FAQ OF THE INTERNET BBQ LISTSection 9
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Amount 2 2 2 2 2 2 1 4 |
Measure tablespoons tablespoons tablespoons tablespoons tablespoons tablespoons tablespoon tablespoon |
Ingredient -- Preparation Method salt sugar brown Sugar ground cumin chile powder freshly cracked black pepper cayenne pepper paprika |
Simply mix together. I usually double or quadruple the recipe since it is used liberally.
Editor--
Here are some other dry rubs List members like to use.
General-Purpose Dry Rub
Amount 2-1/2 1-1/2 1/8 3/4 3/4 3/4 3/4 3/4 2 2 2 2 2 |
Measure tablespoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon tablespoons teaspoons teaspoons teaspoons tablespoons |
Ingredient -- Preparation Method dark brown sugar dried sweet basil ground cumin ground coriander ground savory dried thyme black pepper white pepper paprika dry mustard onion powder garlic powder salt |
Poultry Perfect Rub
Recipe By : "Smoke and Spice"
Amount 3/4 1/4 1/4 1/4 2 2 2 2 |
Measure cup cup cup cup tablespoons tablespoons teaspoons tablespoons |
Ingredient -- Preparation Method Hungarian paprika black pepper -- freshly ground celery salt sugar onion powder dry mustard cayenne zest from 3 to 4 lemons, dried and minced |
Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place.
Carey Starzinger--
Here is one of my favorite dry rubs:
Barbecue Spice Mixture
Amount 1/2 1/4 3 2 1 1 1 1 1/2 1/2 |
Measure cup cup tablespoons tablespoons tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon |
Ingredient -- Preparation Method Chili powder Hickory flavored salt Onion powder Cumin Paprika Garlic Brown sugar Cayenne pepper Dry mustard Lemon zest |
Mix ingredients thoroughly.
Garry Howard--
Dry Rub No. 1
Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3603
Amount 1 1/2 1/2 1/2 1/2 1/2 |
Measure tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon |
Ingredient -- Preparation Method paprika, Hungarian celery salt sugar sage mustard Chipotle powder |
Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.
Bear's Brisket Rub
Amount 2 2 2 2 1 1 |
Measure tablespoons tablespoons tablespoons tablespoons tablespoon cup |
Ingredient -- Preparation Method garlic powder onion powder salt pepper thyme dark brown sugar |
Mix ingredients well and rub on.
Jack's Dry Rub
Recipe By : GRILLIN' & CHILLIN' SHOW GR3626
Amount 1 1 1 1/2 |
Measure teaspoon teaspoon teaspoon teaspoon |
Ingredient -- Preparation Method sage salt pepper ground cumin |
Combine all ingredients, and mix well.
From Garry Howard--
"On The Grill Memphis" Rib Rub
Recipe By : On The Grill Magazine - June 1997
Amount 3 1 1 1 1 1/2 1 1/2 |
Measure tablespoons tablespoon tablespoon tablespoon tablespoons tablespoon tablespoon |
Ingredient -- Preparation Method paprika onion powder garlic powder ground basil dry mustard red pepper black pepper |
Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.
Garry Howard--
Cambridge Dry Rub (thanks to Chris Schlesinger)
Recipe By : John Willingham's World Championship Bar-B-Q
Amount 1/2 3 3 3 2 2 2 2 |
Measure cup tablespoons tablespoons tablespoons tablespoons tablespoons teaspoons teaspoons |
Ingredient -- Preparation Method dark or light brown sugar salt black pepper chili powder cumin powder paprika garlic powder -- optional 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 it 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 100F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.
SPICY CHILI RUB
Amount 1 2 2 2 2 1 4 2 1 1 |
Measure tablespoon teaspoons tablespoons tablespoons tablespoons tablespoon tablespoons tablespoons tablespoon tablespoon |
Ingredient -- Preparation Method ground black pepper cayenne pepper chili powder ground cumin brown sugar ground oregano paprika salt granulated sugar white pepper |
Mix all ingredients in small bowl.
Billy Maynard aka 'Belly'--
There are as many ways of doing barbecue as there are people--there are no two going to do it just alike. I use both salt and brown sugar in my rubs and sauces and anything else I can find. I don't think I ever make a rub or BBQ sauce the same two times in a row. I may try but there is always something that is a little different. So just play with your sauces and rubs and get them to where you like them.
Editor--I saw a post some months back (can't find it again for inclusion here) where the poster said that he kept a jar for combining left-over rubs, a little of this recipe, a little of that. He said one day he used his left-over jar for the rub on his barbecue meat and this 'special blend' produced the best barbecue he'd ever made.
Kit Anderson--
Chris Schlesinger's BBQ Rub
Amount 1/4 1/4 1/4 1/4 1/4 1/4 |
Measure cup cup cup cup teaspoon teaspoon |
Ingredient -- Preparation Method paprika cumin seed, toasted and ground coriander seed, toasted and ground brown sugar salt pepper |
Jeff Lipsitt--
Sweet & Spicy BBQ Sauce
Amount 1 1/3 1 1 1 6 1 1/3 1 1 |
Measure cups 15-ounce can cup large tablespoons tablespoons teaspoon teaspoon |
Ingredient -- Preparation Method brown sugar tomato sauce cider vinegar onion, chopped Dijon mustard thyme, dried, crumbled salt cayenne pepper |
Combine all in medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper to taste.
(Can be made two days ahead. Cover, chill.)
credit: Bon Appetite - Nov. 1992
Bill Wight--
Here is one of my favorite BBQ sauces.
Kansas City-Style BBQ Sauce
Recipe By : John Willingham's World Champion Bar-B-Q
Amount 3/4 1 2 1 1/2 1/4 1/4 1/4 1 1/4 1/4 32 3 |
Measure cup pkg teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon cup cup cup ounces teaspoons |
Ingredient -- Preparation Method Light brown sugar -- packed chili seasoning (1 1/4 oz.) (Garry Howard's Chile Powder recipe is good) Dry mustard Ginger -- ground Allspice -- ground Cayenne pepper Mace -- ground Black pepper -- fresh ground White distilled vinegar Molasses Water Ketchup Liquid smoke (optional) |
In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.
Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.
This will last much longer than one week in the refrigerator if you use commercial ketchup (which has an antioxidant in it).
Dreamland Barbeque In Tuscaloosa
Here is the "Almost-Dreamland" recipe which was concocted by a writer for "Men's Journal" that is declared to be very close to the real recipe by Ms. Bishop-Hall:
Almost Dreamland Barbecue Sauce
Amount 1 1/3 3 1 1/2 1/4 2 1 1 2 1 1 2 2 1 1 1/2 |
Measure 28-ounce can cup cups cups cup tablespoons tablespoon tablespoon tablespoons tablespoon tablespoon teaspoons teaspoons teaspoon teaspoon teaspoon |
Ingredient -- Preparation Method tomato puree yellow mustard water cider vinegar dark corn syrup lemon juice sugar brown sugar, packed chili powder dry mustard paprika ground red pepper onion powder salt ground black pepper garlic powder |
In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks.
Wyndell Ferguson--
Fergy's BBQ Sauce (Tomato based)
Amount 2 1 1 4 2 1 1 1/4 2 |
Measure cups cup tablespoons tablespoons cup tablespoons tablespoons cup tablespoons |
Ingredient -- Preparation Method Catsup Cider Vinegar large onion, chopped Chili Powder water Garlic Powder Worcestershire Sauce Molasses Louisiana Style Hot Sauce |
Bring to boil, then reduce heat and let simmer for 30 min, stirring occasionally. Store in jar or squirt bottle.
Rock--
I, like most of you, have a few favorite sauce recipes that I like. But being as lazy as I am, one of my favorites is a doctored-up version of Cattlemen's Smoky BBQ sauce. It's cheap, at about $7.00 a gallon, and readily available at Sam's, and many other wholesale warehouses, and it's good straight out of the jug!
Normally, I'll add butter (margarine) to add a bit of creaminess to it, and then brown sugar to sweeten it up just a bit. This has been one of my all time favorite standbys. Well, this past weekend, I spiced it up a bit by adding roasted garlic pepper, and chipotle sauce to it along with the butter and brown sugar. I, along with my guests were really pleased with the results.
The addition of the chipotle sauce added a deep, earthy taste to it with just enough "after glow" to liven it up. The roasted garlic pepper added a great warmth of garlic to the blend. I suppose the warmth was accomplished by the "pepper" part of it.
Rock's Doctered-Up Cattleman's BBQ Sauce
Amount 1 1/2 1/2 2 1 1/2 |
Measure quart cup cup teaspoons tablespoons |
Ingredient -- Preparation Method Cattlemen's Smoky BBQ Sauce margarine brown sugar, packed Roasted Garlic Pepper - to taste Chipotle Sauce - to taste |
Melt butter in sauce pan. Add brown sugar and stir until melted. Stir in the rest of the ingredients and simmer for 15 minutes. Can be served immediately, but best if allowed to chill over night.
Note: The chipotle sauce is not the adobo kind that has been discussed on the list in the past. This is the Bufalo (their spelling) brand, "Chipotle Mexican Hot Sauce" that's made in Mexico, and distributed by the Herdez Co. out of Carlsbad, CA. It's labeled as "very hot" but don't believe it! It's pretty mild.
Original CyberSauce
Recipe By : Members Of The BBQ Mailing List
Amount 1 1/2 4 1/2 2 2 1 28 2 2 1 1 1 6 1/2 1 12 1/2 |
Measure large cup cloves cup teaspoons tablespoons cup ounces teaspoons tablespoons teaspoon teaspoon teaspoon cup pinch teaspoon ounces cup |
Ingredient -- Preparation Method renderings from 1/4 pound bacon Canadian onion -- grated green bell pepper -- grated garlic -- minced New Mexican chile powder -- ground cumin ground mustard cider vinegar ketchup nuoc nam Worcestershire sauce lemon peel coarsely ground black pepper ground white pepper chipotles en adobo -- minced brown sugar pickling spice crushed rosemary juice from 2 lemons malty beer, low hopped Jack Daniel's hot pepper sauce -- to taste |
Fry bacon and remove from skillet. Sauté onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low, stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.
Belly's 'Kick-Ass' BBQ Sauce -- Texas Style
Amount 1 1 1/2 1/2 1 1/3 1/3 1/4 1 1 1/2 |
Measure quart quart cup cup cup cup cup cup big cup cup |
Ingredient -- Preparation Method V8 Juice Beef Stock (de-greased) yellow mustard apple cider dark molasses black pepper Hungarian Sweet Paprika, fresh Worcestershire Sauce yellow Onion minced Hatch NM Chiles or any mild chiles roasted and peeled, minced pressed Garlic |
Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chiles, and garlic. Let the sauce simmer for about 2 hours in your pit to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.
Serve on the side with Brisket, Ribs, Chicken or over Steak.
Here's the winning recipe from June's "Best of the Web Recipe Contest".
Great Barbecue Sauce. Contributed on-line by Cyndi Whitley.
Amount 1/2 1/4 1 1 1/4 2 1 2 1/4 1 1 1/4 |
Measure cup cup cup small cup tablespoons tablespoon teaspoons teaspoon Dash cup cup |
Ingredient -- Preparation Method cider vinegar water chopped onion lemon (unpeeled), cut into thin strips packed light brown sugar prepared mustard Worcestershire sauce salt red pepper flakes, crushed hot pepper sauce (like Tabasco), to taste tomato catsup chili sauce |
Yields about 1 pint.
Tom Solomon--
Here's a BBQ sauce I came up with while fooling around in the kitchen on a rainy Sunday afternoon in the Virginia mountains.
Silver Pig Style Hot Table Sauce
Amount 9 7 3 3 2 1 1/2 1 1/2 1/2 1/2 |
Measure teaspoons teaspoons teaspoons teaspoons teaspoons teaspoons teaspoons teaspoon teaspoon |
Ingredient -- Preparation Method malt vinegar water cayenne pepper paprika nuoc nam Texas Pete hot sauce black pepper garlic powder onion powder |
This is an approximation of the hot table sauce served at the Silver Pig North Carolina-style barbecue restaurant in Madison Heights, Virginia. If you don't have nuoc nam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc nam.
Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using.
Tommy Bowen--
This is my pulled pork sauce. A little sweet, a little tart, and everyone here loves it.
Tommy Bowen's Pulled Pork BBQ Sauce
Amount 32 2/3 1 1 1 2 2 |
Measure ounce cup cup stick cup teaspoons tablespoons |
Ingredient -- Preparation Method cheap ketchup apple cider vinegar sugar margarine lemon juice black pepper crushed red pepper (red pepper flakes) |
Put in a pot and bring to a boil. Keeps for weeks (months even) in the fridge. Good stuff.
Tom Solomon--
Here's a Lexington North Carolina style barbecue finishing sauce I've come up with. It's a mild version, and pretty straightforward. If you don't have nuoc nam, substitute 2 teaspoons of salt.
Lexington-Style Finishing Sauce
Amount 2 2 2 1/3 1/8 1 1 2 |
Measure cups cups cups cup cup tablespoon tablespoon teaspoons |
Ingredient -- Preparation Method white vinegar apple cider vinegar water ketchup Texas Pete Hot Sauce sugar red pepper flakes nuoc nam |
Mix ingredients and simmer on low heat for 30 minutes, stirring occasionally. Use as a finishing sauce for pulled pork barbecue.
Editor--Here's some more--
Eastern North Carolina-Style Barbecue Sauce
Amount 1 1 1 1 1 |
Measure cup cup tablespoon tablespoon tablespoon |
Ingredient -- Preparation Method distilled white vinegar cider vinegar sugar crushed red pepper flakes hot red pepper flakes Salt and ground pepper to taste |
Mix all ingredients, including salt and pepper, to taste, in medium bowl.
Adapted from a recipe in Chris Schlesinger and John Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is a classic pepper-spiked vinegar sauce. Use on pulled pork.
Mid-South Carolina Mustard Sauce
Amount 1 6 2 4 1 1 2 1 |
Measure cup tablespoons tablespoons teaspoons teaspoon cup teaspoons dash |
Ingredient -- Preparation Method cider vinegar Dijon mustard maple syrup or honey Worcestershire sauce hot red pepper sauce vegetable oil salt ground black pepper |
Mix all ingredients, including pepper to taste, in medium bowl.
The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.
Western South Carolina-Style Barbecue Sauce
Amount 1 1/2 2 1/2 1/2 1 1 1 1 1 1 |
Measure tablespoon medium medium cup cup tablespoon tablespoon tablespoon teaspoon teaspoon cup |
Ingredient -- Preparation Method vegetable oil onion, minced garlic cloves, minced cider vinegar Worcestershire sauce dry mustard dark brown sugar paprika salt cayenne pepper ketchup |
Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.
Served originally at Mama Rosa's, a long-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992).
Rick Thead--
You're right. However, if the sauce is thin enough, then it'll run off and there won't be enough sugar to burn. Generally, a tomato or sugar-based sauce should be put on at the end of cooking, for just a few minutes.
Editor--
You sure can. List members report putting wine, fruit juices, beer, spices, Coca Cola and Dr. Pepper. There is some controversy about the beer though, some say it's a waste of good brew. The wine, fruit juices and water with spices can add some flavor to what you're smoking, but most say it's pretty subtle.
BBQ FAQ Rev 1.0 ©1997 William W. Wight. All rights reserved.