Sauces and Marinades
This should probably be on the BBQ page, but I figured there were enough different sauces and stuff to put on an separate page.
Click on the recipe name and you'll be taken to that recipe below:
Randy's Sauce - Randy's "I bet this is hot enough" sauce.
My Jerky Recipe - I put this together from a few recipes I found online. I was very pleased with the results.
Emeril's Essence - Emeril Lagasse's famous seasoning mix.
Mike Brown's BBQ sauce - Got this from a friend I used to work with.
Joe Turick's BBQ sauce - From another friend I worked with.
Wings Sauce - Good basic wing sauce.
Chicken BBQ Sauce - I made this one up one time. It came out pretty good.
Cornell Chicken Marinade - I remember my Dad and my Grandpa using this sauce to marinade and baste chicken on the grill.
Brine - Found this on the internet.
Randy's Sauce
Our friend Randy kept saying he couldn't wait 'til I cooked something spicy
where I wasn't worried about it being too hot for other folks. This was a BBQ
sauce we came up with, with that in mind:
Ingredients:
4 tablespoon melted butter
3 tablespoon honey
10 tablespoon Tabasco
3 jalapenos finely minced
2 tablespoon spicy mustard
2 tablespoon tomato paste
1 teaspoon soy sauce
1 teaspoon chopped garlic
1/2 tsp Dave's insanity sauce
1 tablespoon chopped red pepper flakes
1 tablespoon Kochu jong (Korean red pepper paste)
Heat and serve.
My Jerky Recipe
1/4 cup Soy Sauce
1/4 cup Teriyaki Sauce
1/2 cup Worcestershire Sauce
2 tablespoon Ketchup
1 tablespoon Kochu Red Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 cup Soju Rice Wine
1 lb Beef Roast
Slice beef thin, but not too thin. A good trick is to put the beef
in the freezer for a while until it is firm, but not frozen. That
will allow you to slice the meat evenly between 1/4 and 1/2 inch thin.
Mix
the other ingredients and add to meat. Marinate overnight and smoke in
a smoker about 2 hours or bake in the oven at 150 to 170 for about
10-12 hours.
Emeril's Essence
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Black pepper
1 tablespoon Onion powder
1 tablespoon Cayenne pepper
1 tablespoon Dried leaf oregano
1 tablespoon Dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Mike Brown's BBQ sauce
1/2 cup Red wine vinegar
1/2 cup Water
1 1/2 cup Brown sugar (maybe less – depends on taste)
1 1/2 cup Catsup
1 1/2 teaspoon Black pepper
2 teaspoon Salt
2 teaspoon Paprika
2 1/2 tablespoon Dry mustard
1 teaspoon Garlic Salt or Garlic Pepper
4 tablespoon Worcestershire sauce
10 dashes Hot pepper sauce
1 Squirt Mustard
1 Shot Jack Daniels
Put all ingredients in blender and mix thoroughly. Fits nicely in 20oz Ketchup
Bottle. Gets better with age.
Joe Turick's BBQ sauce
1 Onion
1 Clove garlic
1 cup Ketchup
1/2 cup Water
1/2 cup White vinegar
1/2 cup Brown sugar
2 tablespoon Chili powder
1 tablespoon Paprika
2 teaspoon Dry mustard
2 teaspoon Celery seed
1 teaspoon Salt
1/2 teaspoon Pepper
1 Bay leaf
Dice onion and garlic and heat until transparent. Add the other stuff and simmer
for 10 minutes. When I do the spare ribs, I cook them at 350 degrees for 30-35
minutes. Slap the sauce on when grilling.
Wings Sauce
1/2 cup Texas Pete Hot Sauce
1 Stick margarine
1 Drop Dave's Insanity Sauce or
1 tablespoon Cayenne Pepper
1/4 cup Vinegar
Combine all ingredients and heat until margarine melts. Cook wings (I like them
best deep fried until crispy) and pour
sauce over the wings and shake them in a big Tupperware container. Eat with blue
cheese or ranch dressing.
Chicken BBQ Sauce
4 tablespoon melted butter
1 teaspoon chopped garlic
1 tablespoon Kochu jong
2 tablespoon soy sauce
1/2 cup teriyaki sauce
1/2 cup cheap red wine
3 tablespoon brown sugar
1/2 cup Kraft hickory BBQ sauce
1/4 cup vinegar
1/2 small can of tomato paste
juice of 1/2 lime
1 tablespoon honey
1 teaspoon sugar
Heat and serve.
1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper
Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil
until fully blended. Whisk in the vinegar, salt, poultry seasoning, and ground
black pepper. Set some of the sauce aside to use for basting while grilling.
Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate
in the refrigerator for 24 hours.
2 gallons
water
1 cup canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar
I've
gotten to be a big fan of brining, for smoking food and roasting turkey and
such. I bought a 5 gallon bucket at Lowe's that is dedicated to brining. It has
a snap on cover and is the right size to do a large turkey, multiple pork butts,
etc. The key with brining is to make sure you keep everything cool. I usually
mix the brine in the bucket, then add the meat, then cover in ice, then to keep
the meat submerged, I'll add a heavy plate to the top (I use a heavy glass pie
pan I have). I'll brine a turkey 12-24 hours. Pork butts, I do around 12 hours.
A chicken should be good after 4-6 hours. After brining, thoroughly dry the
meat, then prep as you would for usual cooking.