BBQ Dog BBQ Rub

BBQ Dog BBQ Rub 3 lbs Kosher salt 1 lb box coarse black pepper 1/4 cup granulated garlic 1/4 cup onion powder 1/4 cup six pepper spice 1/2 cup chile powder 1 lb paprika Mix all ingredients and store in an airtight container

BBQ Queens Rib Rub

BBQ Queens Rib Rub ½ cup black pepper ½ cup paprika ¼ cup garlic powder ¼ cup onion salt 3 tablespoons dry mustard 3 tablespoons celery seed 2 tablespoons chili powder Combine all the ingredients and store in a glass jar with lid. Keeps for about 3 months. Use on the meat of your choice, … Read more

Big Jim BBQ Rub

Big Jim BBQ Rub 2 boxes kosher salt (6 lbs) 6 cups coarse grind black pepper 2 ½ cups durkee 6 pepper blend (tone’s) 2 cups old bay seasoning 1 cup granulated garlic Mix well and use to season anything. Store in airtight container (you might want to scale this down to something reasonable, unless … Read more

Barry’s BBQ Rub

Barry’s BBQ Rub 1 cup brown suger ¼ cup salt 2 tbsp paprika 1 tbsp onion powder ½ tbsp garlic powder ½ tbsp mustard pwdr ½ tsp black pepper ½ tsp red pepper 1 tsp oregano 1 tsp thyme Mix well, store in airtight container. From Barry Ashworth

Eastern North Carolina Sauce

Bob in Georgia’s ‘Dip’ (Eastern North Carolina Style Sauce) Note: this is almost exactly the same as Ken Rogers on makes, although he often used d cider vinegar. 2 cups vinegar 2 tablespoons salt 1 tablespoon red pepper flakes (black pepper also if you desire) Gary’s notes: I always add 1/2 tablespoon fresh ground black … Read more

New Orlean’s Barbecued Shrimp

Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45

  • 15-20 (about a pound) large shrimp, peeled and deveined
  • 1/2 cup (1stick) butter
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon thyme leaves
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon black pepper
  • 1 pinch paprika
  • 1 pinch salt
  • 1 pinch white pepper

Preheat oven to 375 degrees.

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