1/3 cup.
>
>
>
> To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let
>
> stand at least 1 hour before cooking. Flavor is enhanced if marinated
>
> overnight.
>
>
>
> From: Larry Bibich Submitted By KAREN MINTZIAS On 11-15-93 (11:02)
>
>
>
>
>
>
>
> Jim's Teriyaki Marinade & BBQ Sauce
>
>
>
> 1 c Soy Sauce 1/2 ts Powdered Ginger
>
> 1 c Water 1/2 ts Garlic Powder
>
> 2 tb Vinegar 1 ts Hot Pepper Sauce, opt'l
>
> 2 tb Brown Sugar 2 tb Corn Starch
>
> 1 ts Dry Mustard
>
>
>
> Whisk together all the ingredients except the corn starch. Marinade the
>
> meat long enough to flavor and tenderize- 1 hr for young chicken breasts
>or
>
> fish, overnight for round steak and up to 5 days for some game cuts.
>
>
>
> BBQ and baste with the marinade. Make a slurry of the starch and a little
>
> water and whisk into the marinade. Bring to a boil, stirring as the sauce
>
> thickens. Serve with the BBQ'd meat.
>
>
>
> Real garlic and ginger only improves this dish. The amount of pepper sauce
>
> can be varied from mild to fiery. You can substitute wine, sherry, orange
>
> or pineapple juice for some or all of the water to vary the flavor.
>
> Pineapple juice has an enzyme that provides additional tenderizing power
>to
>
> the vinegar and mustard.
>
>
>
>
>
>
>
> Korean Marinade
>
>
>
> 2 tb Sesame oil ds Pepper
>
> 6 tb Soy sauce 2 tb Toasted sesame seeds*
>
> 1 Green onion, chopped 1 tb Flour
>
> 1 cl Garlic, minced
>
>
>
> Mix all ingredients together. Marinade for at least 1/2 hour or overnight
>
> at maximum. Baste meat with marinade while cooking.
>
>
>
> This is enough marinade for approximately 2 lbs. meat. It can be used on
>
> beef, ribs, chicken etc.
>
>
>
> * = can usually be found in the ethnic section of any supermarket or in
>
> a Chinese market etc.
>
>
>
> Courtesy: Debbie Carlson - Cuisine
>
>
>
>
>
>
>
> Korean Sesame & Ginger Marinade
>
>
>
> 4 lg Cloves garlic, crushed 1/2 ts Crushed, dried hot red
>
> 2 ts Grated fresh ginger root -peppers
>
> 2 tb Sugar 2 tb Toasted white sesame
>seeds
>
> 2 tb Peanut oil 6 tb Soy sauce
>
> 2 Scallions, chopped
>
>
>
> From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon &
>
> Schuster, 1986
>
>
>
>
>
>
>
>Larry's Lotta Spice Rub
>
>
>
> 1 tb Cumin 1/4 ts Allspice
>
> 1 tb Garlic powder 1/4 ts Scotch bonnet peppers;
>ground
>
> 2 ts Onion powder 1/2 ts Red pepper; ground
>
> 1 tb Chili powder 1/4 c Brown sugar
>
> 1/2 ts Thyme powdered
>
>
>
> Recipe by: L. WILLRATH
>
>
>
>
>
>
>
>Latin-Style Spice Rub
>
>
>
> 1/4 c Cumin 1 tb Brown sugar, packed
>
> 1/4 c Chili powder 2 tb Salt
>
> 2 tb Coriander seeds, crushed 1 tb Red pepper flakes
>
> 1 tb Cinnamon 2 tb Black pepper, fresh
>ground
>
>
>
> Combine all the ingredients and grind to a powder in a spice mill, coffee
>
> grinder, or with a mortar and pestle. Cover in a cool, dark place, it
>will
>
> keep for about 6 weeks.
>
>
>
> Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by
>
> : Bruce Bjorkman
>
>
>
>
>
>
>
> Lemon & Thyme Marinade
>
>
>
> 2 tb Strained fresh lemon juice -tsp dried, crumbled
>
> 2 ts Chopped fresh thyme, OR 3/4 2 tb Olive oil OR vegetable
>oil
>
>
>
> This is a tangy marinade, containing equal amounts of lemon juice and oil,
>
> and is good for rich meats like chicken thighs. It can be used for chicken
>
> breasts too, but their skin should be on for additional protection during
>
> grilling or broiling. Thyme gives this marinade a flavor loved in France,
>
> but you can substitute oregano for an Italian or Greek accent, or mint or
>
> cilantro for a Lebanese touch.
>
>
>
> Mix ingredients in a small bowl.
>
>
>
> Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.
>
>
>
> From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner
>
> Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
>
> Cooking Echo, 4/93
>
>
>
>
>
>
>
> M. L. McLemore's Lone Star Baste
>
>
>
> Recipe by: M. L. McLemore For those of you who like barbecue, I offer one
>
> of my late father's concoctions for basting, which I learned today is also
>
> called the mop (thanks, Richard Thead).
>
>
>
> M. L. McLemore's Lone Star Baste (as remembered by his daughter, Martha)
>
>
>
> 2 6-packs of Lone Star beer, one on ice, the other one doesn't matter
>
>
>
> 1 quart of cheap vinegar (better to scrimp on the vinegar than on the
>beer)
>
>
>
> 1 small bottle Tabasco, no substitutes
>
>
>
> 1 large head of garlic, peeled and finely minced 1 4-ounce can black
>pepper
>
>
>
> 1 small jar French's yellow mustard (baby crap, he called
>
> it, but he ate it on almost everything - go figure!)
>
>
>
> 6 dried jalepeno peppers, crushed, seeds and all
>
> (firecrackers, he called them)
>
>
>
> 1 pound of butter, melted (none of that greasy margarine, for crissake!)
>
>
>
> 1 more 6-pack of Lone Star, on ice
>
>
>
> 1 50 pound bag of ice
>
>
>
> 1 side of beef or one helluva big pig
>
>
>
> 2 young'uns with fly swatters, on rotating shifts (there were 6 of us at
>
> the time)
>
>
>
> 1 wheel of cheddar, the kind that smells like work socks at the end of the
>
> day
>
>
>
> 2 boxes of crackers
>
>
>
> 1 case of Pik coils
>
>
>
> 2 lawn chairs, one for his butt, one for his feet
>
>
>
> 1 Stetson; his cookin' hat, not the one he wore to the rodeo
>
>
>
> 1 pair of shades, made out of welder's glass
>
>
>
> 2 cartons Lucky Strikes or Camels (filters?! Real men don't smoke
>
> filtered butts, what's the matter with you, FOOL?!)
>
>
>
> 1 Zippo lighter, circa 1943, extra flints and fluid
>
>
>
> 1 more 6-pack of Lone Star, on ice
>
>
>
> 1 loud, wind-up alarm clock, the one he called "The Voice of God"
>
>
>
> 2 50-pound bags of mesquite or pecan chips, soaked in water overnight in
>
> the dogs' washtub, which was actually one of those galvanized cattle
>
> troughs - nothing was too good for his 'dawgs'. (Jealous of his
>
> dogs, you say? Damn right, I was! He never hit his dogs and they didn't
>
> have to swat flies for him!)
>
>
>
> 1 6-pack of Pabst Blue Ribbon, ice optional (Never give the good stuff to
>
> the neighbors who wandered over, but always have something to give them!
>
> (M. L.'s personal Code of the West.)
>
>
>
> Empty one 6-pack of Lone Star into a 3 gallon stock pot. Add the vinegar,
>
> mustard, Tabasco, butter, peppers, garlic and a fifth of water. Bring to a
>
> high, rollin' boil to melt the butter; keep hot on the cool end of the
>
> grill.
>
>
>
> Fire up the cooker when you get home on Friday night. Burn a couple or
>
> three mesquite logs (his preference) to get a foot-thick bed of cherry-red
>
> coals. Close the grill to keep in the heat. Add sufficient wet chips to
>
> produce enough smoke that the new neighbors call the fire department, but
>
> not so much that you put out the fire. (Long-time neighbors just bring in
>
> the wash, close their windows and wait him out.)
>
>
>
> When the smoke dies down so you can get near the grill, unearth the beast
>
> of honor from the washtub, rub it dry, sprinkle with the lightest coat of
>
> salt and brown sugar, lay the carcass on the grill. Quick, close the lid
>
> and prepare for the rest of the event.
>
>
>
> Ice down the rest of the beer in the washtub. (Hell, yes, in the same
>
> water! Just add more ice; eventually the water won't be pink anymore.
>
> Besides, you don't drink the water, now, do you?)
>
>
>
> Set up "camp," as it were. Send the kids after whatever you forgot, like
>
> the Coleman lantern, your long-sleeved shirt and the tv-trays. And the
>
> pie-screen, to keep the bugs off the cheese. Those tiny sweet pickles and
>
> another jar of mustard. And that little portable transistor radio, don't
>
> forget the extra batteries.
>
>
>
> Every half-hour or so, check the coals and the beast. Add chips to the
>one
>
> and baste the other. In the beginning, it's easy to keep which is which
>
> straight, but by Saturday afternoon, when this repast is *supposed* to be
>
> ready, the longs hours of no sleep and Lone Star have taken their toll. It
>
> was not uncommon to find wood chips charred to the carcass and the
>favorite
>
> basting brush singed beyond recognition. (They loved my father down at the
>
> paint store; sold him more 3" bristle brushes than any other two stores'
>
> customers combined.)
>
>
>
> After around 3 am, those of us not on bug patrol were no longer awakened
>by
>
> the "Voice of God", M. L. having tossed it across the highway into the oil
>
> field. I think it gave him no end of joy to imagine that clock coming to
>
> rest next to some aged rattlesnake, vibrating the old viper out of its
>last
>
> 6 buttons, at least.
>
>
>
> In the morning, the rest of us would enjoy a good breakfast then wander
>out
>
> to see how the sacrifice was coming along. Daddy's breakfast empties were
>
> neatly placed back into the wooden case, courtesy the second shift bug
>
> patrol, or my mother. I guess she didn't object to his drinking in
>public,
>
> as long as he didn't appear to be a slob about it.
>
>
>
> He hardly ever used the full case of Pik coils. After midnight or so, no
>
> self-respecting mosquito or fly came with 100 yards of M. L. or the grill.
>
> If the beer didn't do the trick, there was always that marvelous baste
>
> simmering on the back of the grill.
>
>
>
> Although the bugs gave Daddy's barbecue a wide berth, he had to quietly
>let
>
> only a few trusted friends know when he was planning to cook because his
>
> was the absolute best barbecue for miles and miles around. Even his
>enemies
>
> acknowledged his expertise: "That McLemore is one sorry s.o.b., but
>
> god-almighty, can that man cook!"
>
>
>
> Around noon, the friends who were invited and the dogs' pals began to
>
> gather. You know how it is said that dogs and their owners often resemble
>
> one another after a few years of cohabitation? Well, you could certainly
>
> tell which of the 20 or so mutts criss-crossing our yard on barbecue day
>
> belonged to Daddy. They were the ones lapping up spilled Lone Star,
>
> wolfing down stinky cheddar loaded with mustard, and the only ones all the
>
> other dogs refused to sniff.
>
>
>
> There's a recipe somewhere in all of this, but danged if I remember where
>I
>
> put it. (c) 1996 Martha C. McLemore
>
>
>
>
>
>
>
> Mad Dog's Rib Rub
>
>
>
> 1/4 c Paprika 1/4 c Brown Sugar, packed
>
> 1/4 c Ground sweet red pepper 1 tb Garlic powder
>
> 1/4 c Ground black pepper 1 tb Ground White Pepper
>
> 1/4 c Sugar, granulated 1 tb Cayenne Pepper
>
>
>
> Combine all the ingredients in a covered bowl and mix well. Use about 2
>
> tablespoons of rub for each side of a rib slab. Rub the slab generously
>
> with white vinegar before adding rub. It kicks in the rub.
>
>
>
> Source: Kansas City Barbeque by Ron Venable, rick Welch, Bruce Daniel
>
>
>
>
>
>
>
> Marinade & Basting Sauce for Brisket of Beef
>
>
>
> 3 c Dry red wine 2 tb Prepared horseradish
>
> 3 ts Salt 2 ts Onion powder
>
> 1 c Olive or peanut oil 3 tb Lime juice
>
> 3 tb Poupon mustard 1 ts Garlic powder
>
> 2 tb Wine vinegar 2 ts Ground cayenne pepper
>
>
>
> Mix all of the ingredients really well and then pour over whole beef
>
> brisket. Let marinate for several hours, or overnight if possible. Also,
>
> use this marinade as a basting sauce. Some people may find Justin's 3 cups
>
> of dry red wine a little bit too much for their taste. No problem, use as
>
> much as you like in the sauce, and drink the rest. Sure won't go to waste.
>
> From Justin Wilson's "Outdoor Cooking With Inside Help"
>
>
>
>
>
>
>
>Marinade & Basting Sauce for Lamb
>
>
>
> 1 c Olive oil 1 ts MSG (Optional)
>
> 1/2 c Red wine vinegar (flavored 1 ts Mint (fresh or dried)
>
> With garlic or eschalot if 1 ts Freshly ground black
>pepper
>
> Desired). 1/2 ts Salt
>
> 1 ts Thyme 1/2 ts Paprika
>
>
>
> Mix all ingredients. Marinate lamb for at least 2 hours before
>barbequing.
>
> Bast frequently with sauce while cooking in a Chinese smoke over or
>cooking
>
> over charcoal. Makes enough sauce for about 6 chops or a 3-5 pound roast.
>
>
>
> By "Carey W. Starzinger" on Jul 07, 1997
>
>
>
>
>
>
>
> Marinade & Seasoning Sauce B1
>
>
>
> MARINADE: 1/2 tb CIDER VINEGAR
>
> 1 tb CORNSTARCH 1/2 ts SALT
>
> 1 tb DRY SHERRY 1 ts SUGAR
>
> 1/2 ts SALT 2 ts CORNSTARCH
>
> SAUCE: 1/8 ts BLACK PEPPER
>
> 2 tb SOY SAUCE 1/3 c CHICKEN BROTH OR COLD
>
> 1 tb DRY SHERRY WATER
>
> 1 tb HOISIN SAUCE
>
>
>
> Marinade -- combine all ingredients in a small bowl and mix well. Sauce --
>
> combine all ingredients in a small bowl and mix well.
>
>
>
> Effort: EASY
>
> Time: :05
>
> Source: ANNA KAO'S
>
> Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU
>
> OR OTHER CHICKEN DISH.
>
>
>
>
>
>
>
> Marinade for Lamb or Goat
>
>
>
> 4 c Chablis wine 2 tb Louisiana hot sauce
>
> 1 c Green creme de menthe 1 c Soy sauce
>
> 1 tb Onion powder 1 c Water
>
> 1 ts Dried mint (crushed) 2 tb Olive oil
>
>
>
> Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the
>
> marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor
>
> Cooking With Inside Help"
>
>
>
>
>
>
>
> Marinade for Steak
>
>
>
> 1 c Olive oil 1/2 c Sherry vinegar
>
> 1 x Or: 1/2 c Wine; red or white
>
> 1 x Or: 1/4 c Lemon juice
>
> 2 tb Soy sauce 2 ea Garlic cloves; sliced
>
> 1 x Coarsely ground pepper 2 tb Freshly chopped herbs
>
> 1 ts Italian seasoning 1 x Red peppercorns; if
>desired
>
> 1 tb Worcestershire sauce 1 ts Sugar
>
>
>
> "... Ingredients in a marinade can be varied, but it is important to use
>
> wine, vinegar, lemon juice, or some acidic liquid to break down the
>
> connective tissues. This process will make the steak more tender.
>
> Remaining marinade ingredients add flavor." Use a good-quality olive oil
>or
>
> walnut oil; add good-quality wine or vinegar and a combination of fresh
>and
>
> dried herbs, seasonings, garlic and soy sauce to make a flavorful
>marinade.
>
> 1. Place all ingredients in glass screw-top jar; shake vigorously.
>Arrange
>
> meat in shallow glass dish; pierce with a fork. Pour marinade over meat;
>
> turn to coat. Cover and refrigerate several hours or overnight, turning
>
> meat occasionally. 2. Remove meat from marinade; pat dry. Remove any
>
> pieces of spices or herbs that may stick to meat. This recipe is a steak
>
> marinade, but the ingredients can be adapted for other meats using the
>same
>
> techniques.
>
>
>
>
>
>
>
> Mary Nell Reck's Galveston Rub
>
>
>
>----------------------------FOR POULTRY AND PORK----------------------------
>
> 6 Garlic cloves; crushed 2 T Paprika
>
> 1 T Cayenne pepper 1 T Lemon juice
>
>
>
> Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.
>
>
>
>
>
>
>
> Meat Marinade (John Schmitt)
>
>
>
> 1 1/2 c Oil 1 1/2 ts Parsley
>
> 3/4 c Soy sauce 1 tb Pepper
>
> 1/4 c Worcestershire sauce 1/2 c Wine vinegar
>
> 2 tb Dry mustard 1 Clove garlic, crushed
>
> 2 1/2 ts Salt 1/3 c Lemon juice
>
>
>
> Meat Marinade (John Schmitt)
>
>
>
> No written directions, verbal = mix, spread on meat, let sit until ready.
>
> Cook.
>
>
>
>
>
>
>
> Memphis Style Dry Marinade for Ribs
>
>
>
> 3 tb Paprika; Hungarian, mild 1 ts Dry Mustard; S&B
>Sunbird
>
> 2 ts Seasoned Salt 1/2 ts Chili Powder; or more
>
> 2 ts Black Pepper; freshly ground 1 ts Thyme
>
> 2 ts Garlic Powder 1 ts Coriander
>
> 1 ts Cayenne; not too hot 2 ts Green Peppercorns; dried
>
> 1 ts Oregano 1 ts Allspice; Jamaican
>powdered
>
>
>
> : Grind ingredients until fine and combine well. Hand rub this dry
>
> marinade on washed and dried spareribs several hours up to several days
>
> before smoking or cooking.
>
> Mikenote: This recipe along with the following recipes will provide you
>
> with the most mouth watering ribs you ever locked a lip on....
>
> : Memphis Style Method
>
> : Memphis Style Dry Marinade
>
> : Memphis Style Basting Sauce
>
> : Memphis Style Sweet BBQ Sauce
>
>
>
>
>
>
>
> Memphis-Style Dry Barbeque Seasoning
>
>
>
> 1 tb Garlic powder 1 tb Chili powder
>
> 1 tb Onion powder 1 tb Ground Red Pepper
>
> 1 tb White pepper 1 tb Cumin
>
> 1 tb Black pepper 2 tb Paprika
>
>
>
> Mix all ingredients in a bowl. Pour into a salt shaker. Sprinkle lightly
>
> on ribs or chops during grilling for "dry" barbeque flavor. Once ribs are
>
> ready, shake seasoning over meat to taste and serve. Use this method
>along
>
> with barbeque sauce for an extra spicy effect.
>
>
>
> Source: Mesquite Cookery by John "Boog" Powell (no relation to Colin)
>
>
>
>
>
>
>
> Moon's Marinated Flank Steak
>
>
>
> 1 Flank steak 1/4 c Honey
>
> 2 Cloves garlic crushed 1 1/2 ts Ginger
>
> 2 1/2 tb Vinegar 3/4 c Vegetable oil
>
>
>
> Combine all and marinate overnight. Or freeze in Ziplock bag and
>
> refrigerate the night before cooking. Grill as usual. Typed by Annette
>
> Johnsen Source Kansas City Barbq Society
>
>
>
>
>
>
>
> New-Mexico Chile Salve
>
>
>
>-------------------------FOR BEEF, POULTRY, &
>PORK-------------------------
>
> 3 T Mild ground chilies, Pinch of coriander
>
> -=OR=- chili powder 2 T -=OR=- 3 Tbsp. vegetable
>oil
>
> 1 t Hungarian hot paprika
>
>
>
> Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup
>
>
>
>
>
>
>
>
>
> North Carolina: Eastern Rub & Sauce
>
>
>
>------------------------------------RUB------------------------------------
>
> 2 ts Salt 2 ts Black pepper
>
> 2 ts Brown sugar 1 ts Cayenne pepper
>
> 2 ts Cumin 1/4 c Paprika
>
> 2 ts Chile powder
>
>
>
>-----------------------------------SAUCE-----------------------------------
>
> 1 c White vinegar 1 tb Red pepper flakes
>
> 1 c Cider vinegar 1 tb Tabasco
>
> 1 tb Sugar 1 tb Black pepper
>
>
>
> Use rub on meat and allow to set until rub looks moist. For sauce, blend
>
> all ingredients and allow flavors to blend. By (Carey
>
> Starzinger) on Jun 27, 1996
>
>
>
>
>
>
>
>
>
>
>
>North Carolina: Eastern Rub & Sauce
>
>
>
>------------------------------------RUB------------------------------------
>
> 2 ts Salt 2 ts Black pepper
>
> 2 ts Brown sugar 1 ts Cayenne pepper
>
> 2 ts Cumin 1/4 c Paprika
>
> 2 ts Chile powder
>
>
>
>-----------------------------------SAUCE-----------------------------------
>
> 1 c White vinegar 1 tb Red pepper flakes
>
> 1 c Cider vinegar 1 tb Tabasco
>
> 1 tb Sugar 1 tb Black pepper
>
>
>
> Use rub on meat and allow to set until rub looks moist. For sauce, blend
>
> all ingredients and allow flavors to blend.
>
>
>
>
>
>
>
>Oriental Chicken Marinade
>
>
>
> 1/2 c Soy Sauce 1 tb Hot Oil
>
> 1/4 c Sherry Or Rice Wine 1 tb Sesame Oil
>
> 2 tb Dehydrated Onion 1 tb Grated Ginger Root
>
> 2 Cloves Garlic, Crushed 1 tb Fermented Black Beans
>
>
>
> Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add
>
> chicken pieces and shake to coat all parts. Place in refrigerator for at
>
> least four hours, turning every hour. Remove chicken, saving the marinade
>
> for basting. Grill chicken over medium hot coals, basting as needed until
>
> done. Do Not use remaining marinade as a dipping sauce as it will be
>
> contaminated from the raw chicken.
>
>
>
>
>
>
>
>Oriental Dressing & Marinade
>
>
>
> 1/3 c Pace Picante Sauce 2 ts White wine vinegar
>
> 2 tb Vegetable oil 1 ts Sugar
>
> 2 ts Soy sauce
>
>
>
> Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
>
> broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
>
> green salads.
>
>
>
> Makes about 1/2 cup dressing.
>
>
>
>
>
>
>
>Pat Fusco's Georgian Moppin' Sauce
>
>
>
>----------------------------FOR POULTRY AND PORK----------------------------
>
> 1 t Salt 1/3 c Water
>
> 1 T Hungarian sweet paprika 2 T Worcestershire sauce
>
> 1/4 t Cayenne pepper 1/3 c Red wine vinegar
>
> 1/4 t Dry mustard 1/4 c Unsalted butter; cut in
>bits
>
> 1/2 t Freshly ground pepper
>
>
>
> In a medium saucepan, combine the dry ingredients with the water. Heat to
>
> boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
>
> in the butter. Makes about 1-1/4 cups.
>
>
>
>
>
>
>
> Pepper & Herb Marinade
>
>
>
> 1/2 c Lemon juice 2 ts Tabasco sauce
>
> 1/3 c Vegetable oil 2 ts Chicken or beef bouillon
>
> 1 tb Instant minced onion 1 ts Dried thyme
>
> 1 ea Clove garlic, finely minced 1/4 ts Oregano dried
>
> 1 tb Sugar
>
>
>
> In a shallow dish or plastic bag, combine ingredients. Add chicken, beef
>
> or pork. Cover. Marinate in refrigerator 4 hours or overnight, turning
>
> occasionally. Remove meat from marinade. Grill or barbeque as desired,
>
> basting with marinade. By Carey Starzinger on Oct 09,
>
> 1996
>
>
>
>
>
>
>
>Pineapple Beef Marinade
>
>
>
> 1 x Pineapple juice, 6 ounce can 1/2 ts Onion powder
>
> 2 tb Dark brown sugar 1 tb Peanut oil
>
> 3 x Garlic cloves, run through g 1/4 ts White pepper, ground
>
> -arlic press 1/8 ts Cayenne pepper (or less,
>to
>
> 1/4 ts Ginger, ground -taste)
>
> 1/2 ts Garlic powder 3 ts Soy sauce
>
>
>
> Fat grams per serving: Approx. Cook Time: 1 hr Add all
>the
>
> ingredients, stirring with wish making sure the sugar dissolves. Allow to
>
> sit for an hour so the flavors blend. Place meat in a freezer bag large
>
> enough for all the meat to lay flat on one side of the bag. Stir marinade
>
> one more time making certain sugar is dissolved and pour mixture in bag.
>
> Exhaust extra air out of bag. Allow to marinade overnight, turning bag
>over
>
> several times. This is especially good for grilled steaks! From the
>
> collection of Chuck Rippel Source: The Collection of Chuck Ripple
>
>
>
>
>
>
>
>Portuguese Fried Chicken with Chili Mustard Sauce
>
>
>
>------------------------------EMERIL'S DRY RUB------------------------------
>
> 1 Roasted Red Pepper; peeled 3 tb Olive oil
>
> -seeded and chopped Salt and pepper
>
> 3 cl Garlic; crushed to a paste
>
>
>
>----------------------------------CHICKEN----------------------------------
>
> 1 Fryer; cut into 8 pieces 2 Eggs; lightly beaten
>
> 1/2 c Mustard sauce Oil for frying
>
> 2 c Flour
>
>
>
> For the dry rub: In a food processor, combine the peppers, garlic and
>
> olive oil, puree until smooth. Season with salt and pepper. For the
>chicken:
>
> Completely coat chicken pieces with the dry rub. Place on a baking sheet
>
> and allow to sit for 20 minutes. Evenly coat each piece of chicken with
>the
>
> flour. Dip each piece in egg, removing any excess liquid. Turn back into
>
> flour, coating each side well. Fill a skillet with oil 2 inches high. When
>
> oil is hot, carefully lay the chicken in the oil, do not over crowd. Fry
>
> until golden brown, about 8-10 minutes. Turn the chicken over and continue
>
> cooking until done. Season with Essence. Serve with mustard sauce.
>
>
>
> Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford,
>2/27/96
>
>
>
>
>
>
>
> Poultry Rub
>
>
>
> 4 tb Salt 1 tb Cayenne pepper
>
> 3 tb Light brown sugar 1 tb Chili powder
>
> 1 tb Onion salt 1 tb Marjoram, dried
>
> 1 tb Freshly Ground Black Pepper 1 tb Sage, dried
>
> 1 tb White pepper 1 tb Cornstarch
>
> 1 tb Lemon pepper
>
>
>
> In the top of a double boiler, combine all the ingredients except the
>cornstarch. Heat over simmering water until the ingredients are warm to
>
> the touch. Stir continuously during heating. As the sugar dissolves, it
>
> may forma a crust.
>
>
>
> Transfer to a bowl and cool to room temperature. Break the crust and rub
>
> the mixture between your fingers so that it returns to granular form. Add
>
> the cornstarch and stir. Use immediately or store in a tightly covered
>
> glass container in a cool, dark place for several months.
>
>
>
> Source: John Willingham's World Champion Bar-B-Q
>
>
>
>
>
>
>
> Poultry Seasoning Mix
>
>
>
> 1 tb Salt 1 ts Dry Mustard
>
> 2 ts Freshly Ground Black Pepper 3 Bay Leaves, Finely
>Crumbled
>
> 1 ts MSG (Optional) -And Stems Removed
>
> 1 ts Paprika 1 Clove Garlic, Minced
>
>
>
> Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys
>
>
>
> Combine all of the ingredients and blend well. Store in an airtight
>
> container. Rub on chicken or other poultry before grilling.
>
>
>
> From Barbecued Ribs And Other Great Feeds By Jeanne Voltz
>
>
>
>
>
>
>
> Purely Pork Rub
>
>
>
> 2 tb Salt 1 ts Cumin
>
> 2 tb Brown sugar, packed 1 ts Onion powder
>
> 2 tb White sugar 1 ts Garlic powder
>
> 2 ts Paprika 1/2 ts Cayenne
>
> 2 ts Pepper
>
>
>
> Combine ingredients in an airtight container or freezer bag. Shake and
>
> toss to mix.
>
>
>
> Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs
>
> : By Bruce Bjorkman
>
>
>
>
>
>
>
> Red Devil Rub
>
>
>
>---------------------------BEEF POULTRY,PORK,FISH---------------------------
>
> 1/4 c Dijon mustard with seeds 1/2 t Freshly ground pepper
>
> 2 t Olive oil 1/4 t Cayenne pepper
>
> 1/4 c Finely slivered fresh basil
>
>
>
> Combine all ingredients in a bowl. Mix thoroughly. Makes about 1/2 cup.
>
>
>
>
>
>
>
>Red Wine Marinade for Beef
>
>
>
> 1/2 c Vegetable oil 1/3 c Red wine
>
> 2 tb Fresh lemon juice 1/4 ts Dried thyme
>
> 1/4 ts Black pepper 2 ea Large garlic cloves
>minced
>
>
>
> In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
>
> garlic. Place beef in plastic bag or shallow glass dish. Pour marinade
>
> over top; seal bag refrigerate for 2 to 6 hours.
>
>
>
>
>
>
>
>Rib 'n' Beer Marinade
>
>
>
> 1 qt Beer (Your favorite brand) 1 ts Cumin, ground
>
> 2 c Brown sugar 1 ts Dry mustard
>
> 1 c Cider vinegar 2 ts Hot red pepper flakes
>
> 1 tb Chili powder
>
>
>
> Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil,
>
> remove from heat, and cool. Place ribs in a large shallow roasting pan
>
> (not aluminum). Pour marinade over ribs. Turn ribs several times while
>
> they marinate about 24 hours in refrigerator. Drain ribs, reserving
>
> marinade. Arrange ribs on grill or rib rack and smoke cook 6 to 7 hours,
>
> until meat is tender, basting with marinade every 20-30 minutes. This
>
> marinade goes well with any meat that is going to be smoked and grilled.
>By
>
> (Carey Starzinger) on Jul 15, 1996
>
>
>
>
>
>
>
> Rib Eye Express BBQ Tag Team Brisket Rub
>
>
>
> 2 tb Smoked salt 2 tb Chili powder
>
> 2 tb Brown Sugar 2 tb Black pepper, ground
>
> 2 tb Paprika
>
>
>
> Combine all ingredients and use as a rub on briskets.
>
>
>
> Source: Rib Eye Express BBQ Tag Team
>
>
>
>
>
>
>
> Rib Eye Express BBQ Tag Team Lamb Rub
>
>
>
> 1/3 c Five Spice Powder 1/3 c Brown Sugar
>
> Combine all ingredients and use as a rub on lamb ribs.
>
>
>
> Source: Rib Eye Express BBQ Tag Team
>
>
>
>
>
>
>
>Rib Eye Express BBQ Tag Team Poultry Rub
>
>
>
> 6 tb Salt 3 tb Black pepper
>
> 2 tb Msg 2 tb Garlic Powder
>
> 2 tb Dry mustard 1 tb Paprika
>
>
>
> Combine ingredients and mix well. Rub into poultry and refrigerate until
>
> cooking time.
>
>
>
> Source: Rib Eye Express BBQ Tag Team
>
>
>
>
>
>
>
> Rib Eye Express Perfect Butt Rub
>
>
>
> 5 tb Black pepper 2 ts Salt
>
> 1/4 c Turbanado sugar 1 tb Dry mustard
>
> 3 tb Paprika 1/4 ts Cayenne
>
>
>
> Combine all ingredients and use as rub on butt or whole picnics.
>
>
>
>
>
>
>
>Rosemary & Allspice Rub
>
>
>
>-------------------------FOR BEEF,POULTRY,PORK,LAMB-------------------------
>
> 1 Garlic clove; crushed 1/2 t Finely chpd.rosemary
>leaves
>
> 10 Allspice berries; crushed 2 T Olive oil
>
>
>
> Combine all ingredients in a bowl. Mix until smooth. Makes about 1/4 cup.
>
>
>
>
>
>
>
> Seasoning & Sauce for Barbequed Ribs
>
>
>
>-----------------------------DRY SEASONING (RUB-----------------------------
>
> 3 tb Salt 1 1/2 ts Paprika
>
> 3 tb Sugar 1 1/2 ts Dry lemon powder
>
> 1 1/4 tb Black pepper (Unsweetened Kool-Aid)
>
>
>
>-------------------------------BASTING SAUCE-------------------------------
>
> 1/2 ts Salt 3/4 ts Hot pepper sauce
>
> 1 ts Dry mustard 1/2 c Worcestershire sauce
>
> 1 ea Clove garlic, crushed 1/4 c Cider vinegar
>
> 1/2 ea Small bay leaf 2 c Beef stock or canned
>beef
>
> 1/2 ts Chili powder Bouillion
>
> 1/2 ts Paprika 1/4 c Vegetable oil
>
>
>
> Dry Seasoning (Rub): : Mix together all dry seasoning ingredients
>and
>
> sprinkle ribs on both sides with mixture.
>
>
>
> Basting Sauce: : Combine all ingredients. Grill ribs slowly,
>basting
>
> often with sauce. (This sauce will keep several days in refrigerator and
>
> can be frozen.) : If ribs are cut into serving pieces, the sauce
>will
>
> baste eight pounds of ribs.
>
>
>
> Source: Best Barbecue Recipes, by Mildred Fischer By Carey Starzinger
>
> on Sep 08, 1996
>
>
>
>
>
>
>
> Sesame, Mustard Rub
>
>
>
>------------------------BEEF,POULTRY,PORK,LAMB,FISH------------------------
>
> 1 Garlic clove; crushed 2 t Lime juice
>
> 1 t Mustard seeds 2 T Sesame oil
>
> 1/2 t Finely slivered lime peel
>
>
>
> Combine all ingredients in a bowl. Mash until fairly smooth. Makes about
>
> 3-1/2 Tbsp.
>
>
>
>
>
>
>
>Simple Marinade
>
>
>
> 1/4 lb Butter 1 tb Salt
>
> 2 Garlic cloves; minced 1 tb Pepper
>
> 12 oz Beer 1 tb Msg
>
>
>
> Melt butter; saute garlic until translucent. Ad beer slowly and mix in
>salt
>
> pepper and msg. Pour hot marinade over chicken and marinate at room
>
> temperature for at least 1 hour. Use to baste barbecuing chicken as well.
>
>
>
> Another marinade used around here is canola oil with cavendars, then use
>it
>
> to baste with as you turn the bird also.
>
>
>
>
>
>
>
>Smoked Salmon Marinade From Backwoods Frank
>
>
>
> 1/2 ga Hot water 3 tb Coarse ground black
>pepper
>
> 1/2 c Kosher salt 1/2 c Soy sauce
>
> 1 1/2 c Brown sugar 1 tb Bay leaves; crushed
>
> 3 tb Garlic powder
>
>
>
> Recipe by: Dave Frary Stir until dissolved. Allow brine to cool. Add
>salmon
>
> fillets, soak covered for 3 hours in refrigerator. Remove fillets and air
>
> dry for at least 1 hour Smoke in a single layer for about 2 hours at 250
>
> degrees or until firm and golden.
>
>
>
>
>
>
>
> South Texas Chuck-Wagon Rub
>
>
>
>----------------------------------FOR BEEF----------------------------------
>
> 1 Garlic clove; crushed 1/4 t Cayenne pepper
>
> 1 t Seasoned pepper 1 t Seasoned salt
>
> 1 t Ground dried mild chilies
>
>
>
> Combine all ingredients in a bowl. Mash until smooth. Makes about 2 Tbsp.
>
>
>
>
>
>
>
> Southwestern Rub #4
>
>
>
> 1 1/2 ts Chili powder 1/2 ts Oregano, dried
>
> 1 ts Garlic 1/4 ts Cumin
>
>
>
> Combine all ingredients. Use to season tender beef steaks or roasts. This
>
> recipe makes enough to season two pounds of meat.
>
>
>
>
>
>
>
>Spicy Basting Sauce
>
>
>
> 1 c Orange juice 1 ts Curry powder
>
> 1/2 c Lemon juice 1 ts Black pepper
>
> 1/4 c Soy Sauce 1/2 ts Ginger
>
> 1/4 c Packed Brown Sugar 1/4 ts Mace
>
>
>
> Combine all ingredients thoroughly. Use to baste turkeys or chickens
>
> during last 30 minutes of cooking. Makes 2 cups sauce.
>
>
>
> Source: Kikkoman International, Inc.
>
>
>
>
>
>
>
>Spicy San Antonio Rub
>
>
>
> 1/4 c Salt 1 tb Cumin
>
> 1/4 c Pepper 1 tb Cayenne
>
> 2 tb Garlic Powder
>
>
>
> Mix the ingredients thoroughly in a plastic bowl or sealable freezer bag.
>
> Sprinkle on meat evenly on both sides, shake off excess rub.
>
>
>
> Source: The Great Barbeque Companion, Mops, Sops, Sauces, and Rubs by
>Bruce
>
> Bjorkman
>
>
>
>
>
>
>
>Sprinkle Barbecue Sauce (Dry Rub)
>
>
>
> 2 tb Black pepper 1 tb Cayenne pepper
>
> 6 tb Salt 3 tb Chili powder
>
> 1 1/2 tb Garlic powder 4 tb Paprika
>
>
>
> Mix all the ingredients together in a bowl. Before barbecuing chicken,
>
> ribs, briskets, fish or pork chops, sprinkle on very heavy. This mixture
>
> serves as a "dry" barbecue sauce but makes a crust, sealing in juices.
>
>
>
> Bill Maxwell
>
>
>
> Recipe By : Texas on the Halfshell - ISBN: 0-385-17904-9
>
>
>
>
>
>
>
>Steak Marinade
>
>
>
> 2 tb Lemon juice 3 ts Worcestershire sauce
>
> 1/4 c Oil 2 ea Garlic, minced
>
>
>
> 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal
>
> dish just large enough to hold it or in a sealable plastic bag.
>
> Refrigerate for 12 to 24 hours.
>
>
>
>
>
>
>
>Tabaka (Cinnamon-Orange Marinade)
>
>
>
> 3 Oranges 3 tb Paprika
>
> 1 Lemon 1 ts Granulated sugar
>
> 2 Limes 1/2 ts Salt or to taste
>
> 2 Cloves garlic (2 t.) 1/2 ts Cracked black pepper
>
> 1 Inch piece fresh ginger 1/4 ts Freshly grated nutmeg
>
> 1 md Onion 1/4 c Dry white wine
>
> 2 Cinnamon sticks 3 tb Vegetable oil
>
>
>
> Source: FOODday, July 9, '91 From: Valerie Whittle
>
>
>
> This cinnamon-orange marinade, characteristic of Balkan cooking, is a
>
> specialty of Georgia in south-central Russia. The tabaka marinade is
>
> usually used with chicken and game hen, but it also goes nicely with
>
> swordfish.
>
>
>
> Remove zest of 1 orange and the lemon. (This is best done using a
>
> vegetable peeler. Be sure to take only the zest, not bitter white pith
>
> beneath it.) Juice oranges, lemon and limes. Combine juice and zest in
>
> bowl. Peel and mince garlic and ginger root. Finely chop onion. Add
>garlic,
>
> ginger and onion to citrus juices along with cinnamon, paprika, sugar,
>
> salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough
>
> marinade for 1 1/2 pounds chicken, game hens and swordfish.
>
>
>
>
>
>
>
>Tandoori Marinade for Chicken
>
>
>
> 2 Cloves garlic 1/2 ts Red pepper
>
> 1 tb Chopped fresh ginger root 1 ts Tandoori coloring (or
>
> 1 ts Ground roasted cumin seeds -paprika)
>
> 1/2 ts Ground cardamom 1/3 c Plain yogurt
>
>
>
> If you left out the yogurt, you'd have a reasonably dry marinade. Julie
>
> also calls for using unseasoned meat tenderizer & lemon juice on the
>
> chicken before the above marinade is applied. Hope all of this is of some
>
> help.
>
>
>
>
>
>
>
> Tandoori Spice Rub
>
>
>
> 1 ts Ginger 1 ts Turmeric
>
> 1 ts Cumin 1 ts Salt
>
> 1 ts Coriander 1 ts Cayenne
>
> 1 ts Paprika
>
>
>
> The tandoori is an oven used in East India for Cooking. This rub will
>give
>
> chicken or fish the authentic flavor of food straight out of Bombay. It
>
> works well at high temperatures, so you can use it for either grilling or
>
> barbequing.
>
>
>
> Place all ingredients in a resealable plastic bag, close, and shake to mix
>
> thoroughly.
>
>
>
> Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs
>
>
>
>
>
>
>
> Tennessee Dry BBQ Rub
>
>
>
> 2 T Brown Sugar 1 1/2 t Ground White Pepper
>
> 2 T Coarsely Ground Black Pepper 1 1/2 t Crushed Hot Red Pepper
>
> 2 T Paprika 1 1/2 t Salt
>
> 1 T Chili Powder 1 t Garlic Powder
>
>
>
> Stir well to mix, then store at room temperature in an airtight jar. Makes
>
> about 2/3 cup, enough rub for two 3-pound racks of spareribs
>
>
>
>
>
>
>
>Two Brines for Smoking Fish
>
>
>
>
>
>----------------------------------BRINE #1----------------------------------
>
> 4 c Water Plus your choice of
>
> 1/2 c Salt Flavorings
>
> 1/2 c Sugar
>
>
>
>----------------------------------BRINE #2----------------------------------
>
> 4 c Water 1 c Salt, regular or curing
>
> 1 c Rock salt Plus your choice of
>
> 2 c Brown sugar Flavorings
>
>
>
> It is recommended that you rub in flavorings just before putting the fish
>
> into the smoker, although you can also put flavorings into either of the
>
> above brines; in other words you can prepare a brine marinade flavored
>with
>
> garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After
>
> brining in the flavored brine, fish should washed off and dried before
>
> smoking.
>
> Smoked fish will keep for a solid year, at least if they are frozen in
>
> airtight plastic bags from which the air has been exhaled.
>
>
>
>
>
>
>
> Wet Marinade for Beef
>
>
>
> 1 c Bourbon 1/2 c Lemon juice
>
> 1 c Brown sugar 1 tb Worcestershire sauce
>
> 2/3 c Soy sauce 2 c Water
>
> 1 ea Cilantro ; chopped 3 ea Thyme ; chopped
>
>
>
> Mix all the ingredients together and marinade meat in refrigerator 8 to
>12
>
> hours, rotating meat occasionally.FROM: MIKE CROUCH (NNBB09A)