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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, June 11, 2008 Barbecue sauces and rubs kick up flavor By Judyrae Kruse Herald Writer Good barbecued anything is just about as compelling as food gets. Partly because, I think, almost everything not only takes to the grill, but grilling usually ups the finished flavors a few notches beyond the ordinary. That said, I'd also like to say I'm absolutely convinced there's no such thing as too many recipes. After all, a single marinade, rub or sauce that's simply outstanding for such and such may not do nearly as well by this or that. In other words, I'm glued to the belief that whatever method/recipe -- rub, baste, soak or sauce -- is chosen as the seasoning really ought to make a perfect marriage with its intended, be it meat, fish or fowl. Sort of like using this particular marinade/baste for these country-style ribs, but that totally different other sauce for those baby-back ribs. Know what I mean? That could be potentially faulty thinking (shock, horror), though, because today we have both a barbecue sauce and a barbecue rub designed to step right up and enhance practically everything. I have unashamedly borrowed them from the Kansas City Barbecue Society Web site, www.kcbs.us, and here they are, pretty much as they appear there: Romes Smokestack BBQ sauce 1/2 cup chopped yellow onions Olive oil 1/4 cup minced fresh garlic 1/3 cup cider vinegar 1/3 cup molasses 3 tablespoons Worcestershire 2 tablespoons hot sauce 1/2 cube butter 4 cans (8 ounces each) tomato sauce 1 cup favorite dark lager beer 2 tablespoons white pepper 1 tablespoon celery salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash nutmeg 2 tablespoons dry mustard 1/2 cup brown sugar In saucepan, saute onions in a little olive oil; add garlic, vinegar and molasses and cook until reduced by one-third. Add Worcestershire, hot sauce, butter, tomato sauce and beer; bring to a simmer and add white pepper, celery salt, cinnamon, ginger, nutmeg, dry mustard and brown sugar, stirring to blend ingredients thoroughly and dissolve sugar. Remove from heat and let sit for 20 minutes, then puree. Sauce goes good with chicken, ribs, pork and burgers. Makes about 8 cups. Jerry's BBQ rub 9 tablespoons paprika 3 tablespoons dry mustard 1 teaspoon ground black pepper 1/2 tablespoon salt 1/2 teaspoon thyme 11/2 teaspoons celery seed 1/2 teaspoon citric acid 1 tablespoon onion powder 1/2 tablespoon garlic powder 1 teaspoon hickory smoked salt 21/2 teaspoons BBQ seasoning 1 teaspoon seasoned salt, Durkee's preferred 1 teaspoon ground red cayenne pepper 1 teaspoon marjoram 3/4 cup dark brown sugar Combine all ingredients and blend in a food processor using 3-to-5-second pulses until smooth, about 2 minutes. Turn mixture into an airtight container. To use, coat meat with rub, wrap in plastic wrap and refrigerate overnight for flavors to soak into meat. Great on pork, beef, chicken, fish and game. Do you have a favorite barbecue recipe to share? Whether it's a sauce, marinade or rub, don't hesitate to send the here's-how to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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