Buster has placed a total of 196 MasterCook recipes in this file: "On The Grill" Memphis Rib Rub About Marinades And Rubs Ackerman's Chipotle Rub Aerospace Grilled Burger Seasoning All South Barbeque Rub Argentina Bbq Rub Barbecue Spice Mixture Barbecue Spice Rub Barbeque Dry Rub - Willingham Barbeque Spice Mixture Barbeque-Spiced Grilled Tenderloin Steaks Bbq Dry Rub - Overton Anderson's Bbq Rub - Ray's Bear's Brisket Rub Beaver Castor's All-Purpose Rub Beef Rib Rub - Dave's Belly's Texas-Style Dry Rub Bill Martin's Secret Rub Bill's Bbq Rub Bill's Old Bay Seasoning Black And Blue Rub Bob's Barbecue Rub Brisket Rub Brisket Rub And Sauce Britt's "Another Smoked Brisket Rub" Bruce's Bbq Rub (Circa 1993) Cedar Door Bbq Pork Rub Chris Schlesinger's Barbecue Rub For Fish Danny Gaulden's General-Purpose Dry Rub Danny Gaulden's Pork Spare Rib Rub Danny Gaulden's Sparerib Rub Danny's Pork Spare Rib Rub & Finishing Sauce Dave's Ribs David Klose's Lemon Dry Rib Seasoning Doctor Dolans Barbecue Rub Doctor Dolan's Barbecue Rub Dry Barbeque Rub Dry Jerk Rub Dry Jerk Seasoning Dry Poultry Seasoning (Rub) Dry Rib Seasoning Dry Rub Dry Rub - Jack's Dry Rub #1 Dry Rub #10 Dry Rub #12 Dry Rub #3 Dry Rub #4 Dry Rub And Mop Dry Rub For Barbequed Chicken Dry Rub For Poultry - 1 Dry Rub For Poultry - 2 Dry Rub For Poultry 1 Dry Rub For Ribs And Pork Dubby's Rib Rub Eastern North Carolina Sauce And Rub Emeril's Southwest Dry Rub Emeril's Southwest Spice Fergy's Imitation Hog's Breath Food Tv Rub Gibbon's Roasting Salt Grandpa Larson's Barbecue Sauce Greek Seasoning For Suckling Pig Grilled Bananas And Ginger Ice Cream W/Choc& Caramel Sauces Heidi's Great Turkey Rub Home-Grown Patent Rub Hunt's Bbq Chicken Pizza Jack's Dry Rub Jamaican Jerk Rub Jamaican Jerk Rub #2 Jamaican Jerk Spice Jeff's Grilled Steak Rub Jeff's Salt-Free Boston Butt Rub Jerk Beef Jerk Chicken - Sugar Reef Style Jerk Pork With Papaya Jerk Seasoning - Frank's #1 Jerk Seasoning - Frank's #2 Jerk Seasoning - Frank's #3 Jerk Seasoning - Frank's #4 Jerk Seasoning - Larry's Jerk Seasoning (Dry) Jerry's Old Bay Seasoning Jim Echols' Cajun Spice John Thorne's - Home-Grown Rub John Willingham's W'ham Mild Seasoning Mix Jon Mccoy's Rub Kansas City Barbeque Society Barbeque Rub Kansas City Barbeque Society Dry Rib Rub Kansas City Style Barbecue Paste Karl's # 1 Steak Rub Karl's Dry Rub # 11 Karl's Dry Rub # 13 Karl's Dry Rub # 7 Karl's Dry Rub # 8 Karl's Dry Rub # 9 Karl's Favorite Dry Rub # 10 Karl's Rub # 2 Karl's Rub # 3 Karl's Rub # 4 Karl's Rub # 5 Karl's Rub # 6 Karl's Rub #1 Kasseri, Tomato And Basil Cresents (Kasseropites) Kc Rib Rub Ken's Spicey Texas Brisket Rub Ken's Spicy Texas Brisket Rub Kottopoula Me Saltsa Karithia (Chicken W/Wal Latin-Style Spice Rub Leanne's Rib Rub Lebkuchen (Spice Bars) Leist's Most Everything Bbq Mix Lemon Basil Herb-And-Spice-Seasoned Salt Subs Lime And Hot Pepper Salad Low-Sodium Chili Powder Mad Dog's Rib Rub Mansion Barbecue Spice Mix Marian's Dry Rub For Spare Ribs Masaman Curry Paste (Nam Prik Kaeng Masaman) Meat Flavoring Compound Memphis Hogaholics Award-Winning Ribs Dry Rub Memphis Magic Memphis-Style Dry Barbeque Seasoning Mike's Baby Back Rib Dry Rub Missouri Rub For Pork Ribs Mixed Cajun Spices, Borrowed From Chef Paul Moghul Masala (Mild And Subtle) Mom's Allspice Mulling Spice Mix Mustard Glazed Pork Ribs North Carolina Eastern Rub & Sauce North Carolina Eastern Rub And Sauce North Carolina: Eastern Rub And Sauce Old Bay Seasoning Copycat - 1 Old Bay Seasoning Copycat - 2 Old Bay Seasoning Copycat - 3 Oven Sesame Chicken Pat's Venison Rub Paul Kirk's Basic Kansas City Barbecue Seasoning Paul Kirk's Master Barbecue Spice Paul Kirk's Power Rub Poppy Seed Dressing Pork Rub - Wayne's Poultry Perfect Rub Purely Pork Rub Que Queen's Royal Rub Recado Para Bistec, Seasoning For Steak Red Curry Paste (Nam Prik Kaeng Daeng) Red Lobster Cajun Seasoning Redhead's Redhot Jamaican Jerk Red's Dry Rub Renowned Mr. Brown Pork Butt Rich Davis' Rub Rick's Generic Dry Rub Rod's Rib Rub Rub Rub # 7865491 Rub For Pork Tenderloin Rustic Rub Salt Free Chili Powder Scott Mcdaniel's Rub Seasoning And Sauce For Barbequed Ribs Seasoning Combinations Seasoning For Cured Meats Shake 'n' Smoke Ribs Smoked Fish Rub Southern Succor Rub Southwestern Rub #4 Souvlakia Rub Spice Country Barbeque Sauce Spiced Grilled Chicken Spicy Chili Rub Spicy San Antonio Rub Steak Rub: Steak Shake Sugar And Spice Salmon Super Swine Swizzlers Ribs And Dry Rub Sweet And Spicy Rub Tandoori Spice Rub Texas Bbq Dry Rub The Renowned Mr. Brown Venison Rub Vodka-Chocked Cherry Ribs Watercress And Ginger Salad Watercress And Pickled Ginger Salad Wendell's Dry Rub Wild Willy's Number One-Derful Rub Willingham's Barbeque Dry Rub Willingham's Beef Or Pork Dry Rub Willingham's Cajun Bbq Seasoning Mix Willingham's General Dry Rub Willingham's Mild Bbq Seasoning Mix Willingham's Poultry Dry Rub World Championship Barbequed Ribs Yellow Curry Paste (Thai) Zvia's Hawayej ----------------------------------------------------------- * Exported from MasterCook Buster * "On The Grill" Memphis Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground basil 1 1/2 tablespoons dry mustard 1 tablespoon red pepper 1/2 tablespoon black pepper Combine dry rub ingredients and rub onto ribs. Source: On The Grill Magazine - June 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * About Marinades And Rubs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions A marinade is a highly seasoned liquid used to impart flavor and in some Cased, tenderize tougher meats. A rub is a highly concentrated blend of Herbs and spices that flavors the exterior of the meat as it grills. Marinades consist of liquid ingredients such as fruit or vegetable juices, Wine or water and oil in combination with seasoning for several hours or As long as overnight to impart flavor and/or tenderize. To tenderize a Marinade must contain an acidic ingredient such as lemon juice, wine, Vinegar, or yogurt, the acid penetrates meat fibers to help tenderize them. Rubs are applied to the exterior surface of the meat just before Grilling; they need no standing time. However for convenience rubs may be Applied several hrs. in advance. The coated meat should be refrigerated Until grilling time. Flavors become more pronounced the longer the rub is on the meat. Create your own blend or seasonings for rubs or use a commercial blend. Tips for marinade always marinate in the refrigerator; never at room temp Allow 1/4-1/2 cup of marinade for each 1-2 lbs. meat marinades may be Cooked or uncooked. Cooked marinades should be completely cooled before use. A heavy duty plastic food bag is convenient for marinating. Select dishes In which the meat will fit snugly but lie flat turn meat occasionally During marinating so all sides are exposed to the marinade for Tenderization to take place most meat cuts must be marinated for at least 6 hrs, or as long as overnight. For flavor marinate 15 min or as long as 2 hrs. Marinades may also be brushed on during grilling. Discard used marinades never reuse them. Posted to the BBQ List by Larry A. Willrath Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ackerman's Chipotle Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 anchos -- stemmed and seeded 5 dried chipotles -- stemmed and seeded 5 centiliters garlic -- peeled 1 tablespoon Mexican oregano 1/3 cup kosher salt ***RED CHILE SAUCE*** 2 anchos 2 cascabels 1 pasilla 1 canned chipotle 4 centiliters garlic -- unpeeled, pan -- roasted 1 large tomato -- pan roasted and -- seeded water salt sugar Bill Ackerman has improved a rub from 'La Parilla'. It is pretty basic--just anchos, chipotles, oregano, garlic and salt. But, boy howdy, is it good! Last night I rubbed pork chops and grilled them. Served with a basic red chile sauce. Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt. I'm not sure of Bill's proportions but this is what I have been using. For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary. I tried the rub on chicken. Then I started a lump charcoal fire, put the chicken in the cold cooking chamber, threw on heavy apple wood smoke initially and slowly ran the temp up to 350F over 1.25 hours. The chicken was moist with a crispy skin. Posted to the BBQ List on June 8, 1998 by Kit Anderson Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Aerospace Grilled Burger Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chunk salt 1 teaspoon mustard seeds 1/2 teaspoon MSG 1/8 teaspoon black peppercorns 1/8 teaspoon sugar 1/8 teaspoon garlic powder Add wood to the fuel to grill. When The Burger bleeds on top, flip over and sprinkle lightly with Aerospace Grilled Burger Seasoning. Add a slice of cheese (Colby is excellent for this). I use ground chuck, and the seasoning makes it taste very beef flavored. The mix is subtle but The Burger blossoms. When The Burger bottom is done, put a bun lid on the cheese side and flip it over onto the serving platter. Add another sprinkle of The Seasoning before you or your audience put on the condiments and the bottom bun. This really sparks up the flavor of grilled cheeseburgers, in spite of its simplicity. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * All South Barbeque Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chile powder 2 tablespoons freshly cracked black pepper 1 tablespoon cayenne pepper 4 tablespoons paprika The rub is the second most important part of the BBQ process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking leaving a bitter taste. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated. Beyond that, your rub should only be limited by your imagination. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage or whatever sounds good to you. I like to keep my rub in a shaker for easy application. Rub should be applied at least the night before smoking. Anything longer, up to three days, is better. Shake the rub over the entire surface of the meat to be smoked. Use a generous amount at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that that only results in uneven distribution, and besides, it stains your hands. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking. I find rubs to be far more useful than marinades especially for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melt through the meat during cooking to keep it moist. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis. The dry surface of the meat and the rub itself combine to produce a flavorful and attractive crust on the finished product. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properly. NOTES : Simply mix together. I usually double or quadruple the recipe since it is used liberally. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Argentina Bbq Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 centiliters garlic -- chopped very fine 1/2 cup parsley -- chopped 1/2 cup oregano 1/4 cup red dried pepper -- (the Italian type) 1 cup boiling water 1/2 cup white vinegar 1/2 cup olive oil salt to taste black pepper to taste you need to mix the ingredients in the above order and then (when it cools) to put in a closed jar ( an empty mayonnaise pot is perfect for that) and store in the refrigerator for at least 12 hrs. Is perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the Refrigerator for 10 or 15 days. You can put on the meat or on the chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking (the flavor became lighter) Enjoy and thank you for the opportunity. Excuse the poor English. Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : This is a very traditional recipe from Argentina for BBQ Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Spice Mixture Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chili powder 1/4 cup hickory flavored salt 3 tablespoons onion powder 2 tablespoons cumin 1 tablespoon paprika 1 tablespoon garlic 1 tablespoon brown sugar 1 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/2 teaspoon lemon zest Mix ingredients thoroughly and store in a tightly-sealed jar in a cool dark place. NOTES : Hickory flavored salt can be purchased or you can wood-smoke your own salt. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Spice Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 2 tablespoons sugar 1 tablespoon brown sugar 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Combine all spices in a small bowl. Store in an air tight container. To use: rub on meat before grilling. Posted to the BBQ List by muddy@ibm.net on Sep 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Dry Rub - Willingham Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons cumin 4 tablespoons thyme 4 tablespoons garlic powder 4 tablespoons black pepper -- freshly ground 2 tablespoons cayenne pepper 2 tablespoons salt 2 tablespoons curry powder 1 tablespoon onion powder 1 tablespoon MSG or other flavor enhancer -- (optional) In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). Bit it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipes, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed. Posted to the BBQ List by Carey Starzinger on Jul 18, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque Spice Mixture Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chili powder 1/4 cup hickory flavored salt 3 teaspoons onion powder 2 teaspoons cumin 1 teaspoon paprika 1 teaspoon garlic 1 teaspoon brown sugar 1 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/2 teaspoon lemon zest Mix thoroughly. Posted to the BBQ List by Carey Starzinger on Aug 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque-Spiced Grilled Tenderloin Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon brown sugar 1 tablespoon sweet paprika 1 teaspoon dry mustard 1 teaspoon ground allspice 1/4 teaspoon pepper 2 each 6 oz 1" thick tenderloin steaks Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot. Bon Appetit - Too Busy to Cook Posted to the BBQ List by Carey Starzinger on May 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Dry Rub - Overton Anderson's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chile -- ground, New Mexico 2 teaspoons paprika -- Hungarian 1 teaspoon cumin -- powder 1 teaspoon coriander -- ground 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon mustard -- dry, Coleman's 1/2 teaspoon black pepper -- fresh ground 1/2 teaspoon thyme -- leaves, dried 1/2 teaspoon curry powder 1/2 teaspoon allspice -- ground Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Posted to the BBQ List by Carey Starzinger on Jun 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Rub - Ray's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar -- firmly packed 2 tablespoons cayenne pepper 2 tablespoons freshly ground white pepper 2 tablespoons freshly ground black pepper 1 tablespoon fennel seeds 1 tablespoon salt 2 tablespoons garlic powder 1/4 cup paprika 1 tablespoon powdered oregano Combine all ingredients and blend well. Sprinkle on your meats and then thoroughly rub into the meat. Let stand several hours, or overnight in the refrigerator. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bear's Brisket Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons salt 2 tablespoons pepper 1 tablespoon thyme 1 cup dark brown sugar Mix ingredients well and store in a tightly-sealed jar in a cool dark place. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beaver Castor's All-Purpose Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/8 cup garlic salt 1/8 cup onion salt 1/8 cup celery salt 1/8 cup seasoned salt 1/4 cup pepper 1/4 cup paprika 1/4 cup chile seasoning 1 teaspoon dry mustard 1/4 teaspoon oregano or cumin 1/4 teaspoon ginger 1/4 teaspoon cloves Combine ingredients in a bowl or jar with a screw-on lid. Shake until thoroughly blended. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Rib Rub - Dave's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pa salt 2 pa dark brown sugar 2 pa sugar 2 pa cumin 2 pa black pepper 2 pa chile pepper 4 pa paprika cayenne pepper to taste Mix well and rub on ribs. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Texas-Style Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon red pepper -- ground (heat to your liking) 1 tablespoon garlic power 1 tablespoon onion power 1 tablespoon sugar -- (white or brown) 1 tablespoon paprika Mix ingredients and rub into meat well and let the meat sit until it is dry. Put the meat into your smoker at 220F. Mop after it has cooked for about two hours and then every 1/2 hour. Posted to the BBQ List by Belly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill Martin's Secret Rub Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/8 cup salt -- up to 1/4 1/8 cup black pepper and cherry pepper 1 ounce chile powder 1 ounce sage or poultry seasoning 1 teaspoon cinnamon -- (secret ingredient) Rub and let sit for a few hours, smoke with a mild wood for 1-2 hours. Don't let the tenderloin get over 165F or it'll start drying out like a field of hay in a Texas drought. Tenderloins are great to smoke in a short time and this rub is mighty tasty. Posted to the BBQ List by David Clark on Aug 03, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill's Bbq Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 1 tablespoon oregano 1 tablespoon black pepper 1 tablespoon white sugar 1 tablespoon brown sugar 2 tablespoons paprika 2 tablespoons dry mustard 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon red chile -- powdered 1 tablespoon garlic powder Mix ingredients well and store in an air-tight container. Apply rub to meat and let the meat sit overnight in the refrigerator. Good on pork and beef. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill's Old Bay Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 1 tablespoon celery salt 1 tablespoon ground mustard 1 tablespoon paprika 1/2 tablespoon mace 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon red pepper or to taste 1/2 teaspoon black pepper or to taste 1/2 teaspoon crushed red pepper or to taste Mix together. Posted to the BBQ List in Nov. 1998 by Glenn Manning Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black And Blue Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon black mustard seed 1 tablespoon black pepper -- cracked 1 tablespoon red pepper -- ground 1 1/2 teaspoons dry mustard 1 tablespoon salt 1 1/2 teaspoons ginger -- ground 1/2 teaspoon black pepper -- ground 1/2 teaspoon white pepper -- ground 1/2 cup brown sugar -- packed 1/4 cup sugar -- granulated Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs. Source: Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel Posted to the BBQ List by Carey Starzinger on Aug 18, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bob's Barbecue Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar -- firmly packed 2 tablespoons cayenne pepper 2 tablespoons freshly-ground white pepper 2 tablespoons freshly-ground black pepper 1 tablespoon fennel seeds 1 tablespoon salt 2 tablespoons garlic powder 1/4 cup paprika 1 teaspoon powdered oregano Combine all ingredients and blend well. Sprinkle on your meats and then thoroughly rub into the meat. Let stand several hours, or overnight in the refrigerator. Yep you guessed it, From Bob at QVC again. Heck I can't afford all the goodies he sells but he has some good food on that show. Posted to the BBQ List by Carey Starzinger on Sep 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Brisket Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups paprika 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sugar 1 tablespoon salt 1 1/2 teaspoons dry mustard 1 1/2 teaspoons black pepper 1 1/2 teaspoons dried thyme 1 1/2 teaspoons curry powder 1 1/2 teaspoons cayenne Mix together, rub on brisket, leave in refrigerator overnight, make sure trim side is up, keep temperature between 180 - 220F until done. Recipe said to baste with beer sauce every hour (12 oz beer or cheap wine, 1/2 cup vinegar, 1/4 cup oil, 1/2 onion, 2 cloves garlic and 1 tbsp. Worcestershire). Posted to BBQ List by JLNSGE@aol.com on Sep 17, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Brisket Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 1/2 tablespoons dark brown sugar 1 1/2 teaspoons dried sweet basil 1/8 teaspoon ground cumin 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 3/4 teaspoon black pepper 3/4 teaspoon white pepper 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder salt to taste ***SAUCE*** 1/4 cup vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 2 cups water 1 cup ketchup 1 onion -- minced 1 teaspoon celery seed salt to taste Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it. To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat. Mix all ingredients for sauce and boil 15 minutes. Pour sauce over finished meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Britt's "Another Smoked Brisket Rub" Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons non-iodized salt 2 tablespoons course black pepper 1 tablespoon chipotle powder OR cayenne -- a poor substitute 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon brown sugar Wet brisket with lemon juice, then put on the rub. Smoke for 18 hours or until tender. Posted to the BBQ List on June 26, 1998 by "Britt C. Scheer" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bruce's Bbq Rub (Circa 1993) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light brown sugar -- packed 1/2 cup white vinegar 1/4 cup seasoned salt 1/4 cup onion powder 1/4 cup paprika 2 tablespoons pepper 2 tablespoons chile powder 2 tablespoons dry mustard 1 teaspoon poultry seasoning 1 teaspoon thyme 1 teaspoon tarragon 1 teaspoon ginger 1/2 teaspoon allspice Place all ingredients in a resealable gallon-size freezer bag. Make sure bag is sealed. Shake and tumble the mixture until all ingredients are thoroughly mixed. Yield: 2 cups Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cedar Door Bbq Pork Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup salt 2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon sugar 1 tablespoon onion powder 1/2 tablespoon cayenne pepper 1/2 tablespoon black pepper Ever hear of it? I guess it's gone now but it was in Bellaire, Tx. A friend of mine sent me their old rub recipe but it seems like it has an awful lot of salt in it for a pork rub. For the rest of these ingredients does that sound too salty? Posted to BBQ List by vev-BBQ@michvhf.com on Dec 12, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chris Schlesinger's Barbecue Rub For Fish Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup paprika 1/4 cup cumin seed -- toasted and ground 1/4 cup coriander seed -- toasted and ground 1/4 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon pepper Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's General-Purpose Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup paprika 2 tablespoons chili powder 1/4 cup black pepper 2 tablespoons garlic powder 1/4 cup salt 2 tablespoons onion powder 1/4 cup sugar 1 tablespoon cayenne pepper Mix ingredients together and store in an air-tight jar. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's Pork Spare Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne 1 tablespoon black pepper 1 tablespoon white pepper 1/2 cup paprika 1 cup brown sugar This may be a little hot for some folks, so one may want to reduce the cayenne a little...but that's the way they like'em out here. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-red color, plus it taste good! After the ribs come off the pit, I baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor. Works great for me, and when you open your BBQ House, you might want to give it a try! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's Sparerib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 tablespoon white pepper 1/2 cup paprika 1 cup brown sugar This may be a little hot for some folks, so one may want to reduce the cayenne a little, but that's the way they like'em out West. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-red color, plus it tastes good! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny's Pork Spare Rib Rub & Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne 1 tablespoon black pepper 1 tablespoon white pepper 1/2 cup paprika 1 cup brown sugar ***FINISHING SAUCE*** 1/4 cup vinegar 1/4 cup mustard 1/3 cup brown sugar This may be a little hot for some folks, so one may want to reduce the cayenne a little...but that's the way they like'em out here. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-red color, plus it taste good! After the ribs come off the pit, baste them with a quick coat of an old Southern recipe for finishing sauce for an added deeper, richer, cherry appearance, and flavor. Sauce should be more on the thick side, than thin. Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS SOON as the ribs come off the pit, not even 2 min. later...immediately. This lets it burn in, and will give them a shinny, glazed appearance, and turns them into an even deeper cherry-red color. I love that color. If the color is not deep enough, add more brown sugar. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave's Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 7 pound racks of pork ribs ***RUB*** 1/2 cup ground black pepper 1/2 cup paprika 1/2 cup sugar 2 tablespoons kosher or sea salt 4 teaspoons dry mustard 2 teaspoons cayenne pepper The night before... The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away. Rub both sides of the ribs with a thick coat of the rub. Place the ribs in a plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) The next day. Remove the ribs from the refrigerator and let them come to room temperature. Start a fire in your Weber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225F by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is! Preheat the oven to 225F. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. NOTES : This recipe is for TWO seven pound racks of pork ribs. I get them at BJs or Costco/Price Club. They seem to have consistent quality at a reasonable price. This is enough to feed six hungry folks. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * David Klose's Lemon Dry Rib Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 6 tablespoons sugar 1 tablespoon dry lemon powder 2 tablespoons MSG or other pep powder 2 1/2 tablespoons black pepper 1 tablespoon paprika Mix all ingredients together and store in an air-tight jar. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Doctor Dolans Barbecue Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark brown sugar 1/2 cup cane sugar 1/2 cup garlic salt 1/4 cup onion salt 3 tablespoons salt 1 tablespoon celery salt 1/4 cup chili powder 1/4 cup paprika 3 tablespoons black pepper 1 tablespoon cayenne 2 teaspoons MSG 1/2 teaspoon ground allspice 1/2 teaspoon dried oregano 1/2 teaspoon dried summer savory -- (didn't have) Now back to that Salmon thingy''' MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by Don Havranek on Apr 26, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Doctor Dolan's Barbecue Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark brown sugar 1/2 cup cane sugar 1/2 cup garlic salt 1/4 cup onion salt 3 tablespoons salt 1 tablespoon celery salt 1/4 cup chili powder 1/4 cup paprika 3 tablespoons black pepper 1 tablespoon cayenne 2 teaspoons MSG 1/2 teaspoon allspice -- ground 1/2 teaspoon oregano -- dried 1/2 teaspoon summer savory -- dried Combine all the ingredients in a sifter and sift to blend well. Store in air-tight container. Use on beef, lamb, pork, chicken, or fish. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Barbeque Rub Recipe By : Serving Size : 16 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons brown sugar 1 tablespoon hickory salt 1 tablespoon oregano 1 tablespoon cumin 2 tablespoons garlic powder 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons mustard -- dry 1/4 teaspoon cayenne Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops, or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking. Posted to the BBQ List by Carey Starzinger on Jun 16, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Jerk Rub Recipe By : Serving Size : 5 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons thyme -- ground 2 teaspoons salt 1 teaspoon pimento -- ground (allspice) 1/4 teaspoon nutmeg -- ground 1/4 teaspoon cinnamon -- ground 2 teaspoons sugar 1 teaspoon black pepper coarsely -ground 1 teaspoon cayenne pepper 2 teaspoons chives -- dried or green -- onion Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Source: "Jerk: Barbecue From Jamaica" by Helen Willinsky, 1990. The Crossing Press, Freedom, CA 95019. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Jerk Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons ground thyme 2 teaspoons salt 1 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 teaspoons sugar 1 teaspoon black pepper 1 tablespoon cayenne 2 teaspoons dried chives Mix together all the ingredients. Store in tightly closed jar for up to a month Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Poultry Seasoning (Rub) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 3 tablespoons black pepper 2 tablespoons garlic powder 1 tablespoon paprika 2 tablespoons dry mustard 2 tablespoons ground bay leaves -- (optional) Sprinkle this on chicken and fowl before barbecuing or grilling. Makes about one pound of dry seasoning. Source: Walter Jetton's LBJ Barbeque Cook Book Posted to the BBQ List by Carey Starzinger on Jul 30, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rib Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 6 tablespoons sugar 1 tablespoon dry lemon powder 2 tablespoons MSG 2 1/2 tablespoons black pepper 1 tablespoon paprika Mix thoroughly. This recipe is for sprinkling on spareribs before barbecuing. Use heaping measures where mixing ingredients, and do not skimp when sprinkling on ribs. Posted to the BBQ List by Carey Starzinger on Jul 17, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sage 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon ground cumin Combine all ingredients, and mix well. MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by wight@odc.net on Apr 20, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub - Jack's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sage 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon ground cumin Combine all ingredients, and mix well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub #1 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***GRILLIN' AND CHILLIN' #GR360*** 1 tablespoon Paprika -- Hungarian 1/2 teaspoon Celery salt 1/2 teaspoon Sugar 1/2 teaspoon Sage 1/2 teaspoon Mustard 1/2 teaspoon Chipotle powder Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub #10 Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dried -- crushed, New -- Mexican Chilis 1/2 cup Dried Anchos -- ground 3 tablespoons Salt 1 tablespoon Fresh thyme 1 tablespoon Dry mustard Combine all the ingredients and reserve. GRILLIN' & CHILLIN' SHOW #GR3624 Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub #12 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***GRILLIN' AND CHILLIN' #GR364*** 1 centiliter garlic roasted Minced 2 tablespoons Celery -- minced 1 tablespoon Ground pepper 1 tablespoon Thyme -- minced 1 tablespoon Brown sugar 1 cup Rosemary -- minced Combine all ingredients. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub #3 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***GRILLIN' AND CHILLIN' #GR363*** 3/4 cup Paprika 3/4 cup Cracked black pepper 1/4 cup Salt 2 tablespoons Toasted crushed cumin seeds 2 tablespoons Minced garlic 2 tablespoons Minced onion Combine all ingredients. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub #4 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***GRILLIN' AND CHILLIN' #GR360*** 4 tablespoons Brown sugar 4 tablespoons Kosher salt 4 tablespoons Black pepper 4 tablespoons Fresh dill Combine all ingredients and reserve. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub And Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 1/2 cup paprika 1/4 cup golden brown sugar 1/8 cup salt 1/8 cup granulated garlic 1/8 cup chipotle peppers -- ground 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon freshly cracked black pepper 1 tablespoon Chimayo red chile -- ground ***MOP*** 14 1/2 ounces canned chicken broth 1/2 cup orange juice 2 tablespoons Worcestershire sauce 2 tablespoons above listed rub Mix rub ingredients and store in air-tight container. Mix mop the day of use. For chicken and fish. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub For Barbequed Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup paprika 1/4 cup brown sugar 1/8 cup salt 1/8 cup garlic powder 1/8 cup dried chipotles peppers ground 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon pepper -- black, fresh ground 1 tablespoon chimayo red chile -- ground Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead. Posted to the BBQ List by Carey Starzinger on Jun 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub For Poultry - 1 Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 2 teaspoons black pepper -- i halved this 2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon sage leaves -- or rosemary 1 garlic cloves -- crushed 1 teaspoon lemon peel -- grated Mix fresh just before using. Rub on chicken or turkey before barbecuing. Posted to the BBQ List by muddy@ibm.net on Sep 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub For Poultry - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 3 tablespoons black pepper 2 tablespoons pepper powder 2 tablespoons garlic powder 2 tablespoons ground bay leaves 1 tablespoon paprika 2 tablespoons dry mustard Sprinkle this on chicken and turkey before barbecuing. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub For Poultry 1 Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Salt 2 teaspoons Black pepper -- I halved this 2 teaspoons Paprika 1 teaspoon Dry mustard 1 teaspoon Sage leaves -- or rosemary 1 Garlic cloves -- crushed 1 teaspoon Lemon peel -- grated Mix fresh just before using. Rub on chicken or turkey before barbecuing. Posted on GEnie Food & Wine RT May 01, 1993 by M.HATALA [Mike in FL.] From the recipe files of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com Contributed to the BBQ mailing list by muddy@ibm.net on Sep 13, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Rub For Ribs And Pork Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 6 tablespoons sugar 1 tablespoon dry lemon powder 2 tablespoons pepper powder -- (mild or wild) 2 1/2 tablespoons black pepper 1 tablespoon paprika This is for sprinkling on spareribs or pork shoulders before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it. You can substitute lemon pepper for the dry lemon powder and black pepper--use about 3 tablespoons. Posted to BBQ List by Bill Wight on Dec 1, 1997 NOTES : See recipe for "Lemon-Pepper Smoked Ribs" in this recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dubby's Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup salt -- (you can use reduced -- sodium sa 1/8 cup celery seed powder 1/8 cup garlic powder 1/8 cup onion powder 1 cup sugar 1/2 cup paprika 3 tablespoons black pepper 2 tablespoons chili powder 1 teaspoon cumin 1/2 teaspoon cayenne Mix ingredients well and store in an air-tight container. This batch is enough for 6 lbs. of ribs if rubbed lightly. This is suppose to be a good substitute for Willingham's W'ham Seasoning - Original Mild. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Sauce And Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE RUB*** 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 1/4 cup paprika ***FOR THE SAUCE*** 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flakes 1 tablespoon Tabasco sauce 1 tablespoon black pepper Mix rub ingredients well and apply to meat before cooking. Mix sauce well before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Emeril's Southwest Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon cayenne 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon kosher salt 1 tablespoon cracked black pepper Combine all ingredients thoroughly. Store in an air-tight container. Source: EMERIL LIVE -- SHOW #EMIA51 Posted by Dave Hendricks Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Emeril's Southwest Spice Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chili powder 2 teaspoons cumin -- ground 2 tablespoons paprika 1 tablespoon oregano -- dried 1 tablespoon coriander -- ground 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 teaspoon black pepper Combine all ingredients thoroughly. Store in an air-tight container. Posted to the BBQ List by Carey Starzinger on May 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fergy's Imitation Hog's Breath Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Lowry's season salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black powder 1/2 teaspoon MSG After mixing and trying I think some red pepper would be a nice addition (or maybe chipoltes)! WAKE UP UHMERIKA! MC Formatted by Kurt Lucas Recipe from by "Fergy" on Mar 19, 1998, converted by MC_Buster. NOTES : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Food Tv Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground cumin 2 tablespoons ground coriander seed 2 centiliters crushed garlic 1/2 cup brown sugar 1 tablespoon black pepper 1/4 teaspoon ground cinnamon 1 teaspoon salt 1 tablespoon cayenne pepper The spices are an interesting mix, and should be pretty good. I do question that much brown sugar. Posted to BBQ List by "Fergy" on Jan 24, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gibbon's Roasting Salt Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup kosher salt 1 tablespoon dried basil 1 tablespoon coarsely ground black pepper 2 bay leaves -- broken into pieces 2 1/4 teaspoons garlic powder 2 1/4 teaspoons onion powder 2 1/4 teaspoons dried thyme 1/8 teaspoon cayenne pepper Combine all ingredients in a food processor or blender. Blend for 30 seconds. Transfer to clean container and label. Store with other spices. Posted to the BBQ list on July 27, 1998 by George The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grandpa Larson's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wine vinegar 2 tablespoons dry mustard 1 1/2 cups salad oil 1 tablespoon coarse pepper 3/4 cup soy sauce - maybe a little less 2 1/4 teaspoons salt -- (optional) 1/3 cup lemon juice 1 1/2 teaspoons parsley 1/4 cup Worcestershire 2 centiliters garlic 1/2 cup barbecue sauce ketchup based - I use -- Kraft origi brown sugar to taste Put all in blender - keeps months in refrigerator. This recipe has a lot of the same ingredients as the Big Boy BBQ Sauce but does not have an overpowering ketchup flavor. I believe the Kraft sauce is used to give a "smoke" flavor to the sauce. Posted to the BBQ List by Tykee/Peggy on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Seasoning For Suckling Pig Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Wine vinegar 6 bay leaves three lemons -- Juice of Course grain sea salt 1 tablespoon honey 3/4 cup extra-virgin olive oil 1 tablespoon dried thyme -- crumbled 1 teaspoon dried summer savory -- crumbled Wipe pig lightly inside and out with wine vinegar. Place bay leaves in stomach cavity. Combine lemon juice, pepper, 1/2 tsp salt, honey and olive oil. Before cooking, pierce skin of pig in dozen places. Baste liberally with lemon juice mixture. After about an hour of cooking, add thyme and savory to marinade. continue basting. Submitted to the BBQ Mailing List by Don Havranek on Oct 01, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Bananas And Ginger Ice Cream W/Choc& Caramel Sauces Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CHOCOLATE SAUCE*** 6 ounces Semisweet chocolate -- chopped 6 tablespoons Heavy cream 2 tablespoons Kahlua ***CARAMEL SAUCE*** 1/2 cup Sugar 1 cup Water -- hot ***BANANAS & ICE CREAM*** 4 Ripe bananas 1 pint Ginger ice cream -- * see note *see recipe FOR CHOC. SAUCE Place the chocolate and cream in a double boiler over medium heat. Stir until chocolate is melted. Stir in Kahlua; cool; reserve. FOR CARAMEL SAUCE Heat sugar in saucepan over medium heat, stirring constantly until it just turns amber in color, 5 to 7 min. Carefully add water a little at a time. Bring to a boil, stirring with a metal spoon until all of the sugar dissolves and sauce becomes syrupy. Remove sauce from heat; reserve. Sauce will thicken as it cools. FOR BANANAS Cut the stems from bananas but DO NOT peel. Slice through lengthwise; place on grill sliced side down; grill about 3 minutes; turn over; grill 3 minutes. To serve, place 2 banana halves on each of 4 chilled plates; place 1 scoop ice cream between banana halves; drizzle with chocolate and caramel sauces; serve immediately. Busted by Christopher E. Eaves NOTES : Can be scaled up in direct proportion. Recipe by: Chef/Owner Nora Pouillon, Asia Nora, Washington DC Posted to recipelu-digest by "Christopher E. Eaves" on Mar 14, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Heidi's Great Turkey Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dried sage 1 tablespoon ground white pepper 2 tablespoons salt 1 tablespoon hot hungarian paprika or ground chi powder 1 tablespoon garlic powder Posted to the BBQ list on June 26, 1998 by Heidi "Karin Anderson" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Home-Grown Patent Rub Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon kosher salt 1 teaspoon ground hot red chile pepper 1 teaspoon whole peppercorns 1 teaspoon whole black [or yellow] mustard see 3 wh juniper berries -- (3 to 4) 1 tablespoon peanut oil 1 tablespoon apple cider vinegar 1 tablespoon dark brown sugar 1 la garlic -- crushed through a -- garlic press Pound all this for a few minutes in a mortar (or pulse-process in a food processor) until the blend is a thick paste. Then thin it, if necessary, with a dribble of hot water until it is the consistency of bottled grainy mustard. Work the resulting rub evenly into the meat with the fingers and let it sit for about 30 minutes before putting it into the cooker. For beef ribs, omit the mustard seed and juniper berries. MC Formatted by Kurt Lucas Recipe from by Cathy Loup on Mar 15, 1998, converted by MC_Buster. NOTES : coats 3 or 4 racks baby backs Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hunt's Bbq Chicken Pizza Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared pizza shell 2/3 cup Hunt's BBQ sauce 6 ounces Chicken -- cooked/thin sliced 6 ounces Mozzarella cheese -- shredded 2 ounces Extra-sharp cheddar shredded 1/2 cup Red onion -- quartered/sliced 1 1/2 teaspoons Cilantro -- chopped or to taste Combine the BBQ sauce and chicken. Spread 12 oz of mixture on pizza shell. Spread mozzarella and cheddar over this. Top with onion and cilantro. Bake at 450 degrees F until cheese is melted and crust is golden. Source: Pizza Today June 1992. Posted to MM-Recipes Digest V3 #190 Date: Tue, 9 Jul 1996 03:11:46 GMT From: Linda Place Posted to MM-Recipes Digest V4 #061001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack's Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sage 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon ground cumin Combine all ingredients, and mix well. Source: Grillin' & Chillin' Food TV Show GR3626 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Ground allspice 1 tablespoon Dried thyme 1 tablespoon Paprika 1 teaspoon Ground red pepper 1 teaspoon Garlic powder 1 teaspoon Onion powder 1 teaspoon Salt 1/4 teaspoon Black pepper Mix all ingred. Rud on chicken, beef or pork. Bake or bar-b-que. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #063001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Rub #2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 wh scotch bonnet -- (or habanero) chile -- peppers, seeded -- *note 2 tablespoons Dried rosemary 2 tablespoons Parsley -- chopped 2 tablespoons Dried basil 2 tablespoons Dried thyme 2 tablespoons Mustard seed 3 wh scallions -- chopped fine 1 teaspoon Salt 1 teaspoon Black pepper 2 Limes -- juice of 1/4 cup Cheap yellow mustard 2 tablespoons Orange juice 2 tablespoons White vinegar *Note: OR substitute 15 of your favorite fresh chile peppers or 1/4 cup caribbean hot sauce. Combine all ingredients in a food processor or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover the paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (Note that if you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely.) Rub paste on meat and grill. Busted by Christopher E. Eaves Recipe by: From The Thrill of the Grill Posted to recipelu-digest by "Christopher E. Eaves" on Mar 15, 1998 Posted to MM-Recipes Digest V4 #063001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Spice Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion 1/2 cup Chopped scallions 2 teaspoons Chopped fresh thyme leaves 1 teaspoon Salt 1 teaspoon Allspice 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 teaspoon Black pepper 4 - -- (up to) 6 Scotch Bonnets -- finely chopped I found this receipe in some magazine I picked up -- I think it was Essence ~- and it is good. Put all ingredients into blender or food processor. But I was in Jamiaca a few weeks ago and went to Boston Beach, home of the Jerk Sauce and bought some which I was able to bring int the country (USA) without trouble. It was in an old plastic soda bottle! The man who sold it to me said that there were 32 ingredients! Does anyone know what ingredients those could be that are legal? PetramHall@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #063001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jeff's Grilled Steak Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Hungarian hot paprika 1 teaspoon cayenne pepper 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder Mix rub ingredients and store in an air-tight container. Give meat a good rub and let it sit in the refrigerator overnight. Grill over hot coals/gas. Let the grill get really hot before putting the steak on, and fer gawd's sake, do it no more than medium rare! Posted to the BBQ List on June 24, 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jeff's Salt-Free Boston Butt Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons brown sugar 2 tablespoons sweet paprika 1 tablespoon pepper 1 teaspoon cayenne 1 tablespoon garlic powder -- (granulated) 1/2 teaspoon onion powder 1/2 teaspoon Mrs. Dash -- (salt free) Garlic -- and H 1/2 teaspoon dry mustard 1/2 teaspoon celery seed 1/2 teaspoon chili powder 1/2 teaspoon cumin 1 teaspoon salt -- (low sodium) This rub is similar to one posted by Scott (South Carolina) last May. I made 3-4 changes out of necessity (Mrs. Dash) and preference (brown sugar). Posted to BBQ List by Jeff Lipsitt on Dec 27, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Beef Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef -- diced in 1 inch -- cubes 1 tablespoon soy sauce 2/3 cup crushed tomatoes 5 ounces onions -- chopped 1 1/2 ounces green onions -- chopped 1 ounce banana peppers -- chopped 1 1/2 teaspoons garlic -- minced 2 1/2 teaspoons black pepper 1 teaspoon Tabasco sauce 2 teaspoons allspice 1/2 teaspoon salt 1/2 teaspoon thyme Trim fat from meat. Mix all other ingredients. Marinate meat in mixture 24 hours in fridge. Drain most of marinade. Saut‚ meat with a little of marinade until brown and cooked. [Recipe Editor, you can also thread the beef on bamboo or metal skewers and grill over medium hot coals on the grill. Serve with fluffy white rice. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Chicken - Sugar Reef Style Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne 1 1/2 teaspoons fresh ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of 1 scotch bonnet pepper -- finely chopped 1 cup white onions -- chopped 3 green onions -- finely chopped 4 chicken breasts -- 6-8 ounces each In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible. Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Source: Sugar Reef Restaurant in Manhattan. Shared By: Hanna on alt.cooking.chat Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Pork With Papaya Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 pounds pork tenderloin -- or pork loin 1 banana -- coarsely chopped 3/4 cup chutney -- (Major Grey's mango -- chutney 1/4 cup lime juice 3 tablespoons unsweetened coconut flakes 1 pound pasta -- angel hair pasta -- (dr 3/4 cup chicken broth 1/4 cup seasoned rice vinegar or 1/4 cup unseasoned plus 1 tablespoon sugar 1/4 cup cilantro -- minced 2 teaspoons sugar 2 wh papayas -- peeled, seeded and cut in 1/2 inch slices ***JERK SEASONING*** 1/4 cup cilantro -- firmly packed 3 tablespoons water 3 tablespoons fresh ginger -- minced 2 tablespoons whole black peppercorns 1 tablespoon allspice -- ground 1 tablespoon brown sugar -- (packed) 2 centiliters garlic -- minced 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon coriander -- ground 1/4 teaspoon nutmeg -- ground 1 wh habanero pepper -- fresh, seeded, -- minced (optional Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste. Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. 6 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning - Frank's #1 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 centiliters garlic 6 habaneros 2 bunches green onions -- cut in 1 inch, -- pieces 1/2 cup allspice 1/2 cup brown sugar 1 tablespoon thyme 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons soy sauce Blend all ingredients in a food processor and then refrigerate. Posted to BBQ List by Bill Wight on Feb 12, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning - Frank's #2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions 1 centiliter garlic 1 hot pepper 1 tablespoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne 2 tablespoons fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. Posted to BBQ List by Bill Wight on Feb 12, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning - Frank's #3 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne 1 1/2 teaspoons fresh ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons garlic powder 2 tablespoons salt 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of 1 Scotch Bonnet pepper -- seeded, finely -- chopped 1 cup white onions -- chopped 3 green onions -- finely chopped 4 8 ounce chicken breasts Mix it all in a glass bowl, not metal or wood, marinate the chicken for at least one hour, longer if possible. Grill for about 6 min to a side and baste with the marinade. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning - Frank's #4 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 centiliters garlic 6 habaneros 2 bunches green onions -- cut in 1 inch -- pieces 1/2 cup allspice 1/2 cup brown sugar 1 tablespoon thyme 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons soy sauce Blend all ingredients in a food processor and then refrigerate. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning - Larry's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions 1 garlic clove 1 hot pepper -- such as Serrano, -- habane -- or Scotch bonnet, -- se 1 tablespoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne 2 tablespoons fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning (Dry) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons ground thyme 2 teaspoons salt 1 teaspoon ground Jamaican pimento -- (allspice) 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 teaspoons sugar 1 teaspoon black pepper -- coarsely ground 1 teaspoon cayenne pepper 2 teaspoons dried chives -- OR 2 teaspoons green onions -- dried Preparation: Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. NOTES : This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavor as the rub and the marinade. To increase the heat, add more cayenne. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerry's Old Bay Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons celery seed 3 tablespoons whole black peppercorns 1 tablespoon sweet Hungarian paprika 1 1/2 teaspoons mustard seed 18 small bay leaves 12 wh cloves 3/4 teaspoon ground cardamom 3/4 teaspoon mace 3/4 teaspoon allspice 3/4 teaspoon ginger 3/4 teaspoon cinnamon 3/4 teaspoon red pepper In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. Posted to the BBQ List in Nov. 1998 by Glenn Manning Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Echols' Cajun Spice Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ta paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ginger powder 3/4 teaspoon black pepper 1/2 teaspoon oregano 1 teaspoon salt 1 teaspoon cayenne powder 1 teaspoon crushed chilies 3/4 teaspoon white pepper 1/2 teaspoon thyme Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (Cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on saut‚ed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) Thought these might come in handy as Q spices. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * John Thorne's - Home-Grown Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon non-iodized Salt 1 teaspoon ground hot red chile pepper 1 teaspoon whole Black Mustard seeds -- (I used Brown) 1 teaspoon Black peppercorns 3 wh Juniper berries 1 tablespoon Peanut oil 1 tablespoon Apple Cider Vinegar 1 tablespoon Brown sugar 2 centiliters Garlic - crushed through a garlic p Pound everything in a mortar (or pulse in a food processor) until it's a thick paste. If necessary, add a little hot water to thin to the consistency of bottled grainy mustard. Work the paste evenly into the ribs and let sit 1/2 hour or so before cooking. Recipe makes enough for 3 racks of baby backs... For BEEF RIBS, OMIT the MUSTARD SEED and JUNIPER BERRIES MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by Jack Chambles on Sep 09, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * John Willingham's W'ham Mild Seasoning Mix Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 1 teaspoon black pepper -- freshly ground 1 teaspoon lemon pepper 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dry mustard 1 teaspoon sugar -- (brown), dark or -- light 1/2 teaspoon garlic powder 1 pinch cinnamon 1 pinch MSG -- optional In a small bowl or glass jar with a lid, combine all ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months. Contributor: http://www.whirlpoolcorp.com/cookin/chefs/jw.html Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jon Mccoy's Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup celery salt 1/4 cup garlic salt 1/4 cup seasoning salt 1/4 cup onion salt 1/2 cup Hungarian paprika 1/4 cup black pepper 2 tablespoons chili powder 1 tablespoon cayenne 1 teaspoon garlic granules 1 teaspoon onion powder 1/2 tablespoon ginger root 1 tablespoon dry mustard I was happy with the results, but being a chilihead (habanero class), it needed to be hotter. Maybe I should use a hot sauce as a base coat, and rub this over it? Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kansas City Barbeque Society Barbeque Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/4 cup paprika 2 teaspoons chili powder 1/2 teaspoon cayenne 1/2 cup salt 2 teaspoons black pepper 1 teaspoon garlic powder Combine all ingredients and store in a tightly-sealed jar in a cool dark place. Use as a rub for any barbecued meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kansas City Barbeque Society Dry Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dried lemon powder 2 1/2 teaspoons black pepper 6 teaspoons sugar 2 teaspoons MSG 1 teaspoon paprika Combine seasoning thoroughly and store in a tightly-sealed jar in a cool dark place. Rub into meat and refrigerate overnight before cooking. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kansas City Style Barbecue Paste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar 1/4 cup molasses 1 tablespoon paprika 1/4 teaspoon chili powder 1/4 teaspoon cayenne chile powder 1/4 teaspoon ginger -- fresh, minced 1/4 teaspoon allspice 1 tablespoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic paste 1/4 cup vegetable oil 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard Mix all ingredients and rub paste onto the surface of pork or beef. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's # 1 Steak Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon Mexican leaf oregano 1/2 teaspoon crushed coriander seeds 4 New York strip steaks Combine all ingredients except steak. Rub onto steaks; refrigerate 2 hours before grilling. Grill on covered grill over medium-hot coals 7 to 10 minutes, or to desired doneness, turning once. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Dry Rub # 11 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons rosemary -- freshly chopped 2 teaspoons salt 1/4 teaspoon cayenne 1 teaspoon dry mustard 1 teaspoon dried oregano 3 teaspoons garlic powder 2 tablespoons black peppercorns 2 tablespoons white peppercorns 1 tablespoon pink peppercorns Put all ingredients in spice or coffee grinder and grind. Store in tightly-sealed jar. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Dry Rub # 13 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups dark brown sugar 4 cups paprika 1 2/3 cups garlic powder 1 2/3 cups onion powder 1 2/3 cups dry mustard 1 1/3 cups dried sweet basil 3/4 cup ground bay leaves 2/3 cup ground coriander 2/3 cup ground savory 2/3 cup dried thyme 2/3 cup ground black pepper 2/3 cup ground white pepper 4 tablespoons ground cumin 5 cups seasoning salt Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Dry Rub # 7 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons ground allspice 1 tablespoon dried thyme 2 tablespoons paprika 1 teaspoon ground red pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon black pepper Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Dry Rub # 8 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons garlic powder 6 tablespoons onion powder 2 tablespoons allspice 1 tablespoon dried ground chipotle 2 tablespoons Hungarian paprika 2 tablespoons brown sugar 4 1/2 teaspoons thyme 4 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon ground habanero 2 lemons peel -- (powdered) Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Dry Rub # 9 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chili powder 1 teaspoon onion powder 1 tablespoon curry powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon white pepper 1 teaspoon oregano 2 teaspoons celery salt 1 teaspoon parsley flakes Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Favorite Dry Rub # 10 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons dark brown sugar 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons dried sweet basil 1 1/2 teaspoons black pepper -- coarsely ground 1 teaspoon dried bay leaves 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 1/2 teaspoon white pepper 1/8 teaspoon ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon ground cloves 1 teaspoon adobo 1 tablespoon pickling spices -- powdered 1/2 teaspoon salt Place all the above into a blender and mix well Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Rub # 2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 teaspoons salt 1 teaspoon lemon powder 2 1/2 teaspoons black pepper 6 teaspoons sugar 2 teaspoons MSG 1 teaspoon paprika Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Rub # 3 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 6 tablespoons sugar 1 tablespoon dry lemon powder 2 tablespoons MSG or other pep powder 2 1/2 tablespoons black pepper 2 tablespoons garlic powder 2 tablespoons ground bay leaves 1 tablespoon paprika 2 tablespoons dry mustard Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Rub # 4 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons dark brown sugar 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons dried sweet basil 1 teaspoon ground bay leaves 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 3/4 teaspoon black pepper -- freshly ground 3/4 teaspoon white pepper 1/8 teaspoon ground cumin salt -- to taste Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Rub # 5 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons salt 1/2 tablespoon white pepper 1 tablespoon celery salt 3 tablespoons paprika 2 tablespoons black pepper 1/2 tablespoon garlic powder 2 tablespoons cayenne pepper 2 tablespoons chili powder 1 tablespoon dry mustard 1/2 tablespoon dried lemon peel -- (zest) Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Rub # 6 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chili powder 1 tablespoon curry powder 3 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dry mustard 1 teaspoon white pepper 2 teaspoons celery salt 1 teaspoon oregano 1 teaspoon parsley flakes Combine ingredients and store in an air-tight container. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Rub #1 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon oregano 1 tablespoon thyme 2 tablespoons ground cumin 1 tablespoon coriander 1 teaspoon red pepper Mix these together and see how you like this rub. Recipe by "Karl E. Moser" on Mar 27, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kasseri, Tomato And Basil Cresents (Kasseropites) Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/4 cup red wine vinegar 1 egg 1 teaspoon salt 3 cups all-purpose flour -- (sifted) 1 pound kasseri cheese - coarsely grated 2 large tomatoes -- chopped 1/4 cup chopped fresh basil 1 paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350oF. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias From: Karen Mintzias Date: 26 Jun 94 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kc Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/2 cup paprika 2 1/2 tablespoons ground black pepper 2 1/2 tablespoons salt 1 1/2 tablespoons chili powder 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 1/2 teaspoons cayenne Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ken's Spicey Texas Brisket Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons New Mexico Chili Powder 1 tablespoon garlic powder 1 tablespoon oregano -- dried 1 tablespoon rosemary -- chopped 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sage -- ground 1 teaspoon cayenne pepper 1 teaspoon mustard -- powdered 1 teaspoon black peppercorns -- ground The amounts listed are just guides. Enjoy. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ken's Spicy Texas Brisket Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon New Mexico Chili Powder 1 tablespoon garlic powder 1 tablespoon oregano -- dried 1 tablespoon rosemary -- chopped 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sage -- ground 1 teaspoon cayenne pepper 1 teaspoon mustard -- powdered 1 teaspoon black peppercorns -- ground Posted to the BBQ List by kshort on Oct 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kottopoula Me Saltsa Karithia (Chicken W/Wal Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fryers -- (abt. 1 1/2 lb. ea.) salt & pepper to taste 1/2 cup butter or oil 1 cup white wine 1 cup hot water 1/2 cup chopped walnuts Thoroughly clean and wash chickens. Truss them, and allow to drain. Sprinkle lightly with salt & pepper. Melt the butter in a frying pan. Brown the chickens, one at a time, well on all sides, then place them in a wide pot. Pour in the fat remaining in the frying pan, and place this pot over heat. Pour in wine slowly, so it steams, and add water. Cover. Simmer, adding more water if needed, for abt. 30 min. When chickens are tender, remove from heat & cool partially, then cut into quarters. Add walnuts to the sauce, stir, and bring the sauce to a boil. Cook for 2 to 3 min. longer. Add the quartered chix, and serve hot with fried potatoes and a raw salad. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Latin-Style Spice Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cumin 1/4 cup chili powder 2 tablespoons coriander seeds -- crushed 1 tablespoon cinnamon 1 tablespoon brown sugar -- packed 2 tablespoons salt 1 tablespoon red pepper flakes 2 tablespoons black pepper -- fresh ground Combine all the ingredients and grind to a powder in a spice mill, coffee grinder, or with a mortar and pestle. Cover in a cool, dark place, it will keep for about 6 weeks. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Leanne's Rib Rub Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup salt 1/3 cup sugar 1/2 teaspoon Coleman's mustard 1 teaspoon cumin 1 teaspoon garlic 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1 tablespoon paprika 1/2 teaspoon poultry seasoning -- (no salt) 1/4 teaspoon cinnamon Did the same as above but added 1 Tbs. chili powder and two crushed Thai peppers to second batch for a spicier blend... Smoked them with blend of hickory and oak. Recipe by JLNSGE on Mar 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lebkuchen (Spice Bars) Recipe By : Serving Size : 12 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cinnamon 1 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon salt 2 1/4 cups flour 1/2 teaspoon baking powder 1/2 cup almonds -- ground 1 teaspoon lemon rind -- grated 2 eggs -- large 3/4 cup sugar 3/4 cup honey 1/2 cup milk ***almond glaze*** 1 cup confectioners' sugar 1/2 teaspoon almond extract 1 teaspoon rum 1 tablespoon water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Leist's Most Everything Bbq Mix Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1 tablespoon McCormick's Seasoning 1/2 teaspoon onion powder or flakes 1/4 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon black pepper 1 tablespoon chili powder red pepper flakes to taste Mix it all together dry and use as a rub. Add vinegar, oil, lemon juice, and Coke or Sprite to liquefy and use as a basting sauce. Keep what's left over and heat thoroughly for use as a dipping sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon Basil Herb-And-Spice-Seasoned Salt Subs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dried lemon basil or dill finely crumbled 1 teaspoon dried oregano leaves -- finely crumbled 2 tablespoons onion powder OR finely ground onion flakes 1 teaspoon celery seed 2 tablespoons sesame seeds -- toasted 1/4 teaspoon grated dried lemon peel 1 pinch freshly ground pepper 1/2 teaspoon paprika 1/2 teaspoon garlic powder Combine all ingredients in a small bowl and blend well. Put into a shaker with large holes. Store in a cool dark place. Makes about 3 ounces. This rub is good on all types of meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime And Hot Pepper Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons soy sauce 1/2 tablespoon lime peel -- grated 1 tablespoon lime juice 1/2 tablespoon hot pepper sauce 4 chicken breasts without skin 1/3 cup vegetable oil 4 cups lettuce -- shredded Combine soy sauce lime peel, juice, pepper sauce. Pour 2 Tbl over chicken in a large plastic bag. Press air out of bag; close top securely; turn bag over to coat. Refrigerate 30 minutes; turn bag over occasionally. Meanwhile, blend remaining sauce mixture with oil in small bowl with fork. Line platter with lettuce. Remove chicken from marinade and broil 7 minutes or each side; Arrange over lettuce. Serve with remaining dressing. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Low-Sodium Chili Powder Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons paprika 2 teaspoons oregano -- finely crushed 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon garlic powder 1/4 teaspoon cayenne Mix all ingredients together thoroughly and use in place of chili powder . Makes 4 tablespoons. Contains no salt as does bought chili powder. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mad Dog's Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup paprika 1/4 cup ground sweet red pepper 1/4 cup ground black pepper 1/4 cup sugar -- granulated 1/4 cup brown sugar -- packed 1 tablespoon garlic powder 1 tablespoon ground white pepper 1 tablespoon cayenne Pepper Combine all the ingredients in a covered bowl and mix well. Use about 2 tablespoons of rub for each side of a rib slab. Rub the slab generously with white vinegar before adding rub. It kicks in the rub. Source: "Kansas City Barbeque" by Ron Venable, Rick Welch, Bruce Daniel Posted to the BBQ List by Carey Starzinger on Aug 18, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mansion Barbecue Spice Mix Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups paprika -- plus 2 tablespoons 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sugar 1 tablespoon salt 1 1/2 teaspoons dry mustard 1 1/2 teaspoons black pepper 1 1/2 teaspoons dried thyme leaves 1 1/2 teaspoons curry powder 1 1/2 teaspoons cayenne pepper Mix all of the ingredients together. Store in a cool, dry place. Yield: 1 cup (Please note that you will need twice the recipe to marinate the brisket.) Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marian's Dry Rub For Spare Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 1 teaspoon lemon pepper 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder Mix well. Rub over all surfaces of strips of ribs. Cover ribs and allow spices to soak in for at least 30 minutes. Grill ribs until done. Serve ribs with dip. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Masaman Curry Paste (Nam Prik Kaeng Masaman) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 dried red chilies 1 teaspoon cumin seeds 1 tablespoon coriander seeds 2 cardamom pods 3 cloves 6 tablespoons chopped garlic 4 tablespoons chopped shallots 1 tablespoon oil 10 peppercorns 2 tablespoons chopped lemon grass 1 teaspoon chopped galangal 1 teaspoon chopped bergamot skin 1 teaspoon chopped coriander root 1 teaspoon shrimp paste -- grilled 1 cup palm sugar 1 tablespoon salt 4 tablespoons tamarind juice Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned. Saute the chilies, garlic and shallots in the oil until lightly browned. Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots. Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Meat Flavoring Compound Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- chopped 3 po pepper -- chopped 2 tablespoons brown sugar 1 tablespoon celery seed 1 tablespoon ground mustard 1 teaspoon turmeric 1 teaspoon black pepper 1 teaspoon salt 1 quart cider vinegar Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will impart not only a fine flavor but a rich color. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon lemon peel 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon MSG 1/2 tablespoon black pepper 1/2 tablespoon cayenne pepper 1/2 tablespoon white pepper 2 tablespoons salt 2 tablespoons sugar Mix together. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Magic Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1/4 cup minced onion 1 cup white vinegar 1 cup tomato sauce 1/4 cup Worcestershire sauce 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/8 teaspoon cayenne 1 dash Tabasco sauce The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste. In a saucepan, melt the butter over medium heat. Add the onions and saut‚ for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks. Posted to the BBQ List by Carey Starzinger on Sep 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis-Style Dry Barbeque Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon white pepper 1 tablespoon black pepper 1 tablespoon chili powder 1 tablespoon ground red pepper 1 tablespoon cumin 2 tablespoons paprika Mix all ingredients in a bowl. Pour into a salt shaker. Sprinkle lightly on ribs or chops during grilling for "dry" barbeque flavor. Once ribs are ready, shake seasoning over meat to taste and serve. Use this method along with barbeque sauce for an extra spicy effect. Source: "Mesquite Cookery" by John "Boog" Powell Posted to the BBQ List by Carey Starzinger on Jul 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Baby Back Rib Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground cumin 1 tablespoon thyme 1 teaspoon salt 1 1/2 teaspoons black pepper 1/4 teaspoon cayenne pepper 1 teaspoon garlic powder Mix ingredients. Remove membrane from underside of ribs. Apply the rub liberally. Cook at about 200 F till done. I usually do one rack on the hibachi if dining alone. I use enough coals to line the perimeter of the unit and keep the ribs centered to avoid flareups and to prolong the cooking time. Try to keep fire cool enough to allow an hour or two of cooking time. If doing in the smoker, I might extend the cooking time to three hours or so. Serve with BBQ sauce on the side, but I find the rub imparts a great flavor and sauce is not needed. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Missouri Rub For Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pa salt 4 pa dark brown sugar 2 pa cumin -- ground 2 pa black pepper -- freshly ground 2 pa chili powder 4 pa paprika 1 pa cayenne -- (optional) Combine ingredients and store in an air-tight container. Apply rub to ribs and leave in refrigerator of several hours to overnight. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mixed Cajun Spices, Borrowed From Chef Paul Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Information listing Mix together in following proportions for : Fish, Beef or Chicken spice mixture Fish Beef Chicken 6 6 6 salt (may be omitted) 1 2 1 red pepper 4 4 3 black pepper 4 4 3 white pepper 4 2 4 onion powder 4 2 4 garlic powder 2 2 1 thyme 1 - - oregano 4 - 4 paprika - - 1 basil - - 1 file powder ("fee lay") Mix together and store in labeled spice jar. (If the measure is tablespoons, the amounts given will fill a Spice Island or McCormick gourmet jar. ) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Moghul Masala (Mild And Subtle) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cinnamon sticks 1 tablespoon Green cardamom seeds 2 teaspoons Black peppercorns A few cloves 1/2 tablespoon Mace The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. General Directions: If chilies are used remove seeds from chilies. Dry roast the whole spices over a medium heat until the darken, stirring often to prevent scorching. Cool then grind into a powder. Dry roast any fresh leaves for a few minutes. Grind then add to mixture along with any powdered spices. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mom's Allspice Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Allspice 1 teaspoon Cinnamon 2 teaspoons Cardamom 1 teaspoon Clove -- ground 1 teaspoon Nutmeg Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 1996 17:29:02 GMT From: Richardson@digitalpopcorn.com (Richardson) NOTES : THIS was the secret ingredient that gave mom's middle eastern cooking that special flavor! Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mulling Spice Mix Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Boxes -- (1-oz) cinnamon -- sticks 6 wh nutmegs -- (1 ounce) 1/3 cup Each chopped dried orange and lemon 1/4 cup Each whole allspice and whole clove 2 tablespoons Finely chopped -- crystallized ginger -- (1 ounce) (Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider.) Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonsful in each cheesecloth square. Makes 14 bags. To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag. To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag. Makes 4 cups wine or 8 cups cider. PATTEE@FANG.COLORADO.EDU (DONNA PATTEE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Glazed Pork Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork ribs vegetable oil ***Mustard Rub*** 1/2 cup spicy brown mustard 2 tablespoons dry mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper ***Honey Mustard Glaze*** 1 tablespoon spicy brown mustard 3 tablespoons honey 1/4 teaspoon cayenne One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Rub & Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Rub* 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons pepper 1 teaspoon cayenne pepper 1/4 cup paprika *Sauce* 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flake 1 teaspoon Tabasco 1 tablespoon pepper MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Edwin Pawlowski" on Aug 7, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Rub*** 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons pepper 1 teaspoon cayenne pepper 1/4 cup paprika *Sauce* 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flake 1 teaspoon Tabasco 1 tablespoon pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina: Eastern Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 teaspoons salt 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chile powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 1/4 cup paprika ***SAUCE*** 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flakes 1 tablespoon Tabasco 1 tablespoon black pepper Use rub on meat and allow to set until rub looks moist. For sauce, blend all ingredients and allow flavors to blend. Posted to the BBQ List by Carey Starzinger on Jun 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Bay Seasoning Copycat - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground bay leaves 2 1/2 teaspoons celery salt 1 1/2 teaspoons dry mustard 1 1/2 teaspoons black pepper 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon paprika 1/2 teaspoon red pepper 1/4 teaspoon ground mace 1/4 teaspoon ground cardamom Combine all ingredients: store in an airtight container. It's great also to season the flour for fried chicken, and on French fries! Posted to the BBQ List by "Karl E. Moser (KE3NF)" on Sep 07, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Bay Seasoning Copycat - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 1 tablespoon celery salt 1 tablespoon ground mustard 1 tablespoon paprika 1/2 tablespoon mace 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon red pepper or to taste 1/2 teaspoon black pepper or to taste 1/2 teaspoon crushed red pepper or to taste Posted to the BBQ List by Flynpig@aol.com on Sep 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Bay Seasoning Copycat - 3 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons celery seed 3 tablespoons whole black peppercorns 1 tablespoon sweet Hungarian paprika 1 1/2 teaspoons mustard seed 18 small bay leaves 12 whole cloves 3/4 teaspoon ground cardamom 3/4 teaspoon mace 3/4 teaspoon allspice 3/4 teaspoon ginger 3/4 teaspoon cinnamon 3/4 teaspoon red pepper In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. Posted to the BBQ List by "Magers" on Sep 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oven Sesame Chicken Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine or butter 1 cup Bisquick baking mix 1/4 cup sesame seed 1 teaspoon salt 2 tablespoons milk 1 tablespoon prepared mustard -- (1 to 2) 1 Egg 2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/2 2 tablespoons margarine or butter melted Heat oven to 375 degrees. Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until melted. Mix baking mix, sesame seed and salt in shallow dish; reserve. Beat milk, mustard and egg in small bowl. Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed mixture. Place skin side up in pan. Drizzle with 2 Tbsp. melted margarine. Bake until done, about 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pat's Venison Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon rosemary 2 teaspoons sumac berries -- ground 1 teaspoon dried orange peel 2 teaspoons tarragon 2 teaspoons basil This turned out great but wasn't quite right. The sumac berries were awesome! They have a tart but mild flavor. I found out about these while perusing a Penzey's catalog (414) 574-0277. Bought them out of curiosity and use them regularly now. The rub does need another flavor, though I think I could get rid of the basil. Next time I'll try a little coriander or thyme and some white pepper. I also plan on creating a version of this rub for chicken. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Kirk's Basic Kansas City Barbecue Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cane sugar 1/2 cup garlic salt 1/3 cup paprika 1/4 cup seasoned salt 3/4 cup BBQ spice 2 tablespoons onion salt 2 tablespoons celery salt 2 tablespoons chili seasoning 2 tablespoons black pepper 1 tablespoon ground ginger 1 tablespoon lemon pepper 2 tablespoons dry mustard 1/2 teaspoon thyme 1/2 teaspoon cayenne pepper Sift all ingredients together. Store in an airtight container away from sunlight. To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper. Yields 3 cups Source: In Smokestack Lightning: Adventures in the Heart of Barbecue Country, by Lolis Eric Elie and Frank Stewart, 1996. Posted to the BBQ List on July 17, 1998 by George Tracy Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Kirk's Master Barbecue Spice Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons paprika 1 tablespoon brown sugar -- (dried) 2 teaspoons dry mustard powder 1/2 teaspoon garlic powder 1/2 teaspoon ground celery seed 1/2 teaspoon ground thyme 1/2 teaspoon sea salt 1/2 teaspoon ground coriander 1/2 teaspoon ground marjoram 1/4 teaspoon cayenne Posted to the BBQ List by Carey Starzinger on Aug 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Kirk's Power Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Master Barbecue Spice 1/2 cup seasoned salt -- (I used Cajun) 1/2 cup brown sugar 1/2 cup cane sugar 1/3 cup paprika 1/4 cup celery salt 2 tablespoons hickory salt 2 tablespoons black pepper 2 teaspoons celery seeds 1 teaspoon garlic powder 1 teaspoon cayenne 1/4 teaspoon MSG -- (optional) I use Posted to the BBQ List by Carey Starzinger on Aug 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poppy Seed Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 2 tablespoons vinegar 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 cup vegetable oil 1 tablespoon poppy seed Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl. Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seeds. Cover and refrigerate at least 2 hours. Makes 3/4 cup dressing. 105 calories per Tbsp. Good on Spinach Tossed Salad Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Rub - Wayne's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 2 tablespoons brown sugar 2 tablespoons white sugar 2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon MSG 1/2 teaspoon cayenne -- (use more for a -- little more Mix ingredients and store in an air-tight container.. Posted to BBQ List by Wayne Scholtes on Aug 10, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poultry Perfect Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Hungarian paprika 1/4 cup black pepper -- freshly ground 1/4 cup celery salt 1/4 cup sugar 2 tablespoons onion powder 2 tablespoons dry mustard 2 teaspoons cayenne 2 tablespoons zest from 3 to 4 lemons -- dried and Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place. Source: "Smoke and Spice" by Cheryl and Bill Jamison Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Purely Pork Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 2 tablespoons brown sugar -- packed 2 tablespoons white sugar 2 teaspoons paprika 2 teaspoons pepper 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne Combine ingredients in an airtight container or freezer bag. Shake and toss to mix. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs By Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Que Queen's Royal Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup mixed peppercorns -- black, white, pi 1/4 cup mustard seed 1/4 cup sesame seeds -- lightly toasted 1/4 cup ground New Mexican chilies 1/4 cup brown sugar 1/4 cup kosher salt 1/4 cup hot Hungarian paprika 1 dried ancho chile 1 tablespoon cinnamon 1 tablespoon cumin 1 tablespoon rubbed sage 1 tablespoon cayenne 1 tablespoon allspice 1 tablespoon dried thyme 1 tablespoon dried tarragon Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully. Don't breathe it - that will cause sneezing. Spread on baking sheets and toast lightly in the oven at 325F for about 10 minutes. This brings out the oils and develops the flavor more fully. Keep in the freezer in an air-tight container. Source: "Revenge of the Barbeque Queens" by Lou Jane Temple, ISBN 0-312-96074-3. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Recado Para Bistec, Seasoning For Steak Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup black peppercorns 2 tablespoons whole allspice 1 st cinnamon -- about 2-1/2 inches -- long, 1 teaspoon cumin seeds 20 Yucatan oregano leaves OR 1 1/2 tablespoons oregano -- dried and crushed 2 he garlic -- roasted, peeled salt to taste In a food processor, or an electric spice grinder, grind peppercorns, allspice, cinnamon, cumin, oregano, garlic and salt. Allow paste to dry a little before storing in a glass jar in the refrigerator. To use, dissolve seasoning in a little Seville (bitter) orange juice or vinegar or in a mixture of equal amounts or orange and grapefruit juices. Makes 1 1/2 cups NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths. from "The Taste of Mexico", by Patricia Quintana, ISBN 0-941434-89-3 from the chapter on "The South", Yucatan Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Curry Paste (Nam Prik Kaeng Daeng) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cumin seeds 1 teaspoon coriander seeds 8 dried red chilies -- (Thai) or 1 teaspoon cayenne powder 1 teaspoon salt 1 teaspoon chopped lemon grass 2 tablespoons chopped shallots 1 tablespoon chopped garlic 1 tablespoon chopped ginger or galangal 1 tablespoon shrimp paste Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together with a small amount of water to produce a paste. You can pound the spice mix in a mortar and pestle or you can use a food processor. Make a lot of the paste and save it for use in other curries. Store it in the refrigerator. This curry paste goes well with all meats. Posted to the BBQ List by Bill Wight on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Lobster Cajun Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cayenne pepper 1 1/2 teaspoons salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon cumin 1 1/4 teaspoons dry mustard 1/2 teaspoon dry thyme 1/2 teaspoon dry oregano 1 teaspoon onion powder 1 teaspoon garlic powder Combine ingredients well. Place in an airtight container and store in a cool dry place. Posted to the BBQ List on July 23, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Redhead's Redhot Jamaican Jerk Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon allspice 1 tablespoon thyme 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon sugar 1 1/2 teaspoons cayenne 1 1/2 teaspoons black pepper 1 1/2 teaspoons sage 1 teaspoon ginger 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon ***WET INGREDIENTS*** 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of ****** 2 habanero peppers -- minced 3 green onions -- minced 1 cup yellow onion -- finely chopped garlic -- minced chicken or pork Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers, onions, and minced garlic. Reserve enough marinade for basting on the grill. Wash and stab chicken pieces with a fork (pork can be used as well). Marinate chicken for 1 hour at room temperature, or a few hours to overnight in the fridge. Pork marinates very fast, and it will be HOT if you marinate overnight. Ingredients can be modified depending on how hot you like it--if you like it HOT (with a capital H-O-T), use more habaneros, lots of Melinda's hot sauce, and marinate overnight. If you want to tone it down a bit, use milder peppers (serrano or jalapeno) and reduce marinating time. Grill chicken (or pork), basting with reserved marinade, or bake at 400F. (40 minutes or more for chicken, 30 minutes for thin cuts of pork). The reserved marinade is also great brushed on red/yellow bell peppers which you grill along with the chicken. Grab a cold beer, and enjoy! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 11 oz can chili powder -- fine ground 1 tablespoon cayenne pepper 2 tablespoons black pepper 4 tablespoons garlic powder 1/2 cup lemon juice Thoroughly coat all surfaces of the meat with lemon juice, and rub it in well. Combine all of the dry ingredients in a bowl, and sprinkle generously all over the meat, rubbing in well. Make sure that the meat is entirely covered. Store leftover rub in a tightly sealed container in the refrigerator. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Renowned Mr. Brown Pork Butt Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne 1 6-8 lb. Boston Pork Butt In old Southern slang, "Mr. Brown" in the dark outside part of barbecued pork, usually the shoulder. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag, and refrigerate it overnight. Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit a room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200-220 F. If you plan to baste the pork, stir any remaining rub into the mop (see Southern Sop recipe) ingredients in a saucepan and warm the mixture over low heat. Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or until the internal temperature reaches 170-180F. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style smoker. Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle. Pull off chinks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted Vinegar Sauce. Editor: the recipes for the Carolina Red, and Vaunted Vinegar Sauce are included in this recipe archive. NOTES : Above rub is called Southern Succor Rub. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rich Davis' Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated brown sugar 1/2 cup coarsely ground black pepper 1/2 cup paprika 1/4 cup chili powder 1/2 cup packed brown sugar 2 tablespoons granulated garlic powder Mix ingredients well. I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done. I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rick's Generic Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup paprika 1/4 cup black pepper 1/4 cup salt Use this rub as a base and add your favorite dry spices to make your smoker the best on the block. Garlic and brown sugar come to mind... Combine these ingredients in a small bowl and mix well. This rub can be used on any barbeque item. Just sprinkle lightly on the intended food and rub. For a spicy taste, sprinkle more heavily. This batch will do about 6 to 8 slabs of pork ribs. Source: Kansas City Barbeque Posted to the BBQ List by Carey Starzinger on Sep 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rod's Rib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 2 tablespoons black pepper 2 tablespoons Hungarian paprika 1 tablespoon Penzy's half hot paprika 1 tablespoon lemon powder 1 tablespoon Penzy's Bangkok blend * see note 4 tablespoons white sugar 1/2 teaspoon garlic powder Applied a light coat of mustard before applying the rub the night before. * Note: Bangkok blend has the following ingredients, sweet chili peppers, garlic, ginger, black pepper, galangal, hot red peppers, lemon grass, basil, and cilantro. Posted to the BBQ List by rrip@goldengate.net on Apr 5, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rub Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon oregano 1 tablespoon thyme 2 tablespoons ground cumin 1 tablespoon coriander 1 teaspoon red pepper Mix these together and see how you like this rub. MC Formatted by Kurt Lucas Recipe from by "Karl E. Moser" on Mar 27, 1998, converted by MC_Buster. NOTES : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rub # 7865491 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Pearl River Bridge mushroom flavore -- sauce 2 tablespoons black pepper 2 teaspoons salt 2 tablespoons granulated garlic 1 tablespoon granulated onion 1 tablespoon Spanish paprika 1 teaspoon ground cayenne pepper Rub meat down well with the soy sauce. Mix the dry ingredients together and rub into the meat. Posted to the BBQ List by Bill Mathews on Oct 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rub For Pork Tenderloin Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/8 cup salt -- (to 1/4 cup) 1/8 cup black pepper 1/8 cup cherry pepper* 1 ounce chile powder 1 ounce sage or poultry seasoning 1 teaspoon cinnamon -- (secret ingredient) * cherry peppers are small chile peppers. Rub the tenderloin and let it sit for a few hours. Smoke with a mild wood for 1-2 hours. Don't let the tenderloin get over 165F internal temperature or it'll start drying out like a field of hay in a Texas drought. Tenderloins are great to smoke in a short time and this rub is mighty tasty. Last Labor Day I asked about a rub for pork loin. Bill Martin sent my this awesome rub that creates a sweet, caramel tasting tenderloin. Since I had to make up a new batch, I thought I'd share it, with Bill's permission of course. And since Bill didn't tell me about his brisket session on Saturday, I've included the secret ingredient. Posted to the BBQ List on July 22, 1998 by Dave Clark Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rustic Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in you spice cabinet for up to 3 months. Posted to the BBQ List on June 9, 1998 by Karl E. Moser Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salt Free Chili Powder Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons paprika 2 teaspoons oregano 1 1/4 teaspoons cumin 1 1/4 teaspoons garlic powder 3/4 teaspoon red pepper 3/4 teaspoon onion powder Mix all ingredients together. Store in airtight container. Use as desired. Makes 4 tablespoons. NOTES : (Ideal For Seasoning Chili Beans Or Anything Spicy) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Scott Mcdaniel's Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup paprika 1/8 cup garlic salt 1/8 cup celery salt 1/8 cup onion salt 1/8 cup sugar 2 tablespoons pepper 1 tablespoon ground ginger 1 teaspoon cumin 1 teaspoon ground cloves For heat, I'd use cayenne pepper, add perhaps 1 tbs. and taste, then add more if desired. You can also use hot sauces with your rub (sprinkle lightly on the meat then apply your rub). The flavors of a rub are intense; don't be misled into thinking you're going to have flavors this strong on your meats. After cooking for extended periods of time, the flavors will distill down and become much less intense. Posted to the BBQ List by scotmcd@mail.gabn.net (Scott McDaniel) on Aug 3, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning And Sauce For Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY SEASONING RUB*** 3 tablespoons salt 3 tablespoons sugar 1 1/4 tablespoons black pepper 1 1/2 teaspoons paprika 1 1/2 teaspoons dry lemon powder (unsweetened Kool-Aid) ***BASTING SAUCE*** 1/2 teaspoon salt 1 teaspoon dry mustard 1 each clove garlic -- crushed 1/2 each small bay leaf 1/2 teaspoon chili powder 1/2 teaspoon paprika 3/4 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/4 cup cider vinegar 2 cups beef stock or canned beef bouillon 1/4 cup vegetable oil Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs. Source: "Best Barbecue Recipes", by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Sep 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning Combinations Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** NONE *** POULTRY: Rosemary and thyme Tarragon, marjoram, and onion and garlic powders Cumin, bay leaf, and saffron or turmeric Ginger, cinnamon, and allspice Curry powder, thyme, and onion powder BEEF: Thyme, bay leaf, and instant minced onion Ginger, dry mustard, and garlic powder Dill, nutmeg, and allspice Black pepper, bay leaf, and cloves Chili powder, cinnamon, and oregano PORK: Caraway seed, red pepper, and paprika Thyme, dry mustard, and sage Oregano and bay leaf Anise, ginger, and sesame seed Tarragon, bay leaf, and instant minced garlic FISH and SEAFOOD: Cumin and oregano Tarragon, thyme, parsley flakes, and garlic powder Thyme, fennel, saffron, and red pepper Ginger, sesame seed, and white pepper Coriander (cilantro), parsley flakes, cumin, and garlic powder POTATOES: Dill, onion powder, and parsley flakes Caraway seed and onion powder Nutmeg and chives RICE: Chili powder and cumin Curry powder, ginger, and coriander (cilantro) Cinnamon, cardamom, and cloves PASTA: Basil, rosemary, and parsley flakes Cumin, turmeric, and red pepper Oregano and thyme VEGETABLES: Green Beans: marjoram and rosemary; caraway seed and dry mustard Broccoli: ginger and garlic powder; sesame seed and nutmeg Cabbage: celery seed and dill; curry powder and nutmeg Carrots: cinnamon and nutmeg; ginger and onion powder Corn: chili powder and cumin; dill and onion powder Peas: anise and onion powder; rosemary and marjoram Spinach: curry powder and ginger; nutmeg and garlic powder Summer Squash: mint and parsley flakes, tarragon and garlic powder Winter Squash: cinnamon and nutmeg; allspice and red pepper Tomatoes: basil and rosemary; cinnamon and ginger Posted to the BBQ List by LizaCooks on May 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning For Cured Meats Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon paprika 4 tablespoons black pepper 4 tablespoons white pepper Be sure to use the actual POWDERED onion and garlic; onion salt and garlic salt just won't do! This seasoning is used on meat after curing and before smoking, for example in the making of jerky. The meat has already absorbed enough salt while curing--that is why this recipe contains no salt, and why garlic or onion salt should not be used. NOTES : From the Home book of Smoke Cooking. ISBN 0-8117-0803-9 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shake 'n' Smoke Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 2/3 cup dark brown sugar -- packed 1/4 cup paprika 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 tablespoon white pepper 2 teaspoons coriander -- ground 1 teaspoon salt ***THE MOP*** 1 tablespoon butter 1 each medium onion -- grated 8 each cloves garlic -- minced 1 each 12 oz can tomato paste 1 cup red wine vinegar 1/2 cup water 1/2 cup molasses 1/2 cup packed dark brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons chili powder 1 tablespoon dry mustard These instructions are for beginning smoke/cooker enthusiasts. It should work equally well in the Brinkmann type of water/cookers as well as most other cookers. The main requirement is the ability to maintain the cooking chamber temperature between 180 and 250F and the cooker must have a water pan to maintain the humidity close to 100%. Add all of the ingredients for the rub into a Ziploc bag and mix thoroughly. Add the ribs, shake thoroughly to ensure complete covering of the ribs and store in the refrigerator overnight. About 5 1/2 - 6 hours before you plan on serving the ribs, fire up the smoker and make the sauce. To make the sauce, saut‚ the onion and garlic in a little oil until golden brown. Then add the remaining ingredients and stir frequently until everything is totally dissolved. Cook on simmer for about 30 minutes. Once the cooker has settle down to a good bed of coals, place the ribs on the grill over a pan of cold water. Let smoke, covered and undisturbed for about 2 hours. At that point, open the smoker lid and basted the ribs well with the mop, taking this opportunity to check the coals in the fire pan and the liquid level in the water pan. Replenish as needed, adding wet wood for plenty of smoke as well. Cook the ribs for 3 hours more, turning and basting them after 1 hour and again after 2 hours. As always in smoke cooking, precise timing is not terribly important here. Just keep the smoke up and the temperature between 180 and 240F and be liberal with your mopping. By the end of their 5 hours on the grill, the ribs will have long since reached the required internal temperature of 185 for fresh pork, but you can't overdo ribs by smoking, and the long, slow cooking will have rendered them tender to a tee. About 10 minutes before you are ready to serve the ribs, treat them to a final mop, letting it set to a tantalizingly rich glaze over what may be the most succulent ribs you've ever tasted. For finger-licking aficionados, provide yet more hot mop sauce served up in dipping bowls. A finger bowl for cleaning the hands will be appreciated and many, many napkins for cleaning up... Enjoy Source: "Where There's Smoke, There's Flavor" by Richard W. Langer Posted to the BBQ List by Carey Starzinger on Sep 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Fish Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown sugar 1 cup white sugar 1 cup sea salt A good friend and neighbor has one vertical smoker dedicated to fish alone. I used to have one, but it got to smelling like fish so I sent it off to the dumps. But, we have this great rub that was given (imparted, I don't know the word) to us by a gentleman that was 120 years old the last time I saw that Indian. The story is, according to Old Bill, Mi Wuk Indian, take fresh (not frozen) fish and do the following: Make a rub of: 2 Cups Brown sugar 1 Cup White sugar 1 Cup Sea salt Crumble 3 or 4 or 5 good sized bay leaves and mince some garlic to taste. About 6 good sized cloves for me. But easier with garlic powder. Mix the rub and apply a medium amount to both side of the fillets. Set on racks and/or paper towels to get rid of the moisture during the night of curing. Refrigerate if warm outside. Next morning remove to racks or a table and let dry for an hour or two as the smoker is warming. Smoke slow till just flaky. Thin cuts an hour or better, thicker a couple hours or more, at least. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Succor Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne Makes enough rub for a 6 to 8 pound Boston butt. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southwestern Rub #4 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Chili powder 1 teaspoon Garlic 1/2 teaspoon Oregano -- dried 1/4 teaspoon Cumin Combine all ingredients. Use to season tender beef steaks or roasts. This recipe makes enough to season two pounds of meat. Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Souvlakia Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 3 centiliters garlic -- minced 2 teaspoons salt 2 teaspoons oregano 1 teaspoon fresh ground pepper I let them sit overnight in the refrigerator and then took them out to come to room temperature. I cooked them in the smoker at 250F, using seasoned maple for fuel. I started mopping with the remainder of the marinade after 4 hours in the smoker, mopping about every hour. Took them out after 12 hours, wrapped them in foil and let them sit for 2 hours in a dry cooler. They really turned out well. The injected marinade kept them moist and they were falling apart tender. Great flavor! The maple smoke blended quite well with the souvlakia marinade flavor. NOTES : Used this rub following Souvlakia Marinade on 2 smoked hams. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spice Country Barbeque Sauce Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 each onion -- medium 8 ounces tomato sauce 1/2 cup brown sugar -- packed 1/4 cup vinegar -- white 1 tablespoon Worcestershire sauce 4 teaspoons chili powder 2 teaspoons salt 1/2 teaspoon mustard -- dry Finely dice onion, saut‚ until clear. Combine all other ingredients except sugar. Cook down till thickened. Add sugar and carefully simmer until you have the correct consistency. Posted to the BBQ List by Carey Starzinger on Jun 12, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spiced Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cooking oil 1/4 cup onion -- chopped fine 1 each clove garlic -- minced 3/4 cup ketchup 1/3 cup vinegar 1 tablespoon Worcestershire sauce 2 teaspoons brown sugar 1/2 teaspoon celery seed 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon Tabasco sauce 1 each 2 1/2-3 pound chicken quartered Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients (EXCEPT CHICKEN). Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside. Season chicken pieces with additional salt, if desired. Place chicken pieces bone side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more (until chicken is tender). Brush chicken frequently with sauce during last 10 minutes of grilling, using all the sauce. Posted to the BBQ List by Carey Starzinger on Jul 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Chili Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon ground oregano 4 tablespoons paprika 2 tablespoons salt 1 tablespoon granulated sugar 1 tablespoon white pepper Mix all ingredients in small bowl and store in a tightly-sealed jar in a cool dark place. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy San Antonio Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup salt 1/4 cup pepper 2 tablespoons garlic powder 1 tablespoon cumin 1 tablespoon cayenne Mix the ingredients thoroughly in a plastic bowl or sealable freezer bag. Sprinkle on meat evenly on both sides, shake off excess rub. Source: "The Great Barbeque Companion, Mops, Sops, Sauces, and Rubs" by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Aug 05, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steak Rub: Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon hungarian hot paprika 1 teaspoon cayanne pepper 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder Let it sit, fridged, overnite, then grill over hot coals/gas. Let the grill get really hot before putting the steak on, and fer gawd's sake, do it no more than medium rare! Posted to the BBQ list on June 24, 1998 by Jlipsitt@aol.com Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steak Shake Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon garlic powder 1 tablespoon paprika 2 teaspoons thyme 2 teaspoons oregano 1 1/2 teaspoons black pepper 1 teaspoon salt -- (optional) 1 teaspoon lemon pepper 1 teaspoon ground red pepper The lighter side of the story is this: I stumbled across a simple recipe for a steak seasoning that I've found to be quite good. There's nothing particularly tricky about it but it makes a dang good T-bone or ribeye whilst we wait for the clouds to clear. In the above proportions, mix. Brush lightly with olive oil, sprinkle on and press in spices on both sides then let steaks sit for 1 hour before grilling. Posted to BBQ List by "Mike C." on Jan 11, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sugar And Spice Salmon Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup gin 1/3 cup brown sugar 3 tablespoons kosher salt 1 1/2 tablespoons pickling spice 1 teaspoon anise seed -- bruised 1 teaspoon dill seed -- bruised 1 1/2 pounds salmon fillet At least 2, and up to 6, hours before you plan to smoke the fish, combine ingredients in a bowl. Place salmon in plastic bag or shallow dish and refrigerate at least 1 hour. (This conflicts with the 2-6 hours mentioned above. I marinate for 3 to 4 hours.) Remove salmon from refrigerator and let sit 30 minutes at room temperature. Drain fish but leave any spices clinging to filet. Transfer fish to smoker, skin side down, and drizzle marinade generously over fish. Smoke 45 to 55 minutes at 225-250F. Posted to the BBQ List by Rock McNelly on Aug 31, 1998. NOTES : This is a cure that I've been using a lot lately. It's not hot, but provides a lot of flavor. There's not much salt in it, and I don't think it is intended as a preservative. When I finish smoking the salmon, I flake it onto a salad of mixed greens with sliced cucumbers and fresh dill that has been tossed with some olive oil and balsamic vinegar. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Super Swine Swizzlers Ribs And Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- thickly-cut ribs 1 tablespoon hot chile powder 2 tablespoons paprika 1 tablespoon onion salt 1 tablespoon garlic salt 1 tablespoon ground basil 1 1/2 tablespoons dry mustard 1 1/2 tablespoons freshly ground black pepper Combine dry ingredients and rub into ribs before cooking. Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Spicy Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- or margarine 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground red pepper 1/2 teaspoon ground black pepper 1/4 teaspoon ground cardamom 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 tablespoon sugar In a small saucepan, melt the butter. Stir in all ingredients EXCEPT sugar. Remove from heat and then add sugar. Cool and rub onto meat. Makes 1/4 cup, enough for 4 pounds of meat. Posted to the BBQ List by Carey Starzinger on Jul 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tandoori Spice Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ginger 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon paprika 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon cayenne The tandoori is an oven used in East India for Cooking. This rub will give chicken or fish the authentic flavor of food straight out of Bombay. It works well at high temperatures, so you can use it for either grilling or barbequing. Place all ingredients in a resealable plastic bag, close, and shake to mix thoroughly. Source: "The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs" by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 31, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons salt 3 tablespoons black pepper 3 tablespoons paprika ***FOR RIBS ADD*** 1 tablespoon lemon powder 6 tablespoons sugar ***FOR CHICKEN ADD*** 2 tablespoons garlic powder 2 tablespoons dry mustard 1 teaspoon bay leaf -- crumbled Mix together well and apply to meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Renowned Mr. Brown Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Boston Butt Southern Succor Rub Southern Sop The night before you BBQ, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag and refrigerate overnight. Before you begin to BBQ, remove the pork from the refrigerator. Pat down the butt with another coating of the rub. Let the pork sit at room temperature for about 45 minutes. Prepare smoker for BBQing, bring the temp to 200F to 220F. Mix the ingredients for the Southern Sop and warm in a sauce pan. Transfer the pork to the smoker and cook for about 1.5 hours per pound. Mop the pork about once and hour. Remove pork form the smoker and let sit for 15 minutes. Pull off chunks of the meat, and either shred or chip them as you wish. Make sure each service has some of the darker, chewier Mr. Brown along with the lighter interior meat. Serve with your favorite butt sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Venison Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 bl k pepper 1/4 cup paprika 1/4 cup corn sugar -- (get at beer supply 2 tablespoons salt 2 tablespoons dry mustard 1 teaspoon cayenne pepper Will be cooking a 4 lb. roast on an ECB using Cowboy Way Hardwood Lump Charcoal and hickory I'll cut into chunks from a log I was given. Total cooking time should be no more than four hours. I usually judge the doneness of venison by feel, kind of like Belly's "wabba wabba" feel for brisket. An hour per pound is usually just right with the temp just below the I on the idiot temp gage that comes with the ECB. Maybe this year I'll actually try to figure out what that temp really is. Posted to BBQ List by "James A. Moore" on Nov 25, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vodka-Chocked Cherry Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Fu slabs Spareribs **RUB** 1 8 oz. bag Leggs Hot Italian sausage -- seasoning 1 cup cane sugar 1/2 cup hot chili powder **MOP** 2 cups water 6 chicken bouillon cubes 1 cup olive oil 1/3 cup balsamic vinegar remaining rub **FINISH SAUCE** 40 ounces Yoshida's spicy wing and rib sauce 1/2 pint chockcherry syrup 1 cup maraschino cherry juice with Vodka -- (3 shots) 1 7 oz can El Mexicano -- Chipotle Adobada -- peppers in sauce 1 cup grated onion white 2 tablespoons ground dry mustard Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so. Posted to the BBQ List by Don Havranek on Oct 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress And Ginger Salad Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Watercress -- chopped ***DRESSING*** 4 teaspoons Olive Oil 1/2 Lime -- juice only 1/2 teaspoon Fresh Ginger Root -- grated 1 teaspoon Whole Grain Mustard Salt And Black Pepper -- to taste Combine all ingredients. Serves 2 to 3 Source: "Vegetarian Food for All" by Annabel Perkins Palm Beach Post 08/18//97 billspa@icanect.net Recipe by: Annabel Perkins Posted to MC-Recipe Digest V1 #788 by Bill Spalding on Sep 18, 1997 Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress And Pickled Ginger Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 centiliter Garlic -- crushed 1/8 teaspoon Kosher salt 1 tablespoon Liquid from a jar of pickled ginger 1 tablespoon Fresh lime juice or rice-wine vineg 1 tablespoon Canola oil 1 teaspoon Honey Freshly ground black pepper to tast 6 cups Stemmed -- washed and dried -- watercress 4 Scallions -- chopped 1/3 cup Drained pickled ginger 1. With the side of a chef's knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended. 2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing. Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG Chol, 1.0 G Fiber Reprinted from the Eating Well Magazine Website; http:www.eatingwell.com/recipes/ Posted to MM-Recipes Digest by Julie Bertholf on Mar 09, 1998 Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wendell's Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons Hungarian paprika 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons black pepper 1 1/2 teaspoons white pepper 1 teaspoon cayenne 1 teaspoon garlic powder 1 1/2 teaspoons dry mustard 1 1/2 teaspoons granulated brown sugar In a 16 ounce jar, with a lid, add all ingredients. Close lid and shake until all spices are well blended. If for some reason you use some brown sugar rather than granulated, make sure that it is broken up to a very fine state, and it is mixed well with the other ingredients. This may be stored in a lidded glass container for several weeks at room temperature. This rub is very good on pork. It is very low in salt and brings out the flavor of the pork. Just sprinkle it very liberally on either ribs or a pork butt and let stand for 30 or 40 minutes. It will start to have a wet look. Now is the time to put in the smoker. If you would like a little more heat in your dry rubs add another 1/2 to 1 teaspoon cayenne pepper. Posted to the BBQ List by Wendell Smith wdmdsmith@worldnet.att.net NOTES : A few years ago, David Burks was flying from Atlanta, back to his home in the Phoenix area. Just by chance, he happened sit next to a man, that during their conversation, claimed he had won a Memphis In May event the year before. During the conversation he gave David a recipe for a dry rub. After Dave got home it didn't take him long to post it on the Prodigy cooking bulletin board. Since then I have made a number of modifications to the rub and have come up with something that I think, for me, is the best yet. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wild Willy's Number One-Derful Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup paprika 1/4 cup ground black pepper 1/4 cup salt 1/4 cup sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne Posted to the BBQ List by ncorley@usa.net (Norm Corley) on Dec 28, 1997. NOTES : All purpose rub, good on ribs, brisket, chicken, and more. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Willingham's Barbeque Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons cumin 4 tablespoons thyme 4 tablespoons garlic powder 4 tablespoons black pepper -- freshly ground 2 tablespoons cayenne pepper 2 tablespoons salt 2 tablespoons curry powder 1 tablespoon onion powder 1 tablespoon MSG or other flavor enhancer -- (optional) In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). Bit it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipes, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed. Source: John Willingham's World Champion BBQ Posted to the BBQ List by Carey Starzinger on Jul 18, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Willingham's Beef Or Pork Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons salt 1 tablespoon black pepper -- freshly ground 1 tablespoon lemon pepper 1 teaspoon onion salt 1 teaspoon mild chili powder 1 tablespoon cayenne pepper 3 tablespoons brown sugar 1 teaspoon white pepper 1 tablespoon thyme -- dried 1 tablespoon rosemary -- dried 1 tablespoon cornstarch In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust. Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place. Source: "John Willingham's World Championship Barbecue" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Willingham's Cajun Bbq Seasoning Mix Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 1 teaspoon black pepper -- freshly ground 1 teaspoon lemon pepper 1 1/2 teaspoons cayenne pepper -- (or more) 1 1/2 teaspoons mild chili powder or use hot chili 1 teaspoon dry mustard 1 teaspoon brown sugar 1/2 teaspoon garlic powder 1/4 teaspoon cinnamon 1/4 teaspoon MSG Combine ingredients and keep in a glass jar with a tight-fitting lid. Store in a cool dark place. Posted to the BBQ List by Bill Wight on Apr 29, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Willingham's General Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons salt 1 tablespoon black pepper -- freshly ground 1 1/2 teaspoons lemon pepper 1/2 teaspoon onion salt 1 teaspoon mild chili powder 1/2 teaspoon dry mustard 2 tablespoons brown sugar 1 1/2 teaspoons garlic salt 1 tablespoon citric acid -- powdered -- (Ever-Fresh) 1 teaspoon white pepper Combine ingredients and keep in a glass jar with a tight-fitting lid. Store in a cool dark place. Posted to the BBQ List by Bill Wight on Apr 29, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Willingham's Mild Bbq Seasoning Mix Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 1 teaspoon black pepper -- freshly ground 1 teaspoon lemon pepper 1 teaspoon cayenne pepper 1 teaspoon mild chili powder 1 teaspoon dry mustard 1 teaspoon brown sugar 1/2 teaspoon garlic powder 1/4 teaspoon cinnamon 1/4 teaspoon MSG Combine ingredients and keep in a glass jar with a tight-fitting lid. Store in a cool dark place. Posted to the BBQ List by Bill Wight on Apr 29, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Willingham's Poultry Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons salt 1 tablespoon black pepper -- freshly ground 1 tablespoon lemon pepper 1 teaspoon onion salt 1 teaspoon mild chili powder 1 tablespoon cayenne pepper 3 tablespoons brown sugar 1 teaspoon white pepper 1 tablespoon marjoram -- dried 1 tablespoon sage -- dried 1 tablespoon cornstarch In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust. Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place. Posted to the BBQ List by Bill Wight on Apr 29, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * World Championship Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds pork loin back ribs ***DRY RUB*** 4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons pepper -- black 2 teaspoons pepper -- white 2 teaspoons pepper -- red ***BARBEQUE SAUCE*** 6 tablespoons salt 6 tablespoons pepper -- black 6 tablespoons chili powder 4 cups ketchup 4 cups vinegar -- white 4 cups water 1 each onion -- large, yellow, -- diced 1/2 cup molasses -- sorghum Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yellow Curry Paste (Thai) Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon cayenne powder 1/2 teaspoon ground cinnamon 1 tablespoon turmeric 1 teaspoon salt 1/2 teaspoon ground cloves 1 tablespoon chopped lemon grass 2 tablespoons chopped shallots 1 tablespoon chopped garlic Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the toasted seeds in a spice grinder. Pound all the ingredients together with a little water to produce a medium thick paste. You can pound the spice mix in a mortar and pestle or you can use a mini-food processor. Make a lot of the paste and save it for use in other curries. Store paste in the refrigerator. Posted to the BBQ List by Bill Wight on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Zvia's Hawayej Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons black peppercorns 3 tablespoons cumin seed 2 tablespoons turmeric 1 tablespoon ground cardamom 1 tablespoon ground coriander Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend devised by Zvia, an Afghan street vendor in New York, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup. Recipe By : "A Well-Seasoned Appetite" - ISBN 0-670-85574-X Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -