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| | From:  Genie· (Original Message) | Sent: 5/13/2008 8:30 PM |
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Reply
| | | From: Genie· | Sent: 5/13/2008 8:30 PM |
2 bunches (about 15) green onions, ½ cup of fresh thyme leaves finely chopped ¼ cup ginger root, finely diced 3 Scotch bonnet peppers, stemmed and finely chopped ¼ cup peanut oil 5 garlic cloves, chopped 3 freshly ground bay leaves 2 teaspoons freshly ground allspice 1 teaspoon freshly grated nutmeg 1 tablespoon freshly ground black pepper 1 tablespoon freshly ground coriander 1 teaspoon freshly ground cinnamon 2 teaspoons salt Combine all ingredients into a thick, chunky paste. The mixture will keep in tightly sealed container in the refrigerator for several months, Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therfore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients. Jerking is a two step process. First you must marinate the meat for at least four hours, preferably overnight. Then you slow cook the marinated meat over hardwood coals. To make jerk at home, marinate the pork or chicken in the refrigerator overnight. Use a lot of jerk in proportion to the amount of meat. You can use a water smoker or a covered grill with a drip pan. It is best to have a drip pan directly under the meat to prevent scorching. For the fire,charcoal briquettes work, but suggest the addition of hardwood chips (pecan, apple, peach wood, maple, walnut, almond, hickory or mesquite) for favor. Start the fire, when the coals are ashen, add the wood chips. The wood chips should be soaked for at least 1 hour for intense smoky favor. The meat should be turned every 15 to 20 minutes to insure even cooking and to prevent burning. Pork takes 2 to 4 hours, chicken 45 minutes to 2 hours, depending on the heat of the fire. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:00 PM |
| From: ChadsAngel (Original Message) | Sent: 5/13/2006 10:21 PM | Chuck Wagon Rub 2 Tbsp. Bacon Drippings 1 Medium Onion, chopped 1 Clove Garlic, minced 1 14 Oz. Bottle Ketchup ½ Cup Worcestershire Sauce ¼ Cup Brown Sugar ¼ Cup Water ½ tsp. Salt ½ tsp. Hot Pepper Sauce ½ tsp. Dry Mustard Heat bacon drippings in a medium saucepan. Add onion and garlic; cook until tender. Add ketchup, Worcestershire sauce, brown sugar, water, salt, hot pepper sauce and dry mustard; mix well. Bring to a boil. Reduce heat to low; simmer, stirring often, 15 minutes. Remove from heat; let sauce cool. Refrigerate, covered, until needed. To use: Pour sauce into a saucepan; place on grill and let sauce heat alongside the meat. Brush or swab sauce onto meat during grilling; discard remaining sauce. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:00 PM |
Country Rub 2 cups crushed real bacon bits
2 cups minced parsley
2 cups tomato paste
1/3 cup cracked black pepper
1/3 cup paprika Mix all ingredients together. Store in an airtight container. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:01 PM |
Creole Rub 1/2 cup Creole mustard
1/2 cup minced onion
1 1/2 tablespoons minced garlic
1 tablespoon hot pepper sauce
1/4 cup dry Cajun seasoning blend Mix together. Store in air tight container. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:01 PM |
Papaya Rub 2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons black pepper
1 tablespoon salt (kosher)
1 papaya, peeled and seeded Slice papaya into thin slices. Combine sugar, soy sauce, black pepper and salt. Mix until sugar and salt disolve. Rub mixture over the surface of the meat you want to season. Place half the papaya slices on the bottom of a glass baking dish. Place meat on top of slices. Cover meat with the other half of the slices. Cover and refrigerator for 1 hour. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:02 PM |
Aztec Rub 1 cup cumin seeds crushed
1/3 cup minced garlic
3 tablespoon coarse salt
1/4 cup liquid smoke
1 tablespoon cayenne pepper
1 cup olive oil Combine all ingredients, except oil in the bowl of a food processor and process until smooth. Slowly add oil with the motor running. Cover and refrigerate until ready to use. Makes about 2 cups. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:03 PM |
Panhandle Rub 1/2 cup ground cumin of crushed cumin seeds
1/2 cup minced cilantro
1/2 cup tomato paste
1/4 cup minced garlic
1/4 cup vegetable oil
2 tablespoons red pepper flakes Mix all ingredients except oil together. Slowly add oil while mixing. Store in refrigerator in air tight container. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:03 PM |
Moroccan Spice Rub 1 small onion, finely chopped
1/2 cup olive oil
2 tablespoons lemon juice
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ginger
2 teaspoons salt (kosher)
1 teaspoon cumin
1/2 teaspoon turmeric Combine all ingredients and store in a nonreactive airtight container. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:03 PM |
Southwestern Wet Rub for Brisket 2 tablespoon cayenne
1 tablespoon paprika
3 tablespoon brown sugar
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cumin
2 tablespoons Worcestershire sauce
1 tablespoon tobasco
3 cloves garlic crushed Mix all ingredients together. Store in refrigerator in air tight container. Multiple this recipe if you wish to use frequently. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:04 PM |
Prime Rib Herb Paste Rub 1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
4 tablespoons olive oil
1-1/2 tablespoons Lawry's Seasoned Salt
1 tablespoon fresh ground black pepper Combine all ingredients in a blender or food processor and blend until smooth and even. Spread evenly over the surface of the prime rib roast. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:07 PM |
GARLIC AND SIX CHILE WET RUB
You can brush some of this sauce on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. It can also be added to some mayonnaise and used on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party.
Serves 2
1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons ancho chile powder, or chili powder
1 tablespoon ketchup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Pickapeppa Sauce (this sauce is delicious)
5 tablespoons store bought jalapeno jelly
Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauce and the jelly. Stir to form a paste.
NOTE: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:08 PM |
Rosy Rosemary Beef Paste 2 tablespoons whole-grain mustard
2 tablespoons Country Bob's All Purpose Sauce or Steak sauce
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, finely chopped or
2 teaspoons dried, crushed rosemary Mix all together. Rub into roast, wrap and refrigerate for up to 12 hours. | |
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Reply
| | | From: Genie· | Sent: 5/13/2008 9:09 PM |
Recado Steak Rub 1 medium onion quartered
2 heads of garlic peeled
2 T. oregano
2 t. fresh cracked black pepper
1 t. cumin seeds
2 whole cloves
3 T. parsley fresh and chopped
1 T. masa harina or cornmeal
1/4 C. white vinegar
1/4 C. orange or lime juice
1/4 C. oil
Heat a cast iron skillet over medium heat. Toast the cumin for 1 minute. Remove from pan to a small plate. Add the onion and garlic and cook until browned on all sides and soft (4 - 6 minutes). Cool.
Combine the oregano, peppercorns, cumin and cloves in a spice mill and grind to a powder.
Place everything in a blender and process to a paste. Scrape down the sides of the blender several times. Use right away or store in the refrigerator, covered in a jar. The recado keeps several weeks.
Makes about 1 cup, use 1 - 2 teaspoons per pound of meat.
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