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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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    From a great cooking class I took in Morton, Illinois.

    Recipe #243249

    This marinade is extremely versatile- it can be used for any kind of meat: beef, pork, chicken, or shrimp. It has a delicious blend of flavors. It's also nice because these are basic ingredients you're likely to have on hand. It's nice to have on hand, so feel free to double and store in refrigerator and use as needed.

    Recipe #140804

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

    Recipe #333894

    Great all-purpose herbed butter to keep on hand for all kinds of uses; serve with corn on the cob recipe #147254 or recipe #119749; top sizzling hot steaks, chicken, or fish; butter hot cooked veggies; buns and breads toasted or not; cooking rice; roasting potatoes; hot cooked pasta. Adjust seasonings to taste.

    Recipe #190648

    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

    Recipe #29598

    Great for steaks

    Recipe #121358

    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

    1 Reviews |  By RHOS

    This is a really good spicy barbecue dry rub. I use it mostly on wings that I marinate 24+/- hours in the fridge, but have also used it on short ribs, too. It is really good, makes a lot. Use 2 tbs or so on 15 or so wings.

    Recipe #153256

    2 Reviews |  By Sue Lau

    Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)

    Recipe #29676

    I use this at least twice a week. It's good on chicken.

    Recipe #87714

    This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

    Recipe #185452

    Also great on grilled chicken wings! Enough sauce for 2 racks of ribs. From the cookbook Cooking with Wine and Spirits.

    Recipe #128887

    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

    My inspiration for this sauce was based on a Carolina BBQ sauce, and I found that it works very well with lightly flavored white fish. Feel free to adjust the recipe porportions to meet your own preferences. Cooking is a Creative Sport.

    Recipe #210830

    You can use this for beef or chicken, but I use it for chicken mainly. It makes delicious, juicy chicken! Enough marinade for about 3 lbs. of meat. Source: Lea and Perrins

    Recipe #92563

    A copycat recipe, posted by request.

    Recipe #66189

    This is a sweet, tangy, very bold sauce. It lends itself especially well to grilled chicken, baby back ribs, and even grilled fish. It goes well with any smoked meat, and even adds nice zing to baked beans. While it may not be the only BBQ sauce you want in the fridge, it definitely has a place there. If you like bold flavors, this is a must sauce.

    Recipe #204894

    A rub recipe from my GF and it is pretty darn good :)

    Recipe #103618

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