Barbecue Rubs #1

Recipe Titles:

A To Z of Spices
Adobo (Mexican Smoked Chile Marinade)
All Purpose Marinade
All South Barbeque Rub #1
All-South Barbecue Rub #2
Barbados Seasonin'
Barbecue Seasoning
Barbeque Dry Rub
Barbeque Rub (KCBS)
Basic Barbeque Sauce - Marinade
BBQ Dry Rub 
BBQ Rub, Cox's Dry Rub
BBQ Rub, Dry Rib Seasoning
BBQ Rub, Hogaholics Dry Rub
BBQ Rub, Larry's Best
BBQ Rub, Larry's Rib Rub
Beaver Castor's All-Purpose Rub
Beer Marinade for Beef
Berbere Marinade
Black &amp; Blue Rub
Bourbon Marinade
Brisket Marinade
Bruce's BBQ Rub (Circa 1993)
Burning Spear Rub for Chicken
Ca-Rib-Bean Rub
Cajun Seasoning Mix (Rubs)
Cambridge Dry Rub
Cambridge Dry Rub (Thanks To Chris Schlesinger)
Chicken Marinade
Chili-Bacon Rub
Chinese Dry Marinade
Chipotle Paste
Citrus Marinade &amp; Salsa (For Chicken or Fish)
Dry Jerk Rub
Dry Jerk Seasoning #2
Dry Poultry Seasoning #1
Dry Poultry Seasoning #2
Dry Rib Seasoning
Dry Rub #34
Dry Rub &amp; Mop
Dry Rub for Barbequed Chicken
Dry Rub for BBQ
Fiesta Marinade for Smoking
Finger Paint To Coat Your Poultry
Fish Marinade
Garlic-Anchovy Rub
George Fassett's Meat Marinade
Ginger Marinade
Green Chile Treatment
Herb &amp; Oil Marinade
Hot Times Rub
Hotted Honey Rub
Infused Oil for Grilling Fish

Recipes:

A To Z of Spices                  
 
  ALLSPICE: These small dark, reddish-brown berries are so called because
  their aroma and flavor resemble a combination of cinnamon, cloves and
  nutmeg. Use berries whole in marinades; for boiling and pot roasting meats
  and poultry; in fish dishes, pickles and chutneys. Also available ground
  and excellent for flavoring soups, sauces and desserts.
  
  ANISE: Commonly called asniseed, these small, brown oval seeds have the
  sweet, pungent flavor of licorice. Also available ground. Use seeds in
  stews and vegetable dishes, or sprinkle over loaves and rolls before
  baking. Try ground anise for flavoring fish dishes and pastries for fruit
  pies.
  
  CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor
  and especially delicious as a flavoring in braised cabbage and sauerkraut
  recipes, breads (particularly rye), cakes and cheeses.
  
  CARDAMOM: Small, triangular-shaped pods containing numerous small black
  seeds which have a warm, highly aeromatic flavor. You can buy green or
  black cardamoms although the smaller green type is more widely available.
  
  CAYENNE: Orangey-red in color, this ground pepper is extremely hot and
  pungent. Not to be confused with paprika which, although related, is mild
  flavored.
  
  CHILI POWDER: Made from dried red chilies. This red powder varies in flavor
  and hotness, from mild to hot. A less fiery type is found in chili
  seasoning.
  
  CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed
  and curled to form cinnamon sticks. Also available in ground form. Spicy,
  fragrant and sweet, it is used widely in savory and sweet dishes. Cassia
  (from the dried bark of the cassia tree) is similar to cinnamon, but less
  delicate in flavor with a slight pungent 'bite'.
  
  CLOVES: These dried, unopened flower buds give a warm aroma and pungency to
  foods, but should be used with care as the flavor can become overpowering.
  Available in ground form. Cloves are added to soups, sauces, mulled drinks,
  stewed fruits and apple pies.
  
  CORIANDER: Available in seed and ground form. These tiny, pale brown seeds
  have a mild, spicy flavor with a slight orange peel fragrance. An essential
  spice in curry dishes, but also extremely good in many cake and cookie
  recipes.
  
  CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor
  and is used extensively in flavor curries and many Middle Eastern and
  Mexican dishes. Popular in Germany for flavoring sauerkraut and pork
  dishes. Use ground or whole in meat dishes and stuffed vegetables.
  
  FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor
  which, when added in small quantities, is very good in curries, chutneys
  and pickles, soups, fish and shellfish dishes.
  
  GINGER: Available in many forms. Invaluable for adding to many savory and
  sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root
  looks like a knobby stem. It should be peeled and finely chopped or sliced
  before use. Dreid ginger root is very hard and light beige in color. To
  release flavor, "bruise" with a spoon or soak in hot water before using.
  This dried type is more often used in pickling, jam making and preserving.
  Also available in ground form, preserved stem ginger and crystallized
  ginger.
  
  MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner
  kernel of the fruit. When ripe, the fruit splits open to reveal bright red
  arils which lie around the shell of the nutmeg - and once dried are known
  as mace blades. The flavor of both spices is very similar - warm, sweet and
  aromatic, although nutmeg is more delicate than mace. Both spices are also
  sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings
  and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
  
  PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in
  color to cayenne, this bright red powder has a mild flavor.
  
  PEPPER: White pepper comes from ripened berries with the outer husks
  removed. Black pepper comes from unripened berries dried until dark
  greenish-black in color. Black pepper is more subtle than white. Use white
  or black peppercorns in marinades and pickling, or freshly ground as a
  seasoning. Both are available ground. Green peppercorns are also unripe
  berries with a mild, light flavor. They are canned in brine or pickled, or
  freeze-dried in jars. They add a pleasant, light peppery flavor to sauces,
  pates and salad dressings. Drain those packed in liquid and use either
  whole or mash them lightly before using. Dry green peppercorns should be
  lightly crushed before using to help release flavor, unless otherwise
  stated in a recipe.
  
  POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet
  and savory dishes. Sprinkle over desserts and breads.
  
  SAFFRON: This pice comes from the stigmas of a species of crocus. It has a
  distinctive flavor and gives a rich yellow coloring to dishes, however, it
  is also the most expensive spice to buy. Available in small packets or jars
  (either powdered or in strands - the strands being far superior in flavor).
  This spice is a must for an authentic paella or Cornish Saffron Cake. Also
  an extremely good flavoring for soups, fish and chicken dishes.
  
  SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a
  crisp texture and sweet, nutty flavor which combines well in curries and
  with chicken, pork and fish dishes. Use also to sprinkle over breads,
  cookies and pastries before baking.
  
  STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic
  smell, rather similar to fennel. Use very sparingly in stir-fry dishes.
  Also good with fish and poultry.
  
  TURMERIC: Closely related to ginger, it is an aromatic root which is dried
  and ground to produce a bright, orange-yellow powder. It has a rich, warm,
  distinctive smell, a delicate, aromatic flavor and helps give dishes an
  attractive yellow coloring. Use in curries, fish and shellfish dishes, rice
  pilafs and lentil mixtures. It is also a necessary ingredient in mustard
  pickles and piccalilli.
  
  All spices should be stored in small airtight jars in a cool, dark place,
  as heat, moisture and sunlight reduce their flavor.
 
 

 Adobo (Mexican Smoked Chile Marinade)

      3    Oranges                             2 ts Dried oregano
      1    Lime                              1/2 ts Cumin seed
      2    To 3 canned chipotle chilies      1/2 ts Black pepper
           -or to taste                        2 tb Wine vinegar
      3    Cloves garlic (1 T)               1/2 ts Salt
 
  Source: FOODday, July 9, '91 From: Valerie Whittle
  
  This spicy marinade owes its unusual flavor to the chipotle, a smoked
  jalapeno chili.  Chipotles are usually sold canned in tomato paste. Look
  for them at Mexican and Latin American markets.  Adobo marinade goes
  particularly well with pork.
  
  Juice the oranges and lime.  Finely chop chilies and garlic.  Place citrus
  juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in
  blender and puree until smooth.
  
  Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.


 
 All Purpose Marinade

      3 c  Dry white wine                    1/2 c  Soy sauce
    1/2 ts Cayenne pepper                    1/2 ts Garlic powder
      1 ts Onion powder                   
 
  Mix all ingredients together.  Marinate the meat (beef, pork, chicken, or
  game) for 3 to 6 hours, then use the marinade as a basting sauce as the
  meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside
  Help"
 

 
All South Barbeque Rub #1

      2 tb Salt                                2 tb Chile powder
      2 tb Sugar                               2 tb Freshly cracked black pepper
      2 tb Brown sugar                         1 tb Cayenne pepper
      2 tb Ground cumin                        4 tb Paprika
 
  Recipe by: Richard Thead The rub is the second most important part of the
  BBQ process, next to the smoking technique. There are two main concepts to
  keep in mind when formulating your rub.  The proportion of salt should be
  great enough to trigger osmosis and begin to draw the moisture from the
  surface of the meat, and (some may disagree with this) the proportion of
  sugar should not be excessive because it will caramelize and burn during
  smoking leaving a bitter taste. However, since sugar contributes to
  osmosis, it is an important component and shouldn't be eliminated.
  
  Beyond that, your rub should only be limited by your imagination.  Other
  ingredients to consider can include paprika, cumin, garlic powder, onion
  powder, black pepper, cayenne pepper, chili powder, oregano, sage or
  whatever sounds good to you.
  
  I like to keep my rub in a shaker for easy application.  Rub should be
  applied at least the night before smoking.  Anything longer, up to three
  days, is better.  Shake the rub over the entire surface of the meat to be
  smoked.  Use a generous amount at first and then, as it starts to get moist
  and adhere, add more.  I don't think it's necessary to "rub" it in. I find
  that that only results in uneven distribution, and besides, it stains your
  hands.  Wrap the meat loosely in butcher paper and leave in the fridge
  until a couple of hours before smokin
  
  I find rubs to be far more useful than marinades especially for large piece
  of meat such as briskets and pork butts. For cuts such as these, the
  internal and external fat melt through the meat during cooking to keep it
  moist.  I believe that the texture of the meat is improved by drawing out
  excess moisture, before cooking, through osmosis. The dry surface of the
  meat and the rub itself combine to produce a flavorful and attractive crust
  on the finished product.  Unless it is thoroughly blotted dry on the
  surface, marinated meat won't color properly.
 

 
 All-South Barbecue Rub#2

      2 tb Salt                                2 tb Black pepper -- freshly
      2 tb Sugar                               1    Cracked
      2 tb Brown sugar                         1 tb Cayenne pepper
      2 tb Ground cumin                        4 tb Paprika
      2 tb Chili powder                   
 
  All you do is throw them together and mix them well.
  
  Recipe By     : The Thrill of the Grill by Chris Schlesinger
  
  From: Ladies Home Journal- August 1991
  
  By cstarz@teleport.com (Carey Starzinger) on May 29, 1996
 



 Barbados Seasonin'

      1 ea Head of garlic, 10-12 cloves        1 ea Bunch parsley, chopped
      1 ea Onion, coarsely chopped                  -1 tablespoon dried
      3 ea Chive bunches, chopped              1 ea Bunch thyme, chopped
      1 ea Bell pepper, chopped                     -1 tablespoon dried
    1/2 ea Red bell pepper, chopped            1 ea Bunch Marjoram, chopped
      1 ea Celery stalk                             - tablespoon dried
      1 ea Habanero peppers                  1/2 c  Lime juice
           -More to taste, seeded         
 
  Coarsely puree the garlic, onion, bell peppers, celery, chili peppers,
  chives, herbs and lime juice in a food processor or blender.  Correct the
  seasoning with salt and pepper to taste.  Add lime juice.
  
  This can be rubbed under the skin of a whole chicken, left to rest in the
  refrigerator for 12-24 hours then roasted.  It can also be used to marinate
  pork, fish or shrimp.
 

 
 Barbecue Seasoning

      2 tb Salt                                2 tb Pepper, black
      4 tb Sugar, granulated                   2 tb Chili powder
      2 tb Cumin; ground                       4 tb Paprika
 
    Combine all ingredients, mix thoroughly. Place in jar with tight fitting
  lid, use as desired.
 

 
 Barbeque Dry Rub

      4 tb Cumin                               2 tb Salt
      4 tb Thyme                               2 tb Curry Powder
      4 tb Garlic powder                       1 tb Onion Powder
      4 tb Black Pepper, freshly ground        1 tb MSG or other flavor enhancer
      2 tb Cayenne Pepper                           -(optional)
 
  In a small bowl or glass jar with a lid, combine all the ingredients. Stir
  or shake to mix.  Use immediately or store in a cool, dark place for
  several months.
  
  This rub is pretty strong and so I do not recommend it for thin cuts (like
  ribs).  But it is swell on heavier cuts of meat such as beef round, prime
  rib, pork shoulders, and even the whole hog.  With this recipes, you have
  enough for five shoulders or four hams.  Best if you let the meat marinate,
  loosely covered, in the refrigerator for a good twenty-four to forty-eight
  hours after being rubbed.
  
  Source:  John Willingham's World Champion BBQ
  

 
Barbeque Rub (KCBS)

      2 c  Sugar                             1/2 c  Salt
    1/4 c  Paprika                             2 ts Black Pepper
      2 ts Chili Powder                        1 ts Garlic Powder
    1/2 ts Cayenne                        
 
  Combine all ingredients and use as a rub for any barbequed meat.
  
  Source: Kansas City Barbeque Society, The Passion of Barbeque
 

 
 Basic Barbeque Sauce - Marinade

      1    Part A-1 Sauce                      1    Part honey
      1    Part Favorite barbeque sauce   
 
  This quick barbeque sauce is used to baste meat or poultry during broiling
  or barbequeing.  Dilute with appropriate white or red wine for marinating
  steaks or other meats.
 

 
 BBQ Dry Rub 

      1 tb Chili, ground, New Mexico           1 ts Garlic powder
      2 ts Paprika, Hungarian                1/2 ts Mustard, dry, Coleman's
      1 ts Cumin, powder                     1/2 ts Black Pepper, fresh ground
      1 ts Coriander, ground                 1/2 ts Thyme, leaves, dried
      1 ts Salt                              1/2 ts Curry powder
      1 ts Onion powder                      1/2 ts Allspice, ground
 
  Mix all ingredients.  Rub on meat and refrigerate the night before smoking.
  Comment: Consider halving the chili for a milder rub. Source: Overton
  Anderson By cstarz@teleport.com (Carey Starzinger) on Jun 27, 1996
 

 
 BBQ Rub, Cox's Dry Rub

      5 tb Paprika                             1 ts Cloves
      4 tb Msg                                 4 tb Seasoned pepper
      2 ts Garlic powder                       4 ts Onion powder
      2 ts Cayenne pepper                      3 tb Chili powder
      1 ts White pepper                        1 tb Salt
      1 ts Nutmeg                         
 
  Mix all dry ingredients and grind with a coffee grinder if necessary.
 

 
 BBQ Rub, Dry Rib Seasoning

      6 ts Salt                                6 ts Sugar
      1 ts Lemon powder                        2 ts Msg
  2 1/2 ts Black pepper                        1 ts Paprika
 
  Mix Thoroughly.
 

 
 BBQ Rub, Hogaholics Dry Rub

      1 tb Lemon peel                        1/2 tb Black pepper
      1 tb Garlic powder                     1/2 tb Cayenne pepper
      1 tb Onion powder                      1/2 tb White pepper
      1 tb Chili powder                        2 tb Salt
      1 tb Paprika                             2 tb Sugar
      1 tb Msg                            
 

 
 BBQ Rub, Larry's Best

    3/8 c  Grd black pepper                    2 tb Grd oregano
    1/4 c  Cayenne (optional)              1 1/2 c  Paprika
    3/4 c  Mild chili powder                 3/4 c  Salt
    3/4 c  Cumin                             3/8 c  Grd white pepper
    3/4 c  Dark brown sugar                1 1/8 c  Celery salt
    3/8 c  White sugar                     1 1/8 c  Garlic powder
 

 
 BBQ Rub, Larry's Rib Rub

      1 tb Celery seed                         1 tb Salt
      1 tb Chili powder                        1 ts Paprika
    1/4 c  Brown sugar                    
 

 
 BBQ Rub, Matt Fisher's

      2 tb Chili powder plus 1 tsp           1/2 ts Cayenne
      1 tb Paprika plus 1 tsp                1/2 ts Black pepper
      2 ts Dried oregano                     1/4 ts Thyme
    1/2 ts Sugar                             1/4 ts Tarragon
    1/2 ts Dry mustard                       1/4 ts Salt
    1/2 ts Grd cloves                        1/4 ts Msg
    1/2 ts Celery seed                         2    Bay leaves crushed
    1/2 ts Garlic powder                  
 


 Beaver Castor's All-Purpose Rub

    1/2 c  Sugar                             1/4 c  Paprika
    1/8 c  Garlic salt                       1/4 c  Chile seasoning
    1/8 c  Onion salt                          1 ts Dry mustard
    1/8 c  Celery salt                       1/4 ts Oregano or Cumin
    1/8 c  Seasoned salt                     1/4 ts Ginger
    1/4 c  Pepper                            1/4 ts Cloves
 
  Combine ingredients in a bowl or jar with a screw-on lid. Shake until
  thoroughly blended.
  
  From:  The Great Barbecue Companion, Mops, Sops, Sauces and
         Rubs by Bruce Bjorkman


 
 Beer Marinade for Beef

      2 cn Beer (12 oz or 10 oz cans)          1 tb Prepared horseradish
      2 ts Salt                                1 ts Onion powder
    1/2 c  Olive oil                           2 tb Lemon juice
      1 ts Ground cayenne pepper               1 ts Garlic powder
      1 tb Wine vinegar                   
 
  Mix all ingredients together and use as a marinade.  Then use as a basting
  sauce for the meat while it cooks. 


 
 Berbere Marinade

      1 sm Onion                               1 ts Fenugreek seeds, optional
      2 sm Cloves garlic (2 t.)              1/8 ts Ground cinnamon
      1    Inch piece fresh ginger           1/8 ts Ground cloves
      2 ts Cracked black peppercorns         1/8 ts Ground allspice
      1 ts Red pepper flakes or to             1 tb Salt or to taste
           -taste                            1/3 c  Imported paprika
      1 ts Coriander seeds                   1/2 c  Olive oil
      1 ts Cardamom seeds                 
 
  Source: FOODday, July 9, '91 From: Valerie Whittle
  
  The Berberes are a nomadic tribe in northern Africa.  Fenugreek is a
  rectangle-shaped seed with a pleasantly bitter flavor.  Look for it in
  Indian and Middle Eastern grocery stores.  I have used this marinade with
  great success on tuna, pork tenderloin and sirloin steak.
  
  * Juice of 1 lemon (1/4 cup)
  
  Finely chop onion.  Mince garlic and ginger.  Place onions, garlic, ginger,
  peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves,
  allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4
  minutes, or until spices are lightly roasted and fragrant. Combine roasted
  spice mixture, olive oil and lemon juice in blender and puree to smooth
  paste.  Spread paste on meat and marinate overnight. WARNING: A little of
  this spicy mixture goes a long way!
  
  Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin
  steak.
 

 
 Black &amp; Blue Rub

      1 tb Black Mustard Seed              1 1/2 ts Ginger, ground
      1 tb Black Pepper, cracked             1/2 ts Black pepper, ground
      1 tb Ree Pepper, ground                1/2 ts White pepper, ground
  1 1/2 ts Dry mustard                       1/2 c  Brown Sugar, Packed
      1 tb Salt                              1/4 c  Sugar, granulated
 
  Combine all the ingredients and grind into a powder.  For use as an
  interesting alternative to ordinary rubs.
  
  Source:  Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel
 

 
 Bourbon Marinade

    1/4 c  Bourbon                             1 ea Small onion, chopped fine
    1/4 c  Soy Sauce                         1/4 ts Garlic powder
    1/4 c  Dijon Mustard                       1 ds Worcestershire Sauce *
    1/4 c  Brown Sugar                    
 
  * ds is MM abbreviation for dash
  
  Combine all ingredients in a small bowl, mix well and refrigerate. Use this
  marinade on all types of meat, chicken, fish, vegetables, etc. By
  cstarz@teleport.com (Carey Starzinger) on Jul 29, 1996
 

 
 Brisket Marinade

      1 tb Garlic salt                       1/2 c  Vinegar
      1 tb Pepper                            1/3 c  Catsup
      1 ts Onion salt                        1/2 c  Worcestershire sauce
 
  Marinade brisket (app. 10 lbs.) in sauce for 12 hours prior to cooking. By
  cstarz@teleport.com (Carey Starzinger) on May 09, 1996
 

 
 Bruce's BBQ Rub (Circa 1993)

    1/2 c  Light brown sugar, packed           2 tb Dry mustard
    1/2 c  White vinegar                       1 ts Poultry seasoning    1/4 c  Seasoned salt                       1 ts Thyme
    1/4 c  Onion powder                        1 ts Tarragon
    1/4 c  Paprika                             1 ts Ginger
      2 tb Pepper                            1/2 ts Allspice
      2 tb Chile powder                   
 
  Place all ingredients in a resealable gallon-size freezer bag.  Make sure
  bag is sealed.  Shake and tumble the mixture until all ingredients are
  thoroughly mixed.  Yield: 2 cups
  
  Source:  The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by
  :        Bruce Bjorkman
 

 Burning Spear Rub for Chicken
 
     1 tb Dried minced onion                  1 ts Coarsely ground black pepper
      1 tb Onion powder                      3/4    To 1 teaspoon cayenne pepper
      2 ts Dried thyme                       1/4 c  Snipped chives
    1/2 ts Salt                              1/2 c  Finely chopped onion
      1 ts Ground allspice                     4 tb Lime juice
    1/4 ts Ground nutmeg                       2    To 3 teaspoons hot pepper
    1/4 ts Ground cinnamon                          Sauce
      2 ts Sugar                                    Optional: 1 tablespoon oil
 
  1. In a blender or food processor, combine the dried onion, onion powder,
  thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives,
  chopped onion, lime juice and pepper sauce.  Blend to a thick paste. (If
  using skinless chicken, add the oil to the paste.) 2. Rub the paste over
  the chicken, cover and refrigerate overnight. 3. Grill the chicken - do not
  remove the spice paste before grilling. Note: Makes enough for 3 1/2 lb.
  cut up chicken, or 4 large chicken breast halves, skin removed.
 

 
 Ca-Rib-Bean Rub

      1 tb Brown sugar                       1/2 ts Thyme
      2 ts Allspice                            1 ts Salt
      2 ts Onion powder                      1/2 ts Nutmeg
 
  Mix thoroughly and use on just about any kind of pork.
  
  Source:  Smoke and Spice, Jamisons, Cheryl &amp; Bill


 
 Cajun Seasoning Mix (Rubs)

      1 tb Dried basil leaves                  2 ts Salt
      1 tb Dried oregano                       2 ts Dried thyme
      1 tb Paprika                             1 ts Ground allspice
 
  Blend all ingredients together. Use to season tender cuts of meat before
  grilling. Makes enough to season 2-4 pounds of meat (depending on personal
  taste).
  
  Recipe By     : Toastmaster
 

 
 Cambridge Dry Rub

    1/4 c  Brown sugar                         2 tb Cumin
      2 tb Salt                                2 tb Paprika
      3 tb Black pepper, fresh ground          1 ts Garlic powder
      3 tb Chili powder                        1 ts Lemon pepper
 
  In the top half of a double boiler set over simmering water, combine all
  the ingredients.  Cook for about 20 minutes, stirring every 5 minutes or
  so, until the sugar begins to melt and mixture thickens.  Remove from the
  heat and let the mixture cool to 100 F.
  
  Pass the mixture through a sifter.  Use immediately or store in a cool,
  dark place for several months.
 

 
 Cambridge Dry Rub (Thanks To Chris Schlesinger)

    1/2 c  Dark or light brown sugar           2 tb Cumin powder
      3 tb Salt                                2 tb Paprika
      3 tb Black pepper                        2 ts Garlic powder; optional      3 tb Chili powder                        2 ts Lemon pepper; optional
 
  I adapted this rub from a recipe by my good friend Chris Schlesinger. His
  version is in his book The Thrill of the Grill, which he wrote with John
  Willoughby. I have altered the quantities of the ingredients to suit my own
  tastes. This is an excellent all-purpose rub for chicken, fish, pork, beef,
  or lamb, and can also be a breading for deep-frying. Sprinkle in into the
  batter for deep-fried zucchini, onion rings, or mushrooms. Wow! for a
  basting sauce or marinade, I add soy sauce, vinegar, and water.
  
  In the top half of a double boiler set over simmering water, combine all
  the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so,
  until the sugar begins to melt and the mixture thickens. Remove from the
  heat and let the mixture cool to 100 degrees F.
  
  Pass the mixture through a sifter. Use immediately or store in a cool, dark
  place for several months.
  
  From: John WIllingham's World Championship Bar-B-Q ISBN 0-688-13287-1
  
  Compliments of: Garry's Home Cookin'
  http://www.tiac.net/users/garhow/cooking Garry Howard - Cambridge, MA
  garhow@tiac.net
  
  Recipe by: John Willingham's World Championship Bar-B-Q By Tom Kelly   on Apr 16, 1997
 

 
 Chicken Marinade

      1 ts Fine sliced fresh ginger            2 ea Cloves garlic
    1/4 c  Lemon juice                         2 tb Brown sugar
    1/4 c  Olive oil                         1/4 c  Soy sauce
      1 ea Green onion, chopped           
 
  Combine marinade ingredients.  Place in glass bowl or dish that will hold
  chicken in single layer.  Add chicken; let marinate a minimum of 4 hours,
  turning occasionally.  May be left in fridge, covered overnight. Remove
  chicken from marinade.  Grill chicken on barbecue, basting with marinade at
  intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked
  through.
 

 
 Chili-Bacon Rub

-----------------------------FOR BEEF &amp; POULTRY-----------------------------
        T  Bacon drippings                     2 t  Chili powder
      1    Garlic clove; crushed             1/4 t  Cayenne pepper
    1/2 t  Tomato paste                   
 
  Combine all ingredients in a bowl. mash until smooth. Makes about 1/4 cup
 

 
 Chinese Dry Marinade

      3 tb Brown sugar                     1 1/2 ts Paprika
      1 ts Salt                              3/4 ts Monosodium glutamate
    3/4 ts Ground tumeric                    1/4 ts Celery seed
    1/4 ts Dry mustard                    
 
  Combine ingredients and use for marinade for spare ribs and pork.
 

 
 Chipotle Paste

      7 oz Can chipotle                        2 ts Ground coriander
           -chilies en adobo                   1 ts Thyme
      2 tb Corn oil                            1 ts Freshly ground black pepper
      3 lg Garlic cloves                  
 
  (pasta de chipotle)
  
  In a food processor, combine all the ingredients and process until blended
  but still slightly chunky, about 1 minute. The paste can refrigerated,
  tightly covered, for up to 3 weeks.
  
  Building Block: By blending canned chipotle chilies in adobo with a few
  additional ingredients, you have a nearly effortless recipe for a
  versatile, spicy seasoning paste.
  
  Uses: Brush the paste on beef and pork roasts, baby back ribs, chicken or
  shellfish. Mix with sour cream or mayonnaise to accompany grilled meat,
  poached chicken or baked potatoes. Add to a vinagrette from raw or steamed
  vegetables. Stir into chicken stock along with shredded cooked chicken,
  chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
  stock with assorted seafood. Mix into a simple tomato sauce to go with
  pasta, meatballs, sauteed shrimp or squid, or use as the base for a stew.
  
  Lessons from Zarela's Kitchen by Zarela Martinez
  
  Food and Wine Magazine Dec 1994
 

 
 Citrus Marinade &amp; Salsa (For Chicken or Fish)

    1/4 c  Lemon juice                              Chopped
      2 tb Dry sherry                          1    Green onion, sliced
      2 tb Olive oil or cooking oil          1/4 c  Sliced pitted ripe olives
    1/2 ts Dried oregano, crushed              1 tb Snipped parsley
    1/4 ts Garlic salt                         1 tb Slivered almonds
      1 md Tomato, peeled, seeded and     
 
  Servings:  1
  
  For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
  and garlic salt.  Set aside 2 tablespoons.  Pour remaining into a plastic
  bag in a bowl; add chicken or fish.  Close bag; chill 1 hour, turning once.
  
  For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
  parsley, and almonds.  Cover; chill till serving time.
  
  Drain chicken or fish, reserving marinade.  Grill till chicken is tender
  and fish is flaky, turning and brushing often with the marinade.  Serve
  with chilled salsa and avocado slices, if desired.  Makes 4 servings.
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  
  Shared by Cate Vanicek
 


  Creole Beef Marinade (For Beef Steaks &amp; Roasts)

    1/4 c  Oil                                 1 ts Worcestershire sauce
    1/4 c  Bourbon or sherry                   1 ts Garlic powder
      2 tb Soy sauce                         1/2 ts Pepper, black, coarse ground
 
  Mix all ingredients well.  Add meat and marinate up to 12 hours in the
  refrigerator.  Remove from marinade.  Pad dry with paper towels and place
  in smoker.  Smoke using your favorite fuels.  Cook in your favorite way and
  lightly apply marinade to meat while cooking
  
  Credit:  Luhr-Jensen
 

 
 Dry Barbeque Rub

      4 T  Brown sugar                         2 T  Chili Powder
      1 T  Hickory Salt                        2 T  Paprika
      1 T  Oregano                             1 T  Onion Powder
      1 T  Cumin                               2 T  Mustard, Dry
      2 T  Garlic Powder                     1/4 t  Cayenne
 
  Mix dry ingredients thoroughly.  Rub generously into skinless chicken, pork
  chops, or whatever.  Let the meat 'marinate' for an hour, then toss on the
  grill for a slow cooking.
 

 
 Dry Jerk Rub

      1 tb Onion flakes                      1/4 ts Cinnamon, ground
      1 tb Onion powder                        2 ts Sugar
      2 ts Thyme, ground                       1 ts Black pepper, coarsely
      2 ts Salt                                     -ground
      1 ts Pimento, ground (allspice)          1 ts Cayenne pepper
    1/4 ts Nutmeg, ground                      2 ts Chives, dried or green onion
 
  Mix together all the ingredients.  Store leftovers in a tightly closed
  glass jar.  It will keep its pungency for over a month.
  
  Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990.  The
  Crossing Press, Freedom, CA  95019.
 

 
 Dry Jerk Seasoning #2

           INGREDIENTS                      
    
      2 t  Sugar                             1 t  Black pepper
      1 T  Cayenne pepper                    1 T  Onion flakes                        
      2 t  Dried chives or green onions      1 T  Onion powder                             
      2 t  Ground thyme                      2 t  Salt    
      1 t  Ground allspice                 1/4 t  Ground nutmeg                  
   1/4 t  Ground cinnamon

         DIRECTIONS
  Mix together all the ingredients.  Store in tightly closed jar for up to a
  month
  
  Submitted By  _THE BALL BLUE BOOK_, MM BY LINDA SHOGREN
 

 
 Dry Poultry Seasoning #1

      6 ts Salt                                3 ts Black pepper
      2 ts MSG, Monosodium glutamate           2 ts Garlic powder
      2 ts Bay leaves, ground                  1 ts Paprika
      2 ts Dry mustard                    
 
  Combine all ingredients and mix well.  Rub into poultry and refrigerate
  overnight before cooking.
  
  Source:  The Passion of Barbeque, KCBS
 

 
 Dry Poultry Seasoning #2

      6 tb Salt                                1 tb Paprika
      3 tb Black pepper                        2 tb Dry mustard
      2 tb Garlic Powder                       2 tb Ground bay leaves (optional)
 
  Sprinkle this on chicken and fowl before barbequing or grilling.  Makes
  about one pound of dry seasoning.
  
  Source:  Walter Jetton's LBJ Barbeque Cook Book
 

 
 Dry Rib Seasoning

      6 ts Salt                                6 ts Sugar
      1 ts Dried Lemon Powder                  2 ts MSG
  2 1/2 ts Black pepper                        1 ts Paprika
 
  Combine seasoning thoroughly.  Rub into meat and refrigerate overnight
  before cooking.
  
  Since I was unable to find Lemon Powder, I substituted Lemon zest (ground
  lemon peel) and the results were good.
  
  Source:  Kansas City Barbeque Society, The Passion of Barbeque
 

 
  Dry Rub #34
 
     2 ts Salt                                2 ts Chili Powder
      2 ts Sugar                               1 ts Cayenne Pepper
      2 ts Brown Sugar                       1/4 c  Paprika
      2 ts Cumin                          
 
 
 
   Dry Rub &amp; Mop
 
          Dry rub:                            1 tb Freshly cracked black pepper
    1/2 c  Paprika                             1 tb Chimayo red chili; ground
    1/4 c  Golden brown sugar                       Mop:
    1/8 c  Salt                           14 1/2 oz Canned chicken broth
    1/8 c  Granulated garlic                 1/2 c  Orange juice
    1/8 c  Chipotle peppers; ground            2 tb Worcestershire sauce
      1 tb Celery salt                         2 tb Above listed rub
      1 tb Onion powder                   
 
  Recipe by: Jody Baze I like the rub a lot. Needs more black pepper, though.
  To me, the thing that makes this outstanding is the chipotles. And note that
  these are not the canned ones in adobo - they're dried. This makes their
  smokiness a bit more intense. You might not be able to find them, so just
  them out. Same for the red chilis - or you could use cayenne instead.
  Experiment! Be merry!
  
  The mop wasn't bad, but I'll try something new next time. As far as I'm
  concerned, it needs more tinkering.
  
  For the trout, the rub consisted only of lemon pepper. The mop was some
  terriyaki sauce with a little sugar mixed in. That's it!
  
  As far as technique goes, this is what I did:
  
    - Night before: apply rub and pop food back in fridge.
    - Next day: take food out of fridge and rest for an hour while smoker is
      coming up to temp (220degF or so).
    - Put chickens on. Mop after first hour, then every half hour after that.
      retrospect, I will not mop this often in the future. Once per hour will
      probably do me. Total smoking time was about 6 hours. High winds. This
      a problem, so your mileage may vary. I did move the birds around so as
      get more even heat distribution. Probably did that twice.
    - Put trout on. Mopped whenever I mopped the chickens. Total smoking time
      was about 2 hours.
    - Although the trout was consumed immediately, I let the chickens rest for
      about an hour afterwards.
  
  I worried more about the chickens than I did about the trout, and I think t
  affected the flavor - the trout was better! Don't fret too much over this -
  it's supposed to be fun, right? :^)
  

 
  Dry Rub for Barbequed Chicken
 
   1/2 c  Paprika                                  -ground
    1/4 c  Brown sugar                         1 tb Celery salt
    1/8 c  Salt                                1 tb Onion powder
    1/8 c  Garlic powder                       1 tb Pepper, black, fresh ground
    1/8 c  Dried chipotles peppers             1 tb Chimayo red chili, ground
 
  Mix thoroughly.  To me, the thing that makes this outstanding is the
  chipotles.  And note that these are not the canned ones in adobo - they're
  dried.  This makes their smokiness a bit more intense.  You might have
  difficulty finding them.  Look for them in the Hispanic section of larger
  grocery stores. Same with the Red pepper, use cayenne instead.
  

 
  Dry Rub for BBQ
 
     1 c  White sugar                       1/2    Salt
      1 c  Brown sugar                         2 ts Black pepper
    1/4 c  Paprika                             1 ts Garlic powder
      2 ts Chili powder                        1 ts Onion powder
    1/2 ts Cayenne pepper (or more, if    
 
  Recipe by: mmouse@bcfreenet.seflin.lib.fl.us (Carol Russo) Try this great
  dry rub!  It started out for BBQ - ribs, beef, pork, or chic fish!
  
  Combine all ingredients.  Rub on meat/fish at least 10 minutes for small cu
 

 
  Fiesta Marinade for Smoking
 
     2 c  Wine, red                         1/2 ts Pepper, black
    1/2 c  Soy sauce                           1 tb Salt, non-iodized
      1 tb Worcestershire sauce                4 tb Cooking oil
    1/2 ts Tabasco sauce                       3 tb Lemon juice
    1/2 ts Onion powder                   
 
  Mix all ingredients well.  Add meat and marinade in the refrigerator for a
  minimum of 6 hours.  Remove from marinade, pat dry with paper towels but
  don't rinse.  Place into smoker and smoke.
  
  Cook in your regular fashion.  Lightly apply marinade to mead while cooking
  as convenient.  Remember to reduce cooking time due to smoking, usually
  20-30% less time will be required.
  

 
 Finger Paint To Coat Your Poultry

    1/2 c  Paprika                                  Pepper
           Salt                                     Water; to make paste
           Garlic powder                            --LIKE a thick finger paint
           Onion; dried                   
 
  This will do about a 12lb turkey. Cut the amounts in half for a roasting
  chicken. Other seasonings are to taste. I never did measure.
  
  Here is a coating you can put on all poultry before roasting. Basically you
  make a paste of the above ingredients. It should be the consistency of
  finger paint; thick and not runny. If you have kids, put them in old
  clothes and let them help. I smear it in and out of the cavity. Notice that
  this does not have any Gravy Master or oil; both unneeded in my opinion.
  The skin cooks nice and crisp. Remember to baste during cooking.
  
  BTW, use this in the Nuke too. Sometimes we do a turkey or chicken in there
  when we have lot's of other baking/roasting to do. When Howard was in
  training to be a Chef, he brought home a bunch of fellow students for
  dinner. Not one of them even came close to guessing that the turkey had
  been made in the nuke.
  
  Since this has no added fat; (no usual added butter or oil); it helps keep
  the turkey moist without adding calories. I have done this on skinless
  breasts too. It adds minimal 'calorically'.
  
  I simply roast the chicken/or turkey the normal way (usually with a
  stuffing).  The skin is crisp and good (but probably not for you).
 

 
 Fish Marinade

      2 c  Chablis wine                        2 tb Creole mustard
      2 tb Lemon juice                       1/2 ts Ground cayenne pepper
      2 ts Salt                           
 
  Mix all ingredients together and stir well.  Use as a marinade, Then as a
  basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking
  With Inside Help"
 

 
 Garlic-Anchovy Rub

------------------------BEEF,POULTRY,PORK,LAMB,FISH------------------------
      1    Garlic clove; crushed               2 t  Olive oil
      1 t  Anchovy paste                     1/4 t  Freshly ground black pepper
 
  Combine all ingredients in a bowl. Mash until smooth. Makes about 1-1/2
  Tbsp.
 

 
 George Fassett's Meat Marinade

      1 c  Oil                                 1 ts Salt
    1/3 c  Vinegar                           1/4 ts Pepper
      4    Eggs                                1 tb Parsley flakes
      1 tb Bell's seasoning                         Oregano
 
  Add ingredients to a bowl with a lock top. Add one piece of meat at a time
  (either chicken, pork, beef or venison) and shake vigorously to mix
  ingredients. Then add the rest of the meat and let marinate overnight in
  the refrigerator.
  
  If you charcoal the meat over a grill or open fire, baste with the marinade
  each time you turn, and the meat will form a marinade crust. It's great.
  
  Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 1992 315-786-1120
 

 
 Ginger Marinade

      2 ea Garlic; fresh, chopped clove         3 tb Balsamic vinegar
      1 ts Ginger; fresh grated                1 tb Rosemary
      1 ea Onion ; halved and cut in s    
 
  put in dish just big enough to hold the meat.  Add a dry red wine until
  meat is 3/4 covered.  Turn often. FROM: ROBBIE WARINNER (TPBD20B)
 

 
 Green Chile Treatment

---------------------------BEEF,POULTRY,PORK,LAMB---------------------------
      4 oz Mild or hot green chilis                 -=OR=- chili powder
      2 t  Mild ground chilies                  2 T  Vegetable oil
 
  Combine all ingredients in a food processor. Process until smooth. Makes
  about 1/3 cup.
 

 
  Herb &amp; Oil Marinade

      1 x  Juice and rind of 1 orange        1/4 c  Lemon juice
    1/4 c  Vegetable oil                     1/2 ts Ginger
    1/2 ts Sage                                1 x  Clove of garlic, minced
      1 x  Freshly ground pepper          
 
  Combine ingredients.  Allow meat to marinate in shallow glass dish for 4
  hours in refrigerator.  Baste with marinade during broiling or barbequing.
 

 
 Hot Times Rub

      2 tb Kosher salt                       1/2 ts Dry mustard
      2 tb Brown sugar                       1/2 ts Cayenne
      2 ts Ground cinnamon                
 
  Mix all ingredients thoroughly.  Use the rub on fowl, but especially on
  turkey.  Excellent!!
  
  Source:  Smoke and Spice, Bill and Cheryl Jamison By Carey Starzinger
   on Oct 03, 1996
 

 
 Hotted Honey Rub

----------------------------FOR POULTRY AND PORK----------------------------
    1/4 c  Prepared horseradish                2 t  Soy sauce
      1 t  Hungarian hot paprika               2 t  Honey
 
  Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.
 

 
 Infused Oil for Grilling Fish

---------------------------WHOLE FAMILY COOKBOOK---------------------------
      2 c  Olive oil                         1/2 c  Basil leaves ;coarsely chop
    1/4    Lemon ;1/4 of 1 lemon peel        1/4 c  Parsely ;coarsely chopped
           ;only coarsely chopped              3    Garlic cloves ;peeled,crush
 
  Combine all ingredients in a small bole or jar and allow to stand at room
  temperature for 2 hours.  Brush fish with the oil when grilling. The oil
  will keep for several days in the refrigerator.
  
  From Frugal Gourmet Whole Family Cookbook by Jeff Smith p.151
