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 Post subject: B-B-Q Sauce/Marinade
PostPosted: Mon Apr 23, 2007 3:37 pm 
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Joined: Thu Apr 05, 2007 4:19 am
Posts: 394
Location: New Jersey
I'm always on the look out for good B-B-Q sauce and grilling marinade recipes, so please share your favorite recipe. I'll get things started with my Blackstrap Marinade. It's a great marinade for grilled pork, beef, ribs, chicken, and shrimp. The rum helps the marinade soak in quickly, so you only need to marinate for a few hours to get good flavor. Most of the alcohol should cook off.

Dylan's Blackstrap Marinade
Equal parts:
Tomato paste
Blackstrap molasses
Cruzan Blackstrap Rum (or your favorite dark rum)
Add salt, pepper and fresh garlic to your liking

Optional additions: Fresh ginger, oranges, onions, or hot peppers

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PostPosted: Mon Apr 23, 2007 10:14 pm 

Joined: Sun Apr 22, 2007 11:04 am
Posts: 3
Almost all my barbecue sauces are Asian based sauces.

Here's my current mix, although the amounts are usually eyeballed not measured, so feel free to play around:

1 Cup Hoisin sauce (thicker the better)
1/4 Cup Honey
1/4 Cup Teriyaki Sauce
3 Tbsp Sesame Oil

If you have access to a full Asian market you can replace the honey with 1/2 cup of Plum Sauce.

I usually just put the ingredients directly into a plastic ziplock bag with the meat and then let the whole thing marinate for a few hours before grilling.

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PostPosted: Tue Apr 24, 2007 5:38 am 

Joined: Thu Apr 05, 2007 3:05 pm
Posts: 1359
This Middle Eastern sauce is incredible for marinating cubes of lamb for brochettes (shishkebabs). After grilling, serve them with hummus that has been cut with yogurt (about 2 parts hummus to 1 part yogurt), with a little ground cumin and lemon juice mixed in.

2 tablespoons pomegranate molasses (you can find this at any Middle Eastern food store; sometimes health-food stores carry it as well)
2 tablespoons olive oil that has been infused with garlic for a few hours
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed

This amount works for a pound of lamb cubes. You can leave them in the marinade overnight or longer.

The recipe came from the New York Times, probably from Mark Bittman although I'm not sure. It's unbelievably good.

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PostPosted: Tue Apr 24, 2007 7:22 am 
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Joined: Thu Mar 29, 2007 4:58 pm
Posts: 948
Location: Portland, Oregon
Kris and I don't actually ever make BBQ sauce except for one recipe, but damn that recipe is good: Beef brisket in BBQ Sauce. I've been tempted to whip up this sauce for something else, but have never done it:

3 Tbsp. brown sugar
14 oz. ketchup
½ cup water
2 tbsp. liquid smoke
4 tbsp. Worcestershire sauce
3 tsp dry mustard
2 tsp celery seed
6 tbsp. butter
½ tsp cayenne pepper
salt & pepper

Blend everything over medium heat for ten minutes and you're good to go...

You know, I've considered creating a Frugal Cookbook of some sort. I think it would be kind of fun...

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