BBQ Sauces

 GATES BARBECUE SAUCE 

    1 c. sugar 

    1/4c. salt 

    2 tbsp. celery seed 

    2 tbsp. ground cumin 

    2 tbsp. red pepper 

    2 tbsp. garlic powder 

    1 tbsp. chili powder 

    2 quarts ketchup 

    2 cups cider vinegar 

    1 1/2 tsp. liquid smoke (Wrights was what he used) 

    1 tsp. lemon juice 

    A. Combine sugar and salt-mix well. Add celery seed, cumin, red pepper, garlic

  powder and chili powder. Mix well and set aside 

    B. Combine ketchup, vinegar, liquid smoke and lemon juice. Add dry 

    ingredients. Mix well. Serve at room temperature or warm. Store in refrigerator 

    2-3 weeks or freeze up to 6 months. 

    GATES BBQ RUB 

    1 c. sugar 

    1/2 c. salt 

    2 tbsp. paprika 

    2 tbsp. red pepper 

    1 tbsp. ground cumin 

    1 tbsp. celery salt 

    Combine above ingredients. Trim and score spare ribs, rub with rub, let rest 15 

    minutes. Build bbq pit with a layer of hickory chips and a layer of Hickory 

    chunks. Start ribs by putting them close to the fire, but not over it. After they 

    have started to cook, move the ribs a little farther away from the flames. Cook 1

     hour for the first pound and 1/2 hour for each additional pounds. ( about 2 hours)

    When finished, brush with barbecue sauce. 

    GATES BAKED BEANS 

    2 (55 OZ) cans baked beans 

    1/2 c. firmly packed brown sugar 

    1/2 c. molasses 

    3 tbsp. rub seasoning 

    3/4 c. bbq sauce 

    1 tsp. liquid smoke 

    1c. beef drippings 

    1c. brisket fat 

    Combine all ingredients in a cast iron kettle and about 20 minutes before the 

    ribs are done, place over hot coals and cook, stirring occasionally until a "crust"

    forms on the top.

Oklahoma Joe's Rib Rub

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it!.

by  KC_Cooker         1/2 cup            10 min 10 min prep

2 tablespoons granulated sugar

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon ground black pepper

1. In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.

2. Store in a covered container at room temperature!

Note, one person said they rubbed beef short ribs with vinegar before applying the rub.

JIM GOODE’S BBQ RUB

Goode Company Texas Barbecue in Houston

for beef, pork and lamb

2 1/2 TB DARK BROWN SUGAR

3/4 TSP  GROUND CORIANDER

1 TB. PAPRIKA

3/4 TSP GROUND SAVORY

2 TSP. DRY MUSTARD

3/4 TSP  DRIED THYME

2 TSP.ONION POWDER

3/4 TSP Fresh Ground BLACK PEPPER

2 TSP. GARLIC POWDER

3/4 TSP WHITE PEPPER

1 1/2 TSP DRIED SWEET BASIL

1/8 TSP GROUND CUMIN

1 TSP GROUND BAY LEAF

SALT TO TASTE

  MIX AND STORE IN AIR TIGHT JAR UP TO 4 MONTHS.  NO NEED TO REFRIGERATE.

TO USE:  MASSAGE THOROUGHLY INTO MEAT THE NIGHT BEFORE YOU PLAN TO USE IT.  WRAP MEAT WELL IN PLASTIC WRAP AND REFRIGERATE UNTIL TIME TO GRILL IT.

JIM GOODE’S BBQ MOP

“sensational baste”

4 C. BEEF BROTH

2 T. JIM GOODE BBQ RUB

2 TB. SOY SAUCE

2 BAY LEAVES

1/2 TSP DRY MUSTARD

2 TB. WHITE WINE VINEGAR

1 tsp DRIED OREGANO

1/2 tsp SALT              

2 TB UNSALTED BUTTER

1/2 TSP WHITE PEPPER

1 TB OLIVE OIL

1/4 C. CH. ONIONS

1/2 tsp BLACK PEPPER

1 TB SESAME OIL

1/4 C. CH. CELERY

1/4 TSP CAYENNE PEPPER

1 POUND BACON,

1/4 C.  CH. GREEN PEPPER

FINELY GROUND ZEST OF  2 LEMONS

 FINELY CHOPPED  1/4 C. MINCED GARLIC

JUICE OF 2 LEMONS

1. BRING BROTH, BAY LEAVES & OREGANO TO BOIL, REDUCE TO A SIMMER

2.  MELT THE BUTTER IN A NON STICK SKILLET OVER MEDIUM-HIGH HEAT.  ADD THE ONIONS,, CELERY, GREEN PEPPER, GARLIC, BEEF RUB, MUSTARD, SALT, WHITE AND BLACK PEPPER AND CAYENNE.  COOK UNTIL BROWNED, ABOUT 5-7 MINUTES.  ADD TO BROTH ALONG WITH LEMON ZEST, JUICE, SOY SAUCE, VINEGAR AND THE OILS.  STIR TO COMBINE.

3.  COOK THE BACON IN A NON-STICK SKILLET UNTIL SOFT, ADD THE BACON AND ANY RENDERED FAT TO THE BROTH MIXTURE.  CONTINUE SIMMERING UNTIL REDUCED BY 1/4, ABOUT 45 MINUTES TO AN HOUR.  ADJUST THE SEASONINGS AND BASTE AWAY. 

From Sweetwaters in Eugene Oregon

CHIPOTLE BARBEQUE SAUCE

1 T. olive oil

1/2 C. chopped onion

2T. minced garlic

1 C. ketchup

1/4C. malt vinegar

1/4C. packed brown sugar

1/4C strong brewed coffee

3 T. stout beer (such as Guinness)

2 T. unsulphured molasses

2 T. tomato paste

2 tsp. Dijon mustard

2 tsp.  Worcestershire sauce

1 1/4 tsp. minced canned chipotle chilies in adobo sauce

1/4 tsp. ground black pepper

Heat oil in large heavy saucepan over med-high heat.  Add onion and garlic; saut until tender, about 5 min. Add all remaining ingredients, cover and simmer until slightly thickened, stirriing occasionally, about 25 minutes.  Season with salt. Cover and refrigerate up to one week.  Brush on chicken or ribs during last 10 minutes of grilling time.

Note Option: use liquid smoke or smoked salt instead of the salt in the recipe.

Norm’s version of Arthur Bryant style sauce (no tomatoes)

1 C. cider vinegar

5 T. paprika

1/2 tsp. cayenne

1/ tsp chili powder

4 T. water

3/4 tsp. salt

2 T. Gouldens spicy brown mustard

1/4 tsp. dry mustard

optional

1 T. catsup.  Note: add a hint of curry?

Combine,   put in glass jar, cover; refrigerate a few days before using.

QUE QUEENS PRIZE WINNING BBQ RIBS

6 servings

3 whole slabs baby back pork ribs ( about 4 pounds)

RUB:

4 TBSP SUGAR      

 2 TBSP GRND. BLACK PEPPER

2 TBS CELERY SALT

2 TBS  GARLIC SALT   

 2 TBS PAPRIKA

12 OUNCE CAN BEER

14 OUNCE SPICY BBQ SAUCE

THE DAY BEFORE COOKING, USE CLEAN NEEDLE NOSE PLIERS TO GRAB THE MEMBRANE ON THE UNDERSIDE OF EACH SLAB OF RIGS, AND PULL OFF TIN ONE MOTION.  PREPARE RUB BY COMBINING DRY INGREDIENTS; RUB ONTO ENTIRE SURFACE OF THE MEAT.  COVER AND REFRIGERATE OVERNIGHT.  

IN A SMOKER, BUILD AN INDIRECT CHARCOAL FIRE WITH A WATER PAN ON THE OTHER SIDE.  WHEN THE FIRE IS HOT, ADD ABOUT 3 CHUNKS OF WATER SOAKED HICKORY AND/ OR APPLE WOOD.  MAINTAIN A 225-DEGREE TEMPERATURE.  PLACE RIBS ON A RACK IN COOKER ABOVE THE WATER PAN.  AND SMOKE ABOUT 2 HOURS, OR UNTIL THE MEAT PULLS BACK FROM THE BONE ABOUT 1/2 INCH.  TURN THE RIBS OVER, BASTE WITH BEER AND COOK 1 HOUR MORE, BASTING EVERY 10 TO 15 MINUTES.  THE MORE MOISTURE THE BETTER THE RIBS.  FINALLY DURING THE LAST 30 MINUTES OF COOKING, BASTE THE RIBS WITH SPICY BBQ SAUCE.

CUSTOMIZED BBQ SAUCE

ADD ONE OF THE FOLLOWING TO A BOTTLE OF BBQ SAUCE:

2 TBS. OF YOUR FAVORITE RUB MIXTURE, 2 TEASPOONS LIQUID SMOKE, 1 CUP RASPBERRY PRESERVES, 1/2 CUP HONEY, OR 2 TBS SOY SAUCE AND 2 TSP SESAME OIL.

BBQ SEASONING RUB

makes about 1 1/4 lbs

1 C. SUGAR

1/3 C. PAPRIKA

1 TSP LEMON -PEPPER

1/2 C. SALT

2 TB  FRESH GD. BLACK      

 SEASONING

1/4 C. ONION SALT

1 TSP GD. NUTMEG

1/3 TSP HORSERADISH PDWR.

2 TB. GARLIC SALT

T TSP DRIED THYME,  

1/4 TSP CAYENNE PEPPER

2 TB. CELERY SALT

2 TSP DRIED ROSEMARY

GRIND OR CRUSH TO AS UNIFORM A GRAIN AS POSSIBLE.  COMBINE AND SIFT.  SPRINKLE ON MEAT BEFORE COOKING

JIM GOODE’S BBQ RUB

Goode Company Texas Barbecue in Houston

for beef, pork and lamb

2 1/2 TB DARK BROWN SUGAR

3/4 TSP  GROUND CORIANDER

1 TB. PAPRIKA

3/4 TSP GROUND SAVORY

2 TSP. DRY MUSTARD

3/4 TSP  DRIED THYME

2 TSP.ONION POWDER

3/4 TSP Fresh Ground BLACK PEPPER

2 TSP. GARLIC POWDER

3/4 TSP WHITE PEPPER

1 1/2 TSP DRIED SWEET BASIL

1/8 TSP GROUND CUMIN

1 TSP GROUND BAY LEAF

SALT TO TASTE

  MIX AND STORE IN AIR TIGHT JAR UP TO 4 MONTHS.  NO NEED TO REFRIGERATE.

TO USE:  MASSAGE THOROUGHLY INTO MEAT THE NIGHT BEFORE YOU PLAN TO USE IT.  WRAP MEAT WELL IN PLASTIC WRAP AND REFRIGERATE UNTIL TIME TO GRILL IT.

JIM GOODE’S BBQ MOP

“sensational baste”

4 C. BEEF BROTH

2 T. JIM GOODE BBQ RUB

2 TB. SOY SAUCE

2 BAY LEAVES

1/2 TSP DRY MUSTARD

2 TB. WHITE WINE

1 TSP DRIED OREGANO

1/2 TSP SALT            

  VINEGAR

2 TB UNSALTED BUTTER

1/2 TSP WHITE PEPPER

1 TB OLIVE OIL

1/4 C. CH. ONIONS

1/2 TSP BLACK PEPPER

1 TB SESAME OIL

1/4 C. CH. CELERY

1/4 TSP CAYENNE PEPPER

1 POUND BACON,

1/4 C.  CH. GREEN PEPPER

FINELY GROUND ZEST OF 2 LEMONS

 FINELY CHOPPED

1/4 C. MINCED GARLIC  

JUICE OF 2 LEMONS

1. BRING BROTH, BAY LEAVES & OREGANO TO BOIL, REDUCE TO A SIMMER

2.  MELT THE BUTTER IN A NON STICK SKILLET OVER MEDIUM-HIGH HEAT.  ADD THE ONIONS,, CELERY, GREEN PEPPER, GARLIC, BEEF RUB, MUSTARD, SALT, WHITE AND BLACK PEPPER AND CAYENNE.  COOK UNTIL BROWNED, ABOUT 5-7 MINUTES.  ADD TO BROTH ALONG WITH LEMON ZEST, JUICE, SOY SAUCE, VINEGAR AND THE OILS.  STIR TO COMBINE.

3.  COOK THE BACON IN A NON-STICK SKILLET UNTIL SOFT, ADD THE BACON AND ANY RENDERED FAT TO THE BROTH MIXTURE.  CONTINUE SIMMERING UNTIL REDUCED BY 1/4, ABOUT 45 MINUTES TO AN HOUR.  ADJUST THE SEASONINGS AND BASTE AWAY. 

BIG MAMA BARBECUE SAUCE

THIS RECIPE WAS A TOP WINNER IN A CONTEST IN DETROIT SEVERAL YEARS AGO AND IS ALSO A FAVORITE IN THE KANSAS CITY AREA.

1C. TOMATO SAUCE 1 TSP GARLIC POWDER

4 C. KETCHUP 1 TSP ONION POWDER

1/2 C. VINEGAR 1 TB. SUGAR

1/2 C. BUTTER OR MARGARINE 1/2 C. STEAK SAUCE

1 C. WATER 2 TB. SEASONED SALT

1 TSP SMOKE FLAVORING 1 C. COLA

1 C. MAPLE OR CORN SYRUP 1/4 C. SOY SAUCE

2 TSP HOT SAUCE 1 TSP RED PEPPER (OPTIONAL)

COMBINE ALL INGREDIENTS, MIX WELL AND BRING TO A BOIL, STIRRING CONSTANTLY TO AVOID SCORCHING.  REDUCE HEAT AND SIMMER 1 HOUR.

K.C. CLASSIC BARBECUE SAUCE

Paul Kirk-KC Baron of Barbecue, June ,1995

3/4 c. PACKED BROWN SUGAR 1/4 TSP MACE

1-2 TB GROUND BLACK PEPPER 1 C. DISTILLED VINEGAR

1 (1.25 OUNCE) PKG CHILI SEASONING 1/4 C. MOLASSES

2 TSP. DRY MUSTARD 1.4 C. WATER

1 TSP POWDERED GINGER 1 (32 OZ) BOTTLE KETCHUP

1/2 TSP ALLSPICE 1-3 TSP LIQUID SMOKE

1/4 TSP RED PEPPER

IN LARGE SAUCE PAN, STIR IN ALL DRY INGREDIENTS WITH VINEGAR, MOLASSES AND WATER.  STIR UNTIL DISSOLVED.  STIR IN KETCHUP.  ADD LIQUID SMOKE IF DESIRED.   BOIL, STIR CONSTANTLY- REDUCE HEAT TO LOW.  SIMMER, COVERED, 30 MIN.  SERVE WARM ON BEEF, PORK & CHICKEN.  KEEPS SEVERAL WEEKS IN REFRIGERATOR.

KANSAS CITY BARBECUE SAUCE

Sharp flavor.  From Jeff Smith in KC Star Aug 16, 1995-3 1/2 cups.

1 tsp SALT 3 TB PAPRIKA

3 C. BEEF BROTH 1 TB. WHOLE SAGE LEAVES, CRUSHED

1/4 C. WHITE VINEGAR 1 1/2 TSP CAYENNE POWDER

1/2 C. WORCHESTESHIRE SAUCE 1 TSP TURMERIC

1 C. TOMATO PASTE 3 CL. GARLIC, PEELED & CRUSHED

1 T. CHILI POWDER

BLEND IN SAUCE PAN. SIMMER 30 MIN.

SWINE LAKE BBQ SAUCE

Reportedly the oldest sauce recipe in America.  No tomatoes, sneaky hot from Mississippi.

1C. YELLOW MUSTARD 2 HEAPING TB. CHILI POWDER

1 C. CIDER VINEGAR 1 TSP GROUND BLACK PEPPER

2/3 C. PACKED BROWN SUGAR 1 TSP WHITE PEPPER

3 TB. PAPRIKA 1 TSP MSG (OPTIONAL)

COMBINE, HEAT MED. HEAT, SIMMER 10-15 MIN.  SERVE WARM WITH PORK OR POULTRY.  USE AS A MARINADE, BASTE AND TABLE SAUCE.  KEEP

SEVERAL WEEK  IN REFRIGERATOR.

NORTH CAROLINA BARBECUE SAUCE

Parkers’ Barbecue-US 301 South,  Wilson N.C.

1 stick BUTTER 2 TB WORCESTERSHIRE SAUCE

1 C. CIDER VINEGAR 1 TB. LEMON JUICE

1 LAR. SOUR PICKLE, MINCED 1 TB MOLASSES

1 TB. MINCED ONION SALT AND PEPPER

COMBINE ALL INGREDIENTS IN A SMALL SAUCEPAN.  HEAT OVER LOW FLAME JUST LONG ENOUGH TO MELT BUTTER, STIRRING FREQUENTLY.  ADD SALT AND PEPPER TO TASTE.  USE SPARINGLY AS A BASTE WHILE PORK IS COOKING.  ADD JUST ENOUGH OF THE REMAINING SAUCE TO MOISTEN CHOPPED TENDERLOIN JUST BEFORE SERVING.

NORTH CAROLINA BARBECUE

2 (3 1/2 LBS.) PORK TENDERLOIN STRIPS 2 TSP SALT

1 TB GROUND BLACK PEPPER 4 STRIPS BACON

1 TB CAYENNE PEPPER

RUB TENDERLOINS WITH A MIXTURE OF SALT AND PEPPER.  WRAP STRIPS OF BACON AROUND TENDERLOINS AND SECURE WITH TOOTHPICKS OR STRING.

WHEN COALS ARE READY, MOVE THEM TO THE SIDE AND PLACE TENDERLOINS ON RACK TO THE SIDE OF THE COALS, NOT DIRECTLY ABOVE THEM.  BASTE WITH SAUCE.  COVER BBQ AND COOK PORK 15- 20 MINUTES OR UNTIL DONE ( 16O DEGREES).  (12-15 MIN IF COOKED IN BROILER).  REMOVE BACON AND DISCARD IT.  SHRED OR CHUNK PORK AND MOISTEN WITH SAUCE.

BOURBON BBQ SAUCE

2 TB LARD OR OIL 1/2 C. FIRMLY PACKED BROWN SUGAR

1 ONION, FINELY CHOPPED 1/4 C. BOURBON

1 TB MINCED GARLIC 2 TB HOT CHILI POWDER (or SUB. 3 T. CAYENNE)

14 OUNCE TOMATO PUREE 2 TB. MILD RED CHILI POWDER ( OMIT IF USING CAYENNE)

1/2 C. WORCESTERshire Sauce 2 DROPS LIQUID SMOKE                  

PUT LARD IN NON ALUMINUM SAUCE PAN AND SAUTE ONION AND GARLIC UNTIL SOFT ( 10 Min).  ADD TOMATO PUREE, WORCESTERSHIRE, VINEGAR, MUSTARD, BROWN SUGAR, BOURBON, PEPPERS OR CAYENNE, LIQUID SMOKE .  SIMMER 30 MIN. STIR FREQUENTLY TO PREVENT SCORCHING.

ALLOW TO REST AT LEAST 1 HOUR BEFORE USING.  MAKES 3 C.  USE AS BASTE OR MARINATE ( ALCOHOL EVAPORATES)  INTENSE BITTER SWEET.  AS A  MARINADE:  FOR PORK OR BEEF- CHILL COVERED 12- 18 HOURS.  DO NOT SERVE ON THE SIDE.

  MAY 26, 2000 

        COOKING: FIERY ASIAN STYLE PORK LOIN ROAST 

         

        When marinating meats, so many combinations of flavors

        suggest themselves that the possibilities are limited by nothing

        more than imagination and taste. Cooking something soaked in

        a seasoned liquid transforms the flavors of both the marinade

        and meat, becoming far more than the sum of its parts. One

        particularly unique and delicious marinade idea comes to us

        from Evan Lobel, of Lobel’s Prime Meats in New York City.

        Evan’s recipe for Fiery Asian-Style Pork Loin Roast

        concentrates on balance, with no one flavor dominating the

        others. The subtle tartness of oranges and the sweetness of

        honey contrast perfectly with the salty soy sauce, garlic, and

        fresh ginger— all of it underscored with the pungency of Chinese

        five-spice powder and the bite of Asian chiles. 

         

        When buying the pork loin, make sure that a coating of white fat

        blankets the topside of the pork; it should never be a dark color.

        Ask your butcher to debone the loin for you, or using a flat knife,

        run the blade along the bone so that as you cut, the loin comes

        away in a large chunk. Before marinating, score the fat to allow

        the flavors to better infuse the meat, and let the loin soak from

        two to twenty-four hours, turning two or three times. 

         

        Chinese five-spice powder is a blend of spices that usually

        combines cinnamon, star anise, nutmeg, all-spice, and

        Szechuan peppercorns in equal measure. It imparts a distinctive,

        pungent flavor and can be found in Asian specialty stores and

        some supermarkets. Chile oil is a common table condiment in

        China, and chile paste is a fragrant, spicy, and very hot sauce

        that combines chile pepper, salt, rice vinegar, and garlic. It can

        be kept, refrigerated, for several months. 

        RECIPE 

    FIERY ASIAN STYLE PORK LOIN ROAST

             Serves 6 to 8

                1/2 cup freshly squeezed orange juice

                2 tablespoons frozen orange juice concentrate

                2 tablespoons honey

                1 tablespoon soy sauce

                1 tablespoon olive oil

                1 teaspoon minced garlic

                1 teaspoon minced fresh ginger

                1/2 teaspoon Chinese five-spice powder

                1 teaspoon Asian chile paste

                2 to 3 drops hot chile oil

                1 four- to four-and-a-half-pound boneless pork loin roast, trimmed

                Vegetable oil cooking spray 

             1. Combine the orange juice, juice concentrate, honey, soy sauce,

             olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a

             bowl, stirring well. 

              

             2. Put the roast in a shallow glass or ceramic dish, and pour the

             marinade over it. Turn to coat. Cover and refrigerate for at least 2

             hours and as long as 24 hours. 

              

             3. Prepare a charcoal or gas grill, arranging the coals for indirect

             cooking. Lightly spray the grill rack with vegetable oil cooking spray.

             The coals should be moderately hot. 

              

             4. Lift the roast from the marinade, reserving the marinade and

             brushing it on the roast two or three times during the first 30 minutes

             of cooking. Grill over indirect heat with the grill covered for about 1

             hour and 10 minutes, or until a meat thermometer inserted in the

             center of the roast registers 150 to 155°. Remove the roast from the

             grill, and let it rest for about 10 minutes before slicing. 

            BBQ SEASONING RUB

makes about 1 1/4 lbs

1 C. SUGAR 1/3 C. PAPRIKA 1 TSP LEMON -PEPPER

1/2 C. SALT 2 TB  FRESH GD. BLACK       SEASONING

1/4 C. ONION SALT 1 TSP GD. NUTMEG 1/3 TSP HORSERADISH PDWR.

2 TB. GARLIC SALT T TSP DRIED THYME, 1/4 TSP CAYENNE PEPPER

2 TB. CELERY SALT 2 TSP DRIED ROSEMARY

GRIND OR CRUSH TO AS UNIFORM A GRAIN AS POSSIBLE.  COMBINE AND SIFT.  SPRINKLE ON MEAT BEFORE COOKING