BBQ CHICKEN RUB

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. garlic powder

• 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.

 

BEER CAN BBQ CHICKEN

Serves 4.

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

• 12-oz. can of beer

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:

Calories 510 Fat 30 g Sodium 1,530 mg

Carbohydrates 1 g Saturated fat 8 g Calcium 40 mg

Protein 54 g Cholesterol 175 mg Dietary fiber 0 g

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

 

BONE DUST BBQ RUB

Makes about 2 cups.

Note: From “Gastro Grilling,” by Ted Reader.

• 1/2 c. paprika

• 1/4 c. chili powder

• 3 tbsp. salt

• 2 tbsp. ground coriander

• 2 tbsp. garlic powder

• 2 tbsp. white sugar

• 2 tbsp. curry powder

• 2 tbsp. dry hot mustard

• 1 tbsp. fresh ground black pepper

• 1 tbsp. ground basil

• 1 tbsp. ground thyme

• 1 tbsp. ground cumin

• 1 tbsp. cayenne

Directions

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

Rub on chicken, beef, or pork before barbecuing.

 

PROVENÇAL HERB RUB

Makes 2/3 cup.

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

• 3 tbsp. dried thyme

• 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 summer savory

• 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.

 

CURRIED COCONUT MILK MARINADE

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.

• 15-oz. can unsweetened coconut milk

• 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

Directions

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.

 

 

 

TERIYAKI MARINADE

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. soy sauce

• 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

• 4 garlic cloves, minced

• 1 tsp. Asian chili sauce

• 2 whole star anise

• 1 tsp. black pepper

• 2 green onions, finely chopped

• 1 tbsp. chopped fresh cilantro

• Sesame oil

 

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.

 

FIRECRACKER GRILLED SALMON

Serves 6.

Note: From “Southern Living Ultimate Book of BBQ.”

• 6 (6-oz.) salmon filets

• 1/2 c. vegetable oil

• 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 1/2 tsp. ground ginger

• 1 tsp. sesame oil

• 1/2 tsp. salt

• 1/4 tsp. onion powder

• Vegetable cooking spray

Directions

Place salmon fillets in large zip-top plastic freezer bag. Whisk together vegetable oil, soy sauce, vinegar, honey, garlic, crushed red pepper, ginger, sesame oil, salt and onion powder. Pour over salmon, reserving 1/4 cup mixture. Seal and chill 30 minutes.

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:

Calories 330 Fat 20 g Sodium 460 mg

Carbohydrates 3 g Saturated fat 4 g Calcium 21 mg

Protein 32 g Cholesterol 82 mg Dietary fiber 0 g

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

 

 

 

 

 

 

ROASTED GARLIC MORITA CHILI SAUCE

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

• 4 chipotles in adobo sauce (2 cans), minced or diced (see Note)

• 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

• 1/2 c. Thai sweet chili sauce

• 1/4 c. molasses

• 1/2 c. packed brown sugar

• 2 tbsp. fresh orange juice

• 2 tbsp. fresh lemon juice

• Salt and pepper

Directions

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.

 

FIG ANCHO BEER BARBECUE SAUCE

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)

• 12 figs, grilled, stemmed and quartered

• 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. white wine vinegar

• 1/2 c. cider vinegar

• 6 tbsp. fig preserves

• 1 tbsp. honey

• 1 tbsp. kosher salt

• 1 tsp. coarse black pepper

Directions

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.

 

PICKLED JALAPEÑO CREMA

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

• 2 tbsp. mayonnaise

• 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.

Spoon onto fish or shrimp tacos before serving or pass the sauce at table.