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
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