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Unread 09-19-2013, 09:01 PM   #2
IamMadMan
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Below is a suggestion for a basic homemade rub.... and then a homemade sauce..

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3/4 cup brown sugar
1/4 cup paprika
1/4 cup kosher salt
2 tbsp. granulated onion powder
2 tbsp. granulated garlic powder
2 tbsp. ground oregano
2 tbsp. coarse ground black pepper
1 tbsp. ground white pepper
1 tbsp. chili powder
1 tbsp. ground mustard

Other items to add for flavor / heat

1 tsp. cayenne (adjust to your liking, you may add more)
1 tsp. cumin
1 tsp. ancho or chipolte powder
1 tsp. ground celery seed

Combine all ingredients and mix thoroughly.

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Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Combine all ingredients and mix thoroughly.

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Basic BBQ Sauce
Ingredients:
1 cup red wine vinegar
2 tbsp brown sugar
2 tbsp worcestershire sauce
1/2 cup ketchup
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tsp olive oil
1 small onion, minced fine
2 cloves garlic, minced fine

Preparation:
Sauté onion and garlic in olive oil in a saucepan. Cook until transparent. Add vinegar and bring to low boil, add salt, pepper, paprika, and mustard, mix well. Add sugar, worcester sauce, ketchup, and simmer over low heat for 15 minutes. Serve warm or baste while warm


Ingredients you can add to any sauce to add additional flavor:
(only add one ingredient at a time so you can see what changes have taken place before adding others)

• Apple Juice
• Peach Nectar
• Orange Juice
• Lemon Juice
• Orange or Lemon Zest
• Prepared Mustard or Ground Mustard Flour
• Black Pepper
• Ancho or Chipolte Powder
• Ground Celery Seed
• Thyme or Lemon Thyme
• Rosemary
• Cumin
• Worcestershire Sauce
• Granulated Garlic
• Granulated Onion
• Cayenne Pepper

Basicly anything that appeals to your personal taste can be added to change the existing flavor profile.
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