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    You are in: Home / Cookbooks / Marinades, Rubs, Sauces
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    66 recipes in

    Marinades, Rubs, Sauces

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    This is from The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy . I had this at a friend's birthday party. He marinaded chicken breasts overnight in a plastic food bag and then used his George Foreman grill to them the next day.

    Recipe #384836

    1 Reviews |  By Dug

    From Canadian cattle country, this rub is great with any cut of beef.

    Recipe #214611

    I just came up with this recipe in a pinch when I had some chicken legs and wanted something different on the grilled chicken. You can vary the amounts of each spice to your taste. The original is nice and spicy. Not extremely spicy, but for people who don't like spice go light on the cayenne.

    Recipe #241952

    Recipe #74696

    Gives a rich full American barbecue flavor. Rub it on whole or chicken pieces, pork, beef or fish. Low cost to make and stores well without refrigeration. We sometimes sprinkle on salads for a sparkling flavor.

    Recipe #186327

    Fashioned after Charlie Vergos' famous ribs—grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen’s take on my favorite ribs.

    Recipe #356351

    Great for chicken, ribs, steaks and more. Use your imagination! From Cooking Light July 2007

    Recipe #236372

    This is a rub that uses no sugars

    Recipe #349890

    This yummy spice rub is perfect for pork ribs or chicken. For pork ribs liberally season and let sit overnight in fridge then cook at 275 for 3 hours. Include a pan of apple juice in along with them to keep moist.

    Recipe #237194

    Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!

    Recipe #242244

    Dry rub for meats and vegetables

    Recipe #246148

    Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish. I used the rub on pork and it was wonderful!!

    Recipe #276946

    In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves— not powdered or ground. SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar. This recipe is courtesy of Bon Appetit Magazine, January 2008.

    Recipe #274632

    Born in the bayous of Louisiana and immortalized by the pan-blackened fish of legend Paul Prudhomme, this rub will lend a Cajun accent to anything on which you sprinkle it, especially chicken, steak and seafood. Courtesy of Steven Raichlen's 'How To Grill Barbecue Bible'.

    Recipe #139360

    I have been using this rub for years, it's a simple rub but big on flavor, use it on beef, pork or chicken --- the amount my be reduced or doubled, for some heat add in cayenne pepper ;-)

    Recipe #238172

    This rub is good on pork, chicken or fish. This came from Martha!!

    Recipe #333894

    This is just a simple rub but it produces TONS of flavor! give it a try on beef, pork, chicken or fish, at your next BBQ, you will really like it! If you don't use all of it, store it tightly covered in the refrigerator, it will keep forever. For even more intense flavor marinate the meat overnight in the fridge in the rub!

    Recipe #160854

    I got this rub from an Internet BBQ newsletter. Although meant for ribs it could also be used for chicken.

    Recipe #219630

    This is a great dry rub for any type of pork or barbecue. Vary the amounts of the spices to your taste. This will lasts for weeks if stored in an air tight container.

    Recipe #153389

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