Great for Grilling and Barbecuing Meats and Poultry
Cajun Spice Rub
2 Tbsp Paprika, 1 Tbsp ground Cumin, 1 Tsbp dried Thyme, 4 mined garlic cloves, 1 diced onion, 1 Tbsp dired Oregano1 tsp black pepper, 1 tsp Gound Cayenne
Allspice, Garlic, Marjoram, Parsley ,Thyme • Mix 1 tsp of each and rub into any any red meat.
Marjoram, Rosemary, Tarragon, Lemon Zest • Combining 1 tsp of each spice and the zest of half of lemon rub into the chicken or turkey.
Cayene, Gound Cumin, Garlic to spice up your meats. Mix together1 Tbsp Cumin, 1 tsp Cayene, 2 minced Garlic and rub into meat.
Soy Sauce, Garlic, Olive Oil, Balsalmic Vinegar Great for Pork!
2 Tbsp Reduced Sodium Soy Sauce,
2 minced garlic
1 Tbsp Olive Oil,
3 Tbsp Balsalmic Vinegar.
Place meat inside 1 gallon plastic bag and let marinade for two hours. May store in refrigerator for up to three days.
Basic Wine Marinade
1/4 (60 ml) cup olive oil,
1/4 (60 ml) Red Wine (RED MEATS) and White Wine (WHITE MEATS),
1 onion grated,
2 garlic cloves minced,
1 tbsp herbs (oregano, rosemary, marjoram, or bay leaf, or Italian Seasoning),
1 tsp pepper,
and 1/4 tsp salt.
Combine all ingredients with meat into a 1 gallon plastic bag. Allow to marinade for 2-4 hours and up to 48 hours.
1/2 cup (100g) brown sugar
2 Tbsp dark rum
grated zest of 1 lime
Juice of 1 lime
1 Tbsp dry mustard
Mix all ingredients together.
Coat meat with a Dry Rub of your choice. Cook over low heat. Brush on glaze at end of cooking time.
Mango Mustard Glaze
2 1/2 tbsp mango chutney
1 1/2 tbsp Dijon mustard
1 1/2 tbsp apricot jam
3 -5 drops Tabasco Sauce
Mix all ingredients together then brush over cooked meat. Return to grill and continue cooking for 15-20 minutes make sure that it glazes, but does not burn.
By Kimberly Crocker