Barbecue Rubs #2

Recipe Titles:

 Jamaican Jerk Sauce
Jerk Marinade
Jerk Seasoning #2
Jim's Teriyaki Marinade &amp; BBQ Sauce
Korean Marinade
Korean Sesame &amp; Ginger Marinade
Larry's Lotta Spice Rub
Latin-Style Spice Rub
Lemon &amp; Thyme Marinade
M. L. McLemore's Lone Star Baste 
Mad Dog's Rib Rub
Marinade &amp; Basting Sauce for Brisket of Beef
Marinade &amp; Basting Sauce for Lamb
Marinade &amp; 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 &amp; Sauce
North Carolina: Eastern Rub &amp; Sauce
Oriental Chicken Marinade
Oriental Dressing &amp; Marinade
Pepper &amp; 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 &amp; Allspice Rub
Seasoning &amp; 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 (greeze@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 &amp; 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 &amp; 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 &amp; Smoke" by Phillip Stephen Schulz Simon &amp;
  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 &amp; 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 &amp; 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 &amp; 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 &amp; 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&amp;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, &amp; 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 &amp; 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 cstarz@teleport.com (Carey
  Starzinger) on Jun 27, 1996
 

 

 
North Carolina: Eastern Rub &amp; 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 &amp; 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 &amp; 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
  cstarz@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 &amp; 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 &amp; 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 &amp; 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)
