Ingredients

Grill Master eDJ

Here is some notes on brining, rubs, seasonings, and sauces with a link to a site about herbs & spices and other useful information. These steps are the beginnings of truly great flavorful meat.

One of the first things to learn about preparing whole meat for the smoker grill is the process of Brining it.

This is done with a mixture of water, sugar, kosher salt,

and herbs and spices. There are various recipes for making your bine and it will be different for red meat,

pork, and fowl. You will need some ziplock plastic bags

large enough to contain the meat and brine and a space

in refrigerator to place the meat for a few hours or even over night.

This helps the meat to stay juicy and tender after the

grilling is finished as well as to add flavor to it. So much of todays super market meat doesn't really have great flavor. It's feed lot meat and not free ranged. So this is one important step in enhansing it.

The meat, poultry, or fish needs to be placed in a plastic

zip lock bag and the brine poured into the bag so that it

completely covers the contents. No air pocket should

be left in the bag so hold the bag up and leave only the

smallest opening to bleed the air out before zipping it closed. Then this will go into the refrigerator.

Basic Brine Recipe

2/3 Cup Packed brown Sugar

1/2 gallon "non tap" water to avoid chemicals

Mix well in a bowl using a couple
cups of hot water until sugar and
salt are dissolved. Then add the
other 6 cups of cool water and
stir till well mixed.

For a good pork brine you can add

a rounded tablespoon

of Sage, Rosemary, Thyme, and

coarse ground black pepper.

Everyone will experiment to find
something that they like and
there are many recipes on the
internet for brines to choose
from.

For Beef you may use

2 TB cracked black pepper

1 tsp ground cinnamon

1/2 tsp ground cloves

and other items like Paprika, Apple Cider, Cumin, Beef

stock base, and garlic or onion powder.

If you are brining Poultry, try this:

1 gallon warm "non tap" water

3/4 Cup of Kosher Salt

1/2 Cup of Sugar white or brown

This will brine a 6 lb whole chicken overnight.

Rubs are combinations of herbs, spices, sugars, salts, and some other odd things that will be applied
to the meat just before placing on the smoker grill.
Often the meat is removed from the brine and patted dry with paper towels. The meat may be
then placed on a plate and a mustard, such as
dijon, rubbed all over it before it is placed back in
the refrigerator for a few minutes to dry some.

When it is brought out of the refrigerator a rub powder is applied to it where the mustard helps it
to stick to the meat. Then it is placed in the smoker grill to begin the long slow low temperature
cooking. During the cooking the rub will flavor the
meat and form a crust, called a "bark". When the
meat is later served at the table the cuts will reveal
a deep purple ring on the outer edge of the meat
where the smoke and rub will form this "smoke ring".

Some Rub Recipes:

Kansas City style Rib Rub can be used on poultry too

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon Kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Mix all ingredients well and keep in air tight container.

Memphis style Rib Rub

For those who like dry coated ribs. (It doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce)

This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.

4 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne

Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs
that have been patted dry and let sit until the rub appears moist.

This is a basic Blacken Seasoning recipe if you want to make a blackened cajun dish.

1 TBS Paprika
1 Tsp Garlic powder
1 Tsp Onion powder
3/4 Tsp Black pepper
3/4 Tsp White pepper
1 Tsp Cayenne pepper
1/2 Tsp Dried thyme
1/2 Tsp Dried oregano

Just mix all and store a air tight container. But to note......these are best made up fresh and not stored for long periods of time.

Here is a piece of beef brisket rubbed just before

placing in the smoker grill.

Basic Rub Recipe

Basic Multi Purpose Rub Recipe can be used on anything.

1 TB Ground Black Pepper

1 1/2 TB Kosher Salt

1 tsp Cayenne Red Pepper

Mix these well and place in a

Zip lock sandwich bag to have

ready to use. Store in Freezer.

A piece of Beef that was brined and then rubbed before

being slow cooked in a smoker grill. This may have cooked at 230 F for 4 to 6 hours to produce the purple

smoke ring along the edge. Once you and your friends

and family have tasted meat prepared this way you

won't forget it. You may also find yourself lurking in the stores hunting for sales on meat to take home and

smoke. Also looking for charcoal on sale to stock up on too.

The bottom image is an example of the "bark" that the

rub turns into. It's crusty and deliscious.

Apple Cayenne BBQ sauce

5 apples, peeled, cored and chopped
2 cups apple juice
1 1/2 cups corn syrup
2 cans tomato paste
2/3 cups dark brown sugar
1/2 cups gold molasses
2 teaspoons pickling salt
1/4 cup dried minced onion
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon ground mustard
1 tablespoon chili paste
2 teaspoons cayenne pepper
1 1/3 cup white vinegar
1 tablespoon hickory liquid smoke
2 teaspoons cornstarch

1 In a large pot, combine juice, corn syrup, tomato paste, brown sugar, molasses, salt, minced onion, garlic powder,
black pepper, Worcestershire sauce , ground mustard,chili paste,apples and cayenne pepper. Whisk until combined and bring to
a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes. Stir frequently.

2 combine vinegar with cornstarch, add to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.

3 Add liquid smoke and whisk to combine thoroughly.

4 Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.

5 Store in cupboard. Keeps 24 months or more.

6 Refrigerate after opening.

7 Remember to follow the instructions. Timing of added ingredients does make a difference.

8 Makes about 2 quart jars

K.C. Masterpiece BBQ Sauce Clone

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup white vinegar
3 Tbs. molasses
3 Tbs. brown sugar
1 teas. liquid smoke
1/2 teas. salt
1/4 teas. onion powder
1/4 teas. black pepper
1/8 teas. garlic powder

Combine all ingredients in a sauce pan and mix well.
Over medium-high heat, bring just to a boil; lower heat
and simmer for 1 hour, stirring occasionally.

This is the best sauce that I have ever tried making. IMHO It was shared a while back and can't even tell who it was that shared this recipe so I can't give them the proper credit. Takes awhile to make but is well worth the effort. Uses 2 cup of ketchup and 30 oz tomato sauce per 1/2 gallon batch. One note I would like to mention is it will get hotter with age so you may want to try reducing the batch to meet your needs.

Makes a 1/2 gallon batch

1/4 cup olive oil
1 large onion minced
1 green pepper minced
1 or more jalapeno pepper minced
pinch kosher salt and black pepper
5 tablespoons minced fresh garlic

Heat the oil in a LARGE pan and throw in the onion & green pepper along with the salt & pepper. Saute until the onion gets translucent and soft. Once you hit this stage throw in the garlic. Cook with the garlic in for one minute then start adding the following while keeping the heat going. This is the fun and easy part!

2 fifteen oz cans tomato sauce
2 cups ketchup
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1 1/2 cups molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
1 1/2 cups dark brown sugar
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon allspice
1 tablespoon liquid smoke

After it's all stirred together keep your temp on really LOW as not to burn the sauce. SLOWLY bring it up to take it just under a simmer. If you try to get too hot, too fast, you will burn the sauce. Trust me! Let it sit on a low burner for about 4 hours stirring every 15-20 minutes or so to really bring the ingredients together and allow the sauce to thicken up. At the end add the liquid smoke and stir in slowly.

Sweet Baby Ray's BBQ Sauce: Clone Recipe

1/3 cup tomato paste
1/4 cup apple cider vinegar
1/4 cup honey
1/2 teaspoon chipotle hot sauce
1 teaspoon liquid smoke
1 teaspoon dried mustard

Directions: Combine all ingredients in saucepan over medium high heat, wisk until warm and use!

Black Jack BBQ Sauce

Well here you go folks....my own recipe for what I think is a terrific BBQ sauce. I'm smoking up a mess of ribs tomorrow, so I made a batch of sauce today.
Blackjack Barbeque Sauce

Makes about 3 cups...serving size 2 ounces
Will last several weeks in the fridge
Serves 12

Prepared chili sauce, 2 bottles
2 jalapeno chiles, finely minced
2 tbsp olive oil
2 tbsp freshly squeezed lime juice
¼ cup brown sugar
½ cup onion, minced
2 tbsp garlic, minced
2 tbsp cider vinegar
¾ cup molasses
2 tbsp Worcestershire sauce
12 oz Samuel Adams Boston Lager
2/3 cup Jack Daniel's old #7
2 tbsp Pickapeppa sauce

Saute minced jalapeno, garlic and onions in olive oil.

Add chili sauce, beer and Jack Daniel's and bring to a boil.

Add remaining ingredients .

Reduce heat to medium and cook, stirring occasionally until reduced by 2/3 (1-2 hours)

Bourbon Bacon BBQ Sauce

I was out on chow recipe site and saw this recipe and thought it sounded like it's one to definitely try!

1/2 cup small-dice bacon (about 2 ounces)
1/2 cup finely diced red onion (about 1/2 small onion)
2 medium garlic cloves, finely chopped
1 cup ketchup
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup Worcestershire sauce
3 tablespoons bourbon
2 tablespoons dark or robust molasses (not blackstrap)
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground mustard
Salt
Freshly ground black pepper

Place bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reduce heat to medium low, add onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds more.
Whisk in remaining measured ingredients and season with a pinch each of salt and pepper. Stir in reserved bacon and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Cherry Chipotle Barbecue Sauce: (could probably be modified to strawberry)

2 cups ketchup
1 cup cherry preserves
1/2 cup cherry juice
1/2 cup packed brown sugar
3 tablespoons cider vinegar
1 1/2 tablespoons chipotle pepper sauce (find it near tabasco sauce)
1 tablespoon worcestershire sauce
1 tsp minced garlic
1 tsp onion powder

Mix all ingredients together and simmer for 20-30 minutes. I then let cool a little and run it through the food processor or blender to break up all the cherries.

Strawberry BBQ Sauce

4 cups strawberries, chopped
1/2 cup chili sauce
1/4 cup apple cider vinegar
3 cloves garlic, minced

In a large saucepan over medium heat, combine half of the strawberries, the chili sauce, vinegar, and garlic. Bring the mixture to a boil and simmer for 20 minutes to thicken. Add the remaining strawberries and cook just until heated through.

Pyro's Strawberry BBQ Sauce

2 cups strawberries, chopped
1/4 cup apple cider vinegar
3 cloves garlic, minced
2 tsp soy sauce
1 tsp worcestershire
1 tsp cayenne
lemon zest with half squeezed lemon added
1/4 cup brown sugar
1/4 chopped onion
pinch of cilantro

simmered in a saucepan for 20 minutes and then put it in a blender. The tast is preety darn good, still waiting for it to cool down. I think i want to try and use this for a mop sauce on pork ribs, but tomorrow i will use it for some pulled pork

President Eisenhowers Sauce

Came across this in my reading recently, a memoir of the POTUS written by David Eisenhower his grandson in 2010. It seems the Prez was quite a cook. He developed this sauce with his staff cook Sgt Moaney. Thought this may be interesting to some here.

1 #2 can of tomatoes sieved = 2 Cups

1 small onion finely chopped

1 1/2 tsp worcestershire sauce

1/4 tsp Tabasco sauce (or more to taste)

Mix ingredients and simmer for 15 minutes.

Use for basting meat or chicken and serve on side as a sauce. Makes enough for 5 lbs of meat or chicken.

Cumberland Sauce (before Cranberry Sauce like we use at Thanksgiving and Christmas became popular. Old recipe)

2 Sevile Oranges or one large sweet orange

9 oz red current jelly

1/4 tsp ground ginger

Make the sauce, Pare the rind off the fruit and slice into match stick size strips.
cook in boiling water for 3 minutes. Then dip up in strainer and press juice out.
In sauce pan on low heat add jelly and Dijon and stir till smoothe.
Add the fruit juice, Port, ground ginger, and simmer for 5 minutes. Add peal and simmer
5 more minutes. Season with ground pepper to taste and then chill. This is thin and sharp
citrisy. Goes great with game or Duck. But can be experimented with.

This recipe was in the "Noted Cookery" cookbook

put out by Friends of the Dallas Symphony Orchestra in 1969 and submitted by Lady Bird Johnson herself.

1/4 cup butter
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup catsup
1/4 cup Worcestershire sauce
Salt and pepper to taste
Tabasco Sauce to taste
Red Pepper to taste
Garlic or onion (optional)

Melt butter in a sauce pan then add other ingredients and bring to boil. Pour over meat if cooking in the oven or use as a "mop" on the grill. If using for chicken in the oven, place single layer of chicken in a pan and place under the broiler and brown chicken on both sides until golden. Change to the regular oven (350 degrees). Cover chicken with barbeque sauce and cook uncovered for about an hour until tender. Baste often.

Here is the dry Rib Rub recipe from Walter Jetton's LBJ Barbeque Cook Book (anyone who remembers the movie "The Right Stuff" may remember the cook out LBJ
threw for the Mercury Astronauts....Texas Style)

LBJ's Dry Rib Seasoning

6 Tablespoons Salt
6 Tablespoons Sugar
1 Tablespoon Dried Lemon Powder
2 Tablespoons MSG
2 1/2 Tablespoons Black pepper
1 Tablespoon Paprika

Combine seasoning thoroughly. Rub into meat and refrigerate overnight before cooking.

Honey smoke barbecue sauce

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup
1/2 cup chopped celery
1 teaspoon dry mustard
3 tablespoons chopped onion
3 cloves garlic, minced
2 tablespoons honey
a few drops of liquid smoke
1/2 cup Jack Daniel's or bourbon or rum

Melt butter in a large stockpot and sauté onion, garlic and celery until tender but not brown. If you prefer a smooth sauce, a hand blender can be used at this point, but this is not required. Add remaining ingredients. Simmer over very low heat until thick. Use only a few drops of Mesquite or Hickory flavored liquid smoke. Be extremely careful in adding this as it is very overpowering and a few extra drops will ruin the sauce.

Recipe may be doubled, tripled, etc. for the quantity desired. Store in refrigerator.

Note: If you want to make this in a larger quantity for canning, omit the butter and the sauté step; simply combine ingredients and proceed as above. Ladle into clean canning jars while still hot and process pints or half pints for 20 minutes in a boiling water bath canner.

Here is a sauce I like. My daughter came up with it. I love me some mustard sauce.

2/3 Cup Yellow mustard
1/2 Cup Sugar (regular granulated)
1/4/ Cup Brown Sugar
1 Cup Cider Vinegar
2 Tbsp Chili Powder
1 Tsp Black Pepper
1 Tsp White Pepper
1/4/ Tsp Cayenne Pepper
5 Drops Tabasco
1/2 Tsp Soy
2 Tbsp Butter

Mix all but Soy Sauce
and Butter in a Sauce
Pan and simmer for 15 minutes.

NOTE: Fumes will take your breath so be careful breathing this stuff. Stir in Soy Sauce and Butter after simmering 15 minutes is complete.

Sweet & Spicy BBQ Sauce

I've been experimenting with a bbq sauce recipe for pork. I made a small batch today to go with the butt I am currently smoking.

Here's the recipe. Makes about 1 cup.

1 cup ketchup
1/4 cup cane syrup
2 teaspoon worcestershire sauce
1 tablespoon lemon juice
Juice from one blood orange
1 teaspoon tabasco sauce (or more to taste)
1/4 cup dark brown sugar
1 teaspoon chipotle powder (or more to taste)
1 clove minced fresh garlic
1 teaspoon onion powder
1/2 teaspoon all spice
1/2 teaspoon mustard powder
2 teaspoon fresh ground black pepper
1 teaspoon liquid smoke (optional)

Combine all ingredients in sauce pan and simmer for 15 minutes.

Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

It can be used with Pork, Chicken, Spareribs, Meatloaf, Stews, Hamburgers - anywhere you would use ketchup or barbecue sauce. It will keep in an airtight container in the refrigerator for about one week and will keep in the freezer for up to one month. Once you try it though, I'd be surprised if it lasts that long.

2 cups chopped rhubarb
1 cup ketchup
1/2 cup water
1 onion, chopped
2 cloves garlic, minced
1/4 cup packed brown sugar

2 Tbsp. Dijon mustard
1 Tbsp. cider vinegar
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. hot pepper sauce

In a large saucepan, bring all ingredients to a boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes. Transfer to blender or food processor; puree until smooth. Let cool.

Rhubarbecued Pork or Chicken

4 thick (1/2") pork loin center-cut chops (1 1/2 pounds) or 2 pounds skinless chicken pieces
1/4 tsp. each salt and pepper
Rhubarbecue Sauce
vegetable oil

Sprinkle pork or chicken with salt and pepper. Barbecue or roast as directed below or until juices run clear when pork or chicken is pierced and just a hint of pink remains inside pork.

Place on greased grill over medium heat; close lid and grill, turning once, for about 10 minutes for pork or 35 minutes for chicken. Mix 1/2 cup Rhubarbecue Sauce with 2 teaspoons oil; brush over pork or chicken during last 1 to 2 minutes of cooking.

To Oven Barbecue:
In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat; brown pork or chicken, in batches if necessary. Drain off any fat. Mix 1 cup Rhubarbecue Sauce with 1/2 cup water; pour over pork or chicken. Bake in 375 degree F oven for 20 minutes for pork or 35 minutes for chicken.

Servings: 4
Time: 5 Minutes Preparation Time
10-35 Minutes Cooking Time

SFQ's Carolina Mustard Sauce

¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce (Lea & Perrine)
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper

In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.

TIP: I use a hand held upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much smoother finished product!

Mustard Based BBQ Sauce (South Carolina style)

Prep Time: 10 minutes
Cook Time: 30 minutes

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

Zeeker's South Carolina Sauce

Mustard Based BBQ Sauce (SC style)

Prep Time: 10 minutes
Cook Time: 30 minutes

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

Mo's Sauced Mop: A Coffee Sauce

1 cup beer
1 cup apple cider
1/3 cup cider vinegar
1/3 cup coffee (strong coffee)
1/3 cup beef broth
1/4 cup veg oil
1/4 cup worchestershire sauce
2 tablespoons hot sauce
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

Chicken Brine & Rub process. For those who want to brine a chicken before smoking it. This is for 1/2 Gallon of brine & a dozen or so Chicken Legs

1/2 Gallon of Water
1/2 Cup Kosher
1/4 Cup Sugar ( I just used white this time )
1 Tablespoon. Onion Powder
1 1/2 teaspoons Garlic Powder
1 1/2 teaspoons Paprika
1 1/2 teaspoons Black Pepper
1/2 teaspoon Rubbed Sage
1/2 teaspoon Cumin

In a saucepan bring to a boil turn down heat and simmer for 5 minutes. Allow to cool and place in the fridge till cold. ( I made it the night before )

I brined the chicken legs for 5 hours in a 1 gallon ziplock.

The recipe for the rub that compliments the brine. (Notice no salt or sugar)

Run it through a coffee grinder

1 Tablespoon + 1 1/2 teaspoons Onion Powder
1 Tablespoon Paprika
1 1/2 teaspoons Garlic Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Cumin
1/4 teaspoon rubbed Sage

1.5 Tbs oil..............just to lube them before applying the rub.

After brining, just dry the chicken with paper towels, oil em up and apply rub and allow to sit for an hour, and grill or smoke away.

Cook the chicken to 185.....it seems like they would be over cooked but they aren't, it's super juicy and the flavor is really good.

Slaughterhouse Brine for Poultry, injection, & spritz by Hillbilly

1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection

½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)

8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

Wash yer bird, inject, then inta the brine fer at least overnight. Pull outa the brine, rinse, let set fer awhile ta dry, then give it some rub an inta a 325* smoker to an internal temp of 170*. I spritz each hour, but that be upta yall !

Horseradish BBQ Sauce a white sauce

1 TSP onion powder
1 TSP garlic powder
1 TSP mustard powder
1 TBS Italian Seasoning
2 TBS ground black pepper
1 TSP Kosher Salt
2 cups Hellmans or name brand mayonnaise
½ cup of white wine vinegar
2 TBS sugar or Splenda
2 TBS lemon juice or juice from one lemon
Zest from one lemon
1 TSP Cayenne pepper
2 TBS horse radish or lessen or increase to taste

Mix all of these ingredients together using a whisk.

Chill and serve.

Alton Brown's Sauce

Ingredients

1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Here is a site that will explain Herbs & Spices and their use with the foods that they go best with. There is also

many other interesting bits of information in it.

There's no such thing as too much BBQ

After listening to the results of this project for several weeks, I knew I could do three minutes, too. Certainly not on world peace or the search for meaning in an increasingly distracted world or anything as grave and serious as all that, but on a belief just as true.

I believe in barbecue. As soul food and comfort food and health food, as a cuisine of both solace and celebration. When I'm feeling good, I want barbecue. And when I'm feeling bad, I just want barbecue more. I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white-tablecloth presentations of cunningly sauced costillas, to Chinese take-out spareribs that stain your fingers red, to the most authentic product of the tarpaper rib shacks of the Deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.

I believe in the art of generations of pit men working in relative obscurity to keep alive the craft of slow smoking as it's been practiced for as long as there's been fire. A barbecue cook must have an intimate understanding of his work: the physics of fire and convection, the hard science of meat and heat and smoke — and then forget it all to achieve a sort of gut-level, Zen instinct for the process.

I believe that barbecue drives culture, not the other way around. Some of the first blows struck for equality and civil rights in the Deep South were made not in the courtrooms or schools or on buses, but in the barbecue shacks. There were dining rooms, backyards and roadhouse juke joints in the South that were integrated long before any other public places.

I believe that good barbecue requires no decor, and that the best barbecue exists despite its trappings. Paper plates are okay in a barbecue joint. And paper napkins. And plastic silverware. And I believe that any place with a menu longer than can fit on a single page — or better yet, just a chalkboard — is coming dangerously close to putting on airs.

I believe that good barbecue needs sides the way good blues need rhythm, and that there is only one rule: Serve whatever you like, but whatever you serve, make it fresh. Have someone's mama in the back doing the "taters" and hush puppies and sweet tea, because Mama will know what she's doing — or at least know better than some assembly-line worker bagging up powdered mashed potatoes by the ton.

I believe that proper barbecue ought to come in significant portions. Skinny people can eat barbecue, and do, but the kitchen should cook for a fat man who hasn't eaten since breakfast. My leftovers should last for days.

I believe that if you don't get sauce under your nails when you're eating, you're doing it wrong. I believe that if you don't ruin your shirt, you're not trying hard enough.

I believe — I know — there is no such thing as too much barbecue. Good, bad or in-between, old-fashioned pit-smoked or high-tech and modern; it doesn't matter. Existing without gimmickry, without the infernal swindles and capering of so much of contemporary cuisine, barbecue is truth; it is history and home, and the only thing I don't believe is that I'll ever get enough.


				*Grill Master eDJ* *Ingredients*



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