107 Barbecue Sauce, Rub and Mar - Rupert Robertson

107
Barbecue Sauce,
Rub
and
Marinade Recipes
(Plus a great Jerky Recipe)

Rupert C. Robertson

Revised Edition - Copyright © 2015 - Rupert C. Robertson III

*
All rights reserved. No part of this book may be reproduced in any form or by any
electronic or mechanical means including all information storage and retrieval systems
without permission in writing from the author, except by a reviewer, who may quote
passages in a review.
* * *

Table of Contents

INTRODUCTION
CHOOSING A GRILL
A FEW SAFETY TIPS
GAS AND ELECTRIC GRILLS
TIPS FOR SUCCESSFUL GRILLING
BARBECUE SAUCES
ALL PURPOSE SAUCE
AUNT EDNA’S POULTRY SAUCE
AUNT EMMA’S CASSEROLE SAUCE
AWARD WINNING YELLOW SAUCE
BEEF BRUSH SAUCE
BETTY SUE’S SAUCE
BIG JOHN’S SAUCE
CHARLES’ SECRET ALL MEAT SAUCE
CHILI-HOISIN SAUCE
CHUCKWAGON SAUCE
CHUNKY WESTERN SAUCE
CRANBERRY SAUCE
DENNIS’ SMOKEY SAUCE
EAST COAST SAUCE
EASTERN CHICKEN SAUCE
ED’S TEXAS STYLE SAUCE
E.K.’s BEEF OR PORK SAUCE
E. K.’S CHICKEN SAUCE
FAMOUS LITTLE ROCK SAUCE
FRANK’S CIDER SAUCE
GALLIANO SAUCE
HAWAIIAN STYLE SAUCE
HEALTHY FOR YOU SAUCE
HELEN’S HICKORY SAUCE
HOISIN NO-COOK SAUCE
HOLLYWOOD HAM (AND CHICKEN) SAUCE
HONEY-JELLY BASTE
JIFFY NO-COOK SAUCE
JIM’S PORK SAUCE
JOE’S ALL PURPOSE SAUCE
KAHLUA ZESTY SAUCE
KATHY’S KAHLUA SAUCE
LARRY’S SPECIAL SAUCE
LOUISIANA SAUCE
LUAU HAWAIIAN SAUCE
MACON SAUCE
MARNIE’S SAUCE
MARIA’S TIA MARIA SAUCE
MICHIKO’S ORIENTAL SAUCE
MY FRIEND JIM’S SAUCE
MY OWN SUPER SPECIAL, GOSH I’M PROUD, SAUCE
NANCY’S EASY NO-COOK SAUCE
NEW MEXICAN COUNTRY SAUCE
NO-COOK HOT RIB SAUCE
NO-COOK MAPLE SYRUP SAUCE
NO-COOK TENNESSEE PIT SAUCE
NORTH CAROLINA SAUCE
OFF THE SHELF SAUCE
OLD JOHN’S SAUCE
ONE SOUTHERN STYLE SAUCE
ORANGE SHRIMP SAUCE
ORANGE-SPICE SAUCE
ORIENTAL RIB SAUCE
ORIENTAL SWEET AND SOUR PORK SAUCE
PAULINE’S PUNCH SAUCE
PEACHY KEEN SAUCE
PEPPERY SYRUP SAUCE
POP’S NO-COOK SAUCE
PLUM DELICIOUS SAUCE
QUICK MILD SAUCE
QUICK SAUCE
RANCH STYLE SAUCE
ROCK HOUSE SAUCE
SANDWICH SAUCE
THE SAUCE I WAS RAISED ON
SGT. PEPPER’S SAUCE
SHERRY CHICKEN SAUCE
SHISH KEBAB HONEY SAUCE
SMOKEY MOUNTAIN WHISKEY SAUCE
SOUTH OF THE BORDER SAUCE
SOY AND WINE SAUCE
SPECIAL BEEF SAUCE
SPECIAL HOT AND SPICY SAUCE
SPICY ORANGE SAUCE
SPICY SHRIMP BASTING SAUCE
SUE’S SWEET SAUCE
SWEET AND SOUR BARBECUE SAUCE
SWEET AND SOUR ORIENTAL BASTE
SWEET AND SOUR SYRUP SAUCE
TAHITIAN SURPRISE SAUCE
TENNESSEE SAUCE
TEXAS PECOS STYLE SAUCE
TEX’S OWN SAUCE
TOMATO-BEER BASTING SAUCE
TOMATO SOUP SAUCE
VIRGINIA STYLE SAUCE
WEST COAST CHICKEN SAUCE
WEST COAST SAUCE
WEST TEXAS SAUCE
WHITE CHICKEN SAUCE
WU’S CHINESE SAUCE
WYOMING SAUCE
DRY RUBS
K.C. RIB RUB
MY FAVORITE BARBECUE RUB
Hot
ROBERT’S DRY RUB
SALT FREE MEXICAN SEASONING RUB
Hot
MARINADES
ALL MEAT MARINADE
BURGUNDY PORK MARINADE
CANTONESE PORK MARINADE
CHINESE PORK MARINADE
KOREAN STYLE BARBECUE MARINADE
ORANGE TERIYAKI MARINADE
ORIENTAL PORK MARINADE
SHISKABOB MARINADE
STEAK MARINADE
THAI STYLE BEEF MARINADE
WILD GAME MARINADE
BEEF (OR OTHER MEAT) JERKY
POSTSCRIPT
INTRODUCTION
Since I was a little boy sitting in a barbecue shack, linoleum tiles chipped and curling
beneath my feet, each wall painted a different color, voices raised in a shout over the rapid
fire chop, chop, chop of a cleaver on a wood block, I have loved barbecue. Not just a
sandwich or a stack of ribs, but the - run down your elbow, sop it off your plate with a
piece of bread – barbecue sauce.
No matter what country, state, county, parish, town or dirt road I’m driving down, if I
see a place that serves barbecue I have to give it a try. It’s my duty. The sauces I’ve tried
have ranged from bland and barely recognizable to I - don’t - care - if - this - is - a - new –
shirt, pile it on.
Then comes the hard part. The wheedling, begging and pleading to get them to part with
the recipe. A recipe that is always considered a family heirloom, a treasure that speaks of
kin folk and heritage, and not lightly parted with. Many of them are award winners. As
they hand you the recipe, scribbled on the back of an envelope or a sheet of notebook
paper, they always swear that it’s the very best you’ll ever taste.
That is why there is such a wide range of sauces in this book. Tastes vary. Some recipes
may cause your nose to turn up in disbelief, others may bring tears to your eyes as you
anticipate ecstasy. If you can’t find one that’s just right for you, experiment. Have fun.
Add or subtract ingredients as your nose and taste buds guide you.
Included in these recipes is one for my own sauce. It was seven years in the making and
has developed a small following that ranges from New Mexico to Germany. I have been
approached by a commercial developer, but I fear that the flavor would be destroyed if my
sauce was bottled by a large conglomerate. I urge you to try it. If you have developed a
sauce that you think is great and would like to share it or compare it to others, please send
it to me. I would love to publish a book of sauces contributed by readers from all over the
world.
CHOOSING A GRILL
Right now, you may be saying to yourself, “I’ve thumbed through this book and seen a
couple of recipes I want to try. Why all the nonsense about a grill?”
Barbecue grills come in a variety of shapes and designs from table top to hook-it-on-
the-bumper and tow-it monsters. The latter being used by those who enjoy the challenge
and camaraderie of a barbecue cook off. Each type of grill cooks in a different manner and
will effect the taste of what you are cooking in or on it. Let’s stick with the back yard
variety.
The least expensive is the table top or brazier model that comes without a lid. If you
decide that this model is the best for your needs, make sure that it has an adjustable rack.
Without being able to adjust the distance from the meat to the coals, you lose ease of
control of the cooking temperature.
The next step up is a covered cooker or kettle. These usually have vents that control air
flow to the coals and a lid to help keep in smoke for flavor. This type of grill gives you
more control over cooking temperature and taste.
Smokers make up the third category. There are two types of smokers; wet and dry. Both
operate on the principle of cooking meats by using a combination of low heat, smoke from
wood chips and a longer cooking time. The wet smoker also steams as well as smokes the
meats, keeping it tender and moist.
My own favorite is a BRINKMANN SPORTSMAN smoker. This particular smoker lets
you choose the type of cooking that you want to do. It can be used as a grill, roaster, or a
wet or dry smoker and it has a temperature gauge built into the lid for accurate
temperature control. It is also very affordable. The book that comes with the smoker has
an excellent cooking reference chart and good instructions on how to best use the unit.
A FEW SAFETY TIPS
NEVER ADD CHARCOAL STARTER TO AN EXISTING FIRE

Every year, many people are injured because they did not follow this simple rule. They
are usually injured when the liquid ignites and the flame travels up the stream of lighter
fluid to the bottle, causing it to explode. The injuries are almost always serious.
BE AWARE OF FIRE HAZARDS

Locate your grill in an area that is least likely to cause a fire hazard. If you are grilling
on a wooden deck or picnic table, it is a good idea to use a fire pan under the grill. A pizza
pan or any metal tray will do fine. Sometimes sparks will jump from the grill to
surrounding areas. It is a good idea to stay with the grill when you are cooking and to
cover it with the lid and close the vents when you are done. Keep a garden hose or other
source of water handy. It is better to deal with a small blaze than to try to handle a burning
building or forest fire.
Be sure to follow the recommended maintenance procedures in the book that comes
with your grill. Proper maintenance can prevent accidents that can result from poor care.
CLEAN THE GRILL BEFORE USING

Using a clean grill prevents the taste of burned foods and carbon residues from previous
cookouts being transferred over to what you are cooking. Your grill is best cleaned with a
wire brush as soon as it has cooled down after cooking. To make the job easier, coat the
grill with salad oil or spray on a non-stick coating before you start cooking. You can also
put a layer of aluminum foil in the charcoal pan of the grill to ease clean-up chores. Be
sure to put the shiny side up so that it will also serve as a heat reflector. Do not cover up
the vent holes in the cooker.
PREPARE YOUR FIRE AHEAD OF TIME

You should start your fire about 45 minutes before you intend to start cooking. Use the
right amount of charcoal for the type and amounts of meats you are cooking. (More for
thick cuts, less for burgers, chops and fish.) Use an odorless charcoal starting fluid and
allow it to soak in for a minute or two before lighting. Never use gasoline. The flames
should be completely out and the charcoal should be evenly coated with ash and glowing
slightly red before you start grilling.
FLAVORING WITH WOOD

Pieces of wood, added to the charcoal after the fire is ready, will add a wonderful flavor.
Use woods such as hickory, walnut, mesquite and fruit woods such as apple or cherry. The
wood should be soaked in water for a couple of hours before using to insure that it smokes
instead of just burning up. Never use any type of evergreen such as pine or cedar.

CONTROL COOKING TEMPERATURE
Temperature can be controlled by moving the grill closer or farther away from the fire
or by controlling the amount of air that gets to the fire by opening or closing vents or by
using a lid. The more air that can get to the fire, the hotter it will burn. Using the lid on a
cooker will also hold in more smoke, for those of you who like a smokier taste. One other
way to control the temperature is to move the coals around so that there will be more or
less direct heat under what you are cooking. Be careful not to dump what you are cooking
when you attempt to do this.
HOW TO DETERMINE THE TEMPERATURE OF THE COALS

To check the temperature of the coals, cautiously hold the palm of your hand about four
inches above the coals. Count the number of seconds you can hold your hand in that
position before the heat forces you to pull it away.
Two seconds - Hot (high)
Three seconds - Medium-Hot
Four seconds - Medium
Five seconds - Low
It usually takes thirty to forty-five minutes before the coals are ready for grilling. Never
begin grilling until the coals are covered with a light ash and are no longer flaming.
Cooking over a direct flame will burn the outside of the food leaving the inside raw.
GADGETS
Keep at your side all the necessary equipment to do the job. It is a good idea to have
your cooking fork, tongs, platters, hot pads, your favorite basting sauce and a squirt gun
close by. (The squirt gun is used to control grease fires that might burn the meat.)
BARBECUE SAUCES
Barbecue and barbecue sauces are a topic of discussion around the world. From
Thailand to Japan, from North Carolina to California, conversations are started with “Now
if you really want the best barbecue, then…”
What I have attempted to do with this book is to give the reader as wide a selection as I
can offer. In this book you will find a large selection of basting sauces, a couple of dry
rubs and several marinades. While you can often use the basting sauces as marinades,
most often it is best to use the marinades as marinades only.
The dry rubs are cooked on the meat and a sauce can be used on the cooked meat, if
desired. Confused? Hang in there. These barbecue sauce recipes have been contributed by
friends and relatives around the country and the world. I believe that you will find a sauce
here that you will fall in love with. Some of the recipes will look a lot like some of the
others, but each one will taste different. Notice the differences in the recipes and use this
to determine how you will prepare the sauce that is just right for you. Many of the recipes
will designate the type of meat they are best served with.
In general, red wine sauces go with beef, pork or lamb and white wine sauces go best
with poultry or fish. Fish and chicken use sauces that have more oil in them, while pork
sauces use less oil. There are no set rules, so let your tongue be your guide.
ALL PURPOSE SAUCE
¼ cup salad oil

¼ cup bourbon
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tsp. garlic powder
½ tsp. black pepper
No need to cook this sauce.

Blend ingredients and pour over any meat or fish as a marinade or use as a baste.
This sauce has a unique taste that brings out the flavor of the meat or fish you are cooking.
½ tsp. salt
½ cup melted butter or margarine
2 cloves garlic, mashed
juice of 1 lemon
juice of 1 orange
1 cup jellied cranberry sauce, mashed
¼ cup prepared mustard
¼ cup honey
Mix ingredients in a sauce pan over low heat.

Stir until blended.
Brush onto poultry every five minutes.
Cook until golden brown.
½ cup catsup
¼ cup salad oil
1/3 cup white vinegar
½ tsp. Salt
1 tsp. grated onion
½ tsp. garlic powder
½ tsp. mustard powder
¼ tsp. Paprika
1/8 tsp. hot sauce
Place ingredients in bowl and mix well.

Pour a small amount n a casserole dish a coat bottom of dish.
Place 3 pounds of cut up chicken or meat in casserole and pour rest of sauce on op.
Bake in oven, turning two or three times, until done.
1 cup prepared mustard

1 cup white vinegar
1 cup dark brown sugar
1 tsp. black pepper
1 dash hot sauce
Combine ingredients in sauce pan and cook over low heat for 20 minutes,
stiring constantly or until all ingredients are completely combined.
Do not boil.
Thin slice pork and lay on white bread.
Spoon sauce over pork.
Even though this sauce is very easy to make, you will find that the flavor richly enhances
the taste of pork and will have people standing in line for more.
BEEF BRUSH SAUCE
1 cup water
½ cup salad oil
¼ cup red wine vinegar
2 tbs. Worcestershire sauce
2 tbs. ground horseradish
2 tbs. onion, grated
2 tbs. chili sauce
1 tbs. Salt
1 tbs. paprika
1 tbs. black pepper
1 tbs. brown sugar
1 tbs. dry mustard
1 clove garlic, crushed
1 tsp. Italian seasoning
Place ingredients in a saucepan and simmer for 15 minutes, stirring occasionally.

BETTY SUE’S SAUCE
1 bottle catsup
1 stick butter or margarine
2 cloves garlic, minced
3 tbs. liquid smoke (this is too much for me)
1 tbs. Lea & Perrins sauce
In a saucepan, simmer garlic in the butter for 5 minutes.

Add rest of ingredients and simmer, over medium heat, for 20 minutes.
Stir occasionally.
BIG JOHN’S SAUCE
1 bottle catsup (24 ounce)

2 cups vinegar
1 cup brown sugar
½ cup lemon juice
1 tbs. celery seed
1 tsp. Salt
1 tsp. black pepper
1 tsp. liquid smoke
½ tsp. hot sauce
1 small onion, minced
3 stalks celery, chopped fine
2 tbs. butter or margarine
Melt butter in a saucepan and sauté onions, garlic and celery until tender.
Add remaining ingredients and simmer over medium heat for 15 minutes, stirring
occasionally.
1 can condensed tomato soup

¾ cup salad oil
1 tsp. dry mustard
1 tsp. brown sugar
1 tsp. salt
2 tsp. chili powder
2 tsp. white vinegar
½ tsp. Paprika
1 medium onion, chopped fine
1 clove garlic, minced
1 pinch rosemary
¾ cup water
Mix ingredients in saucepan and bring to a boil while stirring.

Cook for 5 minutes. Stir often.
CHILI-HOISIN SAUCE
1 cup chili sauce

½ cup Hoisin sauce
¼ cup dark brown sugar, packed
½ tsp. ground ginger
Place ingredients in a saucepan and stir over low heat, until sugar melts and mixture is
smooth.
CHUCKWAGON SAUCE
1 can tomato sauce

1 cup Worcestershire sauce
1 cup white vinegar
1 cup black coffee
½ cup salad oil
½ cup butter or margarine
1 tbs. sugar
1 tbs. salt
2 tsp. black pepper
2 tsp. chili powder
1 tsp. hot sauce
1 large onion, grated
Place ingredients in a saucepan and bring to a boil.

Reduce heat and simmer, uncovered, for 15 minutes.
Stir occasionally.
1 can tomatoes
2 cups water
1 can tomato paste
½ cup catsup
2 tbs. sugar
3 tsp. chili powder
2 tbs. lemon juice
¼ tsp. cayenne pepper
¼ tsp. hot sauce
2 tsp. black pepper
1 large onion, chopped
2 bay leaves, crushed
½ pound butter or margarine
2 tsp. dry mustard
Combine ingredients in saucepan and simmer over low heat for 30 minutes.
Keep sauce covered except when occasionally stirring.
Pour through coarse sieve into glass jar.
This sauce keeps well when refrigerated.
CRANBERRY SAUCE
1 can jellied cranberry sauce

2/3 cup white wine
½ small onion, grated
2 tbs. honey
2 tbs. melted butter or margarine
1 tbs. white wine vinegar
2 tsp. cornstarch
½ tsp. salt
Combine ingredients in a saucepan and simmer over medium heat for 15 minutes.
Stir occasionally.
¼ cup white vinegar

½ cup water
2 tbs. brown sugar
1 tbs. prepared mustard
1 ½ tsp. salt
2 tbs. lemon juice
1 onion, sliced in ¼ inch rounds
¼ cup butter or margarine
½ cup catsup
1 ½ tsp. liquid smoke
Combine first 10 ingredients in saucepan and mix well.

Bring to a boil; then cook, uncovered, over medium heat for 20 minutes, stirring
occasionally.
Stir in remaining ingredients.
Good on chicken, beef or pork.
EAST COAST SAUCE
1 med. onion, chopped fine

1 tsp. salt
1/8 tsp. Pepper
½ tsp. chili powder
½ tsp. celery salt
½ tsp. dry mustard
¼ cup brown sugar
1-12oz can tomato sauce
1-12oz can tomato puree
½ tsp. lemon juice
1/8 tsp. Tabasco sauce
Combine the ingredients, in order, in a sauce pan over medium heat.

Bring to a boil, then cover and lower heat and simmer for 30 minutes, stirring often.
1 cup olive oil

½ cup white wine vinegar
1 medium onion, minced
1 tsp. black pepper
½ tsp. Salt
½ tsp. parsley
¼ tsp. Tarragon
¼ tsp. thyme
Place mixture in glass jar and shake until well blended.

Place chicken in a deep dish and pour mixture over meat.
Let stand for at least 3 hours before grilling.
3 stalks celery
4 large onions
3 cups dry red wine
1 can (10 ½ ounces) condensed beef broth
1 can (6 ½ ounces) tomato paste
2 cups chili sauce
Mix ingredients in a sauce pan and cook over medium heat for 20 to 25 minutes.
Stir often to keep everything well mixed.
When done, press mixture through a sieve.
This makes an excellent marinade for steaks, or just pour it over a beef sandwich.
½ cup butter or margarine

1 cup white vinegar
1 1/3 cup chili sauce
½ cup brown sugar
½ tsp. dry mustard
1 tbs. onion, minced
2 tsp. lemon juice
2 lemons, sliced
Combine ingredients in a saucepan and heat until butter melts, stirring constantly.
Use high heat.
Keep in warm place.
2/3 cups butter or margarine

2/3 cups water
2 tbs. Sugar
2 tbs. flour
2 tbs. pickle relish
1 ½ tbs. lemon juice
1 tsp. Salt
¼ tsp. hot sauce
Melt butter in a saucepan, then add dry ingredients.

Stir until well blended.
Remove from heat.
Gradually stir in remaining ingredients.
Return to heat and cook, stirring constantly until thick and smooth.
2-24 ounce bottles catsup

2-24 ounce bottles water
1 ½ pints white vinegar
1-6 ounce jar prepared mustard
1-3 ounce bottle garlic salt
1-1 ounce can black pepper
1/3 bottle hot sauce (or more, to taste)
4 ounces chili powder
½ cup sugar, heaping
Place ingredients into a saucepan and bring to a rolling boil, stirring constantly.
Reduce heat and simmer for 30 minutes, stirring often.
Keep refrigerated for storage.
1 qt apple cider vinegar

¼ cup salt
¾ tbs. cayenne pepper
1 tbs. red pepper flakes
1 tbs. brown sugar
¼ tsp. liquid smoke
½ cup ginger ale
Combine vinegar and salt in a saucepan and bring to a boil.

Remove from heat and add rest of the ingredients.
Stir until well mixed.
GALLIANO SAUCE
2 cups catsup
1 cup chili sauce
½ cup GALLIANO
½ cup dark brown sugar
¼ cup lemon juice
Heat ingredients in a saucepan.

½ cup olive oil

1 pint pineapple juice
4 tbs. salt
2 tsp. black pepper
1 tsp. dry mustard
2 pinches sage
2 pinches thyme
Combine ingredients in saucepan and bring to a slow boil.

Let boil for 3 minutes then turn off heat.
Use as a baste.
1 can unsalted tomatoes

1 can unsalted tomato paste (small)
1 can peaches in water
2 cloves garlic, chopped
¼ cup cider vinegar
2 tbs. salad oil
¼ tsp. black pepper
¼ tsp. grated lemon peel
1 pinch each of basil, thyme and oregano
Combine ingredients in a blender and mix until smooth.

Store in covered jar in refrigerator.
1 cup water
½ cup white vinegar
½ cup salad oil
½ cup flour
2 medium onions, minced
1 tbs. salt
½ tsp. hot sauce
1 tsp. dry mustard
½ tsp. liquid smoke
½ tsp. powdered garlic
Combine ingredients in saucepan and bring to a boil.

Reduce heat and simmer for 10 minutes.
Serve hot.
2 cups catsup
¼ cup spicy prepared mustard
3 tbs. light corn syrup
3 tbs. Hoisin sauce
3 tbs. lemon juice
2 tbs. white vinegar
1 tbs. hot sauce
1 tsp. lemon peel, grated
Place ingredients in glass jar,

Shake well, and place in refrigerator until ready to use.
2/3 cup water

2/3 cup butter or margarine
2 tbs. pickle relish
1 tbs. flour
2 tsp. sugar
1 ½ tsp. lemon juice
1 tsp. salt
¼ tsp. hot sauce
Blend all the dry ingredients together.

Next, melt butter in saucepan and add the rest of the liquid ingredients and stir.
Add blended dry ingredients while stirring constantly.
Simmer until mixture thickens a little.
Pour over grilled meats.
HONEY-JELLY BASTE
2 cups white grape jelly

½ cup honey
½ tsp. dry mustard
Place ingredients in a saucepan and warm on low while stirring constantly.

Stir until mixture is smooth.
JIFFY NO-COOK SAUCE
2 bottles catsup (14 ounces)

1 jar prepared mustard (6 ounces)
1 cup salad oil
1 ½ tsp. salt
2 bottles Worcestershire sauce (7 ounces)
1 tbs. cayenne pepper
3 cloves garlic, pressed
¼ tsp. sugar
2 tbs. lemon juice
2 dashes hot sauce
Combine ingredients in order in mixing bowl.

Mix very well.
Now it’s ready to serve as a baste or straight onto a sandwich.
JIM’S PORK SAUCE
1 ½ cups tomato sauce

½ cup water
1/3 cup vinegar
1/3 cup brown sugar
1 tsp. salt
1 tsp. ginger
½ tsp. paprika
1 small onion, minced
Combine all ingredients in a sauce pan and simmer for 30 minutes over medium heat.
Stir occasionally.
1 cup water
1 cup catsup
¼ cup brown sugar, packed
2 tbs. dark vinegar
2 tsp. dry mustard
1 large onion, chopped fine
Melt butter in saucepan and add onion.

Cook until onions are clear then add rest of ingredients.
Simmer the final mixture for 15 minutes.
KAHLUA ZESTY SAUCE
¾ cup chili sauce

¼ cup KAHLUA
2 tbs. brown sugar, packed
¼ tsp. salt
¼ tsp. hot sauce
1/3 cup onion, minced
Melt butter in a saucepan and sauté onions until clear.

Stirring, pour in the rest of the ingredients.
Simmer 5 minutes, stirring occasionally.
¾ cup Kahlua
½ cup chili sauce
3 tbs. pineapple juice
2 tbs. cornstarch
Combine first 3 ingredients in a saucepan over low heat.

Make smooth, thin paste with cornstarch and water.
Stir in paste slowly.
Simmer for 15 minutes or until sauce starts to thicken.
1 quart apple cider vinegar

1 quart water
½ jar Mexene chili powder
2 tbs. crushed red pepper 2 tbs. brown sugar
1 tbs. dry mustard
1 tbs. hot sauce
2 tsp. black pepper
1 ½ tsp. Cavender’s Greek seasoning
1 tsp. Cumin
½ tsp. cayenne pepper
1 lemon, sliced
Place ingredients in a saucepan and bring to a boil, stirring occasionally.

Reduce heat and simmer for 2 hours, stirring occasionally.
LOUISIANA SAUCE
½ cup brown sugar

½ cup Creole mustard
½ cup prepared mustard
3 tbs. horseradish
¼ cup white wine
Combine ingredients in saucepan and simmer 20 minutes.

Stir occasionally.
LUAU HAWAIIAN SAUCE
1 quart pineapple juice

1 cup vinegar
1 cup brown sugar, packed
¼ cup salt
2 tbs. black pepper

Use as a baste.
MACON SAUCE
1 ½ cup catsup
1 cup orange juice
3 tbs. salad oil
3 tbs. dark brown sugar, packed
2 tbs. chili powder
¼ tsp. ground ginger
2 large onions, grated
Place ingredients in saucepan and bring to a boil.

Boil for minutes then reduce heat and simmer for 1 hour, stirring often.
MARNIE’S SAUCE
1 pint catsup
1 pint water
1 cup white vinegar
2 ¼ tbs. sugar
2 ¼ tbs. chili powder
2 ¼ tbs. black pepper
2 ¼ tbs. salt
2 tbs. onion, chopped fine
Combine ingredients in a saucepan and simmer for 2 hours.

Stir often
1 cup water
½ cup TIA MARIA
¼ cup honey
¼ cup soy sauce
1 can tomato paste
2 tsp. salt
1 tsp. black pepper
1 chicken bouillon cube
Place ingredients in a saucepan and heat.

Stir constantly until all ingredients are blended, then remove from fire.
1 can frozen orange juice, thawed (6 ounces)

¼ cup light molasses
¼ cup soy sauce ¼ cup salad oil
1 tsp. ground ginger
1 tsp. dry mustard
1 tsp. minced onion
1 tsp. minced green onion
½ tsp. celery seed
Use sauce to baste meats often.
2 tbs. dried onions

5 shakes steak seasoning
¼ cup Blue cheese salad dressing
1 tbs. hot sauce
½ stick butter or margarine
¼ cup Worcestershire sauce
2 tsp. prepared mustard
½ cup catsup
½ cup brown sugar, packed
½ cup bacon grease
1 lemon, cut in half
1 beer
Mix all but the last 2 ingredients in a saucepan.

Squeeze lemon into mixture, then throw in the lemon.
Simmer over low heat for 20 minutes.
Use beer to thin mixture. (about ½ can)
Drink the rest.
Stir sauce occasionally.
1 large onion, minced

9 cups catsup
7 cups white vinegar
4 cups water
3 cups dark brown sugar, packed
6 tbs. salt
6 tbs. sugar
6 tbs. black pepper
6 tbs. chili powder
3 tbs. Panola sauce
3 tbs. Pickapeppa sauce
3 tsp. Tabasco
4 tbs. corn starch (for thickening)
3 bay leaves, crumbled
1 tsp. MSG
1 tsp. ground red pepper
6 ¼ tsp. mustard powder
Mix all ingredients in a large vat and bring to a rolling boil.

Reduce heat to low and simmer for 5 hours. Stir often.
Bottle and cure.
(Yes, you can eat it right away. Most of mine doesn’t make it to cure.)
Cure for about 1 week.
1 can tomato sauce (8 ounces)

¼ tsp. celery salt
¼ tsp. onion salt
¼ tsp. garlic salt
4 tbs. sherry
1 tbs. red wine vinegar
2 tbs. olive oil
Put ingredients in a large glass jar and shake like crazy.

Let stand in the refrigerator overnight.
Shake again before serving.
4 cups tomato juice

¼ cup A-1 sauce
1 tbs. chili powder
2 tsp. salt
2 tsp. red pepper flakes
2 tsp. lime juice
1 tsp. ground celery seeds
½ tsp. cumin
½ tsp. garlic powder
Combine ingredients in a saucepan and simmer over low heat for 30 minutes.
1 cup catsup
½ cup water
¼ cup molasses
2 tsp. salt
1 tsp. hot sauce
1 tsp. flaked red pepper
1 tsp. cayenne pepper
½ tsp. dry mustard
Combine ingredients in glass container and shake until well blended.

Set aside and let age for ½ day.
Shake well before serving.
1 ½ cups maple syrup

¼ cup chili sauce
¼ cider vinegar
3 tbs. onions, chopped fine
2 tsp. salt
1 tsp. dry mustard
1 tsp. black pepper
Combine ingredients in a bowl and stir until mixed.

½ cup salad oil

½ cup red wine vinegar
½ cup lemon juice
1/3 cup soy sauce
1 tbs. Ginger
1 tsp. black pepper
½ tsp. monosodium glutamate
Place ingredients in a bowl and mix until well blended.

¼ lb. butter or margarine

½ cup chili powder
1 ½ cups catsup
1 cup water
1 cup white vinegar
1 cup prepared mustard
½ cup soy sauce
½ cup lemon juice
½ cup brown sugar, packed
1 small clove garlic, minced
1 small onion, chopped fine
½ tsp. Worcestershire sauce
Melt butter and add chili powder, garlic, onion, vinegar, water, brown sugar,
Worcestershire sauce, soy sauce and catsup
Simmer for 1 hour
Add lemon juice and mustard and simmer for 15 minutes more
OFF THE SHELF SAUCE
2 bottles (14 oz) catsup

2 catsup bottles of water
1 small jar mustard
1/3 bottle hot sauce
1 small bottle white vinegar
½ cup sugar
4 ounces. chili powder
2 ounces. garlic salt
2 ounces. onion salt
1 ounces. black pepper
Mix ingredients in a saucepan and bring to a boil.

Lower heat and simmer for 30 minutes, stirring often.
OLD JOHN’S SAUCE
4 cups catsup
1 cup molasses
½ cup cider vinegar
½ cup spicy mustard
2 tbs. salad oil
1 tbs. lemon juice
1 tsp. liquid smoke
½ tsp. hot sauce
½ tsp. Allspice
1 small onion, grated
Place ingredients in a saucepan and, over medium heat, simmer for 1 hour.
Stir often.
1 qt cider vinegar
2 tbs. A-1 sauce
2 tsp. salt
1 tbs. sugar
6 whole mint leaves
¼ tsp. Paprika
¼ tsp. Tabasco
1 ½ tbs. mixed whole pickling spices
1 beef bouillon cube
3 large slices unpeeled orange
2 large slices unpeeled lemon
1 cup water
1 tbs. catsup
sweet basil and
oregano to taste
Best to cook sauce in a glass or enamel pan.

Combine all ingredients and simmer over low heat until orange
and lemon peels are well done.
Good sauce for pork or lamb or for basting spareribs.
ORANGE SHRIMP SAUCE
½ cup orange juice

1/3 cup catsup
1 tbs. brown sugar
1 tbs. lemon juice
1 tbs. instant onion flakes
1 tbs. soy sauce
¼ tsp. salt
Combine ingredients in a saucepan and heat.

ORANGE-SPICE SAUCE
¼ cup sugar
2 tbs. cornstarch
½ tsp. allspice
½ tsp. ground cloves
1 cup orange juice
2 tbs. cider vinegar
¼ cup melted butter or margarine
Combine sugar, cornstarch, allspice and cloves in a saucepan;

stir in orange juice and vinegar.
Over high heat, stirring constantly, bring to a boil for 1 minute.
Stir in butter until blended.
Remove from heat.
ORIENTAL RIB SAUCE
½ cup dry Sherry

½ cup teriyaki sauce
¼ cup orange juice
2 tsp. sesame oil
2 tbs. ginger
2 tbs. parsley, chopped fine
1 tbs. finely grated orange peel
1 tsp. black pepper
Combine ingredients in shallow dish.

Place ribs in sauce, cover and let sit overnight.
Bake ribs in sauce for 40 minutes in a 350 degree oven.
Baste often.
Then cook ribs over charcoal fire for another 15 to 20 minutes.
Turn and baste ribs often.
1 cup pineapple juice

2 tbs. peanut oil
2 tbs. cornstarch
1 tbs. soy sauce
½ tsp. salt
1 green bell pepper, chopped fine
Combine ingredients in a saucepan and bring to a boil.

Boil for 3 minutes.
Sauce should thicken slightly.
1 cup grape juice (red)

1 can lemonade concentrate (6 ounce, thawed)
1 tbs. salt
¼ tsp. cardamom
¼ tsp. curry powder
Stir ingredients together in a bowl until well mixed.

Works best on ribs.
Baste often.
PEACHY KEEN SAUCE
1 med can peaches, un-drained

¼ cup catsup
3 tbs. lemon juice
2 tbs. salad oil
½ tsp. salt
1/8 tsp. grated lemon peel
½ tsp. liquid smoke (optional)
Place peaches and juice in blender and puree.

Combine the peaches with the rest of the ingredients in a sauce pan
and, over medium heat, simmer for 15 minutes.
Do not boil.
It’s a little different, but it is good over pork or chicken.
PEPPERY SYRUP SAUCE
½ cup light corn syrup

¼ cup HEINZ 57 sauce
1 tbs. black pepper
2 tsp. hot sauce
Combine ingredients in a saucepan and bring to a boil, stirring occasionally.

Boil for 2 minutes, then remove from heat.
2 cups catsup
1 cup olive oil
1 tsp. black pepper
1 med. onion, minced
1 tsp. parsley
Place ingredients in quart container with lid and shake well.

Place in refrigerator for 24 hours.
Shake occasionally.
1 can purple plums, pureed in blender with juice

3 tbs. sugar
3 tbs. salad oil
1 tbs. lemon juice
1 tsp. salt
Combine ingredients in a bowl and mix until well blended.

Makes a truly unique baste.
QUICK MILD SAUCE
2 cups catsup
¾ cup melted butter or margarine
1 tsp. dry mustard
Place ingredients in a saucepan over high heat and cook for 5 minutes,
stirring constantly.
QUICK SAUCE
2 cloves of crushed garlic

1 ½ tsp. salt
1 tsp. black pepper
¼ cup chopped scallions
2 tsp. prepared mustard
1 tsp. dry mustard
¼ cup lemon juice
1/3 cup Heinz 57 Sauce
2 cups catsup or tomato sauce
1 tbs. brown sugar
1 dash Tabasco Sauce
No cooking is necessary with this recipe.

Simply place everything into a blender and mix thoroughly.
You don’t necessarily need a blender.
You can put everything into a glass container and simply shake very well
until all ingredients are completely mixed.
RANCH STYLE SAUCE
1 cup catsup
½ cup molasses
2 tbs. cider vinegar
1 tbs. A-1 sauce
1 tsp. chili powder
½ tsp. hot sauce
1 tsp. salt
1 tsp. black pepper
½ cup raisins, minced
Combine ingredients until completely mixed.

No need to cook this sauce, but tastes better if left in refrigerator overnight to blend
flavors.
ROCK HOUSE SAUCE
1 ½ cups water
1 cup Worcestershire sauce
½ cup catsup
¼ cup melted butter or margarine
1 tbs. dry mustard
1 ½ tsp. salt
1 tsp. sugar
½ tsp. hot sauce
Place ingredients in saucepan and bring to a boil.

SANDWICH SAUCE
2 tbs. salad oil

2 tsp. chili powder
1 tsp. dry mustard
1 can tomato sauce
2 bay leaves, crumbled
½ tsp. celery salt
¼ tsp. marjoram
Place salad oil, onions and garlic in a saucepan and cook for 5 minutes,
then add the rest of the ingredients and simmer for 45 minutes.
Stir ingredients often and do not allow to boil.
This sauce is best served poured over a sandwich or slices of meat.
Serve warm.
6 tbs. Salt
6 tbs. sugar
6 tbs. black pepper
6 tbs. chili powder
4 cups thick catsup
4 cups white vinegar
4 cups water
1 large onion, finely diced
Combine salt, sugar, black pepper and chili powder.

In a large pan combine catsup, vinegar, water and onion.
Stir in dry mixture.
Bring to a rolling boil, reduce heat to low and cook uncovered for 1 ½ hours,
stirring every 10 minutes.
¼ cup salad oil

3 cloves garlic, chopped
3 cups Worcestershire sauce
2 bottle catsup
1 lemon, sliced
¾ cup brown sugar, packed
1 tsp. hot sauce
1 tsp. black pepper
1 tsp. flaked red pepper
Mix ingredients in a saucepan and simmer over low heat for 2 hours,
stiring often.
1 cup sherry
1 cup salad oil
2 tbs. lemon juice
2 tbs. Mayonnaise
3 tsp. thyme
3 tsp. black pepper
1 tsp. salt
1 medium onion, grated
Blend ingredients in a blender until well mixed.

Baste chicken often.
1 can tomato paste

1 cup honey
1 cup dry white wine
½ cup olive oil
1 tsp. salt
½ tsp. Oregano
½ tsp. rosemary, crushed
Combine ingredients in a bowl.

Yes, it can be used on meats other than shish kebabs.
Baste meat and veggies often.
1 cup onions, minced

2/3 cup catsup
2/3 cup bourbon or sour mash whiskey
½ cup cider vinegar
½ cup orange juice
½ cup maple syrup
1 stick butter or margarine
1/3 cup salad oil
1/3 cup sorghum molasses
1 tbs. grated orange peel
1 tsp. black pepper
Place ingredients in a saucepan and bring to a simmer, stirring often.

Simmer for 1 hour, until thick and glossy.
Stir often.
½ cup olive oil

¼ cup onion, minced
1 can tomato sauce
2/3 cup water
¼ cup ripe olives, chopped fine
1 tbs. chili powder
½ tsp. hot sauce
In a saucepan, sauté onions and garlic in the olive oil and butter.
Add remaining ingredients and simmer, over medium heat, for 30 minutes.
SOY AND WINE SAUCE
1 ½ cups water
1 bottle soy sauce (5 ounce)
¼ cup dark brown sugar, packed
¼ cup burgundy or concord wine
1 tbs. lemon juice
Blend ingredients until sugar dissolves.

Baste often with this sauce for full effect.
SPECIAL BEEF SAUCE
1 ¼ cup tomato juice

1 cup catsup
1 tbs. sugar
3 tbs. white vinegar
2 tsp. horseradish
¼ cup minced onion 1 clove garlic, minced
½ cup salad oil
¾ tsp. salt
½ tsp. Paprika
2 dashes Tabasco
Combine all ingredients in pot and simmer over medium low heat for 30 minutes.
3 cups chili sauce

2/3 cup apple jelly
2 tbs. dry mustard
1 tbs. hot sauce
1 tsp. black pepper
Mix ingredients in a saucepan and bring to a boil, stirring often.

Let cool.
SPICY ORANGE SAUCE
1 ½ cups chili sauce

1 cup orange marmalade
1/3 cup red wine vinegar
¼ cup peanut oil
3 tbs. soy sauce
1 tbs. ground ginger
1 tbs. sesame oil
1 tsp. black pepper
½ tsp. cinnamon
Place ingredients in saucepan and bring to a boil, stirring constantly.

Reduce heat and simmer until glossy, stirring often. (about 15 minutes)
Remove from heat.
1 cup olive oil

¼ cup chili sauce
1 tsp. salt
1 tsp. oregano
1 tsp. lemon juice
½ tsp. hot sauce
Mix ingredients until well blended.

Brush on shrimp often while cooking.
You might try soaking shrimp in this mixture for an hour or two before grilling,
then use as baste also.
SUE’S SWEET SAUCE
1 can applesauce
1 bottle chili sauce (14 ounces)
1 tsp. salt
¼ tsp. rosemary
1 clove garlic, mashed
Combine ingredients in a glass bowl and mix well.

Cover and let stand for 2 hours before using.
As you have already figured out, you don’t need to cook this sauce.
1 ½ cups red wine vinegar

1/3 cup salad oil
¼ cup soy sauce
1 cup brown sugar, packed
2 cans frozen pineapple juice concentrate
2 tsp. salt
½ green bell pepper, chopped fine
Place ingredients in a saucepan and simmer 10 minutes over medium heat.

Baste meats often.
1 can crushed pineapple in its sauce

¾ cup red wine (port)
3 tbs. red wine vinegar
2 tbs. salad oil
1 tbs. soy sauce
½ small onion, grated
1 tsp. lemon juice
½ tsp. garlic salt
1 cup corn syrup

¼ cup plus 2 tbs. white vinegar
2 tbs. dry mustard
1 tbs. plus 1 tsp. Worcestershire sauce
½ tsp. salt
Combine ingredients in a bowl and mix until well blended.

Baste meats often.
1/3 cup teriyaki sauce

¼ cup pineapple preserves
¼ cup apricot or peach preserves
¼ cup catsup
1 tsp. ground ginger
Mix ingredients in a bowl.

There is no need to cook this sauce.
Baste meat often.
TENNESSEE SAUCE
5 pounds whole ripe tomatoes

1 quart cider vinegar
1 tbs. black pepper
¼ cup salt
2 medium onions, grated
1 pound okra, chopped fine
¼ cup flour
1 tbs. flaked red pepper
2 sticks butter or margarine
2 tsp. hot sauce
½ tsp. basil
½ tsp. thyme

Reduce heat to low and simmer for 30 minutes, then strain mixture through a coarse sieve.
Use sauce for basting and serving over meat.
1 cup distilled vinegar

4 pickled Louisiana peppers, chopped fine
5 cups water
2 qt. tomato sauce
1 tbs. white corn syrup
1 tbs. salt
1 ½ tbs. dark brown sugar
1 tsp. liquid smoke
1 ½ tsp. powdered mustard
½ tsp. cayenne pepper
1 pinch granulated jalapeno peppers
1 ounce tequila
Place ingredients in a large pot and bring to a boil while stirring.

Reduce heat and simmer for about 2 hours, stirring occasionally.
This sauce can be used as a baste or just poured over the meat.
TEX’S OWN SAUCE
1 ¼ cup catsup
¼ cup salad oil
½ cup Worcestershire sauce
1/3 cup lemon juice
¼ cup brown sugar
¼ cup onion, chopped fine
¼ cup water
1 tbs. hot pepper sauce
Combine ingredients in saucepan and cook over low heat

for about one hour, stirring occasionally.
Cook until sauce thickens.
Serve warm.
1 ½ cups tomato puree

1 cup beer
1 ½ tsp. salt
1 tsp. paprika
2 dashes hot sauce
Place ingredients in a saucepan and, over low heat,

simmer for 10 minutes.
TOMATO SOUP SAUCE
1 can condensed tomato soup

1 can water
1/3 cup white vinegar
¼ cup sugar
¼ cup salad oil
1 tbs. chili powder
1 tsp. liquid smoke
½ green bell pepper, chopped fine

Stir often.
1 can tomato sauce

½ cup molasses
1 tsp. salt
½ tsp. thyme
¼ tsp. bay leaves, crushed
Mix ingredients in a bowl until well blended.

Baste often.

1 clove garlic, grated
½ cup salad oil
½ cup catsup
2 ½ cups water
2 tsp. sugar
2 tsp. horseradish
1 tsp. salt

Lower heat and simmer for 5 minutes.
WEST COAST SAUCE

1 tsp. salt
1/8 tsp. pepper
½ tsp. celery salt
½ tsp. dry mustard
¼ cup brown sugar
1 12 ounces can tomato sauce
1 12 ounces can tomato puree
½ tsp. lemon juice
1/8 tsp. Tabasco sauce
Combine the ingredients, in order, in a sauce pan over medium heat.

Bring to a boil, then cover and lower heat.
Cook for 30 minutes.
WEST TEXAS SAUCE
2 cups strong coffee

2 cups catsup
1 ½ tsp. Salt
1 tsp. black pepper
½ tsp. garlic salt
1 tsp. liquid smoke
Place ingredients in a saucepan and simmer over medium heat for 30 minutes,
stiring occasionally.
WHITE CHICKEN SAUCE
1 cup mayonnaise
6 tbs. sugar
1 tbs. salt
1 tbs. black pepper
½ cup lemon juice
Combine ingredients in bowl and stir wildly until smooth.

Baste chicken often.
½ cup soy sauce

½ cup Hoisin sauce
3 tbs. Sherry
3 tbs. sugar
3 tbs. honey
3 tbs. water
3 tbs. salad oil
1 chicken bouillon cube
Combine ingredients in a saucepan, stirring constantly, over low heat.

Stir until completely smooth.
WYOMING SAUCE
6 cups water
1 ½ cups melted butter or margarine
1 cup catsup
2 tbs. horseradish
1 ½ tsp. mustard powder
½ tbs. salt
2 tbs. A-1 sauce
1 tsp. hot sauce
½ tbs. chili powder
1 tsp. black pepper
1 ½ tsp. sugar
1 tsp. thyme
1 tsp. marjoram
Combine ingredients in a saucepan and cook over medium-low heat, uncovered,

for 45 minutes to 1 hour.
DRY RUBS
Dry rubs are rapidly becoming very popular in some recently opened barbecue
restaurants. It is not a new idea, but its practice has not been wide spread. One of the more
famous restaurants that uses this method is based in Memphis, Tennessee, and is known
throughout the south for the quality of their barbecue.
Dry rubs are normally rubbed onto the meat, before it is grilled or smoked, in place of a
sauce or marinade. Some people will then add a sauce after the meat has been cooked.
Rubs are most often used on ribs, giving them a zesty taste and not causing as much
mess while they are being eaten.
Rubs normally contain the ingredients salt, black pepper, sugar (white or brown), chili
powder, garlic powder, paprika, lemon pepper, cayenne pepper and several other spices in
various proportions.
The four recipes that I have included are very good and will serve as an excellent place
to start if you wish to custom design your own dry rub. Even if you do adopt one of these
rubs, you might want to experiment some to find out what is best suited to you and your
families’ tastes.
K.C. RIB RUB
½ cup sugar
¼ cup salt
¼ cup black pepper
¼ cup paprika
1 tbs. chili powder
Place ingredients in quart jar and shake until well mixed.

Keep in closed jar until ready to use.
½ cup Sugar
¼ cup salt
¼ cup ground black pepper
¼ cup paprika
¼ cup ground chili powder
1 teaspoon garlic powder
2 teaspoons instant coffee or expresso *
2 teaspoons cocoa powder
1 teaspoon mustard powder
Hot
Add ¼ Cup Ground Red Pepper
(* if instant coffee is not a powder (crystals), place in zip lock bag and roll a water glass
over it until reduced to powder.)
ROBERT’S DRY RUB
1/3 cup salt

1/3 cup sugar
2 ½ tbs. black pepper
1 tbs. paprika
1 ½ tsp. grated lemon peel
¼ tsp. thyme
Combine ingredients, mixing well.

Rub on chicken or meat before grilling.
1 ½ Tablespoons Chili Powder

1 ½ Tablespoons Cilantro Flakes
1 Tablespoon Ground Cumin
½ Tablespoon Onion Powder
Hot

Add ½ Tablespoon Ground Red Pepper

MARINADES
By definition, a marinade is a sauce in which meat, fish or vegetables are soaked to

improve their taste. You will notice that the marinade recipes have a certain international
flavor. That is because so many people have asked me how the different oriental barbecue
flavors are achieved.
If you prefer to marinate meat and not bother with basting during cooking, then most of
the sauce recipes will serve that purpose. These marinade recipes are meant to give to you
a specific taste sensation. Please try them all.
ALL MEAT MARINADE
1 ½ cups salad oil

¾ cup soy sauce
½ cup red wine vinegar (white if chicken)
1/3 cup lemon juice
¼ cup Worcestershire sauce
2 tbs. dry mustard
2 ½ tsp. salt
2 tsp. chopped parsley
1 tbs. black pepper
Soak meat overnight in mixture,

turning once.
1 cup Burgundy wine

¼ cup lemon juice
¼ cup salad oil
1 tsp. hot sauce
Mix ingredients well.

Poke meat with fork so marinade can penetrate meat.
Cover meat with marinade and let sit overnight in refrigerator, turning once.
¼ cup soy sauce

3 tbs. Hoisin sauce
1 tbs. dry sherry
1 tsp. ginger
1 tsp. brown sugar
¼ tsp. salt
Pour mixture over thick sliced pork that has been placed in a shallow dish.
Allow to marinate for 4 hours,
turning often.
½ cup soy sauce

¼ cup dry sherry
¼ cup sugar
2 green onions, minced
1 ½ tbs. ground ginger
Mix ingredients and place in plastic bag or dish with pork.

Marinate for 5 hours, turning often, then grill meat.
This is best if meat is cut into thick strips.
½ cup soy sauce

6 tbs. sugar
¼ sesame oil
6 green onions, chopped fine
1 tbs. roasted sesame seeds
Cut meat into 2 inch chunks and marinate for 3 to 4 hours, turning several times.
Place meat on skewers and grill.
2/3 cup teriyaki sauce

¼ cup orange preserves
1 tsp. garlic salt
½ tsp. lemon pepper
Mix ingredients and put in plastic bag along with meat.

Allow to marinate overnight, turning occasionally.
This marinade is best when used on beef short ribs, but is good with pork too.
1/3 cup lemon juice

¼ cup dry sherry
¼ cup soy sauce
¼ cup dark vinegar
¼ cup honey
3 tbs. dark brown sugar
½ tsp. ground ginger
Mix ingredients.
Place meat and marinade in a plastic bag or covered dish
and let stand overnight, turning occasionally.
SHISKABOB MARINADE

12 ounces salad oil
6 ounces red wine vinegar
¼ Burgundy wine
1 package dry Italian dressing mix
Mix ingredients and place in a plastic bag or covered dish.

Add meat, cherry tomatoes, small whole onions, mushrooms and bell pepper squares.
Marinate overnight, stirring occasionally.
Alternate vegetables and meat on skewers and grill.
STEAK MARINADE
½ cup olive oil

2 tbs. steak sauce or Worcestershire sauce
½ tsp. garlic salt
½ tsp. lemon pepper
1 tsp. dehydrated Italian dressing mix
2 tbs. lemon juice
After mixing ingredients, cover bottom of shallow pan and place steaks in pan.
Pour rest of marinade over steaks and allow to sit for 30 minutes.
Turn steaks and allow to stand for a minimum of 30 minutes.
Overnight in refrigerator is better.
¼ cup Nuoc Mam or Nam Pla fish sauce

6 green onions, minced
½ cup cilantro leaves, minced
3 serrano chili peppers, stemmed and minced
4 ½ tbs. lime juice
2 tbs. sugar
¼ tsp. salt
Mix ingredients.
Place in plastic bag with beef chunks or strips.
Marinate overnight, turning occasionally.
WARNING: This dish is hot!
For a milder taste, substitute jalapeno peppers.
WILD GAME MARINADE
1 bottle Burgundy wine

2 large onions, sliced thin
6 green onions, chopped
3 small carrots, sliced thin
1 tbs. Salt
½ tsp. thyme
½ tsp. Rosemary
¼ tsp. chopped parsley
1 bay leaf, crushed
Mix marinade well.

Place meat and marinade in a plastic bag or covered dish.
Place in refrigerator for 24 hours, turning meat occasionally.
2 lbs beef. (Can use flank steak, chuck roast, brisket, sirloin tip or steak.)
1 tsp. Seasoning salt
¼ tsp. garlic powder
½ tsp. Pepper
½ tsp. paprika
1 tsp. Onion powder
¼ cup soy sauce
¼ cup Pickapeppa Sauce
Trim off excess fat. Semi-freeze meat for ease in slicing. Cut across grain into 1/8 inch
strips. Place meat in shallow pan. Combine all the ingredients and pour over meat slices.
Let set overnight in the refrigerator. (I combine everything in a plastic bag. It’s easier
to me.) To cook: Lay out strips on microwave bacon rack. Cover with paper towel. Cook
on high power for 2 ½ minutes. Turn strips over. Cook 1 ½ minutes. Turn strips back over.
Cook 1 ½ minutes. (I repeat once more.) Let stand 5 minutes before eating. Cooking time
may very with thickness of meat. Store in air-tight container.
# # #
BON APPETIT
# # #
POSTSCRIPT
If you liked and enjoyed these recipes, please tell your friends. Word of mouth is an
author’s best friend. Also, writing a short review will do much to enhance this book’s
ranking and visibility for others to enjoy.
* * *

Table of Contents
INTRODUCTION
CHOOSING A GRILL
A FEW SAFETY TIPS
BARBECUE SAUCES
ALL PURPOSE SAUCE
BEEF BRUSH SAUCE
BETTY SUE’S SAUCE
BIG JOHN’S SAUCE
CHILI-HOISIN SAUCE
CHUCKWAGON SAUCE
CRANBERRY SAUCE
EAST COAST SAUCE
GALLIANO SAUCE
HONEY-JELLY BASTE
JIFFY NO-COOK SAUCE
JIM’S PORK SAUCE
KAHLUA ZESTY SAUCE
LOUISIANA SAUCE
LUAU HAWAIIAN SAUCE
MACON SAUCE
MARNIE’S SAUCE
OFF THE SHELF SAUCE
OLD JOHN’S SAUCE
ORANGE SHRIMP SAUCE
ORANGE-SPICE SAUCE
ORIENTAL RIB SAUCE
PEACHY KEEN SAUCE
PEPPERY SYRUP SAUCE
QUICK MILD SAUCE
QUICK SAUCE
RANCH STYLE SAUCE
ROCK HOUSE SAUCE
SANDWICH SAUCE
SOY AND WINE SAUCE
SPECIAL BEEF SAUCE
SPICY ORANGE SAUCE
SUE’S SWEET SAUCE
TENNESSEE SAUCE
TEX’S OWN SAUCE
TOMATO SOUP SAUCE
WEST COAST SAUCE
WEST TEXAS SAUCE
WHITE CHICKEN SAUCE
WYOMING SAUCE
DRY RUBS
K.C. RIB RUB
Hot
ROBERT’S DRY RUB
Hot
MARINADES
ALL MEAT MARINADE
SHISKABOB MARINADE
STEAK MARINADE
WILD GAME MARINADE
POSTSCRIPT

107 Barbecue Sauce, Rub and Mar - Rupert Robertson

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

107 Barbecue Sauce, Rub and Mar - Rupert Robertson

Загружено:

Авторское право:

Доступные форматы

107

NEVER ADD CHARCOAL STARTER TO AN EXISTING FIRE

BE AWARE OF FIRE HAZARDS

CLEAN THE GRILL BEFORE USING

PREPARE YOUR FIRE AHEAD OF TIME

FLAVORING WITH WOOD

HOW TO DETERMINE THE TEMPERATURE OF THE COALS

¼ cup salad oil

No need to cook this sauce.

Mix ingredients in a sauce pan over low heat.

Place ingredients in bowl and mix well.

1 cup prepared mustard

Place ingredients in a saucepan and simmer for 15 minutes, stirring occasionally.

In a saucepan, simmer garlic in the butter for 5 minutes.

1 bottle catsup (24 ounce)

1 can condensed tomato soup

Mix ingredients in saucepan and bring to a boil while stirring.

1 cup chili sauce

1 can tomato sauce

Place ingredients in a saucepan and bring to a boil.

1 can jellied cranberry sauce

¼ cup white vinegar

Combine first 10 ingredients in saucepan and mix well.

1 med. onion, chopped fine

Combine the ingredients, in order, in a sauce pan over medium heat.

1 cup olive oil

Place mixture in glass jar and shake until well blended.

½ cup butter or margarine

2/3 cups butter or margarine

Melt butter in a saucepan, then add dry ingredients.

2-24 ounce bottles catsup

1 qt apple cider vinegar

Combine vinegar and salt in a saucepan and bring to a boil.

Heat ingredients in a saucepan.

½ cup olive oil

Combine ingredients in saucepan and bring to a slow boil.

1 can unsalted tomatoes

Combine ingredients in a blender and mix until smooth.

Combine ingredients in saucepan and bring to a boil.

Place ingredients in glass jar,

2/3 cup water

Blend all the dry ingredients together.

2 cups white grape jelly

Place ingredients in a saucepan and warm on low while stirring constantly.

2 bottles catsup (14 ounces)

Combine ingredients in order in mixing bowl.

1 ½ cups tomato sauce

Melt butter in saucepan and add onion.

¾ cup chili sauce

Melt butter in a saucepan and sauté onions until clear.

Combine first 3 ingredients in a saucepan over low heat.

1 quart apple cider vinegar

Place ingredients in a saucepan and bring to a boil, stirring occasionally.

½ cup brown sugar

Combine ingredients in saucepan and simmer 20 minutes.

1 quart pineapple juice

Combine ingredients in saucepan and bring to a boil.

Place ingredients in saucepan and bring to a boil.

Combine ingredients in a saucepan and simmer for 2 hours.

Place ingredients in a saucepan and heat.

1 can frozen orange juice, thawed (6 ounces)

2 tbs. dried onions

Mix all but the last 2 ingredients in a saucepan.

1 large onion, minced