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Sauces, Rubs, and Marinades

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Fritz's Favorite Barbecue Sauce

This recipe comes to us from our good friend Chef Fritz Sonnenschmidt of the Culinary Institute of America. Slather it on all kinds of ribs, chicken, and kabobs.

  

1/4 cup extra-virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 cup low-sodium chicken broth
3/4 cup ketchup
1/2 cup orange juice concentrate
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon ground coffee
2 teaspoons dried chervil
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper

In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook for 2 to 3 minutes, stirring occasionally. Add the remaining ingredients and whisk to combine. Simmer for 30 minutes, stirring occasionally.

Transfer sauce to a bowl, cover with plastic wrap, and refrigerate until ready to use.

Makes about 2 cups.

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Grilling Tips and Recipes From

Honey-Ginger Peach Sauce

Add a little Southern style to your grilled pork ribs, chicken, beef, and seafood.

  

4 medium peaches, peeled and pitted
2 tablespoons honey
2 tablespoons lemon juice
1-1/2 teaspoons minced gingerroot
1 teaspoon balsamic vinegar
5 drops hot pepper sauce

Cut 3 of the peaches into chunks. Process with the honey, lemon juice, ginger, vinegar, and hot pepper sauce in a blender or food processor until smooth.

Pour mixture into a small saucepan. Bring to a boil; reduce heat and simmer uncovered 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, finely chop remaining peach. Stir into sauce.

Brush on grilled pork, chicken, beef, or seafood during last 10 minutes of grilling time.

Makes 8 servings.

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Texas Dry Rub

Paprika and chili powder play key roles in any good Texas dry rub. This version, a particularly good one for beef, is no exception.

  

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin

In a small bowl combine the ingredients. Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify flavors.

Makes about 1/2 cup.

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Sweet-and-Sour Sauce

For quick and tasty kabobs, serve this as a dipping sauce or use as a barbecue sauce.

1/3 cup chicken broth
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon lemon juice
1 tablespoon catsup
1 green onion, thinly sliced (white and green parts)
1-1/2 teaspoons dry sherry
1-1/2 teaspoons soy sauce
1 tablespoon cornstarch
1 tablespoon cold water

In a small saucepan combine chicken broth, brown sugar, vinegar, lemon juice, catsup, green onion, sherry, and soy sauce.

Combine cornstarch and cold water. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Serve warm with grilled pork, chicken, turkey, or fish, or brush on meat during last 10 minutes of grilling time.

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Weber Tangy Barbeque Sauce

An excellent Kansas-City style sauce for consistently great tangy-sweet flavor every time. It's a long-time Weber favorite!

  

1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup catsup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper

In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Serve warm with grilled beef, pork, or chicken, or brush on meats during last 10 minutes of grilling time.

Makes 8 to 10 servings.

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