Pitmaster Pete’s Sweet Chile Rub

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A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.

Caribbean Hot Sauce

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A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel


Ingredients

One 1-pint bottle dark rum

5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies

6 whole cloves

4 whole allspice berries

3 whole black peppercorns

 

Caribbean Hot Sauce

 

Instructions

Pour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle.


Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely.


Sprinkle a few drops into any dish/recipe as desired.

 


Spiced Rum Variation

If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.

Raspberry BBQ Sauce

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Use this as a finishing sauce for grilled pork chops, pork ribs, lamb chops, or even lambburgers.  Take care that the sauce doesn’t burn when on the grill.

Ingredients

  • 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

  • 1 cup yellow mustard

  • ½ cup vinegar

  • ½ cup brown sugar, packed

  • 1 tablespoon liquid smoke

  • 2 tablespoons hot sauce of choice

  • 2 tablespoons chili powder

  • 1 tablespoon. ground pepper

  • 1 teaspoon salt

Instructions

Mix all the ingredients together in a saucepan, heat to a boil, then lower the heat to a simmer and cook for 5 minutes. Do not overcook.  This makes a chunky sauce, so feel free to strain it to make a smoother version.

Blackberry or Marionberry BBQ Sauce

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This sauce works particularly well with grilled beef, and it’s great on steaks of all kinds.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon hot sauce of choice

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer. You may wish to let this reduce down a bit if the sauce appears too thin.

Blueberry Chipotle BBQ Sauce

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This sauce is designed for poultry of all kinds–not only grilled chicken, but also cornish game hens, duck, and smoked turkey.

Ingredients

  • 3 cups fresh  blueberries, crushed

  • 1 ½ cups white vinegar

  • ½ cup brown sugar

  • 2 tablespoons. Worcestershire sauce

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon chipotle powder, or more to taste

  • 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8 to 10 minutes. Best served at room temperature or warm. Remove the bay leaf before using.