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Granny's Delights

A few BBQ sauces, marinades, rubs

Saturday, June 11, 2011 | Publish by MizWasy

It's June, time for those summer barbeques.  Here's a few recipes to help out with that.

I'll have more as the summer goes by, but here's a good start.  Fire up the grill and let's get cooking!

Thai BBQ
Ingredients:
3 Tbsp fish sauce
2 Tbsp rice wine or sherry
1 Tbsp sesame oil
4 Tbsp sugar
1 Tbsp garlic, chopped
2 Tbsp ginger, freshly grated
2 Tbsp honey

Directions:
Mix in a food processor or with a whisk.  Coat meat.  Leave to marinade overnight (or at least 6 hours).  Barbeque, broil or grill to taste.


Dilled Wine Marinade
Ingredients:
1 cup white zinfandel
1/4 cup olive oil
1/2 onion, thinly sliced
1 carrot, thinly sliced
1/8 cup parsley sprigs or
2 tsp dried parsley flakes
1/8 cup dill sprigs or 2 tsp dried dillweed
1/8 cup chives, minced
Dash of pepper

Directions:
Combine all of the ingredients in a medium bowl and blend well. Select the vegetables you wish to marinate.  Prep into appropriate sized pieces for grilling.  Add the vegetables to the marinade.  Cover and marinate for 1 hour.  Remove the vegetables from the marinade and finish on the grill. 

Peppery BBQ Sauce
Ingredients:
2 cups brown sugar, firmly packed
2 Tbsp pepper
1 to 1 1/2 tsp salt
4 garlic cloves, minced
4 cups ketchup
1 cup white vinegar
2 Tbsp vegetable oil
2 Tbsp dijon mustard
2 Tbsp Worcestershire sauce
2 Tbsp hot sauce

Directions:
Stir together all ingredients in a saucepan. Heat to almost bubbling and cook 5 minutes to blend flavors.  Pour into hot sterilized jars, and process using guidelines from your county extension office. 

If not canned, the sauce stores in the refrigerator for up to 1 month.

Key Words easy, grilled, marinade
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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      • Pineapple Chutney with Orange-Glazed Turkey Tender...
      • Southwest Grilled Turkey
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      • A few BBQ sauces, marinades, rubs
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