Some Rub Recipes
Rich
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 (gre...@bga.com), 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 cst...@teleport.com (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
cst...@teleport.com (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.
Frank Mancuso
FM
Frank Mancuso
Paratwa
Confused - did the Memphis Style Basting Sauce NOT get included?
On Sat, 4 Jun 2005 14:32:39 -0400, "Rich" <wals...@optonline.net>
wrote: