Barbecue season is upon us and this was Father's Day dinner. Over the next two or three weeks, I am going to share some of my favorite homemade barbecue rubs and sauces. Now I do buy sauces if there is a good sale on my favorite brands as that can be less expensive than making your own. However, I think nothing beats a good homemade rub and sauce. If you already have the spices on hand, as I do, homemade rubs will always save money.
My copy of this rub doesn't indicate where it came from, but after a web search it seems to have come from The Smoke Ring website from a book called "The Thrill of the Grill" by Chris Schlesinger. This rub gives a nice barbecue red color to whatever you use it on.
All South Barbecue Rub
2 T. Salt
2 T. Sugar
2 T. Brown Sugar
2 T. Ground Cumin
2 T. Chile Powder
2 T. Freshly Cracked Black Pepper
1 T. Cayenne Pepper
4 T. Paprika
Mix ingredient together until well blended. Store tightly covered in cool, dry place. Makes about 1 cup.
This barbecue sauce recipe is one that I have been using for years. I like it because the base is tomato soup and tomato sauce. It keeps in the refrigerator for up to six months and can be frozen. You may use any kind of vinegar in this although I used rice vinegar this time.
Two frugal tips: Grease your measuring cup when measuring the molasses. Use the measured-out vinegar to wash out the tomato soup and tomato sauce cans to get "the very last drop".
This recipe comes from "The Year Round Holiday Cookbook" by Marlene Sorosky. This is a fairly mild sauce with just a bit of a bite.
Panhandle Barbecue Sauce
1 can (10 3/4 oz.) condensed tomato soup
1 can (8 oz.) tomato sauce
1/2 c. light molasses
1/2 c. vinegar
1/2 c. light brown sugar, packed
1/4 c. vegetable oil (I don't use this)
1 T. instant minced onion
1/2 t. garlic powder
1 T. seasoned salt
1 T. dry mustard
1 T. Worcestershire sauce
1 t. orange or lemon peel (I don't always use this)
2 t. paprika
1/2 t. pepper
Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat, simmer for 15 to 20 min., stirring occasionally. Brush on chicken or meat during the last 15 minutes of grilling. Cool and store in refrigerator. Keeps 6 months. Makes about 1 1/2 cups. May be frozen.
A great big welcome to my new followers. Hope you like it here.
Tomorrow: Cooking with the Journal
Linking to Melt in Your Mouth Mondays