WHAT'S COOKING
Volume 3 Issue 8
cyberchef@cyberchefs.net
July 2001

 

Three Dynamite Marinades for the BBQ





Lemongrass Marinade

This is good for 2 pounds of whatever you are going to grill.

4 T chopped lemongrass
1 onion quartered
3 cloves garlic 
2 T sugar
2T peanuts
1 T Fish sauce or soy sauce
2t ground peppercorns
1/4 t ground cloves,  cinammin,  allspice,  & ground ginger
juice of 1 lime

Combine everything in a processor until smooth. 

Herb Rub

2 T coriander seeds
2T mustard seeds
2 T peppercorns
1/2 C italian parsley
4T grainy mustard
1/4 C olive oil

In a coffee bean grinder,  pulse the seeds and peppercorns
In a processor,  put mustard and parsley and add oil slowly as processor is running.
remove and add the crushed seeds
 

Pina BBQ Marinade 

1 onion sliced thin
6 cloves garlic,  crushed and chopped
1 C sweet soy sauce ,  philippino soy sauce
4 lemons juiced
1/2 C brown sugar
1T ground peppercorns

Combine all ingredients and cover,  meat,  fish,  or chicken overnight

You can substitute any fruit or citrus juice for the lemons

MORE RUBS AND MARINADES

Asian twist

For the spice rub 

          2T Ground coriander 
          1T Ground ginger 
          2T Ground tangerine peel 
          1t Red chili flake 
          1T Kosher salt 
 

Rub: 
                1 cup ancho chile powder 
                1 tablespoon ground cumin 
                1 tablespoon dried coriander 
                1 teaspoon cayenne pepper 
                2 teaspoons dry mustard 
                2 teaspoons dried oregano 
                1 tablespoon salt 
                1 teaspoon freshly ground black pepper 
 
 
 

Spice Rub: 
                3 tablespoons ancho chile powder 
                1 teaspoon chile de arbol 
                1 tablespoon pasilla chile powder 
                1 tablespoon guajillo powder 
                1 teaspoon allspice 
                2 tablespoons brown sugar 
                1/2 teaspoon cinnamon 
                Salt and freshly ground pepper 
 

Ancho Chile Mustard Sauce: 
                4 cups chicken stock 
                1 cup apple juice concentrate 
                6 black pepper corns 
                1 teaspoon chipotle puree 
                2 tablespoons ancho chile puree 
                1 tablespoon Dijon mustard 
                2 tablespoons creme fraiche 

Red Chile Rub: 
                1/2 cup ancho chile powder 
                2 teaspoons cumin 
                2 tablespoons brown sugar 
                1 teaspoon cinnamon 

Arbol Chili Rub: 
                1-ounce coriander, dried and ground 
                1/2-ounce lemon pepper 
                1/4-ounce arbol chili, dried and ground 
                1/4-ounce allspice 
                1/4-ounce cinnamon 
                1/4-ounce salt 
                1/4-ounce achiote paste 

BARBECUE RUB: 
                2 cups sugar 
                1/4 cup paprika 
                2 teaspoons chili seasoning 
                1/2 teaspoon cayenne pepper 
                1/2 cup salt 
                2 teaspoon black pepper 
                1 teaspoon garlic powder 

Dry Rub: 
                1/2 cup paprika 
                3 tablespoons ground black pepper 
                3 tablespoons coarse salt 
                3 tablespoons sugar 
                2 tablespoons chili powder 

RED HOT CHILE MARINADE: 
                1/2 teaspoon ground chile de Arbol powder 
                1/2 teaspoon ground ancho chile powder 
                1/2 teaspoon ground cayenne 
                1/2 teaspoon ground cumin 
                1/3 cup freshly squeezed orange juice 
                2 tablespoons water 
                1 teaspoon Roasted-Garlic Puree, recipe follows 
                1/2 teaspoon cane syrup or light molasses 
                1/2 teaspoon ground Mexican oregano 
                3 tablespoons extra virgin olive oil 
                1 1/2 pounds trimmed pork tenderloin 
                1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun
                Seasoning, recipe follows 
                1 teaspoon Dry Rub Jerk Seasoning, recipe follows 
                1/4 teaspoon salt 
                1/4 teaspoon freshly ground black pepper 
                1/8 teaspoon ground chile de Arbol powder 
                2 teaspoons extra virgin olive oil 
                Skewers (if wooden, soaked in water) 

                To make the marinade, heat the chile de Arbol
                powder, ancho chile powder, cayenne, and cumin for
                45 to 60 seconds in a small saute pan over
                medium-low heat. Transfer the spice mixture to a
                small bowl, and whisk in the orange juice, water,
                garlic puree, cane syrup, and oregano. Gradually
                whisk in the oil in a steady stream. 

RED HOT CHILE MARINADE: 
                1/2 teaspoon ground chile de Arbol powder 
                1/2 teaspoon ground ancho chile powder 
                1/2 teaspoon ground cayenne 
                1/2 teaspoon ground cumin 
                1/3 cup freshly squeezed orange juice 
                2 tablespoons water 
                1 teaspoon Roasted-Garlic Puree, recipe follows 
                1/2 teaspoon cane syrup or light molasses 
                1/2 teaspoon ground Mexican oregano 
                3 tablespoons extra virgin olive oil 
                1 1/2 pounds trimmed pork tenderloin 
                1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun
                Seasoning, recipe follows 
                1 teaspoon Dry Rub Jerk Seasoning, recipe follows 
                1/4 teaspoon salt 
                1/4 teaspoon freshly ground black pepper 
                1/8 teaspoon ground chile de Arbol powder 
                2 teaspoons extra virgin olive oil 
                Skewers (if wooden, soaked in water) 

                To make the marinade, heat the chile de Arbol
                powder, ancho chile powder, cayenne, and cumin for
                45 to 60 seconds in a small saute pan over
                medium-low heat. Transfer the spice mixture to a
                small bowl, and whisk in the orange juice, water,
                garlic puree, cane syrup, and oregano. Gradually
                whisk in the oil in a steady stream. 

SOUTHWESTERN RUB

                Recipe courtesy of Emeril Lagasse

                2 teaspoons amber cumin 
                2 teaspoons white cumin 
                1 teaspoons black cumin 
                2 tablespoons chili powder 
                2 tablespoons paprika 
                1 tablespoon ground coriander 
                1 tablespoon garlic powder 
                1 tablespoon salt 
                1 teaspoon crushed red pepper 
                1 teaspoon dried oregano 

                In a small mixing bowl, combine all the ingredients
                together. Mix thoroughly. This spice mixture should
                be stored in an airtight container for up to 6 months.
 
 

RUDY MIKESKA’S 
+“ALL PURPOSE” 
SEASONING RUB

                Recipe courtesy Tim Mikeska

                1 pound salt 
                4 ounces chili powder 
                3 ounces black pepper, coarsely ground 
                3 ounces black pepper, finely ground 
                2 ounces hot paprika 
                2 ounces garlic powder 

                Mix all ingredients together and place in an airtight
                container. Rub on beef, pork, chicken, lamb
                (anything) generously and marinate 1 to 5 days,
                refrigerated, before cooking.

                Yield: 1 pound, 14 ounces seasoning rub, good for
                approximately 20 pounds of meat 
                Prep Time: 5 minutes
                Cooking Time: 5 minutes
                Difficulty: Easy
 
 
 

AUSTIN, TEXAS
                BARBECUE PASTE

                Recipe courtesy Captain Shawn Newsom

                1 teaspoon dry mustard 
                2 tablespoons Adams Steak seasoning 
                1 teaspoon garlic powder 
                2 pinches hot chile flakes 
                1 tablespoon course black pepper 
                4 tablespoons butter 
                Beer or water (your preference) 

                Mix all the dry seasonings and butter together, and
                then add just enough beer/water to create a paste.
                Rub this paste on venison or other game, using a
                hearty coating. It is best if the meat can marinate for
                a few hours before cooking. 
 
 
 

HERB AND HONEY BBQ
                SAUCE

                Recipe courtesy Sharon Cayton

                1/4 cup finely chopped onion 
                1 clove garlic, minced 
                1/4 cup canola oil 
                12 ounces pear nectar 
                1/2 cup white wine vinegar 
                1/4 cup honey 
                2 tablespoon Worcestershire sauce 
                1 teaspoon prepared horseradish 
                1 teaspoon dry mustard 
                1 teaspoon salt 
                1/2 teaspoon dried thyme leaves 
                1/4 teaspoon dried rosemary leaves 
                1/4 teaspoon ground black pepper 

                Cook onion and garlic in hot oil until tender but not
                brown. Add remaining ingredients; simmer uncovered
                5 minutes. Use for marinating and basting poultry or
                shrimp. 

                Yield: 1 pint
                Prep Time: 8 minutes
                Cooking Time: 15 minutes

DRY CHILI RUB 
     This wonderful way to marinate foods such as beef, pork, and chicken for roasting or
     grilling. This bold combination of spices imparts flavor and aroma as memorable as the
     beautiful color produced by the annato seeds. Annato, also called achiote, is found in many
     Latin markets. You can substitute achiote oil, which is the ground seed blended with the oil,
     but achiote oil is often heavily salted. 

          2 oz. dried ancho chili peppers 
          5-6 fresh jalapeno peppers 
          2 Tbs. cumin seed 
          1 Tbs. coriander seed 
          1/2 tsp. allspice berries 
          1/4 tsp. annato seeds(achiote) 
          1/4 tsp. ground cinnamon 
          2 cloves garlic, peeled and finely chopped 
          1/4 cup dark brown sugar, firmly packed 
          1/4 cup canola oil or vegetable oil 

     Stem and seed the dry and fresh chili peppers, using rubber gloves to protect your skin from the hot volatile oils.
     Grind all the ingredients in a food processor fitted with a metal blade to form a thick paste. Using approximately 2
     Tablespoons per portion, rub into red meats the night before cooking; for fish and poultry, spread on several hours
     before roasting or grilling. Unused rub can be refrigerated in a clean sealed container up to 2 weeks. 

CHILI MARINADE:

          2 tablespoons Chili Paste (see recipe below) 
          3 tablespoons honey 
          2 tablespoons ketchup 
          Juice of lemon (about 2 tablespoons) 
          1 teaspoon ground cumin 
          3 tablespoons mango chutney 

Jim Tarantino 
                    (more info) 

                    Texas Dry Rub 
                    from Marinades(Crossing Press, 1992) 

                    The secret ingredient here is the dried wild mushrooms,
                    which lends it a savory muskiness. The dried chipotles add
                    hints of smoke, along with the heat. Use as a dry rub for
                    beef brisket or beef or pork ribs. 

                    Ingredients: 

                         3 tablespoons coarsely cracked black peppercorns 
                         2 tablespoons dried oregano 
                         1 teaspoon cumin 
                         1 teaspoon onion powder 
                         2 to 3 dried chipotle chilli peppers 
                         1 tablespoon dried cilantro leaves 
                         1 bay leaf 
                         1 teaspoon ground dried orange peel 
                         1 tablespoon chopped dried wild mushroom (cepes) 

                    Combine all the ingredients in a spice mill or blender and
                    grind to a coarse powder. Store in an airtight jar in the
                    freezer for up to 6 months. 

                    Yield: 1/2 cup 

                    Recommended cuts: Beef brisket (8 hours to overnight),
                    flank steak (6 to 8 hours); pork ribs (8 hours to overnight)
 
 
 

Cumin Spice Rub 
                    from Marinades(Crossing Press, 1992) 

                    Lately, cooks have become more aware of spicy food from
                    Southeast Asia and the Southwest. The North African
                    spices are just as complex, maybe even more so. The
                    emphasis there is on sweet spices that once were traded
                    throughout the Orient, with a bit of heat added. A little bit
                    of this rub goes a long way. A tablespoon per chicken
                    breast is all you need, or about 1/4 cup for a pound of
                    shrimp. 

                    Ingredients: 

                         1/4 cup ground cumin 
                         2 tablespoons paprika 
                         2 tablespoons ground cardamom 
                         1 tablespoon ground cinnamon (or a 2-inch stick) 
                         1 tablespoon dark brown sugar 
                         1 tablespoon freshly cracked black pepper 
                         1 tablespoon cayenne pepper 
                         2 tablespoon dried oregano 

                    Combine all the ingredients in a spice mill or blender and
                    grind to a coarse powder. Store in an airtight jar. It will
                    keep in the freezer for up to 6 months. 

                    Yield: 3/4 cup 

                    Recommended cuts: Shrimp (2 to 4 hours); chicken
                    breasts (4 to 6 hours), kabobs (3 to 4 hours); beef or
                    lamb kabobs (4 to 6 hours) 

uniper- Lemon Marinade 
                    from Marinades(Crossing Press, 1992) 

                    Try this marinade with sautéed haddock, flounder, or
                    halibut. The marinade has a nice tartness with touches of
                    a savory gin and lemon flavor mixed with herbs. 

                    Ingredients: 

                         1 tablespoon juniper berries, crushed 
                         1/4 cup fresh lemon juice 
                         1 tablespoon grated lemon zest 
                         3 tablespoons gin 
                         1/3 cup of safflower oil 
                         2 shallots, minced 
                         1 bay leaf, crushed 
                         1/2 teaspoon chopped fresh thyme 
                         2 to 3 tablespoons chopped flat- leaf parsley 

                    Combine the juniper berries, lemon juice, lemon zest, and
                    gin in a non-reactive mixing bowl. 

                    Whisk in the oil a little at a time. Add the shallots, bay
                    leaf, thyme, and parsley. 

                    Yield: 1 cup 

                    Recommended cuts: Fish steaks (2 to 4 hours) 
 
 

Dry Cured Rub 

                            4 oz. chile powder 
                            4 oz brown sugar 
                            1 oz salt
 

Asian twist

For the spice rub 

          2T Ground coriander 
          1T Ground ginger 
          2T Ground tangerine peel 
          1t Red chili flake 
          1T Kosher salt