Preparation Directions:Heat water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from heat. Let cool.Cooking Directions:Place meat in a large plastic bag. Set this in a container (bowl or bucket) in case the bag leaks.Pour in the cooled brine. Squeeze as much air as possible out of the bag, zip or twist tie the top, and refrigerate until you're ready to cook.Discard the brining solution, wipe the meat with paper towels, and roast or grill as you always do.Brining tends to shorten the cooking time, so be sure to check internal meat temperature.Variations:Just add or subtact the flavorings. The amounts of water, salt, and sugar should remain fairly constant, but the other ingredients are variable.For duck, goose, and other oily birds, add 2 tablespoons ground ginger, a cup of soy sauce, and one half cup orange juice concentrate. Brine for 3 or 4 days.Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine.Preparation Directions:Makes just enough for a 3 lb fillet if the tray is just big enough to hold it. Increase quantities for bigger pieces or trays. You can gauge how much you’ll need by just counting the cups of water it takes to fill your tray to a reasonable level - the quantities here make about 5 cups.Cooking Directions:Combine all of the brine ingredients in a saucepan and heat gently until the sugar and salt have dissolved. Stir well. Pour into a ceramic or glass container and leave to cool.Preparation Directions:Mix in bowl.Let fish marinate overnight in the refrigerator. The fish will feel firm and a little sticky.Cooking Directions:Prepare smoker and heat up to 165 to 175 degrees.Place a drip pan under fish with water or other non alcohol liquid.The wood chips (alder, cherry or both, or apple) should be soaked about an hour in water or some sweet liquid.Place the wood chips on the charcoal and let the wood smoke for about 10 minuets before placing the fish on the grill.Insure that the fish is not placed over direct heat.Preparation Directions:Mix everything very well with a whiskPour over fish in a sealed bag for 2 hours in the refrigeratorCooking Directions:Grill the fish over a hot fire (~600 degrees) turning once.Chop finely and mix all ingredients, or blend in a electric blender, and beat two minutes before using.Preparation Directions:Prepare Good Seasons Italian Dressing Mix as per instructions, using the basalmic vinegar in place of regular vinegar.Add soy sauce and worchestershire sauce.Shake well, refrigerate.Place beef or chicken in marinade at least three hours prior to grilling; over night is best for cheaper cuts.Remove beef or chicken from marinade and grill using your favorite method.Nothing fancy here folks, but this stuff is great on all cuts.Enjoy!Preparation Directions:Mix all ingredients in a bowl. Use for fish or vegetables.Note: Amounts are approximate. Other herbs can be used instead of dill weed.Preparation Directions:Mix all ingredients in a double boiler and cook on medium heat for two hours stirring occasionaly. I use a 48+ hour vacum marinade; or, about 72 hours w/out the vacum. Turn at least once after 24 - 36 (unless you use enough marinade to cover the steaks (I don't.)Cooking Directions:Grill 'em as you like 'em!Special Instructions:This marinade should also work well on chicken or pork.Preparation Directions:Mix together and marinate salmon, pork, steak etc for atleast 2 hours, better overnight in the refridgerator.Special Instructions:Add, soy, or teriyaki sauce or any other spice or herb to get the taste you want.Directions:Combine all ingredients in a jar and shake.Keeps for a week in the fridge. Tell your friends. Don't forget, it's a salad dressing too.Preparation Directions:Mix all ingredients well.Cooking Directions:I used it on a 2 pound top-round (london broil), marinating it overnight, and grilling at 450 for 6 minutes a side. Sliced thin accross the grain and served with grilled shrooms (marinated in the same marinade...thanks BD) and jasmine rice.Special Instructions:Try it and please let me know what you think....or any suggestions for improving.Preparation Directions:For Tandoori Chicken, cut slits into the meat and rub with lemon juice to allow the marinade to penetrate evenly.Mix Paprika, Cumin, Coriander, Cayenne pepper with the yogurt.Add salt and pepper to taste.Add additional Cayenne pepper and paprika for heavier red-orange coloring (and red food coloring if desired!).Prepare a paste made by mixing the minced garlic cloves and an equal (roughly) amount of fresh ginger, and rub onto the meat.Then thoroughly cover the chicken with the yogurt mixture and refrigerate overnight.Preparation Directions:Place the onion, ginger, garlic and peppers in a food processor and grind into a thick paste.Add the rest of the ingredients and continue to blend until well mixed.Special Instructions:This marinade should used with in 24 hours of making it.Preparation Directions:Finely chop the shallot, and crush the garlic if using it.Sauté the shallot in a bit of peanut oil until transparent, then add the garlic and cook until onion just starts to turn golden.Reduce to low heat, and add remaining ingredients. Stir until sugar is desolved.Remove from heat and cool.Cooking Directions:I used this with cubes of chicken thigh meat for kabobs. The chunks were marinated for a few hours, then skewered and grilled at 325-350 direct until well browned (about 20-30 minutes while flipping).Should work well on all sorts of chicken pieces.Special Instructions:For a finishing sauce, lightly boil the remaining marinade, add a little hoisin and ketchup and cook until it starts to thicken. Brush on during last 10 minutes of cooking.Preparation Directions:Mix all ingredients well & store up to a year.Special Instructions:Store in a cool, dark & dry place in an airtight container.Preparation Directions:Mix all of the ingredients together well.Store in an airtight container until use.Apply liberally to meat.Preparation Directions:Since measurements are all based on the same unit, it is easy to double/triple, etc.Preparation Directions:Combine garlic and other ingredients in a food processor.Preparation Directions:Place all ingredients in blender.Blend until fine powder.For more authenic Jamaican "Heat" add more Cayenne Pepper, Red Pepper Flakes, or Scotch Bonnet Pepper Powder.Cooking Directions:Rub or brush chicken or pork with olive oil.Rub with above Jamaican Jerk Rub.Place in zip lock bag in refrigerator for 24 hours.Directions:Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.Rub meat and cover with saran wrap.Marinade over night in fridge. Allow to come to room temperature and place in smoker.Preparation Directions:Grind lavender flowers and dried herbs. Combine and mix thoroughly.Preparation Directions:Grind peppercorns, corriander seeds and cracked ginger. Blend all ingredients together.Revised Aug 03Preparation Directions:Mix together all of the ingredientsCooking Directions:Sprinkle or rub onto favorite steak.Procedure:Blend all.Instructions:Mix well and store in airtight container.Preparation Directions:slap it all together and mix it upCooking Directions:rub your butt and throw it on the egg. cook low temp 225 or so and let the temp in the meat get to 180.Pull meat once it has cooled and sprinkle with the rub for additional flavor.When cooking I suggest getting a squirt bottle filled with equal parts apple juice and cider vinegar. Spray yo' butt with it and it will help open the muscle striations up and give it a good sweet flavor.Preparation Directions:Combine all ingredients. Store covered in airtight container. Shake before using to blend.Special Instructions:Crushed red pepper is optional if hot chili powder is used. Is very spicy.Preparation Directions:Mix the spices thoroughly in a bowl.Store covered in a cool, dark pantry. Makes about 1 ½ cups.Preparation Directions:Have a 6 quart pot ready with water filled half way.Note: Sometimes you may get dried chiles that are difficult to stem and seed. If you find it difficult to do so, proceed with the recipe without stemming or seeding.This recipe will yeild about 5 - 7 cups of adobo sauceCooking Directions:Heat your skillet with oil to medium heat. Quick fry the chiles in batches (15 seconds or so per side) Be very careful not to burn the chiles. They burn quickly. Remove the Chiles from the skillet and place in pot of water. They still may seem dried and stiff...that's okay...they soften upon soaking. Quick fry the garlic cloves until slightly brown. Remove Garlic and place in water. Bring water just to a boil. Remove from heat immediately and cover. I place a small plate in the pot to weight the chiles down. Let the chiles soak in water for several hours or overnight. The longer soak removes harsh flavors. Remove chiles from the water. If you have not stemmed or seeded the chiles, do so at this time. Place the chiles in a blender or food processor. Leave behind the soaking liquid and toss. Blend the chiles until smooth. Add the ingredients above except ½ cup of beef broth. Continue to puree until smooth. For Carne Adobo, I do not strain the chile sauce. I pour enough sauce on to the ribs to coat them completely. The sauce is very thick. You will have left over sauce to freeze for another use or strain for serving with the carne adoba.Special Instructions:NOTE: For a smoother sauce, press the chile puree through a medium mesh strainer and a bowl. This is good to do is you are serving sauce on the side or for any other recipe.Preparation Directions:Heat all above over medium heat stirring often, about 20-30 minutes.Pour up in ketchup bottle (option) after sauce has cooled.Refrigerate after cooled.If sauce is used for basting use it the last 30 minutes or so when smoking a brisket, chicken , turkey etc.Be careful and not to contaminate the sauce with meat juices!!! Pour up what your are going to use in a separate bowl etc.Cooking Directions:Combine all ingredients in a sauce pot and bring to a boil. Reduce heat immediately and allow to simmer for about 30 minutes.Preparation Directions:Put all the ingredients in a blender and thoroughly mix. Refrigerate what you don't use.Preparation Directions:Whisk all ingredients together in a sauce pan until the raspberry goo is completely incorporated.Cooking Directions:Simmer for at least 30 minutes so the flavor develops. Keep warm until you are ready to use it. Slather it on ribs as a finishing sauce, or serve warm as a dipping sauce. Works well on pork and poultry.I sent it in to the Orlando Sentinel's annual sauce contest, and it is one of ten selected for final judging at the Pig On The Pond BBQ contest this weekend. Hopefully the FBA judges will smile on me...Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Put the ingredients all together in a bottle, shake occasionally during the 12 hrs steeping period and before using.Preparation Directions:Pour the boiling water over the chipotles and soak for at least an hour. Stem, seed and chop the chiles (use gloves). Reserve the soaking water.Cooking Directions:Melt the butter over medium-low heat in a large saucepan. Add onion and sauté until it begins to become tender. Add the garlic, cumin and thyme and continue to sauté until onions are translucent and the garlic has softened.Add the chiles, soaking water, and remaining ingredients. Bring to a boil. Reduce heat to keep the sauce at a low boil / simmer. Reduce the sauce until it reaches the desired consistency (usually takes about 2 hours).lRemove anise "stars" and bay leaves.Allow sauce to cool, then purée in blender.Special Instructions:If you want a thicker sauce that is more "tomatoey", substitute tomato paste for the tomato sauce.Number of chiles can be reduced to give a less-spicy sauce.Star anise and fish sauce are usually available in the Asian sections of supermarkets.NOTE: I used plain dried chipotles in this recipe, not canned "Chipotles in Adobo". If all you can find is the latter, I would suggest taking the peppers out of the sauce and using them directly (there should be no need to soak them as they've already been in the adobo sauce for a long time). Seed and chop. Instead of adding the soaking liquid, add 1 c. water when called for in the recipe.Cooking Directions:In a large cast iron skillet,cook bacon until golden brown. Remove and drain bacon, then chop into bite size peices.Brown onions and garlic until transparent in the bacon grease. Remove and drain onions and garlic, discard the grease.Replace onions and garlic and bacon back into pan then add the ketchup, water, vinegar, sugar, molasses, mustard and cayenne. Bring them to a boil. Stir with wooden spoon until well incorperated.Add the ½ cup of the dry rub for the briskett you reserved. Cook slowly reducing liquid by 1/3 .Pour and strain half of the sauce into glass containers and use for the sauce.The other half is for Tanker Tim's Beans, add cans of pork N beans to the other half of the sauce in the skillet and place inside BGE checking it every 20 minutes until it turns into semi solid. Serve it immediately.If you got em smoke em, Carl D.Ward, Jr. AKA Elder WardPreparation Directions:All ingredients should be finely powdered. I do not like to use food processors because of the heat they can generate so, I powder mine with a hand grinder. Mix all ingredients very well then, enjoy!This is a recipe that I have worked with going on four decades now. It can be used prior to cooking for blackened style, as a rub for slow or fast cooking, and with the ingredient additions that I am including, for any seafood cooking or seasoning.This is really good! It has a lot of flavor, a good heat, and a surprise that comes along a bit after you've tried a taste of it. Use as you wish, and label it Gary K's Creole Seasoning.Cooking Directions:Place a pan over medium-low to low heat and add the butter. Melt it and bring it to just below the simmering point. Adjust your heat setting, if necessary, to keep it at that temperature.As the foam gathers on top, keep stirring it back into the oil. Leave the butter oil over the heat for 45 minutes. At the end of that time, the moisture will have evaporated and the milk solids will have formed a layer of sediment on the bottom of the pan.Remove the pan from the heat and let the contents cool to lukewarm.Place a sieve, lined with 2 or 3 layers of paper towels, over the top of a pitcher or bowl and slowly pour the clear butter through it, keeping a much of the sediment as you can in the panDiscard the sediment, wash and dry the pan and set it back on the same heat setting. Pour in the oil and bring it up to under a simmer. Hold it at that temperature for five minutes and then remove it from the heat.Line the sieve with fresh paper towels and strain the oil through once more. It should now be crystal clear.Pour into a wide-mouthed jar, cap tightly and store in a cool place, or refrigerate. You will notice that you will have lost about ¼ pound of the butter by removing the moisture and the sediment.Special Instructions:Advanced Preparation And Storage NotesMake the clarified butter whenever you have the time to spare. If you decide to double the recipe, increase the cooking time by one-half. If the ghee is stored unrefrigerated, it will solidify during cold weather and liquefy when the temperature rises. This in no way affects the quality of the flavor.Preparation Directions:Combine first 5 dry ingredients and rub onto ribs.Cover and refrigerate overnight.Combine last 5 ingredients in small bowl and refrigerate 6-12 hours.Cooking Directions:Cook ribs to your preference, basting with sauce every 10 minutes during the last 30 minutes of cooking time.Preparation Directions:Combine all ingredients. Mix well. Store in dark cool place air tight covered container. Use liberally on everything from eggs to beans to barbecue. Makes about 2 cups.Preparation Directions:Puree cottage cheese, eggs and sour cream in food processor until creamy and smooth.Wash greens thoroughly and chop coarsely. Add 3 cups greens and puree until greens are finely chopped. If needed, add cream and mayonnaise to keep sauce creamy. Add minced onion; season with salt, pepper and sugar.Special Instructions:Serve cold on thin-sliced meat.ProcedureTake the bottle of Soy Sauce and pour a bit of it out to make room for the spices. (Just a few tablespoons). Using a funnel, pour all the dry spices into the bottle. Put the cap back on and shake well. The seasoning works best if this is done the day before the cook. Always remember to shake well before using.Any leftover sauce can be refrigerated.Preparation Directions:Mix all ingredients together. Let stand as long as possible, at least ½ a day, but the longer the better. It's best used in plastic "Ketchup Style" squirt bottle you can pickup at the grocery store for about a buck.Preparation Directions:Whip the heavy cream until it is stiff.Gently stir in the remaining ingredients.Taste and adjust the flavor to your liking. Remember that Horseradish should be the predominant flavor, but not overpowering.Chill for a half hour before serving to let the flavors marry.Preparation Directions:In a Mortar and Pestle, crush the Coriander Seeds.Add the Macadamia Nuts and crush into a coarse paste.Add the Ginger and pound it into the paste.Add the Garlic and pound it into the paste as well.Stir in the remaining ingredients.Special Instructions:I imagine that you could make this paste a day in advance and keep it refrigerated. However, it would be best when made fresh.Preparation Directions:Saute the onions until transparentAdd the jalapenos and garlic and saute 1 minuteAdd the rest of the ingredients and simmer for 20 minutes to blend flavors, stirring often.Special Instructions:To smoke jalapenos. Put peppers, with your favorite chips in the coals, on the egg at 450 degrees, until blackend on all sides.Put in a covered container to steam for 10 minutes or so. Skin will peel off easily if you desire.Cooking Directions:Mix ingredients in saucepan and simmer until desired consistency.Special Instructions:If you use both cayenne and crushed red pepper it will be on the warm side for most palates, but if you like the bite, go for it!Preparation Directions:Saute onion and garlic in a little bacon grease until soft & browned.Stir in ketchup, Worcestershire, vinegar & mustard.Simmer for ? hour to 45 minutes.Stir in remaining melted fat and simmer another 15 minutes.Directions:Sauté the onions until they become transparent.Place onions and the rest of the ingredients into a sauce pan and simmer. Stiring often.Taste after 20 mins and adjust taste to suit you. The longer the simmer, the better the taste.Water has to be added while simmering to keep it from getting too thick.