Smoking Meat (21 page)

Slim’s Sweet & Sticky Barbecue Sauce

This recipe was sent to me by slim at
www.smokingmeatforums.com
, and it is just the ticket for wet ribs or brisket, or as a dipping sauce for chicken nuggets if that’s your thing. This recipe is best with the Famous Dave’s sauce, but if you can’t find that, you can use as your base another store-bought sauce that claims to be sweet and/or zesty, then add the other ingredients to kick it up.

1 cup Famous Dave’s Sweet & Zesty
BBQ
Sauce

1 cup honey

½ cup (1 stick) butter

½ cup ketchup

¼ cup orange juice

¼ cup light brown sugar

3 Tbsp Dijon mustard

2 Tbsp plain white vinegar

2 Tbsp soy sauce

2 Tbsp coarsely ground black pepper

1 Tbsp chili powder

1 Tbsp garlic powder

Combine all the ingredients in a medium saucepan set over medium heat. Allow the sauce to simmer lightly for about 15 minutes, stirring often.

Use immediately, or store in a jar or an airtight container in the refrigerator. Use within three to four weeks for best flavor.

Memphis Barbecue Sauce no. 1

A little sweet and a little savory, with a touch of spicy for that just-right approach to barbecue, this sauce can be painted on ribs about 30 minutes before they are finished to produce sticky ribs, or it can be served warm on the side. It is also delicious on pulled Pork sandwiches, or as a dipping sauce for chicken. Feel free to omit the liquid smoke, or take the spiciness up a notch by adjusting the amount of black and cayenne pepper used in the recipe. Special thanks to Blake McCloud (smokeys my pet) at
www.smokingmeatforums.com
for submitting this recipe.

1 Tbsp butter

¼ cup finely chopped onion

1½ cups ketchup

¼ cup chili sauce (I recommend Heinz Chili Sauce)

3 to 4 Tbsp light brown sugar

3 to 4 Tbsp molasses

2 Tbsp yellow mustard

1 Tbsp fresh lemon juice (about ½ lemon)

1 Tbsp Worcestershire sauce

1 Tbsp liquid hickory smoke (optional)

1 tsp chili powder

½ tsp garlic powder (or granulated garlic)

½ tsp table salt

½ tsp coarsely ground black pepper, or to taste

Pinch cayenne pepper, or to taste

Melt the butter in a medium saucepan set over medium heat. Add the onion and slowly sauté until soft and just beginning to turn yellow. Add the remaining ingredients. Simmer for about 15 minutes, adjusting the heat as necessary so the mixture does not come to a boil.

Use the sauce immediately, or cool and store in an airtight container in the refrigerator. Use within three to four weeks for best flavor.

Memphis Barbecue Sauce no. 2

Here’s another great Memphis-style sauce to liven up the smoker. The secret to this recipe is the use of different types of sugars to bring out the flavors of outdoor smoke cooking. This recipe also calls for a little liquid smoke, but don’t feel obligated to add it if you don’t like bottled smoke flavorings. Special thanks to Kurt Huhner (khuhner) on
www.smokingmeatforums.com
for submitting this recipe.

2 cups ketchup

1 cup water

½ cup apple cider vinegar

5 Tbsp sugar

3 Tbsp light brown sugar

2 Tbsp dark brown sugar

1 Tbsp fresh lemon juice (about ½ lemon)

1 Tbsp Worcestershire sauce

1 Tbsp liquid hickory smoke (optional)

½ Tbsp coarsely ground white pepper

½ Tbsp onion powder

½ Tbsp mustard powder

Combine all the ingredients in a saucepan set over medium-high heat. Cover and bring to a boil, then reduce the heat and simmer until thickened, about one hour.

Jeff’s Mojo

I had heard about the famous Cuban mojo used on meats to bring out those special flavors, but I had never experienced it for myself until I decided to try my hand at making it. I knew that most mojo recipes are unique in many ways, but are also built around a common base of ingredients, so after a lot of tasting and adjusting, this is what I came up with. The first thing I used it on was quail, and it was superb. I later used it on some beef ribs, with equally fantastic results—I had finally found my mojo! I am happy to share this recipe, and sincerely hope you enjoy it as much as my family and I do.

1/3 cup extra virgin olive oil

6 cloves garlic, minced

½ onion, minced

¼ cup fresh orange juice (about 1 medium orange)

2 Tbsp fresh lemon juice (about 1 lemon)

2 Tbsp fresh lime juice (about 1 lime)

1 Tbsp honey

1 Tbsp Worcestershire sauce

1 Tbsp jalapeño pepper jelly

1 jalapeño pepper, finely chopped

1 tsp red pepper flakes

1 tsp ground cumin

1 tsp kosher salt

1 tsp coarsely ground black pepper

Heat the oil in a 1- to 2-quart saucepan set over medium heat. Add the minced garlic and cook for about 30 seconds. Add the remaining ingredients and bring to a boil. Remove the mojo from the heat and set aside to cool. Once cool, it can be used right away or stored in an airtight container in the refrigerator for several days.

Asian Sauce

This Asian-inspired sauce was specifically created for
Al’s 3-2-1 Asian Ribs
, a recipe sent to me by Al (FMCowboy) at
www.smokingmeatforums.com
. However, it could also be used on chicken or even something like Pork steaks to bring a little Asian flair to the table. This recipe uses Sriracha sauce, which is usually seen in a red bottle with a green top at most Asian restaurants, but can also be purchased at almost any grocery store.

¾ cup hoisin sauce

¼ cup honey

1 tsp Sriracha sauce

Add all the ingredients into a small bowl and mix by hand using a fork or a small whisk until well blended. Store unused sauce in a closed jar or container in the refrigerator for three to four months.

All-Purpose Rub

Don’t let this short list of ingredients fool you into thinking there is anything short about the flavor of this rub. Sometimes the simplest things in life are the best, and this holds true for the combination of the three ingredients used here. Try this with chicken, prime rib, Pork chops, steaks, burgers—almost anything that needs a little boost of flavor. Mix this up in multiple batches so you have some on hand when you need it.

2 Tbsp kosher salt

2 Tbsp coarsely ground black pepper

2 Tbsp garlic powder

Combine all the ingredients into a small Ziploc bag, shake to mix, and keep the rub handy for whatever comes your way. For rub application and storage advice, see the
Smokeology
chapter.

Ray’s Deer Rub

My friend Ray (Silverwolf636) at
www.smokingmeatforums.com
loves to hunt deer, and while this rub is especially good on his smoked venison, it is pretty tasty on ribs, chicken breasts, and even fried potatoes or popcorn. This combination of spices and other ingredients magically transforms ordinary food into something quite extraordinary. Throw caution to the wind and sprinkle it on generously for some really great-tasting grub. Special thanks to Ray for submitting this recipe.

2 Tbsp paprika

1 Tbsp kosher salt

1 Tbsp sugar

1 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp granulated garlic

½ Tbsp mustard powder

½ Tbsp coarsely ground black pepper

½ Tbsp cayenne pepper

¼ tsp ground cinnamon

Add all the ingredients into a medium-sized bowl, and use your hands or a fork to mix together. For rub application and storage advice, see the
Smokeology
chapter.

Cheech’s Jamaican Jerk Chicken Rub

Cheech from
www.smokingmeatforums.com
sent in this recipe, and I can tell you from firsthand experience that it really does something for chicken. I recommend you try it on chicken legs, thighs, or quarters. Put the chicken pieces in a large Ziploc bag, pour in the rub, and give it a good shake for best results.

2 Tbsp kosher salt

1 Tbsp sugar

2 tsp cayenne pepper

2 tsp granulated onion

1 tsp granulated garlic

1 tsp ground allspice

1 tsp ground ginger

1 tsp coarsely ground black pepper

½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

Add all the ingredients into a medium-sized bowl. Use your hands or a fork to mix thoroughly before using. For rub application and storage advice, see the
Smokeology
chapter.

Big Bald BBQ Rub

What can I say—this rub recipe was sent to me by my friend Todd (BigBaldBBQ) at
www.smokingmeatforums.com
, who is six foot two and has a shaved head. Todd spent a long time creating and adjusting this rub to get it just right. He told me that for the longest time the recipe seemed to be missing something, until one day he tried adding lemon pepper. For the first time, it was perfect.

1 cup sugar

½ cup paprika

2 Tbsp coarsely ground black pepper

2 Tbsp lemon pepper

2 Tbsp kosher salt

2 Tbsp chili powder

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp cayenne pepper

Add all the ingredients into a medium-sized bowl and use your hands or a fork to mix together. For rub application and storage advice, see the
Smokeology
chapter.

Asian Rub

This rub was created specifically for
Al’s 3-2-1 Asian Ribs
, but it could be used very effectively on chicken or beef ribs for a change of pace. Apply generously for the greatest effect. The recipe can easily be doubled if you need a larger portion.

2 Tbsp light brown sugar

1 Tbsp Chinese five-spice powder

2 tsp ground ginger

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

½ tsp coarsely ground black pepper

¼ tsp cayenne pepper

Add all the ingredients into a small bowl, and mix together by hand using a small whisk or a fork until the rub is well blended and there are no lumps in the brown sugar. For rub application and storage advice, see the
Smokeology
chapter.

Special Turkey Brine

The Cajun ingredients in this recipe give this brine some kick. Crab boil—a small bottle or boxed mix of highly concentrated seasoning for seafood like crab, shrimp, and crawfish—is optional, but it adds some of that spicy and wonderful Louisiana flavor I have come to love. It is readily available in the southern United States, but can also be found at online stores such as Amazon.com or at specialty Cajun food stores.