As the warm weather approaches our barbecues begin to come out from hiding and fill the neighbourhood
with delectable aromas of smoked food. I have been trying to get into the habit of writing ingredients down that I use while I cook (as I am the little bit of this, a dash of that type of cook). That being said for rubs, and marinades you can do just that! Approximate measurements are fine. Here are my go-to recipes for most meats for the grill.
Dry Rub for Poultry
1/4 cup brown sugar, packed
2 tblsp chili powder
2 tblsp paprika
1 tblsp cumin
1/2 tsp cayenne pepper
1 tblsp garlic powder
3 tsp mustard powder
2 tsp salt
2 tsp black pepper
1 tblsp cumin
1 tbslp paprika
1 tbslp granulated garlic
1 tblsp granulated onion
1 tblsp chili powder
1 tblsp brown sugar
2 tblsp kosher salt
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in dish and coat. Cover and put in the frige overnight. On medium grill pork (oil grill) and use marinade for basting. With remaining sauce cook in sauce pan for 5 minutes and then cover on the cooked pork.
Dry Rub for Beef
1/4 cup smoked paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt
1 c red wine
In a glass bowl mix red wine, soy sauce, and sesame oil. Put beef in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and place in the frige for 25 minutes, turning once, and grill.
1 tsp dill weed dried
1 tsp mustard powder
1½ tsp celery salt
1½ tsp curry powder
½ tsp black pepper
½ tsp tarragon leaves, dried
¼ tsp cayenne pepper
2 tsp lemon pepper
2 tsp thyme dried
2½ tsp kosher salt
3 tsp paprika
3 tsp turbinado sugar
4 tsp garlic powder
