If you grill a lot, you should consider making your own rubs, marinades and barbecue sauces. Here are some reasons why:
Much more economical.
Healthier for you and your family, as you control the salt and sugar content.
More flavorful than store-bought blends.
It doesn’t take that much time, and you will get lots of compliments.
And here are some tips:
When marinating, don’t use aluminum or plastic containers, as either material may react with ingredients.
Marinate in the refrigerator.
When grilling kabobs, soak wooden or bamboo skewers in water for an hour before using. This will help prevent them for burning.
This rub is good for all you’re grilling, it is great on anything and it keeps for a year.
New Orleans Rub
1/4 cup coarse salt (kosher or sea)
3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme (ground)
2 tablespoons dried oregano
2 tablespoons freshly ground black pepper
2 teaspoons ground dried sage
2 teaspoons cayenne pepper
Combine above seasonings in a small bowl and whisk to mix, or place in jar and shake. Store in an airtight jar away from direct heat and light; it will keep for at least a year.
This Seasoning Salt is basic; use it year-round on roasted vegetables, and to season most everything, especially to season meats before marinating.
Keep in a shaker near your stove or grill.
Basic Seasoning Salt
1 cup coarse salt
1 tablespoon garlic powder
1 tablespoon and 1 teaspoon ground black pepper
Al’s Barbecue Sauce
Makes 5 cups
11/2 cups tomato ketchup
1 cup double-strength coffee
1/2 cup canola oil
1/2 cup Worcestershire sauce
1/2 cup brown sugar, lightly packed
1/3 cup cider vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
Heat first six ingredients in a medium saucepan to boiling. Reduce to simmer for 10 minutes. Remove from heat. Add soy sauce and sesame oil. Cover. Refrigerate overnight.
Will keep in refrigerator for two weeks, freezes well for 2 months.
Here are two marinades. The basic marinade is great for chicken, pork, shrimp and excels when you’re grilling half-inch slices of eggplant, zucchini, and summer squash. The second is for steak.
3 cloves garlic, minced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup soy sauce
3/4 teaspoon dried oregano
1 teaspoon dried basil
Mix all ingredients and store in refrigerator. When ready to use put marinade and meat or vegetables in a gallon-size Ziploc bag, seal, and let marinate for 2 to 4 hours. Shake off excess when grilling.
12 ounces beer
1/2 cup canola oil
1 small onion, thinly sliced
1 garlic clove, minced
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
Mix all together and refrigerate. When using, marinate steaks, kabobs, etc., for 3 to 4 hours.
Patricia Altomare invites feedback. Email her at firstname.lastname@example.org.