The Culinary Group

Sounds great!

Sometimes the effort is worth it!

Here's a good 'Jerk Seasoning' Recipe:

1 onion, finely chopped

1/2 c. finely chopped scallions

2 t. fresh thyme leaves (or 1 teaspoon ground thyme)

2 t. salt

1 t. ground (allspice)

1/4 t. ground nutmeg

1/2 t. ground cinnamon

4 to 6 Scotch bonnet peppers

1 t. ground black pepper

Optional: 1 t. light brown sugar or 1 T. dark rum

Mix ingredients together with a food processor until smooth.

To create a marinade add 3 tablespoons soy sauce, 1 tablespoon cooking oil, and 1 tablespoon cider or white vinegar.

Add water as needed.

This dry rub can be stored in a closed container in refrigerator for about a month.

This is a medium/hot paste (rub). For a hotter paste, add more peppers and/or use entire pepper; for a milder rub remove the seeds and membranes in the peppers before grinding them.

There are drier rubs out there too, and all kinds of different takes.

BBQ Sauce

1/2cButter;

1 Onion; finely chopped

1 Garlic clove; finely chopped

3 T.Vinegar

1 C. Chili sauce; heinz

1 C. Water

2 T. Brown sugar

2 T. Worcestershire sauce

1/2 T. Mustard

Juice from 1/2 lemon

1 can beer, cooks choice

pepper

In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of indgredients. Bring to a boil. Simmer 15-20 minutes.

This is one my family uses again and again. Have used on burgers, chicken, pork chops

I'm digging that recipe TammyG!

I normally tenderize the meats with beer, why didn't I think to put it in the sauce?

Probably too busy drinking it!

Not really a recipe, cause I don't measure, so you may have to play with ingredients. Anyway:

I marinate my ribs in a mix of half orange juice and half apple juice, or even better apple cider. Marinate for at least 2 or 3 days, but I like to go longer. (I usually go 4 days) The mixture of juices gives a unique flavor, and the citrus in the orange juice helps tenderizes the ribs. Remove ribs from marinade, but save the marinade. Pat ribs dry, and use a dry rub on them. I have used a pork rub, but prefer a steak rub. Really rub the stuff in so you get a nice coating. Then put the ribs on the top rack of grill. Place a large pan of marinade under ribs on bottom rack. (the steam from the marinade helps keep the ribs moist)I use only one burner turned down as low as I can get it, and crack to top of the grill so it does not get hot. You want very low heat because total cook time is 3 1/2 to 4 hours depending on how thick the ribs are. While the ribs are cooking I make the sauce. I use the cheapest bottle of BBQ sauce I can find. Again, I don't measure anything so you may have to adjust ingredients to taste. Mix sauce with some brown sugar, a tiny bit of red wine vinegar,(be careful with the vinegar, but if you end up with too much, add more brown sugar, hot sause, and approx. 2/3 to 3/4 jar of orange marmalade. You can also use apple jelly, or any flavor you like. I have tried many different flavors, but the orange marmalade is my favorite. Bring to a boil and then simmer until really thick. In the last 10 minutes, remove marinade pan, turn heat to high, place ribs on bottom rack, brush generously with sauce, and flip ribs around so they don't burn. You just want to lightly sear them. Sounds like a lot of work, but think the end result is worth it. Homemade coleslaw goes very well with this. Try it and enjoy.

PS. This sauce is also great for jerked chicken, or wings.

OOO! Orange marmalade. Never thought of that.

I'll try this with my wings this weekend. I like the way this sounds.

Thanks bubbadee! I'll let you know the raves!

I got all the ingredients for this cherry sauce and I'm gonna try this in my chicken Memorial Day Weekend.

I'll let you know what's up! Sounds real good.