BBQ anything

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I recently stumbled upon a really neat set of recipes for great bbq. It requires a bbq flavored brine or marinade, a dry rub, and a sauce. I make the brine/marinade and I keep it in a big jug in the back of the fridge. Then I dump some on top of whatever meat I want to grill THE NEXT DAY in a zip bag, seal the bag, and stuff it back in the fridge. I turn it every so often. When I use the dry rub, it goes on right before putting the meat on the prepared grill. Throw out the marinade, pat the meat dry, and rub-a-dub-dub. A bbq sauce is used for passing and pouring at the table. I have finally given up on covering meat in bbq sauce and then grilling it to a black crispy terrible crust, all in the name of laziness and ignorance. You choose your favorite bottled (or homemade) bbq sauce at the table.This recipe is great either way!

Make the marinade:

  • 2qts. apple juice
  • 1c Worcestershire
  • 1c orange juice
  • 1c brown sugar
  • 1/2c olive oil
  • 1/2c lemon juice
  • 2tbsp. hot sauce
  • 1/2c apple cider vinegar
  • 1/2c salt
  • Put it all in a pot, bring to a boil, whisk a couple times, let cool & store in a jug in your fridge. That's the marinade. You will pour it on the meat you choose, cover (or seal if using a zip bag) and chill for a few hours or overnight. We had it with chicken legs that were soaked in it for 2 days and the meat almost fell off the bones. Try it with something you like to grill and see what you think.

    Make the dry rub:

  • 1/4c brown sugar
  • 1/4c sweet paprika
  • 1/4c salt
  • 3tbsp. pepper
  • 2tsp. garlic powder
  • 2tsp. onion powder
  • 1tsp. cayenne
  • 1tsp. dried basil
  • This is what you rub into the meat after you remove it from the marinde and pat it dry. Your grill is ready at medium. Or you can bake in a slow oven (300' for a whole or split chicken, for example, for 90min-2hrs, covered with foil.). I grill off the heat with the lid closed. An instant read meat thermometer is crucial, especially if you try this with different things, like ribs, steaks, pork tenderloins, chicken breasts, whole chickens, other game. Learn to rely on the thermometer: to be safe, and make less cuts into the meat checking for color, and you won't loose all those delicious juices. I am going to try the marinade with fresh veggies on the grill, only I think I'll cut back on the time in the brine, especially for tender veggies like squash, but I do plan to keep the pieces rather large. I will forego the rub. I really like the marinade. I adapted this recipe from a restaurant called Jack's Old South. I hope you find it finger lickin' good.

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    This page contains a single entry by Carol published on July 12, 2006 10:20 AM.

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