Hot Wings Marinade
- 1/2 Cup Honey
- 1/2 Cup Catsup
- 1 oz. Tobasco Sauce
- 1 oz Sour Mash Whiskey
- 3 TBS Soy Sauce
- 2 Cloves Garlic
- 1/2 Cup Mustard (Prepared)
- 2 oz. **Thoung ot Thout
- 3 TBS Cayenne Pepper
- 2 TBS Peanut Oil
- 1/4 Cup Cider Vinegar
Mix all ingredients until blended. Heat until mixture starts to slightly bubble, remove from heat. Brush sauce liberally on wings during grilling or baking. After cooking, baste thoroughly with sauce, one last time.
** Thoung ot Thout (Vietnamese hot chili garlic sauce.)
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Teriyaki Marinade
- 1 Cup Soy Sauce
- 1/4 Tsp Onion Powder
- 1/4 Cup Brown Sugar
- 2 TBS Lemon Juice
- 1/4 Tsp Garlic Powder
- 1 Tsp Ground Ginger
Combine all ingredients in jar. Shake to mix well and dissolve sugar. Let stand at least one hour to allow flavors to blend. Pour over beef, steak, pork, chicken, or fish and let marinate for at least two hours. When broiling, brush meat, fish or fowl two or three times while cooking.
This works excellent on shish-k-bobs as well!
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Ponderosa Steak Ager
- 1/2 Cup Catsup
- 1 Cup Corn oil
- 2 Cups Water
- 3 TBS Soy Sauce
- 1/4 Cup Lemon Juice
- 2 TBS Prepared Mustard
- 1/4 Cup Cider Vinegar
- 1 Tsp Coarse Pepper
- 1/2 tsp Salt
- 1 Tsp Garlic Powder
- 1 Large Onion, cut into wedges
Combine all ingredients. Submerge steaks or chops in marinade for 24 hours, refrigerated and covered. Drain well, broil as usual. This recipe is used by several restaurants to 'age' steaks and chops and give them that delicious flavor.
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Standard Marinade
- 3 Cups White Wine
- 3 TBS Dried Onion Flakes
- 2 TBS Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Seasoned Salt
- 1/4 Cup Worcestershire Sauce
Combine all ingredients and pour over meat. Allow to stand overnight or longer, refrigerated and covered. Drain and dry and broil or bake normally.
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Chipotle Marinade (Hot)
- 1 Cup Fresh Orange Juice
- 2 Tsp Oregano
- 1/4 Cup Fresh Lime Juice
- 1 Tsp Cumin
- 6 Canned Chipotle Chilies, minced
- 2 TBS Wine Vinegar
- 4 Cloves of Garlic
- 1 Tsp Salt
- 1 Tsp Freshly grated Orange Rind
- 1 Tsp Black Pepper
Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, you can thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times.
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Rib Eye Express Barbeque Sauce
- 16 oz Tomato Sauce
- 2 Tsp Black Pepper, coarse ground
- 1/2 Cup Karo, Dark
- 1 Tsp Garlic Powder
- 1 Cup Cider Vinegar
- 1/2 Tsp Cayenne
- 1 Cup Sugar
- 2 Tsp Salt
- 1/2 Cup Catsup
- 3 TBS Cornstarch
- 2 Tsp Tumeric
- 2/3 Cup Corn Oil
- 1 oz Liquid Smoke
- 1/2 Tsp Paprika
- 2 Tsp Onion Powder
- Coloring if desired**
- 1/4 Cup Molasses
Cook all ingredients except sugar, molasses, and karo, for 15 minutes. Stir until hot and very well blended. Add in sugars and mix thoroughly. Do not attempt to cook sauce more until well blended. Adjust thickness with additional cornstarch to desired thickness.
**Either Caramel Coloring or Natural Postum may be used to deepen the color.
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Mexican Barbeque Sauce
- 1/3 Cup Karo Syrup, Dark
- 1/4 Cup Worcestershire Sauce
- 6 Tsp Chili Powder (HOT)
- 1 TBS Corn Oil
- 1/3 Cup Strong Coffee
- 2 Tsp Dry Mustard
- 1/4 Cup Catsup
- 1/2 Tsp Salt
- 1/4 Cup Cider Vinegar
- 1/2 Tsp Hot Pepper Sauce
Mix well and allow flavors to blend for one hour or more.
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Spicy Texas Barbeque Sauce
- 1 Cup Catsup
- 1 1/2 Cup Chopped Onion
- 1/2 Cup Brown Sugar
- 2+ Jalapeno Chiles**
- 1/4 Cup Lime Juice
- 2 Cloves Garlic, finely chopped
- 2 TBS Ground Red Chiles
- 12 oz Tomato Paste
- 1 TBS Corn Oil
- 12 oz Beer
- 1 TBS Worcestershire Sauce
Heat all ingredients to boiling in a 2 quart saucepan. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
**You may also use the canned Chipotle peppers for a truly different spicy flavor.
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East Carolina Barbeque Sauce
Here is how some folks in the South prepare a barbeque sauce.
- 1 Cup Cider Vinegar
- 1 1/2 Tsp Red Pepper Flakes
- 2 Tsp Salt
- 1 TBS Dark Brown Sugar
- 1 Tsp Cayenne Pepper
In a glass jar, combine all ingredients. Close the lid and shake vigorously. Let stand for several hours, preferably in the sun.
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Seafood Barbeque Sauce
- 2 Small Onions, Diced
- 1 Tsp Salt
- 2 TBS Celery Diced
- 2 Tsp Worcestershire
- 1/3 Cup Corn Oil
- 2 Tsp Lemon Juice
- 2 Tsp Dry Mustard
- 1/2 Tsp Pepper
- 1/2 Cup Catsup
Saute onion and celery until clear. Combine other ingredients. Cook to desired Consistency.
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Sirloin Dry Rub
- 1 TBS Ground Cinnamon
- 1 TBS Paprika
- 1 TBS Ground Coriander
- 1 TBS Sugar
- 2 Tsp Cayenne Pepper
- 1 TBS Salt
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Dry Rub for Ribs
- 2 TBS Paprika
- 2 Tsp Ground Red Pepper
- 2 TBS Light Brown Sugar
- 1 Tsp Dry Mustard
- 2 TBS Salt
Mix and use as much as you want to on both sides of ribs.
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Texas Style Dry Rub
- 4 TBS Salt
- 1/2 TBS White Pepper
- 1 TBS Celery Salt
- 3 TBS Paprika
- 2 TBS Black Pepper
- 1/2 TBS Garlic Powder
- 2 TBS Chili Powder
- 1/2 TBS Dried Lemon Peel (Zest)
- 1 TBS Cayenne Pepper
- 1 TBS Dry Mustard
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Mexican Dry Rub (Tex-Mex)
- 2 TBS Paprika
- 1 Tsp Black Pepper
- 2 Tsp Cayenne
- 2 Tsp Dry Mustard
- 1 TBS Brown Sugar
- 2 TBS Chili Powder
- 1 Tsp Garlic Powder
- 1 Tsp Cumin
- 1 Tsp Onion Powder
- 1 Tsp Aciote Seeds
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Curried Rub
- 1/4 Cup Chili Powder
- 1 Tsp Onion Powder
- 1 TBS Curry Powder
- 1 Tsp Garlic Powder
- 1 Tsp Dry Mustard
- 1 Tsp White Pepper
- 1 Tsp Oregano
- 2 Tsp Celery Salt
- 1 Tsp Parsley Flakes
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