All South Barbeque Rub

Ingredients

2 tbsp salt 2 tbsp sugar 2 tbsp brown sugar 2 tbsp ground cumin 2 tbsp chile powder 2 tbsp freshly cracked black 1 pepper 1 tbsp cayenne pepper 4 tbsp paprika	Advertisements

Preparation
 
The rub is the second most important part of the BBQ process, next to
the smoking technique. There are two main concepts to keep in mind
when formulating your rub. The proportion of salt should be great
enough to trigger osmosis and begin to draw the moisture from the
surface of the meat, and (some may disagree with this) the proportion
of sugar should not be excessive because it will caramelize and burn
during smoking leaving a bitter taste. However, since sugar
contributes to osmosis, it is an important component and shouldn t be
eliminated.

Beyond that, your rub should only be limited by your imagination.
Other ingredients to consider can include paprika, cumin, garlic
powder, onion powder, black pepper, cayenne pepper, chile powder,
oregano, sage or whatever sounds good to you.

I like to keep my rub in a shaker for easy application. Rub should be
applied at least the night before smoking. Anything longer, up to
three days, is better. Shake the rub over the entire surface of the
meat to be smoked. Use a generous amount at first and then, as it
starts to get moist and adhere, add more. I don t think it s
necessary to "rub" it in. I find that that only results in uneven
distribution, and besides, it stains your hands. Wrap the meat
loosely in butcher paper and leave in the fridge until a couple of
hours before smoking.

I find rubs to be far more useful than marinades especially for large
pieces of meat such as briskets and pork butts. For cuts such as
these, the internal and external fat melt through the meat during
cooking to keep it moist. I believe that the texture of the meat is
improved by drawing out excess moisture, before cooking, through
osmosis. The dry surface of the meat and the rub itself combine to
produce a flavorful and attractive crust on the finished product.
Unless it is thoroughly blotted dry on the surface, marinated meat
won t color properly.

Recipe By : Richard Thead

 

 
Servings: 1

 

All Time Favorite Barbecue Sauce
In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs, chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/3 cups sauce.     strongSe (Upload by user)

Alligator Eggs
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili sho (Upload by user)

Alligator Etouffee
Fat grams per serving: Approx. Cook Time: 1:20 Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add (Upload by user)

Alligator Meatballs
Mix all ingredients, form into 1" balls. Allow to set for 1 hour. Dredge with flour and fry until brown. Serve hot. Source: Louisiana Seafood & Wild Game. Recipe By :     strongServings: 1/strong   (Upload by user)

Andrea s Venison Jerky
Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wi (Upload by user)

Ann Landers Meat Loaf
2 lb Ground beef 2 Eggs 1 1/2 c Breadcrumbs 3/4 c Ketchup 1 ts MSG 1/2 c Water warm 1 pk Dry onion soup mix 2 sl Bacon (opt) 8 oz Tomato sauce Mix all ingredients except bacon and tomato sauce. Put in a 9x5" loaf pan; cover with 2 stri (Upload by user)

Ann s Meat Loaf
MIX THOROUGHLY AND SHAPE INTO LOAF OR PLACE IN A 9 X 5 BAKING PAN. BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL MEAT IS COOKED THROUGH.     strongServings: 8/strong   (Upload by user)

Alligator Or Turtle Sauce Piquante
Parboil or pressure cook the meat, tenderizer helps. Brown flour in oil to make a roux. Add vegetables and tomato paste and cook slowly for 30 40 minutes. Add chunks of alligator meat with enough boiling water to cover. Boil down for 30 minutes. Add celery, shallots, green p (Upload by user)

Alligator Sauce Piquant 1
5 lb Alligator meat trim/cube 1 c Olive oil 3 c Flour All purpose 5 c Onion chopped 2 c Green onion chopped 1 c Bell pepper chopped 1/2 c Celery chopped 2 c Tomatoes fresh/chopped 8 c Water cold 2 TB Garlic finely chopped 2 (Upload by user)

Alligator Sauce Piquant 2
5 lb alligator meat cut into 1 " cubes 1 1/2 c cooking oil and 1 c all purpose flour for : roux 4 sm Cans whole tomatoes 1 lb fresh mushrooms sliced 3 pt cold water 1 c celery chopped 1/2 c green onions chopped 1/2 c bell pepper (Upload by user)
TAG: alligator, chopped, sauce, ,

Alligator Sauce Piquant
*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, g (Upload by user)
TAG: minutes, alligator, ,

Alligator Sauce Piquante
*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, g (Upload by user)
TAG: minutes, alligator, ,

Alligator Sausage Crawfish Casserole
Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350~ oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10 20. Sourc (Upload by user)
TAG: casserole, sausage, alligator, ,

Almond Bacon Cheese Spread
CHOP ALMONDS VERY FINE. CRUMBLE BACON TO FINE TEXTURE. MIX ALL INGREDIENTS UNTIL WELL BLENDED. PLACE IN SMALL SERVING DISH.     strongServings: 6/strong   (Upload by user)
TAG: bacon, ,

Almond Sausage Stuffing
To roast the almonds, place in oiled pan on stove & stir frequently until golden. Brown sausage in fry pan, breaking it apart as it cooks. Add the sausage, drained, but reserve the drippings in the skillet, to the bread cubes. Add the celery, onions, & mushrooms to t (Upload by user)
TAG: sausage, ,

Almond Stuffed Dates With Bacon
Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12 15 minutes or until bacon is crisp. Remove to rack or paper towel; (Upload by user)
TAG: bacon, dates, stuffed, almond, ,