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Mouth-watering barbecue. Photo by Peter Hellebrand.
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ABOUT THE AUTHOR

 

PHYLLIS HASKINS, who teaches and writes on the fine art of barbecue, is the co-owner of Teddy Bear’s BBQ in Monroe, Washington. She and her husband Konrad have won more than 70 awards in BBQ competition since 2002. To study BBQ with the masters, e-mail Phyllis.

 

 

June 2006
Updated May 2009

Product Reviews / Main Nibbles / Meat & Poultry

How To Make Barbecue

Page 5: Barbecue Brine & Rub Recipes

 

This is Page 5 of a seven page article. Click on the black links below to visit other pages.

 

Brine & Rub Recipes

 

Not So Basic Brine

Mix and keep refrigerated (you can store it in a zip-lock bag); it will keep in the refrigerator for a week. Do not keep used marinade, discard after first use.

  • 1 cup Diamond Crystal Kosher Salt or 2/3 cup Morton’s Kosher Salt or ½ cup table salt (these varying volumes are all the same approximate weight of salt)
  • 1 cup white granulated cane sugar
  • 1 cup soy sauce or tamari
  • 1 cup real apple cider vinegar (watch out—small Heinz glass bottles contain “real” vinegar, but the gallon jug is “flavored”)
  • 1 gallon of water (or fill to 5 liter mark if mixing in a graduated container)
Kosher Salt
Photo of kosher salt courtesy of Saltworks.

Basic BBQ Rub

  • 2 tablespoons Diamond Crystal Kosher Salt or 1-1/2 tablespoons Morton’s Kosher Salt or 1 tablespoon of table salt
  • 2 tablespoons white granulated cane sugar
  • 2 tablespoons chili powder (light is preferable to dark)
  • 2 tablespoons Montreal or Canadian Steak Seasoning
  • Optional: add a pinch of cayenne (heat only) or chipotle (preferred because it adds heat and smoke flavor), to taste
Chili Powder
Red chili powder from India, the world’s largest producer of chili. Click here for more information about this fine powder.

 

Continue To Page 6: Barbecue Chicken Recipes

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