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A finished pork roast
All-Purpose Rub
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup celery salt
1/4 cup seasoned salt
1/4 cup freshly ground black pepper
1/4 cup sweet paprika
1/4 cup chili powder
1 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dry ginger
1/4 teaspoon ground cloves
Combine all of the ingredients in a mixing bowl and stir well to combine.
Heat Scale: Mild
Poultry Rub
1/4 cup chopped yellow onion
1/4 cup lime juice
1 tablespoon dried minced onion
1 tablespoon onion powder
2 teaspoons granulated sugar
2 teaspoons dried thyme
2 teaspoons cayenne pepper sauce
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon ground cayenne
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.
Heat Scale: Mild
1/4 cup cracked black pepper
1/4 cup sweet paprika
2 tablespoons coarse kosher salt
2 tablespoons granulated garlic
1 tablespoon dry mustard
1 tablespoon granulated onion
2 teaspoons ground cayenne
Combine the ingredients in a small bowl and mix well.
Heat Scale: Mild
Colleen’s Supreme Sauce
1 yellow onion, chopped (about 2 cups)
4 cloves garlic, chopped (about 1 tablespoon)
1/4 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
2 tablespoons hot Hungarian paprika
2 cups ketchup
1 (8-ounce) can tomato sauce
1 1/2 tablespoons Old Bay seasoning
1/4 cup cane syrup
1 whole tomato, seeded and finely chopped
1 (12-ounce) can beer
1/2 cup dark brown sugar, firmly packed
Melt the butter in large heavy pot over medium heat. Add the onion, garlic, Worcestershire sauce, lemon juice, pepper, salt and paprika. Cook, stirring, until the onion is softened, about 5 minutes. Whisk in the remaining ingredients. Simmer at low heat, uncovered and stirring occasionally, for an hour.
Yield: About 2 quarts
Heat Scale: Mild
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