Seasonings, Sauces, Marinades, and Rubs

Meat Seasoning

Original Recipe by Skip Graden

5 tsp. Garlic Powder

1 tsp. Ground Black Pepper

2 tsp. Crushed Red Pepper Flakes

2 tsp. Chopped Onion Flakes

1 tsp. Lawry’s Seasoning Salt

1 tsp. Onion Powder

Blend all ingredients in a clean dry bowl.  Store in a sealed dry container.  Keep away from moisture.  May be sprinkled on or rubbed into meat.  Seasoning amounts may be adjusted to personal taste.

Chicken or Fish Marinade

1 Cup White Wine (Riesling, Chardonnay, or White Zinfandel)

½ Cup Olive Oil

1/2 Tablespoon Coarse Ground Pepper

1 Teaspoon Sea Salt or Kosher Salt

1 Teaspoon Parsley Flakes

½ Teaspoon Onion Powder

Mix all ingredients well and pour over meat one to two hours before grilling or smoking.  Discard any marinade after meat is cooked.

Honey BBQ Sauce/Glaze

1 Cup Orange Juice

1 Cup Apple Cider Vinegar

1 Can Tomato Paste

½ Cup of Honey

1 Tablespoon Smoke Flavor (hickory or mesquite)

1/2 Tablespoon Crushed Red Pepper (Ground)

1 Tablespoon Garlic Powder

1 Tablespoon of Onion Powder

Pinch of Coarse Ground Black Pepper

Season with Sea Salt or Kosher Salt

Thicken with Brown Sugar

Combine all ingredients, simmer until brown sugar is dissolved and mixture is bubbly & Thickened.  Cool or brushes onto meat warm during lasts 16 – 20 minutes of grilling.  

Dry Rub for Pork

Great with Smoked Pork or Chicken

By: Harrison J. Graden

2 Cups Brown Sugar

3 Tbl. Garlic Powder

2 Tbl. Sea Salt or Kosher Salt

1 tsp. Onion Powder

1 tsp. Cinnamon

½ tsp. Seasoned Salt

1/8 tsp. Ground Red Pepper

1 tsp. Coarse Ground Black Pepper

1/8 tsp. Ground White Pepper

Dash of Mustard

Dash of Paprika

Blend all ingredients.  Rinse Meat and pat dry.  Liberally apply mixture to meat and wrap loosely in aluminum foil and let marinate in refrigerator overnight, up to 24 hours.  Grill with indirect low heat until meat is cooked through.

Spicy Honey Wing Sauce

1 C. Hot Sauce

¼ C. Butter (Melted)

3 T. Honey

Blend all ingredients and pour over prepared chicken wings and shake until well covered.

Will cover 20-24 wings.

Garlic Butter Spread

By: Harrison Graden

1 Stick of Butter (Softened)

1 Stick of Margarine (Softened)

1 1/2 Tablespoon Garlic Powder

1 Tablespoon Parsley Flakes

1/8 Teaspoon Onion Powder

Combine all ingredients in a mixing bowl.  Taste and adjust ingredients to your taste.  Store in refrigerator in sealed container.  Suggested uses: Garlic Toast, Grilled Cheese Sandwiches, Baked Potatoes, etc.

Italian Seasoned Cheesy Hashbrowns with Proscuito

So my friend came back from a trip and said how she loved this dish that the chef at a place she visited fixed. I promised her that I would make it for her. Here is my version of what she told me that he made for her party.






Cheesy Garlic Hashbrowns & Prosciutto

Bag of Frozen Hashbowns
Cracked Black Pepper (to taste)
Riley's Seasoning Salt (to taste)
Granulated Garlic (to taste)
Italian Seasoning Blend (fresh ground)(to taste)
4 TB Olive Oil (reserve half)
4 tsp Butter (half reserved)
1/2 Onion (chopped)
2 TB Fresh Minced Garlic
8 oz Prosciutto (diced)
2 C Italian Cheese Blend

Prepare Frozen Hashbrowns as directed on package by pre-heating a pan with olive oil then placing hashbrowns in a flat layer on bottom of pan. Season with Black Pepper, Seasoning Salt, Granulated Garlic, and Italian Seasoning Blend. Cook til browned on one side and turn.
Then, saute' Onion and Prosciutto in a small saute' pan with olive oil and reserved butter. Once onions are translucent and fragrant, add fresh minced garlic.
Second side of hashbrowns should be browned at this time. Spoon onion and prosciutto mixture on hashbrowns and cover generously with cheese blend.
Season to taste and put in oven set on warming setting to melt cheese and hold.
Remove from oven and plate with garlic cheese toast.
Serve and enjoy!



You can add mushrooms to the Onion and Prosciutto if you wish and before adding the cheese blend, top with warm pizza sauce, then top with cheese. Great as breakfast or a dinner entree!