Cookbook 9-19

“Dry Rub for Chicken, Ribs or Brisket”

1 T. ground black pepper
1 T. ground white pepper
2 T. sugar
2 tsp. cayenne pepper
2 T. chili powder
1 T. cumin
1 T. garlic powder
1 T. brown sugar
1 T. ground oregano
4 T. paprika (the sweet kind, not the hot kind)
1 tsp. dry mustard
1 T. celery salt
1 T. salt

Thoroughly combine all ingredients. Rub mixture into the meat. Wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in the freezer.

“Master Class Barbeque Sauce”

1/2 c. dark brown sugar, firmly packed
2 T. chili powder
1 T. black pepper
2 tsp. sage
1 tsp. ground allspice
1 tsp. granulated garlic
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cayenne (optional)
1/4 tsp. ground mace
1 c. white vinegar
1/2 c. clover honey
2 T. Worchestershire sauce
2 T. soy sauce
1 (32 oz.) bottle of ketchup

Combine all of the dry ingredients in a nonreactive saucepan. Blend in the vinegar, honey, Worchestershire sauce, and soy sauce. Bring the mixture to a boil. Stir in the ketchup, being careful that the mixture doesn’t pop and splatter. Reduce the heat and simmer for 30 minutes, stirring occasionally. Adjust seasonings to taste. Use the sauce warm or chilled. It will keep for several weeks in an airtight jar in the refrigerator. Makes 6 cups.

“jerky”

1/8 inch strips (suggests flat off brisket, flat iron steak, flank steak) marinade in seasoning. prague salt helps preserve jerky. Place in the refrigerator for 24 hours, then in a dehydrator at 160 for 8 hours.

-to wrap in smoker, Darrell likes butcher paper.

from Darrell Lampkins, guest host on Cookbook (he will next be in 10/3)

-request for Loose Meat Maid Rite
(3rd KWIX Cookbook has several)

-need help, wife soaked chicken in buttermilk and then did a baked chicken dish?