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Recipes
All Purpose Marinade
3 c Dry white wine
1/2 c Soy sauce
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1 ts Onion powder
Mix all ingredients together. Marinate the meat (beef, pork, chicken, or
game) for 3 to 6 hours, then use the marinade as a basting sauce as the
meat cooks on the grill.
Beef Beer Marinade
2 Cans Beer
2 ts Salt
1/2 cup Olive oil
1 ts Ground cayenne pepper
1 tb Wine vinegar
1 tb Prepared horseradish
1 ts Onion powder
2 tb Lemon juice
1 ts Garlic powder
Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.
Chicken Marinade
1 ts Fine sliced fresh ginger
1/4 Cup Lemon juice
1/4 Cup Olive oil
1 Green onion, chopped
2 Cloves garlic
2 tb Brown sugar
1/4 Cup Soy sauce
Combine marinade ingredients. Place in glass bowl or dish that will hold
chicken in single layer. Add chicken; let marinate a minimum of 4 hours,
turning occasionally. May be left in fridge, covered overnight. Remove
chicken from marinade and grill chicken on barbecue, basting with marinade at
intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked
through.
All South Barbeque Rub
2 tb Salt
2 tb Sugar
2 tb Brown sugar
2 tb Ground cumin
2 tb Chile powder
2 tb Freshly cracked black pepper
1 tb Cayenne pepper
4 tb Paprika
BBQ Dry Rub
1 tb Chili powder
2 ts Paprika
1 ts Cumin
1 ts Ground Coriander
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Dry Mustard
1/2 ts Black Pepper
1/2 ts Thyme leaves
1/2 ts Curry powder
1/2 ts Allspice
Wood Types
Apple - Very mild, with a subtle fruity flavor, slightly sweet.
Use on Poultry-turns skin dark brown.
Cherry - Similar to apple, but slightly bitter because most cherry wood comes from chokecherry trees.
Use on Poultry-turns skin dark brown.
Sugar Maple - Smoky, mellow and lightly sweet.
Use on Fish & Beef.
Hickory - The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon flavor.
Use on Pork, Ham and Beef.
Pecan - A cool burner, nutty and sweet, tasty with a lot of subtle caricature.
Use on Steaks and Ribs.
Mesquite - One of the hottest burning woods. Predominately honey, earthy flavor with a slightly bitter aftertaste.
Use on Beef, Fish and Poultry.
Oak - A lighter version of mesquite. Red oak is quite similar to mesquite; white oak is milder.
Use on Beef and Fish.
Alder - Very delicate, with a hint of sweetness. Hard to find commercially.
Use on Fish.
Ash - A fast burner, hot with a light distinctive flavor. Hard to find commercially.
Use on Venison.
Grape Vines - Provides a lot of smoke and each variety a bit different. All are generally rich and fruity.
Use on Fish and Poultry.
Lilac - Very light; subtle with a hint of floral.
Use on Seafood and Lamb.
Oakies - Shavings or chip and chunks of wine barrels Beef & Pork (Usually red wine or whiskey).
Spicy and peppery with a decided wine or whiskey taste. Expensive.
Herb & Spices - You can add soaked garlic, peppers, onion, lemon, meats spices, pepper, thyme and other herbs
and spices directly to your fire. This usually provides a lot of smoke and can be a great flavor enhancer when added
during the first thirty minutes of cooking
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