Mouth-watering barbecue. Photo by Peter Hellebrand.
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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.
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June 2006
Updated May 2009
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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)
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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
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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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