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*Sauces, Marinades, & Rubs |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best *Sauces, Marinades, & Rubs recipe on the web!! REFERENCE ARTICLES: _Wield That Brush Like A Pro _Making Marinades: Strictly A Matter Of Taste _America's Main Squeeze: In Praise of Ketchup _Condiment Extraordinaire: The Glory Of Mustard _Seasoned Salts: Quick Perks Barbecue sauce. If you are among the grilling faithful, these two words can bring a tear to your eye and a jolt to your taste buds as you imagine your favorite sauce. Many a life has been dedicated to the quest for the Ultimate Concoction: the one that fulfills that desire for hot food cooked over a fire and slathered with the perfect balance of spice, acidity, sweetness, smoke, and even fire. Barbecue sauce! But alas, there are those among us who have yet to see the light and whose immediate thought is of a ubiquitous, squat glass bottle with a bright red label. Reader, we say unto thee, if thou hast not yet discovered the Joy of Making Sauce from Scratch, read this chapter and be healed! Making your own barbecue sauce is not only easy, it's one of the most rewarding experiences the kitchen has to offer. Soufflés may fall and custards may curdle, but once you've discovered your favorite barbecue sauce recipe--or better yet, perfected your very own recipe ("borrowing" from others is not only okay, it's encouraged)--you've created a happy, balanced world. One that you can revisit whenever you want by merely brandishing a basting brush. Best of all, you can have more than one favorite: one for pork, one for beef, and so on. Another good reason to make your own barbecue sauce is that it allows you to skip the high-fructose corn syrup that's found in a lot of the national brands. Maybe it's not the worst culinary sin, but not everyone needs or wants all that super-concentrated sweetness. That is not to say, however, that there's a nasty genie in every bottle. In fact, there are countless great handcrafted sauces out there, usually available at specialty shops, by mail-order, or on the Internet. These wondrous sauces are often award-winning recipes straight off the barbecue circuit, now lovingly prepared for an adoring public with natural ingredients. Their usually creative names might belie the contents, if not the creator's passion for barbecue. We think they're worth their boutique prices. You know how some people collect T-shirts from all the cities they visit? We pick up barbecue sauce instead. Barbecue sauce isn't the only way to add flavor at the grill, however. Marinades add flavor while tenderizing; rubs add a nice texture along with a big boost of flavor. We've got lots of those in here for you, too. And talk about time-savers! You probably already have most of the ingredients we use--such as mustard, ketchup, Worcestershire sauce, soy sauce, Tabasco--in your kitchen already. You can whisk up a marinade in the morning and come home to a delicious, moist dinner at night. Rubs often require even less time to work their magic, so sometimes you can be grilling within an hour or two of applying them. With sauces, marinades, and rubs, the hardest part is deciding what to fix. And of course, waiting for that delicious-smelling dinner to cook. One more thing: Sauces, marinades, and rubs can carry a whole dish and make picking side dishes a breeze. Match a flavor or theme (orange or Italian, for example) and your menu is done. And since we cover all the basics on how they work in this chapter, you can improvise and experiment on your own with results you can be proud of. Some of these recipes are so good they make cameo appearances in later chapters, so if you find one you really like, look it up in the Index to find another creative and tasty use for it. After reading around, you might try pairing a marinade or rub with a sauce of the same theme, such as Asian or classic barbecue flavor. Usually the richer, more flavorful cuts of meat--such as ribs or shoulder roasts--are good to start with. They can take the one-two punch and come out tender and triumphant. Who knows, you may just devise a trademark dish that makes you famous (at least at home). Remember, the road to Grilling Heaven is paved with near-misses. From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Chili Barbecue Sauce Weber's Tangy Barbecue Sauce Siren Steak Sauce Hot Pepper Vinegar Sauce Loco-Motion Sauce Crazy Cola Barbecue Sauce Tapenade Fresh Tomato Salsa Roasted Garlic Butter Pacific Rim Marinade Sweet Soy Marinade Tequila Orange Marinade Buttermilk Herb Marinade Magical Mediterranean Marinade North African Marinade Mango Marinade North Indian Marinade Al Roker's Rub Type-A Rub Asian Rub Garlic Salt Szechwan Pepper Salt Lemon Pepper Salt Southwestern Rub Mustard Seed Dry Rub Texas Dry Rub Pick-Me-Up Pepper Rub Cajun Rub Black Bean Salsa *Sauces, Marinades, & Rubs Fruit Sauces for Game |
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