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    Share Your Homemade Marinades, Sauces, Rubs and BBQ Recipes

    Now the glorious weather has arrived, and the BBQ's and Smokers are out, I was wondering what people add to there meat and do as sides to liven up their pieces of meat they serve to family and friends and see if people wanted to share them with the rest of us? As homemade is usually better than shop bought

    21 Comments

    Original Poster

    PIT BEANS

    Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now

    100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch
    25g of the rub you have used on your meat
    1 tablespoon olive oil
    1 red bell pepper, chopped
    1/2 large white onion, chopped
    1tbsp rapeseed oil
    2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture)
    4 x 415g cans baked beans,
    500g of tomato passata
    100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)
    1 tbsp onion powder
    1 tbsp smoked paprika
    1 tsp fresh cracked pepper
    2 tbsp molasses or black treacle
    200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)
    6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use that

    Fry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbq

    I leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.

    Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.

    This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less people

    Edit. |I am not keen on fiery but chilli flakes can be added if you like a bit of heat and also it can be cooked in an oven @ 275F for 2 hours, if you don't have a smoke

    I do a dry rub which I put on the meat 24 hours before its due to be cooked. I then use charcoal bbq (another post maybe but the better option if done well) and use smoking chips depending on the meat.

    Everyone has their own way of doing things but mine typically consists of a mix of paprika, smoked paprika, garlic powder, onion powder, cumin, herbs (depending on meat), brown sugar, sea salt and black pepper. For heat, a small amount of ground cayenne pepper though I normally split the rubs at this point so I can have mild, hot and hotter than hell.

    As for bbq sauces, I must admit, Jamie Oliver - yeah I know, in his American cookbook does a really over the top bbq chicken recipe which I have made once, it was really good but a lot of faff.

    Hope that helps

    Original Poster

    Chipotle Slaw

    This goes well with pulled pork in a brioche bun or a burger or just on the side of the plate with chicken or a rack of ribs,

    Serves up to 8 people

    1/2 White Cabbage Shredded
    1/4 Red Cabbage Shredded
    200g of Tinned Sweetcorn Drained
    Grated zest of 1 lime
    Juice of 2 Limes
    Bunch of coriander leaves
    150g Mayonnaise
    25g of Chipotle Paste (Sainsburys do a good one)
    6 Garlic Cloves crushed (I use cloves out of a jar that are pickled, easier to crush)
    Sea Salt and Fresh Black Pepper to Taste
    150ml Sour Cream
    150g Sundried Tomatoes (I use the ones out of jar and add a bit of the oil to the mix as well)











    Supermod

    Love this thread. Will be keeping an eye for updates.

    Original Poster

    Sweet and Sticky Rib Sauce

    I add this to racks of ribs when they are cooked and put it over slightly cooled down charcoal (so it doesn't flare up) to caramalise the sauce slightly before serving. Works well on chicken pieces as well Can also be added earlier if you use the foiling method when cooking your ribs also.

    250ml Cola
    250ml Ketchup
    4 Tablespoons of Sugar (I use Light Brown Cane Sugar or Molasses Sugar)
    4 tablespoons of Clear Honey
    2 Tablespoons of White Wine Vinegar
    Salt and Pepper To Taste

    Add all the ingredients to a saucepan bring to the boil slowly and then turn the heat down really low to reduce it so it becomes the consistency of honey on spoon, takes about 45 minutes and reduces by a quarter of the original amount. Brush over your ribs or chicken once they are cooked. Enough to cover 4 full racks of ribs

    Can add whisky, teriyaki etc if you like a little kick or tang to it as well.







    Edited by: "sotv" 17th Jun

    Yum, yum, and yes indeed, yum.

    My awesome bbq steaks die with me mwhahahah!

    If you have a bbq with a lid on - chicken (rubbed with garlic, thyme. Anything i suppose) with a beercan 3/4 full of ale (keep eye on levels, always needs liquid in) shoved up its doodah. Cooked slowish. Just before eating sprinkle some fresh lemon juice over it. Served with pittas and salads.

    I make a Honey and Sriracha glaze for chicken.

    Equal parts honey and Sriracha/Any hot chilli sauce will do, I've even used the cheap "Crucials" sauce with god results.
    1 TSP Rice Wine Vinegar
    A few drops of sesame oil
    salt and pepper
    I sprinkle sesame seeds on to finish

    Get your on the bone chicken nice and crispy-skinned and toss it in this in a bowl. It's kind of like a spicy sweet & sour sauce. Don't wuss out on the chilli sauce, get a decent hot one, the honey will undercut it.

    I've made lamb kofte kebabs a few times, which have turned out really well.

    Pack of lamb mince, season with: salt, pepper, cumin, ground coriander, paprika, marjoram, fennel seeds, celery salt and fresh mint.

    Really squish it through your fingers to mix well and bring the edge off of the cold mince.

    Roll into sausage shapes then put on to soaked wooden skewers.

    Work very well with Greek yoghurt+cucumber and mint (raita/tsatsiki).

    Oh and you can make some very simple pitta or flatbreads from scratch which bake a treat on the BBQ too. Add in some nigella seeds for an extra flavour hit.

    Better than a lamb doner!

    Share your homemade rubs sauces !
    oO oO
    X)

    sotv6 h, 2 m ago

    Chipotle SlawThis goes well with pulled pork in a brioche bun or a burger …Chipotle SlawThis goes well with pulled pork in a brioche bun or a burger or just on the side of the plate with chicken or a rack of ribs,Serves up to 8 people1/2 White Cabbage Shredded1/4 Red Cabbage Shredded200g of Tinned Sweetcorn DrainedGrated zest of 1 limeJuice of 2 LimesBunch of coriander leaves150g Mayonnaise25g of Chipotle Paste (Sainsburys do a good one)6 Garlic Cloves crushed (I use cloves out of a jar that are pickled, easier to crush)Sea Salt and Fresh Black Pepper to Taste150ml Sour Cream 150g Sundried Tomatoes (I use the ones out of jar and add a bit of the oil to the mix as well)


    I'm nicking this.

    sotv

    Chipotle SlawThis goes well with pulled pork in a brioche bun or a burger … Chipotle SlawThis goes well with pulled pork in a brioche bun or a burger or just on the side of the plate with chicken or a rack of ribs,Serves up to 8 people1/2 White Cabbage Shredded1/4 Red Cabbage Shredded200g of Tinned Sweetcorn DrainedGrated zest of 1 limeJuice of 2 LimesBunch of coriander leaves150g Mayonnaise25g of Chipotle Paste (Sainsburys do a good one)6 Garlic Cloves crushed (I use cloves out of a jar that are pickled, easier to crush)Sea Salt and Fresh Black Pepper to Taste150ml Sour Cream 150g Sundried Tomatoes (I use the ones out of jar and add a bit of the oil to the mix as well)


    I've just put some pork in the slow cooker to make pulled pork buns for tomorrow night's tea. I may give this a try

    Trying chicken tikka kebabs tonight. If it works out I'll share the marinade recipe

    There's a few BBQ rub and marinades at amazingribs.com (or google porknography!)

    UriStamonov

    Trying chicken tikka kebabs tonight. If it works out I'll share the … Trying chicken tikka kebabs tonight. If it works out I'll share the marinade recipe



    ​Chicken tikka marinade recipe from food network, the twist was to make kebabs with chicken and mango. Moist and delicious!

    sotv

    Sweet and Sticky Rib SauceI add this to racks of ribs when they are … Sweet and Sticky Rib SauceI add this to racks of ribs when they are cooked and put it over slightly cooled down charcoal (so it doesn't flare up) to caramalise the sauce slightly before serving. Works well on chicken pieces as well Can also be added earlier if you use the foiling method when cooking your ribs also.250ml Cola250ml Ketchup4 Tablespoons of Sugar (I use Light Brown Cane Sugar or Molasses Sugar)4 tablespoons of Clear Honey2 Tablespoons of White Wine VinegarSalt and Pepper To TasteAdd all the ingredients to a saucepan bring to the boil slowly and then turn the heat down really low to reduce it so it becomes the consistency of honey on spoon, takes about 45 minutes and reduces by a quarter of the original amount. Brush over your ribs or chicken once they are cooked. Enough to cover 4 full racks of ribsCan add whisky, teriyaki etc if you like a little kick or tang to it as well.



    With something like this do you have to use "normal" cola? We only ever have the diet stuff in our house. Is it just for flavour or is the sugar important? Thanks

    Original Poster

    Dipping Gravy

    Not my recipe, but one I use regularly from an excellent BBQ/Smoker book I have Pitt & Cue The Cookbook works really well with slow cooked meats in a bun or over a plate of meat. Bit of prep but a really tasty sloppy gravy to use with pulled pork, brisket, beer can chicken etc

    Enough to serve 10 or more

    Chicken wings 200g chopped
    Chicken skin chopped 200g chopped
    Vegetable oil 10ml
    4 shallots chopped
    1 garlic clove
    100g button mushrooms
    1 sprig of thyme and 1 bayleaf
    10g mixed peppercorns crushed
    10g of chipotle paste (Sainsburys do a good one)
    100ml of Madeira Wine
    100ml White Wine Vinegar
    500ml of Beef Gravy
    500ml of Chicken Gravy (I use the fresh ready made ones you can get at supermarkets now, as I prefer it to powdered gravy in this recipe, but to keep costs down, powdered gravy will work).

    At the end
    100g Mustard (I use the Heinz Mild Yellow Mustard as English Mustard is too strong for me, depends how you like your mustard?
    100g Butter

    Roast the skin and chicken wings for 30 minutes @ 170C on a baking tray for 30 minutes until golden

    Heat the oil and saute the shallots and garlic, add the chicken wings and skin, garlic mushrooms thyme and bayleaf, crushed peppercorns and chipotle paste until caramalised.

    Add the Madeira and Vinegar then simmer to reduce by half before adding the Beef and Chicken Gravies, simmer for a further 30 minutes and pass it through a fine sieve.

    Mix the butter with mustard and whisk it into the gravy and serve. The gravy can be done the night before and reheated and mustard/butter added once it has been if required.




    Edited by: "sotv" 18th Jun

    Original Poster

    Satan_Claws

    With something like this do you have to use "normal" cola? We only ever … With something like this do you have to use "normal" cola? We only ever have the diet stuff in our house. Is it just for flavour or is the sugar important? Thanks



    I think the sugary sweet aspect is important to the sauce and I have only used regular coke for this, I haven't tried diet coke personally. It uses less than a can of coke, so unless sugar is a problem, to yourself, you don't need a great deal of it. The tomato is the slightly dominant flavour in the finished mix and the coke and honey add the sweetness to it and the slightly acidic note of the vinegar balancing it out. But you can still always taste the meat especially if it has been smoked, with this sauce still.

    I have a very sweet tooth unfortunately and prefer sweet and sticky to hot and spicy, the majority of the time, and when cooking for a few people. Not everyone likes hot and spicy, so if you do neutral or slightly sweet rub or sauce . The people that like a bit of heat and spice can add it with the condiments like the slaw or gravy I added earlier in the thread if they wish. Easier to keep everyone happy (unless sugar is a problem), that way I find personally?

    Edited by: "sotv" 18th Jun

    Original Poster

    aclofty

    I do a dry rub which I put on the meat 24 hours before its due to be … I do a dry rub which I put on the meat 24 hours before its due to be cooked. I then use charcoal bbq (another post maybe but the better option if done well) and use smoking chips depending on the meat.Everyone has their own way of doing things but mine typically consists of a mix of paprika, smoked paprika, garlic powder, onion powder, cumin, herbs (depending on meat), brown sugar, sea salt and black pepper. For heat, a small amount of ground cayenne pepper though I normally split the rubs at this point so I can have mild, hot and hotter than hell.As for bbq sauces, I must admit, Jamie Oliver - yeah I know, in his American cookbook does a really over the top bbq chicken recipe which I have made once, it was really good but a lot of faff.Hope that helps



    Similar to the type of rub I do. I have started putting all the ingredients in a coffee grinder to make them finer and run it through the sieve first. I get a much more even spread and better mix over the meat now with the rub with no lumps of sugar etc

    sotv

    I think the sugary sweet aspect is important to the sauce and I have only … I think the sugary sweet aspect is important to the sauce and I have only used regular coke for this, I haven't tried diet coke personally. It uses less than a can of coke, so unless sugar is a problem, to yourself, you don't need a great deal of it. The tomato is the slightly dominant flavour in the finished mix and the coke and honey add the sweetness to it and the slightly acidic note of the vinegar balancing it out. But you can still always taste the meat especially if it has been smoked, with this sauce still.I have a very sweet tooth unfortunately and prefer sweet and sticky to hot and spicy, the majority of the time, and when cooking for a few people. Not everyone likes hot and spicy, so if you do neutral or slightly sweet rub or sauce . The people that like a bit of heat and spice can add it with the condiments like the slaw or gravy I added earlier in the thread if they wish. Easier to keep everyone happy (unless sugar is a problem), that way I find personally?



    Thanks, that's great. No sugar is not a problem we just don't drink the sugary kind. I will buy a small bottle for the recipe. I too prefer sweet and sticky marinades.
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