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Hot Mustard
Tomato Butter
Dr. Pepper Barbeque Sauce
Best Ever Barbeque Glaze
Barbeque Baste
Lemony Dill Sauce for GrilledMeats
California Marinade
Muscarella Marinade
Lisa's Teriyaki Marinade
HOT
MUSTARD
1 c. powdered (dry) mustard
1 c. vinegar
2 eggs, slightly beaten
1 c. sugar
1 tsp. salt
2-3 tsp. Tabasco
Mix mustard and vinegar together
and refrigerate overnight then add remaining ingredients and mix well.
Cook over medium heat until thick and refrigerate again until chilled.
Keeps a long time in the refrigerator. This is an excellent mustard
for oriental food or even German sausage that you grill on the Barbeque.
TOMATO
BUTTER
7 lbs. tomatoes
3 lbs. sugar
1 pt. vinegar
1 tbsp. ground cloves
2 tbsp. cinnamon
1 tsp. celery seed
Cook slowly until smooth
and thick as wanted. Will keep without being refrigerated. This was
my grandmother Blair's recipe. It's like a cross between barbeque
sauce and ketchup. Tastes great on cooked greens (turnips, cabbage,
etc.). Also as a great flavoring for baked beans.
DR.
PEPPER BARBEQUE SAUCE
2 c. sugar
2 c. catsup
Juice of 3 lemons
Dash of liquid smoke
2 king size Dr. Pepper
2 sm. onions, chopped
Dash of Tabasco (optional)
Combine all ingredients
in large boiler. Bring to a rolling boil and simmer until onions are tender
and sauce is thickened. This barbeque sauce is delicious on all meats
and can be frozen.
BEST
EVER BARBECUE GLAZE
1 env. (1.25 oz.) onion soup mix
1 bottle (8 oz.) Russian dressing
1 jar (12 oz.) apricot preserves
Blend all ingredients in
small bowl. Use as a glaze on chicken, ribs, kabobs, or hamburgers
prepared on the gas grill. Brush on during last half of cooking.
Makes about 2 1/2 cups glaze.
BARBECUE
BASTE
1 tbsp. paprika
2/3 tsp. seasoned salt
2/3 tsp. pepper
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. ground oregano
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/4 c. brown sugar, packed
1 c. red wine vinegar
1/2 c. white vinegar
1/2 c. whiskey
1/4 c. Worcestershire sauce
1/2 tbsp. lemon juice
1/4 c. catsup
1/2 tsp. Tabasco sauce
1 s. bay leaf
Mix first 8 ingredients,
then mix other ingredients. Simmer 20-30 minutes or mix a day ahead.
Cover and refrigerate. Bake ribs 30 minutes at 425 degrees, then
sear meat on grill on both sides. Lower heat and baste with sauce
for 40 minutes.
LEMONY
DILL SAUCE FOR GRILLED MEATS
3 tbsp. mayonnaise
2 tbsp. Dijon style mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2
tsp. dried dill
In mixing bowl, stir together
mayonnaise, mustard, lemon juice and dill weed. Brush sauce on one
side of meat 1 minute before removing from grill. Makes 1/2 cup of
sauce. (Enough for 4 pork chops or lamb chops.)
CALIFORNIA
MARINADE
2 tbsp. oil
3/4 c. chili sauce
1/4 c. hot catsup
1/4 c. wine vinegar
1 tsp. minced garlic
1 tbsp. brown sugar
2 tbsp. honey
2 tsp. dry mustard
Combine above ingredients with
1 cup water. Use large piece of beef, 2 inches thick, sirloin tip,
London Broil, top round, boneless rump, etc. Tenderize meat if necessary
with meat tenderizer, 1/2 teaspoon per side. Place meat in marinade
for at least 1 hour and preferably overnight. Grill on charcoal grill.
MUSCARELLA
MARINADE
Chicken, steak, pork, ribs1-2 cloves
crushed garlic
1 tsp. mustard (hot, sweet, Dijon)
1 1/2 tbsp. brown sugar
1/8 c. vinegar
1/8 c. oil
1/8 c. water
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper
1 tbsp. Worcestershire sauce
Salt to taste
Mix all ingredients well and place
poultry/meat in marinade. Marinate for 2 hours, turning meat or poultry
pieces occasionally. Grill or bake as desired. May increase recipe
ingredients according to quantity that is being marinated.
LISA'S
TERIYAKI MARINADE SAUCE RECIPE
2 (8 oz.) cans Dole crushed pineapple
(heavy syrup)
1 cup soy sauce
3/4 c. sugar
2/3 c. light brown sugar, packed
1 1/4 c. water
4 cloves garlic, minced
This recipe is for 8 to 10 persons,
if you need a smaller amount of marinade, simply reduce the ingredients
by one half. Pour marinade over steaks or chicken, cover
and let set for about 6 to 8 hours in the refrigerator. Turn the
steaks or chicken over once during the marinade process.
Take the steaks or chicken out of the marinade (reserve marinade) and grill
on the barbeque until done. While you are grilling, put the reserved
marinade into a heavy sauce pan and cook on medium heat, stirring constantly
so it does not burn. Cook for approximately 15 minutes or until liquid
starts to thicken. Add 2 tablespoons corn starch and 1/4 cup water
to sauce and stir constantly until thick. Pour a small amount of
sauce over grilled steaks or chicken and serve remaining sauce in a gravy
dish.
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