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.

Baslmic Glaze or Reduction, Syrup

Over the last couple weeks, I have had two occurrences of people asking or talking about Balsamic Glaze or Balsamic Vinegar. So I think I should add it to my recipe box!

Basalmic Glaze Reduction

2 cups Balsamic Vinegar (best you can afford)
1 tsp sugar (optional)
Cooking time: 2-2 1/4 hours

Take 2 cups Balsamic Vinegar and bring it to a low boil in a heavy bottomed non-reactive pot, some people do not suggest bringing to a low boil and just bringing to a "light" simmer. Reduce heat to a simmer, simmer until reduced by 75% or 50%, depending on desired viscosity. Do not burn, stir occasionally.
Store in a syrup container or clear squeeze bottle, it is okay to store at room temperature.
Use to garnish steamed and fresh vegetables, fruits, salads, fish, and ice cream!
If too thick add a little water and if too thin continue to simmer.
Times vary depending on pan.
This works for reducing wines and other types of vinegar.

picture credits to:
http://eng.acetobalsamicodelduca.com/wp-content/uploads/2009/08/white_cap_balsamic_vinegar2.jpg

Fish Marinade

Simple little marinade I wrote and used last year (2008) when my brother and father returned from a Salmon Fishing trip to the Great Lakes.

Grilled over a medium heat and used wood chips in a packet.

Fish Marinade

1 1/2 Cup Extra Virgin Olive Oil

1 1/2 Cup Chardonay

1 Cup Apple Cider Vinegar

4 tspn. Old Bay Seasoning

4 tspn. Freshly Ground Black Pepper

1 tspn. Liquid Smoke (Hickory or Mesquite)

1 Tbl. of Sea Salt

2 tspn. Parsley Flakes

2 tspn. Garlic Powder

1 tspn. Onion Powder

2 tspn. Crushed Red Pepper

Zest of 1 Lime or Lemon (Sqeeze Juice into marinade)

Blend all ingredients and pour over fish until it is covered, let marinade for 30-45 minutes. Preheat grill to 400 degrees F. Place heavy foil on grill surface and on foil that fish will be placed on, spray with or brush with Olive Oil. Using Sea Salt & Freshly Ground Black Pepper season fish and place Lime or Lemon slices on fish while cooking.

Grill or smoke fish until done, fish will flake with a fork.(About 12-15 minutes)

Enough Marinade for 4-5 6oz. fresh fish portions.

Suggested sides: serve with Wild Rice medley, Steamed Vegetable Medley, Fresh Garden Salad, and Garlic Bread along with a lemon wedge as garnish.