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Marinades, Rubs, Sauces & Injections

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Dedicated to whatever it is you use to spice it up. Everyone's got a favorite, come on lets hear it.

Members: 307
Latest Activity: Dec 2, 2011

Tips

Here is my basic tips for making your own Bar-B-Que sauces. I love making my own and my leftovers almost always is the start of my next batch, but no two are ever identical, I don't have a set recipe. I do pretty well know my flavors though and kinda know what to expect when I add it to my sauce.

Hey,
It is SO on, or will be. Actually, it's just starting to be on. Tomorrow, it will really and truely be on. No, I'm not fighting, I'm going to be smokin'. Not pot either, pork roast to be exact. But, I am working on the Bar-B-Que sauce for when I turn it into pulled pork for sandwiches.
I make my own Bar-B-Que sauces about 90% of the time and no two are exctly alike. I don't measure anything I add, I just taste and add, taste and add. There are only two ingredients that you will find in all of my sauces, ketchup and worcestershire sauce. Usually after that about anything is game, and I usually will start off by adding the remnants of my previous batch and go from there.
However, today I started from scratch, I didn't have any leftover to start from, I will give you the list of ingredients and a basic starting point, you can take it from there if you think your up to it. Here goes, it has one ingredient I would have never probably considered, but I heard it somewhere and thought I'd try it.
2 cups Ketchup
1 cup Rootbeer
1/4 cup Honey
1/4 cup Worcestershire Sauce
2 tbls. Oil (light olive)
minced garlic
minced onion
sage
salt
pepper

There you have it, everything is adjustable for your personal taste and you can add an endless variety of other items, here a few I've used in the past.
Apple Juice
Apple Vinegar
Orange Juice
Pineapple Juice
Grape Juice
Crushed Red Peppers, or peppers of any variety
Cloves
Oregano
Thyme
Brown Sugar
Molasses
Beer

Just use your taste buds and your imagination, have fun with this... if your adventuress.
Have a great Memorial Day weekend and try a toast to the men and women who have given their everything to allow us to be able to enjoy the things we have today. May God bless them all. Amen.
TTFN,
Chuck

This is a repost from another of my blogs and I don't mention that I make this on the stove and it needs to be brought to a low boil then simmered for about 10 min.
HAVE FUN WITH IT!
Chuck

Discussion Forum

Apple Juice spray. 3 Replies

Started by Warren Jenkins. Last reply by doug o Dec 2, 2011.

Dry Rub Storage 2 Replies

Started by Rolo Jonzun. Last reply by Steve Aug 12, 2011.

New Dry Rub 4 Replies

Started by Sheri Adkins. Last reply by Obie Obermark Jun 24, 2011.

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Comment by Chuck Taylor on September 24, 2011 at 7:43am: Hi everyone. I've been looking for a great chicken marinade. Would anyone like to share some recipes ?

Comment by mike stewart on August 15, 2011 at 2:53pm: Looking for a good brown sugar based rub with just a hint of spice. Anyone got something?

Comment by Kasey Hasko on July 23, 2011 at 12:13pm: Hi -

Just wanted to say thank-you to all of you for sharing your recipes. Being that I am new at all of this grilling stuff (new...not young / seasoned) I will be happy to share my "whatever" as soon as I let my creativity create something.

Take care,

Kasey

Comment by Don Penny on April 24, 2011 at 4:32pm

here is my BBQ sauce, give it a try and play around with the measurements:

1 (8 ounce) bottle Ketchup
1 sweet onion (I like Vidalia’s) chopped very fine
5 cloves of garlic minced
8 ounces of your favorite beer (I like a good porter), you can drink the rest
¼ cup bourbon (I like Virginia Gentleman)
1 tablespoon Don’s After Burn (Hot, Hot Pepper Stuff, 400,000+ or One Shot One Kill depending on your taste)
1 tablespoon apple cider vinegar
3 tablespoon Worcestershire sauce
About 5 to 6 drop liquid smoke
3 tablespoons brown sugar
2 tablespoons honey
1 ½ tablespoons molasses
2 tablespoons vegetable oil

Combine all and simmer for 15 to 20 minutes or until it has reduced by half.

Comment by Christie Williams on April 6, 2011 at 2:43am: Made a cool bbq sauce glaze, has apricot preserves, fresh ginger, pecan & honey bbq sauce, horseradish, worcestershire sauce, fresh pepper & bacon! Mmm!

Comment by Jason Hendricks on November 28, 2010 at 8:16pm: Thanks! I'll give it a try.

Comment by Mary Kathryn Ewart on November 28, 2010 at 7:03pm: Jason - Here's my all-purpose chicken marinade.

1 c canola oil
2 garlic cloves, diced
1 tsp Kosher salt
3/4 tsp freshly cracked black pepper
1/2 tsp lemon juice

I use this on chicken and pork. Just remember to pat dry the meat before you place it on the grill.

Comment by Jason Hendricks on October 18, 2010 at 7:04pm: Anyone have a good brine/ marinade for chicken? I'm looking to do a smoke and want to keep it moist. I'm going to do a whole bird. Any ideas would be great. thanks in advance.

Comment by Kevin Tobolka on July 4, 2010 at 7:38am: Ok. What is wrong with you guys. Here it is the 4th. Grillin, Smokin, BBQ GOD Day and no one even talking about what kind of meat their fixin. What is wrong? Great American cooking day today. Well, I've got a 15lb brisket that has been marinated overnight with my special rub and a layer of molasses. Can't wait to put the smoke on it. Pecan especially. Then I have 10 chicken quarters that I injected with a Teriyaki. Will through those on the grill. What are you doing?

Comment by Jonathan Stilley on May 9, 2010 at 8:10pm: Here's a good wet rub I found in Cook's Illustrated. It's an Orange-Garlic Rub. Works great on pork tenderloin. Wy wife isn't much for rubs, but she lkikes this one!

1 tbsp. orange zest
3 medium garlic cloves; minced or pressed
1 tbsp. minced fresh sage (I used rubbed sage from the spice rack and it works just fine.)
1 tbsp. extra virgin olive oil
1 tbsp. orange marmalade. (If you don't have this, substitute 1 tbsp. honey and finely dice 2 orange segments.)
1/2 tsp. black pepper
1/4 tsp. salt