Hey, I know that Gate's original is the best sauce out there. However, I always try to dabble a little on my own at home to try to come up with an even better sauce. So far, so terrible. I was hoping that some of your folks might have some favorite recipes that you could share with me. These could include marinades, bastes, sauces, etc. Your contributions will be greatly appreciated as I am smoking about 40 lbs. of short ends, country ribs, brats, chicken breasts, etc. Thanks!

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GO PITT!

Pitt -
Here goes - a good, simple dry rub will go great on ribs, brisket and pork roasts. This is about the most painless and reliable one I use. You'll probably have to double or triple the amount for 40 lbs.
1/2 cup brown sugar
1/2 cup coarsely ground black pepper
1/2 cup paprika
1/4 cup chili powder
1/4 cup garlic salt
Rub it on, it melts in - yum.
I recommend soaked apple or alder wood chips for smoking. Very sweet & mild. You can't go wrong with hickory, though. NO MESQUITE.
A great marinade for beef & pork is good old apple cider vinegar. Toss in a little lemon juice and dry mustard. Soak 'em overnight. The best thing you can put in your mouth is a slow smoked pork tenderloin marinated overnight in Wishbone Italian dressing with Jack Daniels. Expensive, but women will swoon in your arms.
A good chicken marinade is lemon juice, a couple of tablespoons of Dijon mustard, melted stick of butter and garlic salt. Marinate for only 1/2 hour, or the citrus will start cooking the bird. This is also a good baste.
To top it all off, whip up some "Gorilla Classic" bbq sauce.
32 oz. Heinz ketcup
1 cup molasses
1 1/2 tbspoon tabasco
1 1/2 medium onions chopped real fine
1 green pepper chopped fine
1/2 cup lemon juice
1 tbspoon garlic salt
2 1/2 tbspoon dry mustard
3 tbspoon vinegar
3/4 cup brown sugar
1/4 cup liquid smoke
1/4 cup worcestershire sauce
cook slowly for a couple of hours - add cayenne pepper for x-tra hot separate batch.

THERE. Let me know how it comes out. Bon appetit - Durt



[This message has been edited by Durtman (edited 10-03-2000).]

Durtman, you are a culinary genius!!! The Jack maninade sounds awesome!!! I usually smoke in cherry or apple wood. Fruit wood always tastes better. Thanks.

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GO PITT!

1 ts Salt
3 c Canned beef broth
1/4 c White vinegar
1/2 c Worchestershire sauce
1 c Tomato paste
1/2 c Brown sugar
1/2 c Honey
1 tb Chili powder
3 tb Paprika
1 tb Sage
1 1/2 ts Cayenne pepper
1 ts Tumeric
3 cl Garlic, crushed

Blend all together in a large saucepan and simmer for
1 1/2 hours.

Beer Barbeque

1 1/2 c Heineken Beer
1 1/2 c Heinz Ketchup
1/2 c Dark Brown Sugar
4 tb Red Wine Vinegar or,
3 tb Balsamic Vinegar
2 ts Dijon Mustard (grey poupon)
2 ts Worcestershire Sauce
1 ts Dry Mustard (super fine)
1 ts Basil, crushed
5 x Red Chilies, crushed or,
Pepper Sauce to taste.
2 tb Olive Oil
3 cl Garlic, crushed and chopped
Fresh Ground Black Pepper

1) Combine vinegar, beer, worcestershire sauce in saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest, bring to a boil and simmer for 20 minutes.

2) Heat uncovered just before using.

If you like it hot, use the red chilies liberally, and use 1 tb of black pepper added last.

Wow, balsamic vinegar. Someone should call Emeril; This is really getting good.

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GO PITT!

Try smoking pork loin in a water smoker using apple wood (cherry will work too) with root-beer and apple juice in the water pan.

Italian salad dressing works great as a marinade for chicken and shrimp. Try this for indoor cooking:

1# 16-20 count shrimp
Italian salad dressing
Bacon

Place shrimp in a small saute pan (6"). Add salad dressing (enough to coat shrimp plus a little extra). Saute on medium until opaque.
Wrap each shrimp in bacon, skewer and grill on the BBQ.

Oxford,
Do you add any water to the water pan on that 1st recipe or do you just put in root beer & apple juice?

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It looks I picked the wrong week to quit sniffing glue!

This is looking a lot like an item to add to our homepage.

ChiefsPlanet member's favorite BBQ recipes

Yoohoo! Kyle, whatdyathink?

Another great wood to try in your smoker is Pecan. A friend introduced me to it and now its all I use. It has about the same texture and hardness as apple.

No water needed. The drip pan is kind of a mess after we smoke, but my Lab/Rott just loves to clean up the bowl.

i'm pretty plain-jane...bottle of gates, and a 6-pack of beer.
1.flip meat
2.pour on sauce
3.sprinkle a little beer on the heat for steam
4.shut grill and drink rest of beer
5.when beers all gone, meat is done.

sec<BR>

Sec.
In that recipe do ya drink one beer when it's cooking or all six?

*I'm thinkin we need to have a BBQ at your house

[This message has been edited by Boise_Chief (edited 10-04-2000).]

cmon over boise...i'd bbq every day if i could...actually, it's about 5 3/4 bottles of beer drank. i dont poor that much on the heat. seems like a waste.
sec

I wish I could, It's probably a long drive, You're in the KC area right. I'm about 22hours drive time from KC. I've driven it in the past, But I think I'll fly from now on.