Table des matires

Ailes de poulet AIL et MIEL .............................................................................................................. 3

Ailes de poulet lRABLE ............................................................................................................... 4
Ailes de Poulet BBQ ......................................................................................................................... 5
Pte PIZZA ..................................................................................................................................... 6
MUD RUB ......................................................................................................................................... 7
RUB Cajun ........................................................................................................................................ 8
CLASSIC DRY RUB PAPA ................................................................................................................ 9
KANSAS CITY DRY RUBOH YEAH!! ............................................................................................... 10
BARBECUE DRY RUB FOR RIBS ....................................................................................................... 11
pices Creole................................................................................................................................ 12
New Mexico Dry RUB. Piquante!! ............................................................................................... 14
SPICE GIRL DRY RUB ...................................................................................................................... 15
COLORADO DRY RUB ..................................................................................................................... 16
WAKE UP DRY RUB ........................................................................................................................ 17
LE RUB RICARDO ...................................................................................................................... 18
Dry Rub .................................................................................................................................. 18
SAUCE BBQ. LES MEILLEURS ....................................................................................................... 19
Barbecue Sauce ..................................................................................................................... 19
SAUCE BBQ. WATERLLO.............................................................................................................. 20
Ingredients ........................................................................................................................... 21
Method .................................................................................................................................. 21
PARTY BBQ SAUCE ......................................................................................................................... 22
Ingredients ........................................................................................................................... 22
Do this ................................................................................................................................... 22
Ailes de poulet AIL et MIEL

2 pounds chicken wings

1 cup low sodium soy sauce,
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2
pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and
lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over
medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey
and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the
wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky
and cooked through. Garnish with sesame seeds and serve.
Recipe courtesy of Tyler Florence
Ailes de poulet lRABLE
Ingredients
3 to 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 to 2 cups maple syrup
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking
pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and
black pepper, toss to coat.
Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes.
The liquid will gradually evaporate the longer you cook it.
After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and
cook an additional 45 minutes.
The recipes for this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food
Network cannot attest to the accuracy of any of the recipes.
 Ailes de Poulet BBQ
1/2 tasse cassonade
1/2 tasse ketchup
2 cuillres table sauce Worcestershire
1 cuillre th assaisonnement au chili
1/2 cuillre th origan
1/2 cuillre th poudre d'ail
1/2 cuillre th thym
1/2 cuillre th poudre d'oignon
paprika au got
sel au got
poivre au got
basilic au got
1 kg aile de poulet

PRPARATION
TAPE 1
Prchauffer le four 375 F (190 C).
TAPE 2
Mlanger ensemble tous les ingrdients sauf les ailes de poulet.
TAPE 3
Laver et couper le bout des ailes. ponger le poulet avec un essuie-tout.
TAPE 4
Dposer les ailes sur une grille. Griller au four prchauff 375 F (190 C)
pendant 10 minutes.
TAPE 5
Retourner les ailes et les badigeonner gnreusement avec la sauce.
Poursuivre la cuisson pendant 15 20 minutes.
TAPE 6
Badigeonner durant les 2 dernires minutes de cuisson.
TAPE 7
Servir chaud avec le restant de sauce.
 Pte PIZZA
INGRDIENTS

1 cuillre table levure sche instantane

1 cuillre th sucre
250 mL (1 tasse) eau tide
1 cuillre table huile d'olive
625 mL (2 1/2 tasses) farine tout usage
1 cuillre th sel de mer

PRPARATION

TAPE 1
Dans une grande tasse mesurer, mlanger la levure, le sucre et l'eau. Laisser reposer 5
minutes, ou jusqu' ce que des bulles se forment la surface. Incorporer l'huile.
TAPE 2
Dans un grand bol, mlanger la farine et le sel. Former un puits au centre et y verser le mlange
liquide. Se fariner les mains et travailler le mlange avec les doigts jusqu' ce qu'il forme une
boule (ou commencer avec une fourchette et terminer avec les mains). Ajouter de la farine au
besoin.
TAPE 3
Sur une surface lgrement farine, ptrir la pte 3 ou 4 minutes, jusqu' ce qu'elle forme une
boule lisse et lastique. (Si dsir, diviser la pte en 2, 4 ou 6 parties gales, selon le nombre de
pizza voulu (voir les commentaires).
TAPE 4
Dposer la boule dans un bol lgrement huil. Huiler lgrement la pte avec les mains et
recouvrir d'un linge humide propre. (Si on a plusieurs petites boules, on peut les dposer plutt
sur une plaque huile.) Rserver dans un endroit tide l'abri des courants d'air jusqu' ce que
la boule de pte ait doubl de volume, de 30 minutes 1 heure.
TAPE 5
Sur une surface lgrement farine, aplatir la boule de pte avec les mains. Refaonner et
remettre lever dans le bol couvert pendant environ 30 minutes, ou jusqu' ce qu'elle ait
doubl de volume. Prchauffer le four 200 C (400 F).
TAPE 6
Sur une surface lgrement farine, abaisser la boule de pte l'aide d'un rouleau ptisserie
pour former un cercle du diamtre voulu. On peut l'abaisser en lui donnant la forme dsire
(ovale, carre, rectangulaire). viter de tirer la pte avec les mains, car les bords se
contracteront la cuisson. Garnir et cuire au four environ 20 minutes, ou jusqu' ce que les
bords soient dors. Bien surveiller la cuisson.
NOTE(S) DE L'AUTEUR :
Cette quantit de pte est suffisante pour faire 2 pizzas de 30 cm (12 po), 4 pizzas de 22 cm (9
po) ou 6 pizzas de 18 cm (7 po).

viter l'emploi d'une levure trop ge et ne pas en utiliser beaucoup. La dlayer dans de l'eau
tide et non chaude.

Pour une pte plus croustillante, mettre la pizza dans un four dj trs chaud. Rester simple
dans les choix de garnitures et n'employer que des ingrdients trs frais. Quelques minutes
avant de garnir la pizza, huiler lgrement les ingrdients qui ont tendance scher (oignons,
poivrons, champignons, prosciutto). Servir la pizza chaude, ajouter un peu de fleur de sel et un
filet d'huile d'olive.
MUD RUB
Mud Rub Ribs Recipe
For (2) about 3lb St Louis Spare Ribs
Score the bone side with a knife
cup Brown Sugar
3 TB Coarse salt
1 TB black pepper
2 TB Paprika
2 t Garlic powder
2 t Cumin
1 t Onion Powder
1 t Cayenne Pepper
6 TB Olive Oil
Mix all ingredients with Oil until it looks and feels like mud, and
then apply to pat dried ribs
Let sit for up to 4 hours in the refrigerator or cooler
Smoke or oven cook at 275F for 2 hours
Then wrap in foil for one hour with you favorite rib sauce. Then
remove from foil to finish off last hour, basting with sauce
RUB Cajun
Check out this traditional barbecue rub if you love that Deep South Cajon
flavor. Its easy to make, and goes real good with pork, chicken, beef, and
fish.

THE INGREDIENTS YOULL NEED:

Recipe:

1/4 cup Coarse Salt

1/4 cup Paprika
1 T Dried Thyme
1 T Dried Oregano
1 T Coarse Pepper
1 T Onion Powder
1 T Garlic Flakes (or Granulated)
2 t Cayenne Pepper
1 t Ground Bay Leaf
Combine all ingredients as shown. Add more Cayenne Pepper for addtional
heat. Rub on your favorite meat and let stand for an hour for maximum
flavor.
CLASSIC DRY RUB PAPA
Check out this classic American Brown Sugar Dry Rub by the BBQ Pit Boys.
Its not only easy to make, but simply the perfect rub for most anything
barbecue.

THE INGREDIENTS YOULL NEED:

Recipe:

1/2 cup Brown Sugar

1/4 cup Paprika
4 T Coarse Salt
3 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
2 t Celery Seed
1 t Cayenne Pepper
KANSAS CITY DRY RUBOH YEAH!!
This classic Kansas City Dry Rub is not only easy to make, but is simply the
perfect rub for most anything barbecue.

THE INGREDIENTS YOULL NEED:

Recipe:
2 cups Sugar
1/4 cup Paprika
1/2 cup Coarse Salt
2 t Coarse Pepper
1 t Garlic Powder
2 t Chili Powder
1/2 t Cayenne Pepper
Combine all ingredients as shown. Add more Cayenne Pepper for more
heat. Rub on your favorite meat and let stand for an hour for maximum
flavor
BARBECUE DRY RUB FOR RIBS
This classic BBQ Dry Rub recipe for Barbecue Ribs is quick and simple to
make. Use this BBQ Pit Boys recipe, and then adjust the spices and
quantities to match

THE INGREDIENTS YOULL NEED:

Sugar cup
Brown Sugar cup
Paprika cup
Coarse Salt 3 Tbs
Black Pepper 1 Tbs
Garlic Powder 1 Tbs
Onion Powder 1 Tbs
Chili Powder 1 Tbs Optional
Cayenne Pepper 1 Tbs Optional
Bowl
Re-sealable Storage Bag, sealable bowl or shaker bottle
pices Creole

1/2 Cup Kosher Salt

1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic

container.
Carolina Dry Rub

Pork is THE traditional meat of choice when talking about Carolina

barbecue. So whether youre serving it up sliced, shredded or pulled
at your next cookout, flavor it up with this dry rub before you toss it on
the grill or slow-roast it to perfection.
Ingredients:
2 tsp. salt
2 tsp. sugar
2 tsp. brown sugar
2 tsp. ground cumin
2 tsp. chili powder
2 tbsp. freshly ground pepper
tsp. cayenne pepper
1/4 cup paprika
Combine all ingredients in a jar and shake. Store in an airtight
container.
New Mexico Dry RUB. Piquante!!

3-4 POUNDS PORK BACK RIBS

1/4 CUP CHILI POWDER

1 TABLESPOON ONION POWDER

1 TABLESPOON GROUND CUMIN

2 TEASPOON SALT

1 1/2 TEASPOONS OREGANO

1 TEASPOON GARLIC POWDER

1 TEASPOON CAYENNE, (GROUND RED PEPPER)

SPICE GIRL DRY RUB
SPICY GIRLS' DRY RUB

1/4 CUP KOSHER SALT

2 TABLESPOONS BLACK PEPPER, COARSELY

GROUND

1 TABLESPOON CORIANDER

2 TABLESPOONS CUMIN

2 TABLESPOONS PAPRIKA

2 TABLESPOONS THYME

2 TABLESPOONS CHILI POWDER

1/4 CUP DARK BROWN SUGAR, PACKED

 COLORADO DRY RUB
For the Dry Rub
cup kosher salt
cup brown sugar
cup sweet paprika
cup chili powder
1 tbs pepper
2 tsp ground ginger
2 tsp coriander
tsp cayenne pepper
2 tsp five spice powder
WAKE UP DRY RUB
Cup ground espresso
3 tbs brown sugar
2 tsp salt
2 tsp pepper
1 tsp coriander
1 tsp adobo powder
tsp red chili flake
2 tbs chili powder
1 tsp garlic powder
LE RUB RICARDO
Dry Rub
2 tbsp brown sugar
1 tbsp chili powder
2 tsp salt
1 tsp ground pepper
1 tsp dry mustard
1/2 tsp onion powder
SAUCE BBQ. LES MEILLEURS

Barbecue Sauce
1 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp (28 g) butter
3/4 cup (180 ml) ketchup
3/4 cup (180 ml) apple jelly
1/4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
Tabasco sauce, to taste
Salt and pepper
SAUCE BBQ. WATERLLO

1 1/2 cups brown sugar

1 1/2 cups ketchup

1/2 cup red wine vinegar

1/2 cup water

1 tablespoon Worcestershire sauce

2 1/2 tablespoons dry mustard

2 teaspoons paprika

2 teaspoons salt

1 1/2 teaspoons black pepper

2 dashes hot pepper sauce

SAUCE BBQ TENNESSEE

Ingredients
2 cups Jack Daniel's Black Label or Bourbon
1 cup ketchup
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar
4 tablespoons dark or blackstrap molasses
1/2 teaspoon liquid smoke (optional)
Method
1) Taste the whiskey to make sure it is up to your standards. Pour 1
cup of whiskey into a saucepan and set aside the remaining whiskey.
Bring the saucepan to a boil and reduce the liquid to about 2
tablespoons. Don't let the alcohol flame. Taste the unused whiskey to
make sure it hasn't gone bad.
2) Add 1/2 cup of the whiskey and the other ingredients. Simmer over
a low heat for 30 minutes and reduce it by about 1/3. Use it
immediately or bottle it and keep it in the refrigerator for a month or
more. Drink the remaining whiskey.
PARTY BBQ SAUCE
Preparation time. 15 minutes
Keeps. Because it has a high acid and sugar content, it can keep for
months in the refrigerator.
Ingredients
3 cups brown sugar
3/4 cup prepared yellow ballpark mustard
1/3 cup cider vinegar
1/3 cup Southern Comfort
1 teaspoon salt
About the booze. If you don't have Southern Comfort, use Bourbon,
rum, or brandy. I haven't tried it, but I bet Amaretto will work. If you
object to the alcohol, replace it with more cider vinegar (as per the
original recipe).
Amp it up with. 1 1/2 teaspoon hot pepper sauce.
Build depth. 3 tablespoons of your favorite rub adds a layer of
complexity.
Makeit silky. 3 tablespoons of butter will add richness and depth.
Do this
1) Whisk all the ingredients together thoroughly in a cold saucepan.
Heat gently over medium heat, stirring frequently until the sugar and
mustard are dissolved completely, about 4 minutes. If it starts to boil,
turn it down immediately.
2) Here's how to use it, in Danny's own words: "The instant the ribs
are pulled from the pit, coat them with a generous brushing of warm
glaze. If you pull the ribs, chase the dog, talk to your buddy for a
couple of minutes, then try and apply the glaze, you've waited too
long." You can also serve it as a dipping sauce, warm, at tableside.