Recipes: Rubs, marinades and sauces for the grill

Makes about 6 tablespoons.

Note: This chicken rub has incredible depth and flavor, and works just as well on beef and pork as it does poultry. Use it to season the Beer-Can Chicken featured below. From "Southern Living Ultimate Book of BBQ."

• 2 tbsp. kosher salt

• 1 tbsp. smoked paprika

• 1 tbsp. onion powder

• 1 1/2 tsp. ground red pepper

• 1 1/2 tsp. cumin

• 1 tsp. ground thyme

• 1 tsp. ground oregano

• 1 tsp. freshly ground black pepper

Directions

Stir together all the ingredients. Store in an airtight container for up to 6 months.

Note: Talk about presentation! And so easy — just place the bird on the grill, and let the beer escaping the can keep it moist while cooking.

• 4 lb. whole chicken

• 1 tbsp. vegetable oil

• 1 1/2 tbsp. BBQ Chicken Rub (see recipe)

• 1 1/2 tsp. kosher salt

Directions

Remove neck and giblets from chicken, and reserve for another use. Rinse chicken and pat dry with paper towels. Brush cavity and skin with vegetable oil. Stir together BBQ rub and salt; sprinkle mixture inside cavity and on outside of chicken. Chill chicken 30 minutes to 12 hours.

Let chicken stand at room temperature for 30 minutes. Light 1 side of grill, heating to 350 to 400 degrees (medium-high). Leave other side unlit. Open beer. Place chicken upright onto beer can, fitting can into cavity. Pull legs forward to form a tripod, so chicken stands upright.

Place chicken on unlit side of grill. Grill, covered with grill lid, 1 to 1 1/2 hours or until golden and instant-read thermometer inserted into thickest part of thigh registers 165 degrees. Carefully remove chicken from can. Cover chicken loosely with aluminum foil and let stand 10 minutes before serving.

Nutrition information per serving:

Carbohydrates1 gSaturated fat8 gCalcium40 mg

Protein54 gCholesterol175 mgDietary fiber0 g

Diabetic exchanges per serving: 8 lean meat, 1 fat.

Makes about 2 cups.

Note: From "Gastro Grilling," by Ted Reader.

• 1/4 c. chili powder

• 3 tbsp. salt

• 2 tbsp. ground coriander

• 2 tbsp. garlic powder

• 2 tbsp. white sugar

• 2 tbsp. dry hot mustard

• 1 tbsp. fresh ground black pepper

• 1 tbsp. ground basil

• 1 tbsp. ground thyme

• 1 tbsp. ground cumin

Directions

Mix all ingredients together and store in a jar until ready to use.

Rub on chicken, beef, or pork before barbecuing.

Makes 2/3 cup.

Note: From "BBQ Bistro," by Karen Adler and Judith Fertig.

• 3 tbsp. dried rosemary

• 2 dried bay leaves

• 2 tbsp. dried basil

• 2 tbsp. dried marjoram

• 1 1/2 tsp. fennel seeds

• 1 tsp. dried lavender buds

Directions

Combine ingredients, leaving bay leaves whole. Prepare at least 1 hour before using so the bay leaves have time to infuse the mixture with their flavor. Store in dark cupboard in a glass jar with tightfitting lid for up to 6 months. Remove bay leaves before using.

Makes about 2 cups.

Note: Perfect for chicken breast or satay. From "The Barbecue Lover's Big Book of BBQ Sauces," by Cheryl & Bill Jamison.

• 2 tbsp. chopped lemongrass, bruised with the side of a chef's knife to release flavor

• 2 tbsp. palm sugar

• 2 shallots, minced

• 2 tsp. curry powder

• 1 1/2 tsp. kosher salt

Mix all the ingredients in bowl or large zip-top plastic bag. Use within a few hours for best flavor.

Pour marinade over poultry, massaging it over and under the skin. Allow seasoned poultry to sit for at least 30 minutes at room temperature, or up to a few hours covered in refrigerator.

Makes about 2 cups.

Note: All of these ingredients should be readily available in supermarkets. This marinade works well with beef, particularly steaks or kebabs. From "Gastro Grilling," by Ted Reader.

• 1/2 c. dry sherry

• 1/4 c. brown sugar

• 1/4 c. mirin (rice wine)

• 2 tbsp. rice wine vinegar

• 2 tsp. minced fresh ginger

• 1 tsp. extra-hot horseradish, squeezed of excess moisture

• 1 tsp. Asian chili sauce

• 2 whole star anise

• 1 tsp. black pepper

• 2 green onions, finely chopped

• 1 tbsp. chopped fresh cilantro

Directions

In bowl, combine sherry, soy sauce, brown sugar, mirin, vinegar, ginger, horseradish, garlic, chili sauce, star anise, black pepper, green onions and cilantro. Drizzle in a little sesame oil and whisk until sugar has dissolved. Pour marinade over meat and let marinate overnight.

Serves 6.

Note: From "Southern Living Ultimate Book of BBQ."

• 6 (6-oz.) salmon filets

• 1/4 c. soy sauce

• 1/4 c. balsamic vinegar

• 1 tbsp. honey

• 2 tsp. finely chopped garlic

• 2 tsp. dried crushed red pepper

• 1 tsp. sesame oil

• 1/2 tsp. salt

• 1/4 tsp. onion powder

• Vegetable cooking spray

Directions

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees (medium-high) heat. Remove salmon from marinade, discard marinade.

Grill salmon with grill lid 4 to 5 minutes or until fish flakes with a fork, turning occasionally and basting with reserved marinade. Remove and discard skin. Serve immediately.

Nutrition information per serving:

Calories330Fat20 gSodium460 mg

Carbohydrates3 gSaturated fat4 gCalcium21 mg

Diabetic exchanges per serving: 4½ lean meat, 1½ fat.

Makes 4 cups.

Note: Chiptoles in adobo sauce come in cans, generally two to a can. You will need to roast the garlic first. To do so for this recipe, take 2 whole heads of garlic and brush off the extra layers of papery husk, but leave the head intact. Cut off the very tops to expose the cloves. Drizzle some olive oil over the top, and roast in a 400-degree oven for about 40 minutes, or until the cloves are soft and easily pierced by a sharp knife. When slightly cool, squeeze out the roasted garlic from their papery husks. This recipe is good with poultry. From"America's Best BBQ," by Ardie Davis and Chef Paul Kirk.

• 1 small yellow onion, chopped

• 2 tbsp. canola oil

• 12 cloves roasted garlic (see Note)

• 1/3 c. apple cider vinegar

• 2 1/2 c. chicken stock

• 14-oz. can diced tomatoes, drained

• 1 1/2 c. ketchup

• 1/4 c. molasses

• 1/2 c. packed brown sugar

• 2 tbsp. fresh orange juice

• 2 tbsp. fresh lemon juice

• Salt and pepper

Sauté onion in oil in medium saucepan over medium heat until soft, 5 to 7 minutes. Add chiles and roasted garlic and toast lightly for 3 to 4 minutes. Add vinegar and cook until mixture is reduced by half, 15 to 20 minutes.

Add stock, tomatoes, ketchup, chile sauce, molasses, brown sugar and orange and lemon juices. Bring to boil, lower heat and simmer 30 minutes. Remove pan from heat and set aside to cool. Once cooled, purée in blender and pass through a fine-mesh strainer. Season with salt and pepper to taste and serve.

Makes about 6 cups.

Note: Ancho chiles are dried. This versatile recipe is good with any kind of meat. "Franklin Barbecue: A Meat-Smoking Manifesto," by Aaron Franklin and Jordan Mackay.

• 4 ancho chiles, dehydrated in 4 1/2 cups hot water, water reserved (see Note)

• 1/2 yellow onion, sliced

• 4 tbsp. butter

• 1 1/2 c. brown sugar

• 12-oz. bottle stout or porter beer

• 1 c. ketchup

• 1/2 c. cider vinegar

• 6 tbsp. fig preserves

• 1 tbsp. honey

• 1 tbsp. kosher salt

• 1 tsp. coarse black pepper

In skillet over medium heat, sauté chiles, figs and onion in butter for about 10 minutes, until figs and chiles are tender and onion is translucent. Transfer to blender and add sugar, beer, ketchup, both vinegars, preserves, honey, salt and pepper. Purée until smooth, adding as much of reserved chile soaking liquid as needed to reach the desired texture. Store in airtight container in refrigerator for up to 2 weeks.

Makes about 1 1/4 cups.

Note: Creamy and dreamy, this is the ultimate fish or shrimp taco condiment. From "The Barbecue Lover's Big Book of BBQ Sauces," by Cheryl and Bill Jamison.

• 1/2 c. crème fraîche

• 1/2 c. plain Greek yogurt

• 1 tbsp. lime juice

• 2 pickled jalapeños, seeded and chopped, or 1 heaping tsp. pickled jalapeño slices, chopped

• 1 to 2 tbsp. chopped fresh cilantro, optional

Directions

Stir together all ingredients in small bowl. Serve right away or refrigerate for up to an hour for flavors to meld.