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    You are in: Home / Cookbooks / Barbecue & Grilling
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    71 recipes in

    Barbecue & Grilling

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    1 Reviews |  By Whipper

    I've noticed that Paul Kirk, the "Baron of Barbecue", always bastes his meats with a mustard sauce before putting them in the smoker. He claims this is the most important step you can do in barbecuing, as it seals and moistens the meat. The vinegars in it interact with the enzymes of the meat and it enhances the flavor of the meat without actually giving it a mustard taste. It also acts as a glue for the dry rub. I really noticed an improvement after I started using it. This a mustard sauce I put together that you can use on ribs, pork butt, brisket and chicken.

    Recipe #162558

    1 Reviews |  By Whipper

    A great rub for chicken on the BBQ that goes well with most sauces. I always use it for wings on the grill. You can substitute cane sugar with brown sugar, although the moisture content of it will cause clumping in your rub. You can avoid the clumping by drying out the brown sugar by spreading it out on a cookie sheet, stirring it around every three hours.

    Recipe #160533

    A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy.

    Recipe #160534

    A good all-purpose barbecue spice rub that is best suited for indirect cooking, or at least medium to low direct grilling. The sugar will burn with direct grilling over high heat. You can subsitute the cane sugar with brown sugar, but because of the mositure content it tends to clump and isn't as easy to work with. You can always dry the brown sugar by spreading it out on a cookie sheet and letting sit until it drys out, stirring every 2-3 hours.

    Recipe #160535

    6 Reviews |  By chia

    from cooks illustrated, these are great for any type of grilled steaks. choose your rub and get grilling

    Recipe #93881

    Wonderful Texas beef brisket rub. A Sufficient amount for a 5-6 pound brisket. I adopted this recipe in September, 2006. I have used it several times and it's wonderful.

    Recipe #79233

    This is a BBQ rub that should be used with the Gates & Sons KC BBQ Sauce or Gates & Sons KC BBQ Baked Beans, both posted here. This is authentic KC Barbeque at it's best. If you can't be here then try these.

    Recipe #16732

    This from the restaurant in KC. I got the recipe when Mr Gates was on Martha Stewart.

    Recipe #16745

    Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed. Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well. Keeps in a covered container in the fridge almost indefinitely.

    Recipe #31020

    This is an adopted recipe from Mean Chef. I plan on making this very soon, it sounds great! Mean Chefs words are: Use it on ribs, pork shoulders, chickens - anything you want to taste like American barbecue

    Recipe #68353

    6 Reviews |  By Bergy

    I got this recipe off the internet. It is by Chris Schlesinger. When I use it I cut the salt way back & up the cayenne. Very good rub

    Recipe #39977

    2 Reviews |  By Whipper

    A quick and easy honey mustard sauce by Steven Raichlen. After waiting paitiently for 14 hours for our pulled pork to be ready to eat, this is the only sauce for us that deserves to go onto the sandwiches! I find that this amount here is good for about 5-6 pulled pork sandwiches.

    Recipe #161714

    Recipe adapted from Steven Raichlen, the grillmaster. Use within 1-2 hours of making.

    Recipe #102557

    Mom gave me this recipe and I can't wait to try it. I assume that it came from Pace but it sounds wonderful.

    Recipe #43118

    39 Reviews |  By Rita~

    This is a yummy and quick dish. Don't over cook. I like my tuna still pink inside. Left overs are great cold on a green salad!

    Recipe #66256

    7 Reviews |  By Rita~

    The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477

    Recipe #66475

    Recipe #59355

    A fruity and sweet barbecue sauce that works particularly well on chicken and pork ribs; I've also used it on wild Alaskan salmon fillets with delicious results. And I'll bet that it would be wonderful on duck! This is very simple, fast, and scrumptious! Yield is approximate.

    Recipe #79191

    A friend gave this to me, along with about 6 other friends, we all use it and love it! I don't know where she got it. I usually fix four pork chops, and I only use half the marinade and freeze the rest. This is also good on chicken.

    Recipe #40965

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