PORK BBQ RUB
Ingredients:
2 tsp Salt
1/2 Cup Brown Sugar
2 Tbs Sugar
2 tsp paprika
2 tsp pepper
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
Rub on pork shoulder or rack of ribs. Leave overnight in plastic bags, or in covered bowl in the refrigerator. BBQ as you like.
Rustic Rub:
•8 tablespoons paprika
•3 tablespoons cayenne
•5 tablespoons freshly ground black pepper
•6 tablespoons garlic powder
•3 tablespoons onion powder
•6 tablespoons salt
•2 1/2 tablespoons dried oregano
•2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container
Spice Rub for Chicken
This is a good all-purpose rub for chicken.
¼ cup sugar
2 Tbs. onion salt
1 Tbs. seasoned salt, such as Lawry’s
1 Tbs. garlic salt
2 Tbs. paprika
1½ tsp. chili powder
1½ tsp. lemon pepper
1 Tbs. dried sage
½ tsp. dried basil
½ tsp. dried rosemary, crumbled
¼ tsp. cayenne
Combine all the ingredients and blend well. Store in an airtight container.
I have been looking for a good marinade for steaks and decided to try your recipe but noticed that the recipe calls for 12 cups of spicy tomato juice. The recipe states it makes about 2 cups of marinade. I was wondering if there was a mistake in the amount of tomato juice :?:
Thanks, bakr4u
Good point bakr4u…I should have caught that myself! That’s what happens when your overtired and trying to post something that makes sense. Thanks for bringing that to my attention. It should read 1/2 cup and not 12 cups. I don’t see why the recipe couldn’t be doubled. But if your satisfied with the 2 cup net…then use 1/2 cup…it was just the "/ " that was missing. Sorry for the goof up. No doubt I have more of them. I shall endevour to be more vigilant…and I do thank you for the type screw-up. Good luck with the marinade…and do let us know what you think of the final result. Regards,
B-man 
Previous message should read…thank you for pointing out my typo screw up…and NOT thank you for my typo screw up. Yah see…I did it again…I think I’ll just blame it on keyboard Gremlins… :lol:
B-man
Apricot-Ginger Glaze with Balsamic Vinegar
This glaze also makes a wonderful sauce. Mix all the ingredients in a small saucepan, cook over medium heat until hot and melted, stir in 1 cup diced fresh mango and then serve the sauce with grilled meat.
1 cup apricot preserves
2 tablespoons grated fresh ginger
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
In small bowl, stir together all ingredients. Brush mixture onto grilled pork, game hens or lamb during last 5 minutes of cooking.
(Note: Maybe substitute Peaches for the Apricots, and add Chives or Green Onions to the sauce)
Beef BBQ Sauce
· 1/2 cup butter
· 2 cups minced onion
· 4 cloves garlic, crushed
· 2 cups ketchup
· 2 tablespoons Worcestershire sauce
· 1 tablespoon liquid smoke
· 1 tablespoon prepared yellow mustard
· 2 cups chili sauce
· 1 cup brown sugar, packed
· 1/2 cup fresh lemon juice
· 1/4 cup red wine vinegar
· 2 teaspoons salt
· 2 teaspoons black pepper
· 1 teaspoon cayenne
Heat the butter in a large non-reactive saucepan over medium-high heat. Add the onions and garlic and sauté’ for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.
Chicken BBQ Sauce
· 3 cups ketchup
· 1 cup minced onion
· 1 cup dry red wine
· 3 large garlic cloves, minced
· 2 tablespoons ginger, grated
· 2 tablespoons Worcestershire sauce
· 2 tablespoons Dijon mustard
· 1/2 cup soy sauce
· 1/2 cup brown sugar
· 1 cup oyster sauce
· 1 teaspoon Tabasco sauce
· 1 teaspoon ground coriander
· black pepper to taste
Combine all ingredients and simmer for 20 minutes. Cool and serve on the side
BENIHANA MAGIC MUSTARD SAUCE
1 T. crushed, toasted sesame seeds
3 T. dry mustard
2 T. hot water
3/4 C. soy sauce
1/4 garlic clove, crushed
3 T. heavy cream, whipped
Preheat oven to 350ºF. Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream. Yields 4 servings.
BENIHANA SHRIMP SAUCE
2 C. mayonnaise
1/2 C. water
1 tsp. granulated sugar
1/4 tsp. salt
1 T. garlic juice
3 to 4 tsp. catsup
1 tsp. ground ginger
1 tsp. hot sauce
1 tsp. dry mustard
1 tsp. paprika
3/4 tsp. white pepper
Whisk together.
Benihana’s Ginger Dipping Sauce
Notes:
A similar sauce is served in many restaurants.
Ingredients:
1/4 C. chopped onion
1 small piece ginger root
Or 1/8 tsp. ground ginger
1/2 C. soy sauce
1/4 C. rice wine vinegar
Preparation:
Combine all ingredients in blender and process until smooth.
Casa Ole Green Sauce
Ingredients:
4 Avocados
1 (16 oz.) container Sour Cream
1 can Rotel tomatoes
1 Tbs. Garlic Powder
1 (4 oz.) can Green Chili Peppers
2 tsp. Salt
1 tsp. Lemon juice
3 oz. Cream Cheese
Preparation Instructions:
Mix and blend all ingredients until smooth.
Cattle Ranch Barbeque Sauce
1/2 cup vinegar
1/2 pound bacon grease or 1 cup Wesson oil
1/2 pound butter
1 tablespoon black pepper, freshly ground
1 tablespoon cayenne
3 each onion; chopped
1 each Worcestershire sauce 10 oz
1 24 oz bot. ketchup
1 tablespoon salt
1 tablespoon celery salt
1 teaspoon garlic salt
Combine all ingredients and simmer on very low fire for at least 20 minutes. Makes sauce for 25 lbs. of meat. Excellent for spareribs.
Champps Seasoned Sauce
Notes:
This is a wonderful sauce that tastes similar to Champps. This goes well with potato skins or french fries.
Ingredients:
1 C. Sour Cream
3/4 tsp. Paprika
1/8 tsp. Seasoned Salt
1/8 tsp. Cayenne Pepper (adjust for your taste)
1 Tbs. Milk
2 tsp. Diced Bulb of Green Onions
Preparation:
Blend together sour cream, paprika, milk, seasoned salt, and cayenne pepper. Set in refrigerator one to two hours.
When ready to serve, stir in onions. This is a nice little sauce, and also turns that ordinary baked potato into something extraordinary with added shredded cheese and bacon toppings.
CITY CAFE SPAGHETTI SAUCE
Most small Louisiana towns have their “City Cafe.” This is the recipe from the “City Cafe” in Plaquemine, Louisiana.
1 lb. white onions, finely chopped
4 stalks celery, finely chopped
1 cluster garlic, finely chopped
3 cans tomato paste
3 cans tomatoes
2 T. sugar
4 heaping T. Parmesan cheese
Salt and pepper, to taste
In hot olive oil in a cast iron pot, sauté onions, celery and garlic. Add remaining ingredients. Simmer at least one hour.
Conservatory Grill Garlic Cream Sauce
(Makes about two quarts)
Three cups garlic cloves, cleaned and peeled
One and one-half cups white wine
One and one-half cups chicken stock
Two quarts heavy cream
Place garlic at bottom of heavy stock pot. Cover with wine and let
reduce over heat until liquid evaporates. Cover with stock and
similarly reduce. Add cream and bring to a froth.
Remove from heat and strain to puree garlic. Return puree to
mixture. Excess keeps, refrigerated, for 10 days.
Dumpling Dipping Sauce
Ingredients
2/3 cup soy sauce
1/3 cup chicken stock
1/2 teaspoon Mirin, chinese sweet rice cooking wine
1/2 teaspoon white vinegar
1/4 teaspoon sesame chili oil
1/4 teaspoon garlic, chopped
1 teaspoon sugar
1 slice ginger, 1/4 inch thick
2 scallions, sliced very thin
Instructions
Combine all ingredients in a bowl. Stir well to dissolve the sugar. Store in a glass jar in the refrigerator.
Serve the dipping sauce at room temperature.
NOTE: If you don’t have real chicken stock available, dissolve 1/3 of a chicken bouillon cube in 1/3 cup of warm water.
EDDIE MATNEY’S APRICOT VOO DOO SAUCE
2 T. red wine vinegar
1/2 habañero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 oz. apricot jam
1 T. Dijon mustard
1 T. olive oil
Sauté garlic, shallots and habañero in olive oil for 2 to 3 minutes.
Add apricot jam and mustard, then cook another 10 minutes.
Excellent served with shrimp ravioli and special seafood pasta dishes
Port Cream Sauce For Pasta
1 cup Port Wine
8 Peppercorns – cracked
1 Bay Leaf
2 Shallots – diced
1 cup Chicken Stock
1 cup Cream
1 tablespoon Mustard
Reduce wine, peppercorns, bay leaf and shallots over high heat until nearly dry. Add chicken stock and reduce until total volume is about 1/4 cup. Add cream and mustard, whisk, and reduce until sauce is very thick. Keep warm.