Many Great Recipes For Smoking And Grilling
All right, all right already! You guys and gals have asked for it, and far be it for me to deny such a great audience. Smoky has chipped in some great recipes from his "The Great American Barbeque Instruction Book." Would someone please tell him how to spell barbecue?
We have now posted a separate page for basting and marinating recipes and dry rub recipes. Additional pages are forthcoming as soon as possible. You will want to check back later.
Hot off the grill Smoky's and Other's Concoctions
Basting and Marinades
A New Recipe Each Week!
There are as many recipes for cooking barbecue as there are cooks
attempting to cook. It seems like everyone has their own secret recipe for making the best darned barbecue known to man or woman.
There are many ways to smoke a brisket. The two most popular methods consist of either thoroughly rubbing the meat with a commercial or "secret" barbecue rub, or marinating the meat for some designated length of time and then frequently basting the brisket with the marinade. In either case, the type of wood, temperature of the fire and the length of time smoking the brisket is most critical.
This recipe is for a Dry Rub. A dry rub consists of a mixture of dry spices which, after being thoroughly mixed is rubbed onto the surface of the brisket. The brisket is then allowed to set at room temperature for an hour or so. This will give you plenty of time to start your fire and obtain a steady temperature.
A good brisket rub, which is mildly spicy and simple to make is shown below. It has always garnered rave reviews.
Mix equal parts of the following ingredients:
- 1/3rd Chili Powder
- 1/3rd Garlic Powder
- 1/3rd Meat Tenderizer (unseasoned)
This is a simple (yet elegant) sauce. It makes about one gallon.
Saute onions in a small amount of vegetable oil. When it turns light brown, drain the oil and put the onions in a large pot. Mix in the catsup, Worcestershire sauce, barbecue sauce, meat juices and water. Stir the ingredients until well mixed. Let it simmer over low heat for 30 minutes. Brush over the cooked meat, or serve on the side.
- Vegetable oil for frying
- Two large white onions, finely chopped
- 48 oz Catsup
- 8 oz Worcestershire sauce
- 8 oz Bottled barbecue sauce
- 3 oz meat juices (drippings from brisket)
- 48 oz water
The following recipes have been taken from Barbecuing & Sausage-Making Secrets:
This is one of my personal favorites for a rub (there are lots of them!):
LEMON PEPPER THYME RUB FOR STEAKS AND BURGERS
"Sets a steak off as something extra special."
- 6 tablespoons lemon pepper
- 2 tablespoons ground thyme
- 2 tablespoons paprika
- 2 teaspoons granular garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container.
MOP SAUCE FOR PORK SHOULDER
"You don't need a rub."
Mix together. Blend at room temperature. Baste pork shoulders regularly during smoking or in direct grilling.
- 1 (10 1/2 ounce) can beef bouillon
- 1 1/3 cups water
- 3/4 cup Worcestershire sauce
- 1/2 cup cider vinegar
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon MSG
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder or granules
- 1/2 to 1 teaspoon red pepper
A comment about MSG from Barbecuing & Sausage-Making Secrets:
The institute of Food Technologists -- a nonprofit group of 25,000 food scientists from universities, federal government agencies and industry -- has researched MSG very carefully. Their expert panel on Food Safety and Nutrition published a complete report. Here's a quick summary: MSG means Mono-Sodium-Glutamate. It's the sodium salt of the amino acid -- glutaric acid. This amino acid is one of the most important protein building blocks for our bodies. It occurs naturally in protein-containing foods -- Meat, fish, milk, and many vegetables.
Our body does not distinguish between its own produced glutamate and glutamate-treated foods. The human body produces about 50 grams (1 2/3 ounces) of free glutamate daily to keep itself healthy. The amount of glutamate we consume from all foods is about 10 grams of bound glutamate and 1 gram of free glutamate per day. The University of Washington tested people who said they were "very allergic" to MSG. In a series of blindfold tests, these volunteers alternated eating foods treated with MSG and others plain. Only one person out of the 13 "very allergic" people developed any signs of MSG reaction. Only one person was able to identify the MSG treated foods.
For people who have any allergic reaction to MSG, Secrets recommends that they not eat it; however, it is not a chemical killer as we've been led to believe. For the remainder of us, it's safe to eat. It enhances flavor and makes things taste better.