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Summer BBQ rubs/sauces

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RudyGarmisch
Posts: 25443 - Karma: 13,844
Recently got a good sized charcoal grill at our shop, and I've been grillin every chance I get. I want some more spice rubs, marinades and sauces though! I'll give you guys a few to start, and include some cooking instructions.
Jul 8 2010 1:33PM
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RudyGarmisch
Posts: 25443 - Karma: 13,844
Hot Brown Sugar Ribs:

Apply this rub a day before grilling. You need:
1 teaspoon of onion powder
sea salt to taste
lots of ground black pepper (to taste, go big though)
1 teaspoon of cayenne pepper
3 teaspoons paprika (get the Hungarian type next time you run out, the flavor is really different and amazing)
1/2 cup brown sugar

Mix all this together with your fingers to blend. On that rack of ribs, open the package at one end, pull the ribs out, wash them and the inside of the package. Pull off the silverskin on the inside of the ribs. Slap the dry rub all over the ribs, pressing it in pretty hard. Make another batch if need be. Slide the ribs back into the package, toss in whatever leftover rub you have in there, seal the end with saran and rubber bands and let that sit at least 18 hours. Pro tip - you can also quickly make this a wet marinade or impart different flavors to the meat by marinading the ribs in beer for a few hours before the rub goes on - try smoked porter!

On a gas grill, indirect heat. On charcoal, make two small piles of coals on either side of the grill, lite each and transfer coals once they get going so that the piles are going pretty much equal. Spread these out a bit, keeping the center strip free of coals (this is where the ribs will go). Slap those ribs down. Using a tin can or whatevers handy, fill it a bit with water and place it alongside the ribs. This will help keep the moisture in for the first part of grilling. You want the grill right around 190. Grill for two hours, flipping every 20 minutes and applying leftover rub from the marinade bag whenever you are looking sparse. Remove the water can, grill for another hour, flipping ribs again. Refrain from adding more marinade here, we want the stuff on there to crisp up. Take off heat, let sit for 10 minutes (IMPORTANT), then cut up and eat.
Jul 8 2010 1:34PM
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uni-corn
Posts: 13846 - Karma: 651
Red wine/Currey powder marinade. Throw some olive oil in there too. Let sit. Grill.
Jul 8 2010 1:36PM
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Hansel.
Posts: 4583 - Karma: 112
Deff. go with brown sugar in your dry rubs, it makes things so much better. When you cook burgers, get some thick bacon and dry rub with brown sugar and some Cayenne pepper. so good that way.

just get some recipes and throw your own take on them. thats what i do
Jul 8 2010 1:37PM
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Rudy.
Posts: 441 - Karma: 24
fuck yes. i will try that.
Jul 8 2010 1:37PM
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Jamestown
Posts: 4002 - Karma: 51
Do marinades to buy count?

There's a marinade I know of called Veri Veri Teriyaki. It's only sold in select stores down here in Sacramento, but it is soooo good. And it's kosher!
Jul 8 2010 1:37PM
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fsscott
Posts: 4684 - Karma: 114
damn those sound good, just must not run into this thread while under the influence and try to make those....
Jul 8 2010 1:39PM
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Dan.
Posts: 7201 - Karma: 1,126
I am a fan of going basic on my steaks. lightly tenderize, heavy salt, pepper, and garlic rub on both sides. get your pan or grill going as hot as it possibly can go, sear steak for 30-45 seconds on each side, and you're good to go. has to be a good cut from a good butcher. I tend to go with ribeye or new york strip. both are really flavorful.
Jul 8 2010 1:45PM
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Bar_Down
Posts: 5896 - Karma: 395
im gonna post an awesome rib sauce recipe later. when i was a kid in mtl, my neighbour was a cop, and one night there was a fire at this place called bar-b barn, and they made legit ribs, so anyways my neighbour was sent there to deal with the whole fire situation, and he spotted the rib recipe, so he jacked it and gave us a copy aha, ill post it later
Jul 8 2010 1:50PM
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Bar_Down
Posts: 5896 - Karma: 395
oh and montreal steak spice is legit
Jul 8 2010 1:50PM
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nolan.
Posts: 909 - Karma: 59
^^ montreal steak/chicken/hamburger is a must. i can't eat anytype of grilled substance without it anymore.
Jul 8 2010 1:54PM
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nickyp
Posts: 5673 - Karma: 215
3 tbspns Plum Jam (jelly)
1 tbspn white wine vinegar
1 tbspn hoi sin sauce
1 tbspn tabasco
1 tbspn filtered water
2 shredded coriander leaves

Crush coriander leaves, and mix with the rest of the ingredients, and baste


You can thank me later

Jul 8 2010 1:55PM
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soulskier
Posts: 17806 - Karma: 3,841
KC masterpiece makes a caribean jerk marinade, amazing on grilled chicken
Jul 8 2010 1:56PM
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No_Dub
Posts: 3357 - Karma: 294
where did you get this recipe? my mom made one up a few years back and its exactly like this.
Jul 8 2010 1:59PM
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Bryan*
Posts: 1818 - Karma: 115
yesssss.
Jul 8 2010 2:26PM
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RudyGarmisch
Posts: 25443 - Karma: 13,844
Just found it at a local Safeway in Portland, booya! Looks good, thanks for the advice.
Jul 8 2010 2:29PM
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RudyGarmisch
Posts: 25443 - Karma: 13,844
My dad, haha.
Jul 8 2010 2:29PM
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T.L.
Posts: 4729 - Karma: 3,008
Here's a good chicken marinade I use.

-bottle of franks red hot
-1/3 cup brown sugar
-half of a good lager.  i prefer yuengling.  drink the rest.
-3 or 4 cloves of fresh minced garlic
-fresh ground black pepper to your liking.


Shake it up in a shaker and put whatever you're marinading in a gallon zip lock.  Pour the shaker in the bag and let it sit at room temperature for a half hour or so and then sit it in the fridge for a day.  Flip the bag a few times in the fridge during that day, take it out about a half hour before grilling and you're gold! 
Jul 8 2010 2:30PM
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smuggs
Posts: 6561 - Karma: 1,375
grind up some coffee, put in in any recipe for a rub on red meat. adds a delicious smoky flavor.
Jul 8 2010 2:48PM
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Kangbang
Posts: 14211 - Karma: 423
all of these ingredients are to taste.
olive oil
oregano leaves
sqeezed garlic - like 3 cloves
lemon juice
franks red hot sauce
and i know there is something else. ill ask my dad when he comes home from work and ill add to that. and let the steaks marinate for a day or so
Jul 8 2010 2:58PM
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paige.
Posts: 1932 - Karma: 924
Barberian Steak Seasoning if you can find it. I absolutely love it and it's great if you don't have time to put together a marinade.

Also this is pretty well known but fry your onions in coke or rootbeer rather than oil if you are putting onions on your steak (I have also tried cream soda, it seems like most pop works)
Jul 8 2010 3:04PM
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Commonwealth
Posts: 3729 - Karma: 11
Will be trying this. Except with nat lite, because thats all I got.

Maybe I'll get a little crazy and get some spaten or something.
Jul 8 2010 3:06PM
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T.Rex
Posts: 1272 - Karma: 125
i use this shit on everything
Jul 8 2010 3:08PM
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Jahseph.
Posts: 1315 - Karma: 267
One of my favorite recipes is just teryaki sauce and lemon juice with a montreal style seasoning.

1. put your steak, or other piece of meat in some kind of slightly deeper container.

2. pour on the teryaki until your meat is about halfway submerged.

3. add a layer of the lemon juice on top of the teryaki sauce. (it will stay seperated from the teryaki unless stirred but stirring isnt necessary.)

4. Sprinkle on your seasoning, and turn over your meat periodically until thoroughly marinated.

5. Throw it on the grill and slow cook until ready



The marinade is really simple and the acidity in the lemon juice breaks down the proteins in the meat and makes it super tender. ENJOY
Jul 8 2010 3:15PM
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MCIRONCOCK
Posts: 3094 - Karma: 30
I just ate, but this thread is still making me hungry. Those ribs sound so good, but holy shit, three hours of grilling?
Jul 8 2010 3:24PM
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Peter.
Posts: 23796 - Karma: 13,014
sweet baby ray's barbeque sauce is delicious to put on anything grilled
Jul 8 2010 3:25PM
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T.L.
Posts: 4729 - Karma: 3,008
whatever works man.  any beer is good to cook with.
Jul 8 2010 3:30PM
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Chickendodo
Posts: 1426 - Karma: 33
this. montreal steak seasoning is the shit. 
Jul 8 2010 3:31PM
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*valkyrie*
Posts: 229 - Karma: 51

When I marinade meat the main ingredient I use is taco bell hot sauce (you got to do something with all those leftover packets) and from there I add various seasoning salts and peppers as well as worchestershire sauce (I am poor so I have to use whatever is at my disposal) then I let in sit in the fridge anywhere from 3 hours to overnight.  Always tastes delicious, especially on steak!

Whenever you marinade it is important that the main ingredients are acidic in some form as they begin to break down the meat and are absorbed better into it which also allows other flavors to permeate the meat.  Letting the marinated meat chill in the marinade for a few hours, with overnight being the best, is the only way to allow the meat to fully absorb all the flavors that you put into your marinade.

I learned all this stuff in a meat class i took in college where we had to prepare meats for market.  It was fun and really improved my cooking skills.

 

Jul 8 2010 3:46PM
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nickyp
Posts: 5673 - Karma: 215
Here's a recipe a friend and I came up with while we were out in the field for a few nights with the Army Cadet Force

2 Pork Loins
2 ripe apples
Pint ginger ale
Handful of water chestnuts

Pour ginger beer into saucepan, slice apple, and add to ginger beer. Add chestnuts. Bring mixture to boil. When it's boiling, add meat.

Cover, and simmer for 2-3 hours. The marinade will reduce to a thick syrup, and the apple will be pureed.

Serve. It's amazing

And yes, we took pork, chestnuts and ginger on military exercise. We're middle class.


Jul 8 2010 3:48PM
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BrewskiJr
Posts: 5738 - Karma: 1,478
Click for larger image

No joke. Marinade steaks with this stuff overnight with their recipe given on the back. Its so fuckin good. Ranks right up there with the 35 dollar steaks I've had at restaurants.
Jul 8 2010 3:49PM
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Arabian.
Posts: 9632 - Karma: 55
PEPPERCORN BLACK PEPPER BROWN SUGAR SWEET BABY RAY'S ALL THE WAY.
Jul 8 2010 3:50PM
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Peter.
Posts: 23796 - Karma: 13,014
montreal steak rub on a burger is so delicious
Jul 8 2010 3:51PM
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PhaedeD
Posts: 11498 - Karma: 327
really good meats should need no substitutes for taste.
Jul 8 2010 3:53PM
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MothaHucker
Posts: 4678 - Karma: 2,591
montgomery inn bbq sauce. the best
Jul 8 2010 4:09PM
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cdecski72
Posts: 127 - Karma: 21
Weber's Book of Grilling or any book from Weber has the best recipes in the world. The first thirty pages is about the best way to bbq, which has some interesting tips, also includes a large selections of sauces, rubs, and marinades that are to die for. Give it a try, you will not be disappointed.

Jul 8 2010 4:12PM
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mmallender.
Posts: 5805 - Karma: 936
mythreads
Jul 8 2010 4:14PM
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Brenone
Posts: 4944 - Karma: 296
Skirt steak.
marinated in Kikkomans teriyaki with crushed sea salt, crushed peppercorn and either garlic powder or crushed garlic. make sure to aerate the steak and let it sit in a pyrex dish for a few hours or a day in the fridge covered in saran wrap.
Jul 8 2010 4:15PM
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Motherfucka
Posts: 1179 - Karma: 26

Hamburger meat mixed with bleu cheese,

/claim

Jul 8 2010 4:16PM
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RudyGarmisch
Posts: 25443 - Karma: 13,844
Going to try this tomorrow. Theres a Thai place in Portland thats known for this recipe, its absolutely killer. Best reproduction I could find.

Spicy Fish Sauce Wings

1/2 cup Fish Sauce
1/2 cup superfine sugar (I use C&H baking sugar, we'll see if its good)
4 cloves garlic, 2 crushed, 2 minced.
3 lb of chicken wings, leave them whole
2 tbs Veggie oil
1 tbs Cilantro, chopped
1 tbs fresh mint, also chopped


Whisk the first two ingredients and the crushed garlic in a bowl. Add wings, toss. Refrigerate for 3 hours, tossing wings to re-baste occasionally. I'm going to grill them, so I'll drain them for 15 minutes or so before putting them on the grill, but you can deep fry, roast, bake, whatever. While it cooks, take the oil, heat in a skillet and add minced garlic - cook it till its golden. Drain this, its going to be the topping. In another saucepan, simmer the rest of the marinade until its syrupy and thick, bout 5 minutes. Drop that over the cooked wings, and top with the cilantro, mint and fried garlic yo.

I'll post them when they're done tomorrow.
Jul 8 2010 10:03PM
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MoarCowbell
Posts: 102 - Karma: 10
If you're going to marinate anything, throw some lemon wedges or juice in. Let's the meat soak up all of the flavors better.
Jul 9 2010 3:46AM
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Mr.Panda
Posts: 17711 - Karma: 564
This is what we use for burgers (not quite what you are looking for though probably)

A mixture to your taste of:
Onion Powder
Garlic Powder
Salt
Cayenne Pepper
Crushed Red Pepper
Plain old cracked black Pepper
Taco Meat Seasoning
Jul 9 2010 3:48AM
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RudyGarmisch
Posts: 25443 - Karma: 13,844
K, so just tried it today after the wings soaked for a day and a half. I baked mine at 350 degrees for an hour in two pans.

Result:
Click for larger image

Click for larger image

So, some cooking notes that I would do next time. Line whatever pan you use to bake them with aluminum foil, even with oil in the pan, the sugar they have on them will burn. These should really have been deep fried, but I didnt have the oil, but that might be good to try too. If you bake them, clip the tips of the wings, they just burn, unlike in a deep fryer.

Sauce notes - when cooking it down, cook it till its bubble all over, like when the whole pan is just bubbles, no liquid. Then take it off the heat immediately. Its not syrupy looking cause its so hot, when it cools a little it'll be fine. Mine was almost too thick, so watch it. Gotta make sure to keep moving that sauce when you're cooking it down, use high heat and a wooden spoon.

First bite = heaven. They are super cheap and easy to make, and SO good. Try them, you are not going to be disappointed.

Jul 10 2010 6:13PM
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Clevinger
Posts: 394 - Karma: 8
Oh good god threads.
Jul 10 2010 6:16PM
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ReedSkis~
Posts: 2122 - Karma: 98
This is a Bobby Flay recipe that I made a couple of nights ago. It was delicious!
The Rub took a little while to put together (it had 16 spices!), but other than that its pretty easy.


Bourbon BBQ Chicken with Sixteen Spice Rub:

Ingredients:

Sixteen Spice Rub:

3 tablespoons ground cinnamon
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 teaspoon chile de arbol
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Barbecue Sauce:

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon, plus 2 tablespoons
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
3 bone-in, skin-on breasts
3 bone-in, skin-on thighs
3 bone-in, skin-on legs
1/4 cup canola oil
Kosher salt and freshly ground black pepper


Directions:

Make the rub: Whisk all the spice rub ingredients in a small bowl.

Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
Jul 10 2010 6:53PM
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PeterWojnar
Posts: 3937 - Karma: 678
Threads for now. I will contribute eventually...
Jul 10 2010 8:18PM
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Fish_Sandwich.
Posts: 9108 - Karma: 16
USDA prime porterhouse
Minced garlic
Top quality olive oil
Fresh picked from the garden sprig of rosemary

Brush with olive oil and gently press garlic into steak, place rosemary on top of steak after you flip it.
Enjoy, simple is the best, and with good cuts of meat rubs and marinades ruin it.  As for chiiiiicken homemade insanely spicy BBQ sauce all the way, delicious.  Plus guests usually eat very limited amounts cause it's too hot, more for me muahaha.
Jul 10 2010 8:23PM
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MNS
Posts: 5386 - Karma: 3,241
La Grille - Montreal Steak

Click for larger image
Jul 10 2010 10:41PM
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FBGM
Posts: 8184 - Karma: 2,677
sweet baby rays BBQ sauce
Jul 10 2010 10:49PM
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Malcolm
Posts: 15951 - Karma: 9,451
you guys are brothers
Jul 10 2010 10:50PM
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Bar_Down
Posts: 5896 - Karma: 395
im bumping this for more recipes, and because there's this restaurant chain in ontario called Turtle Jack's, and they have this one wing sauce called New York Butter, and its pretty good. I talked to my friend who works there, and he gave me the recipe. I was amazed by its simplicity.

So basically these are the proportions: 1/2 melted butter, 1/2 Frank's Red Hot sauce. the exact amount depends on how much you need to make.

This is what I did: went to the grocery store, bought some already made plain fried wings. mixed the sauce in a big bowl. threw all the wings in there and mixed everything until the wings were covered in sauce. it was pretty good.
Jul 30 2010 10:36AM
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