Roger Murphy - Barbecue Sauces: Ultimate Cookbook for Making BBQ Sauces, Marinades, Rubs, Glazes and Etc.

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Barbecue Sauces

Ultimate Cookbook for Making BBQ Sauces, Marinades, Rubs, Glazes and Etc.

Roger Murphy

Table of Contents

E

INTRODUCTION

Grilling season starts, you arrange your grilling equipment, chairs, and tables for the family and friends. You buy the highest quality beef and chicken as you are yearning for mouth-watering steaks and drumsticks, only to find that you didn't make plans for BBQ sauce. The sauce is mostly forgotten until the end when you need it. You think you have extra sauce jars in the cabinet or ingredients leftover; still, you will find that the ingredients don't complement each other, or the jars are not enough. It is important to plan for the sauces as it is for the meats. A good sauce can create a complex caramelization and flavor, while a bad sauce can ruin your Barbeque meals. Luckily, making good sauces and dips are not difficult at all. With simple few ingredients, mixed up together, you can create varying flavors that are enjoyed by every kind of taste buds.

Good examples are honey, ketchup, mustard, and other simple ingredients that give sweet, savory notes and a good caramelization to the meats. You can customize the flavor by adding Worcestershire, chili, garlic, cumin, or paprika. You can replace honey with brown sugar or use Dijon mustard instead. There are endless possibilities to create your unique finger-licking sauce.

Chapter-1 Dry Rubs and Seasonings

CAJUN RUB

(TOTAL TIME 5 MINUTES)

INGREDIENTS FOR CUP

THE INGREDIENTS

• Mustard powder 1 tablespoon
• Ground cumin 1 tablespoon
• Celery seeds 2 teaspoons
• Kosher salt 1 teaspoon
• Freshly ground black pepper 1 teaspoons
• Brown sugar 1 teaspoon
• Cayenne pepper - teaspoon

METHOD

1. In a small bowl, combine the ingredients (mustard powder, ground cumin, celery seeds, kosher salt, black pepper, brown sugar, and cayenne pepper).
2. To use: Apply to food approximately 6-8 hours before cooking. Doing this will help to intensify the flavor. After rubbing it all over lightly oiled red meat, poultry or seafood, transfer to the fridge until you are ready to cook.
3. Store any unused rub in a suitable container for up to 28 days.

COCOA CHIPOTLE SPICE RUB

(TOTAL TIME 3 MINUTES)

INGREDIENTS FOR - CUP

THE INGREDIENTS

• Kosher salt 2 teaspoons
• Freshly ground black pepper - 1 teaspoon
• Smoked paprika 2 teaspoons
• Dark cocoa powder 1 teaspoon
• Chipotle powder 1 teaspoon
• Garlic powder 1 teaspoon
• Cumin teaspoon

METHOD

1. In a small bowl, combine the ingredients (kosher salt, black pepper, paprika, dark cocoa powder, chipotle powder, garlic powder, and cumin).
2. To use: Scatter the rub generously over beef before grilling.
3. Store any unused rub in a suitable airtight container in a cool environment.

GINGER RUB

(TOTAL TIME 3 MINUTES)

INGREDIENTS FOR CUP

THE INGREDIENTS

• Ground ginger 2 tablespoons
• Dried crushed red pepper teaspoon
• Salt 1 teaspoon
• Black pepper 1 teaspoon

METHOD

1. In a small bowl, combine the ingredients (ground ginger, dried crushed red pepper, salt, and black pepper).
2. To use: Scatter the rub generously over your choice of protein before cooking.
3. Store any unused rub in a suitable airtight container in a cool environment.

JUNIPER RUB

(TOTAL TIME 3 MINUTES)

INGREDIENTS FOR CUP

THE INGREDIENTS

• Juniper berries 2 teaspoons
• Black peppercorns 1 teaspoon
• Kosher salt teaspoon
• Crushed red pepper teaspoon
• 1 bay leaf
• Extra-virgin olive oil 2 tablespoons
• 6 sage leaves, minced
• 1 garlic clove, peeled and minced

METHOD

1. Using a spice grinder, combine the juniper berries, peppercorns, salt, crushed red pepper, and bay leaf until ground finely.
2. In a bowl, combine the juniper mixture with the oil, sage leaves, and garlic and use as a rub for grilled pork or chicken.

LEMON AND DILL SALMON SEASONING

(TOTAL TIME 3 MINUTES)

INGREDIENTS FOR CUP

THE INGREDIENTS

• Olive oil 4 tablespoons
• Dried dill weed 2 tablespoons
• Kosher salt 1 tablespoon
• Freshly ground black pepper 1 tablespoon
• Garlic powder 2 teaspoons

METHOD

1. In a bowl, combine the oil with the dill weed, kosher salt, black pepper, and garlic powder.
2. To use: Spread the seasoning on all sides of salmon fillets, excluding the skin, and cook as directed.

MEDITERRANEAN RUB

(TOTAL TIME 3 MINUTES)

INGREDIENTS FOR CUP

THE INGREDIENTS

• Ground sage 2 teaspoons
• Dry thyme 2 teaspoons
• Black pepper 2 teaspoons
• Salt 1 teaspoon
• Garlic powder 1 teaspoon
• Dried rosemary, crushed 1 teaspoon

METHOD

1. In a bowl, combine ground sage with the dry thyme, black pepper, salt, garlic powder, and dried rosemary.
2. Use as a rub for beef steak, lamb, or chicken.
3. Store any unused rub in a suitable container.

MESQUITE SEASONING

(TOTAL TIME 5 MINUTES)

INGREDIENTS FOR CUP

THE INGREDIENTS

• Dark brown sugar 3 tablespoons
• Cajun seasoning 1 tablespoons
• Pink Himalayan salt 1 tablespoon
• Cumin 1 tablespoon
• Smoked paprika 1 tablespoon
• Black pepper 1 tablespoon
• Chipotle powder 1 tablespoon
• Mesquite powder tablespoon

METHOD

1. In a bowl, combine the dark brown sugar with the Cajun seasoning, salt, cumin, smoked paprika, black pepper, chipotle powder, and mesquite powder. With a whisk or metal fork, stir to break up any lumps and until blended.

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