BBQ Sauce:
1/2 cup chopped sweet onion
5 cloves minced garlic
1 cup catsup
1/2 cup water
1/2 cup light brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons black pepper
1/4 cup yellow mustard
1/2 cup apricot preserves
1/2 cup honey
1 tablespoon apple cider vinegar
saute onions until soft, add garlic cook 2 more minutes. Then add rest of ingredients except vinegar. Cook 20 minutes, add vinegar. Cool, then store in fridge.
Basic Rub:
1/2 cup light brown sugar
1/2 cup sweet paprika
1/4 cup chili powder
2 tablespoons crab boil mix
1/4 cup dry mustard
1/4 cup sea salt
1/2 teaspoon powdered ginger
1 tablespoon fresh ground pepper
Mix ( I recommend using goggles) and store in an air tight container.
Basic Marinade:
1/2 cup chopped sweet onion
3 cloves minced garlic
1/4 cup worchestershire sauce
1/4 cup water
2 tablespoons soy sauce
Puree in blender and strain.
Wet Rub:
1 teaspoon salt ( sea salt works best in this recipe)
2 tablespoons olive oil
5 cloves of garlic minced
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary (crushed)
Mix well, and allow to sit for at least 5 minutes before using. Makes enough to season one pork loin. Truss a 3-4 lb. pork loin (not a tenderloin…the big one) with kitchen twine and coat with the entire mix, believe me you will be glad you did. Start your grill and prepare for 2 zone cooking. Starting over the hot side, place your pork on the grill, rotating the meat every 10 minutes, to allow a nice sear to form on the outside. Once browned completely, move to the indirect side and allow to cook until it reaches at least 160° ( I prefer 170° I’m still not willing to eat under-cooked pork). Let rest for 10 minutes before slicing and remove cooking twine before serving. You could do this in an oven, start with a 475° oven and cook for 30 minutes, lower the temperature to 425° and cook until desired doneness.
BEEF RUB:
2 TBL black pepper
2 TBL salt
1 TBL sugar
1 TBL onion powder
1 TBL garlic powder
2 tea mustard powder
2 tea chili powder
1 tea cayenne pepper
Mix well and store in an airtight container.
BBQ Sauce (beef)
2 cups Ketchup
1/2 cup brown sugar
6-8 TBl lemon juice
1 tea lemon zest
1 Tbl Worchestershire sauce
1½ tea liquid smoke
2 tea dry mustard
1 tea onion powder
2 tbl molassas
½ tea black pepper
Simmer 8-10 minutes, cool and use.
