Tempeh, made from fermented soybeans, is an Indonesian specialty. Its firm, nutty texture makes for good grilling in these satays. Serve on white rice with the sauce on the side, a cucumber and vinegar salad, and hot sauteed green beans.

Ingredients

Chile-Spice Marinade

• 3 tablespoons Indonesian kechap (sweet soy sauce)

• 1 tablespoon soy sauce

• 2 shallots, minced

• 1 clove garlic, minced

• 1 teaspoon crushed red chile

• ½ teaspoon ground coriander

• 1/4 teaspoon grated nutmeg

• Pinch of ground cloves

The Tempeh

• 1 8-ounce packages tempeh, cut in 3/4-inch cubes

• Thai Chile Dipping Sauce

• 2 tablespoons sweet Indonesian soy sauce

• 1 teaspoon lime juice

• 2 Thai chiles (prik kee nu), stems removed, minced, or substitute 1 serrano chile

• ½ teaspoon grated ginger

• 2 shallots, thinly sliced

Instructions

Combine all the marinade ingredients in a blender or food processor and process into a smooth sauce. Place in a nonreactive bowl, add the tempeh cubes, toss to coat well, and marinate for four hours, covered, in the refrigerator. While marinating, soak 8 bamboo skewers in water for 30 minutes.

Combine all the ingredients for the dipping sauce and all to sit for 30 minutes to blend the flavors.

Thread the tempeh cubes on the skewers and grill over a medium fire for 7 to 8 minutes, turning often.

Remove from the skewers and place on the rice with a small bowl of the sauce for dipping.

After a brisket has been smoked, it is basted in this sauce for a couple of hours before being sliced and served. Some cooks, however, slather the sauce on during the smoking.

Ingredients

Chili Powder, Cayenne, Margarine, Beer, Lemons, Parsley, Worcestershire Sauce

Instructions

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

• 2 tablespoons commercial chili powder

• ½ teaspoon ground cayenne chile (or more to taste)

• 1 pound butter or margarine

• 2 onions, chopped fine

• 5 cloves garlic, minced

• 1 ½ cups beer, such as Shiner Bock

• 4 lemons, quartered

• 1 bunch parsley tops, minced

• 2 cups vegetable oil

• 1/4 cup Worcestershire sauce

• 2 bay leaves

In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

Yield: About 5 cups

Heat Scale: Medium

Excerpt from Barbecue Inferno, (Ten Speed Press, 2001), and available from

This rub is great for smoking any cut of pork–ribs, chops, steaks, or even a roast. It has its origins in one of the barbecue centers of America, Memphis, Tennessee, home of the Memphis in May barbecue cook-off. You can also use rubs on grilled meats, so the next time you grill pork (or lamb) chops, try this rub.

Ingredients

• 1/4 cup paprika

• 2 tablespoons garlic salt

• 1 tablespoon freshly ground black pepper

• 2 tablespoons brown sugar

• 1 tablespoon onion powder

• 1 tablespoon dried oregano

• 1 tablespoon dry mustard

• 1 ½ teaspoons ground cayenne

Instructions

Combine all ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

This finishing sauce is traditionally served over smoked ribs, but can also be converted into a basting sauce by adding more beer and a little more vinegar.

Ingredients

tomato sauce, red wine vinegar, hot sauce, butter, beer

Instructions

This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder.

• 1 cup tomato sauce, preferably freshly made

• 1 cup red wine vinegar

• 2 teaspoons Louisiana-style hot sauce

• 1 tablespoon butter

• ½ teaspoon freshly ground black pepper

• ½ teaspoon salt

• ½ cup light beer

Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

Remove from the heat, but serve warm over smoked meats.

Yield: 2 ½ cups

Heat Scale: Mild

From another center of the barbecue universe comes one of the dry rubs that made the Kansas City Royal cook-off such a highly competitive event. Try this rub on turkey and chicken too.

Ingredients

• 2 tablespoons brown sugar

• 2 tablespoons ground paprika

• 1 tablespoon white sugar

• 1 tablespoon garlic salt

• 1 tablespoon celery salt

• 1 tablespoon commercial chili powder

• 2 teaspoon freshly ground black pepper

• 1 teaspoon ground cayenne chile

• ½ teaspoon dry mustard

Instructions

Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.