Archive for the ‘Rubs, Sauces, & Marinades’ Category

CAJUN SEASONING, for a little kick

Posted on March 20th, 2010 by Master Griller

CAJUN SEASONING, for a little kick

Place all the seasonings in a zip-lock plastic bag, seal, and shake thoroughly to combine the seasonings.

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Easy Barbeque Sauce

Posted on March 19th, 2010 by Master Griller

Easy Barbeque Sauce

Heat oil. Add onion and sauté. Add all other ingredients and bring to a boil. Lower heat and simmer.

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Vegetable Basting Sauce, Give your veggies a boost

Posted on March 16th, 2010 by Master Griller

Vegetable Basting Sauce, Give your veggies a boost

Basting sauces give vegetables a delicious caramelized crust, while they remain tender and moist on the inside. Take care with any basting sauce that contains sugar (such as barbecue sauce, teriyaki sauce, hoisin sauce, or glazes) since the sugar burns more easily. Keep the fire medium-hot to low, keep the cover over the grill, and check frequently to avoid scorching the food.

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Pork Barbeque Sauce

Posted on March 13th, 2010 by Master Griller

Pork Barbeque Sauce

Combine all the ingredients. Bring to a boil. Reduce heat and let simmer for 5 minutes. Cool and refrigerate over night. Warn before you use. Baste meat until pork is 170F.

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GREAT BRISKET RUB

Posted on February 25th, 2010 by Master Griller

GREAT BRISKET RUB

Combine all the ingredients in a large bowl. Mix well to ensure there are no lumps. Store in an airtight container in the cupboard for up to 6 months.

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An All Purpose Dry Rub

Posted on February 9th, 2010 by Master Griller

An All Purpose Dry Rub

Combine all the ingredients in a mixing bowl with a whisk. Make sure there no clumps. Store any leftover run in an airtight container in the cupboard for up to 6 months.

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