From Garry Howard's web site. 


Bruce's BBQ Rub (circa 1993) 


      Recipe By : The Great Barbecue Companion by Bruce
      Bjorkman 

      1/2 Cup Light brown sugar, packed
      1/2 Cup White vinegar
      1/4 Cup Seasoned salt
      1/4 Cup Onion powder
      1/4 Cup Paprika
      2 Tablespoons Pepper
      2 Tablespoons Chile powder
      2 Tablespoons Dry mustard
      1 Teaspoon Poultry seasoning
      1 Teaspoon Thyme
      1 Teaspoon Tarragon
      1 Teaspoon Ginger
      1/2 Teaspoon Allspice 

      This is a rub I used to make without salt or sugar.
      However, the inclusion of sugar and salt helped make
      this a high-scoring, tasty rub in a barbecue competition
      one year. I find that it works well with beef, pork, and
      chicken. 

      Bruce Bjorkman 

      Place all ingredients in a resealable gallon-size freezer
      bag. Make sure bag is sealed. Shake and tumble the
      mixture until all ingredients are thoroughly mixed. 

      NOTE: I buy my herbs, such as thyme and tarragon, as
      whole leaves. Then I crush the leaves just before I make
      up the rub. Crush them as fine as possible -- to a
      powder. 

      Yield: 2 cups 
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All-South Barbecue Rub 


      Recipe By : The Thrill of the Grill by Chris Schlesinger

      2 Tablespoons salt
      2 Tablespoons sugar
      2 Tablespoons brown sugar
      2 Tablespoons ground cumin
      2 Tablespoons chili powder
      2 Tablespoons black pepper -- freshly cracked
      1 Tablespoon cayenne pepper
      4 Tablespoons paprika

      All you do is throw them together and mix them well. 
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Dry Cure For Fish 


      Recipe By : The Smoked-Foods Cookbook ISBN
      0-8117-0116-6 

      1 Cup pickling salt
      1 Cup packed brown sugar
      3/4 Teaspoon pepper
      1/2 Teaspoon ground allspice
      1/2 Teaspoon ginger
      1/2 Teaspoon crumbled bay leaves
      2 garlic cloves -- pressed 

      The brown sugar of this flavorful cure is especially
      good with salmon and steelhead, though it is also
      excellent with other fish. This recipe makes enough cure
      for approximately 10 pounds of fish. Use it for fillets,
      steaks, or whole small fish. 

      Combine the ingredients, and rub well into fish. Place in
      a non-metal container for several hours or overnight,
      depending on the size and amount of fish. Rins fish well
      in cold water, rubbing slightly to release excess salt. Pat
      dry, then allow to air-dry for several hours until fish
      acquires a glaze. Smoke according to your smoker's
      directions. 
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Garry's Chile Powder 


      Recipe By : Garry Howard 

      2 Ounces dried ancho chiles
      4 Ounces dried red New Mexican chiles
      1 Ounce dried chile de Arbol
      6 Tablespoons cumin seeds -- toasted and ground
      6 Tablespoons granulated garlic
      4 Tablespoons Mexican oregano -- ground
      4 Tablespoons hot Hungarian paprika 

      The chiles should be toasted before grinding. There are
      two ways to go about this. The method I use is to toast
      the chiles a few at a time on a hot cast iron griddle for
      about 1 minute, turning frequently until they soften and
      are lightly toasted. Be careful not to let the chiles burn,
      or they will have a bitter taste. 

      You can also toast the chiles in an oven. Preheat the
      oven to 300 degrees F. Break off the stems and remove
      the seeds from the chiles and lay them on a baking sheet
      arranged in a single layer. Place the pan in the oven.
      Place the cumin seeds in a small pan and place them in
      the oven as well. Since the chile de arbol are small
      chiles, they will be toasted first. Remove them and the
      cumin seeds after 4 or 5 minutes. Toast the larger pods
      another 4 or 5 minutes. They should be well dried. 

      When the chiles are cool, break them into pieces and
      grind into a fine powder using a spice grinder or coffee
      mill. Add the rest of the ingredients and mix well. Store
      in a jar. 

      Use this chili powder for making chile or as an
      ingredient in spice rubs for barbecuing. Add your own
      personalized touch by experimenting with different types
      of chiles. You'll never use that supermarket stuff again! 
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Red's Dry Rub 


      Recipe By : Chile Pepper Magazine - Sep/Oct 1990 

      1 11 Oz Can chili powder -- fine ground, light
      1 Tablespoon cayenne pepper
      2 Tablespoons black pepper
      4 Tablespoons garlic powder
      1/2 Cup lemon juice 

      Thoroughly coat all surfaces of the meat with lemon
      juice, and rub in well. Combine all of the dry
      ingredients in a bowl, and sprinkle generously all over
      the meat, rubbing in well. Make sure that the meat is
      entirely covered. Store leftover rub in a tightly sealed
      container in the 'fridge. 

      Red Caldwell is a freelance cook and food writer based
      in San Marcos, Texas. He is a fifteen-year veteran of
      competitive cooking--chili cookoffs, barbecue, and
      mountain oysters. His cookbook, Pit, Pot, and Skillet, is
      available from Corona Publishing of San Antonio,
      Texas. 
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Merle's Mop Sauce 


      1 C Vinegar, cider or wine
      5 Tb Worcestershire sauce
      2/3 C Salad oil
      3 Tb Butter
      1 Ea Lemon, thinly sliced
      3 Ea Cloves, crushed
      2 Tb Ginger, grated
      2 Tb Dry mustard 

      Combine all ingredients in a saucepan and heat until
      flavors are nicely blended. Use to baste any meat or
      poultry. 

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M. L. McLemore's Lone Star
      Baste 


      Recipe By : (c) 1996 Martha C. McLemore - BBQ
      Mailing List

      2 Six Packs Lone Star beer -- one on ice, the other one
      doesn't matter
      1 Quart cheap vinegar -- better to scrimp on the
      vinegar than on the beer
      1 Small bottle Tabasco -- no substitutes
      1 Large head of garlic -- peel & finely mince
      1 4 Oz Can black pepper
      1 Small Jar French's Mustard -- baby crap, he called
      it, but he ate it on almost everything - go figure!
      6 dried jalapeno peppers -- crushed, firecrackers, he
      called them.
      1 Pound butter -- melted, none of that greasy
      margarine, for crissake!
      1 More 6 Pack Lone Star -- on ice
      50 Pound Bag ice
      1 side of beef -- OR
      1 helluva big pig
      2 young'uns with fly swatters -- on rotating shifts
      1 Wheel cheddar cheese -- the kind that smells like
      work socks at the end of the day
      2 Boxes crackers
      1 Case Pik coils
      2 lawn chairs -- one for his butt, one for his feet
      Stetson -- his cookin' hat, not the one he wore to the
      rodeo
      1 Pair shades -- made out of welder's glass
      2 Cartons Lucky Strikes or Camels -- filters?! Real
      men don't smoke filtered butts, what's the matter with
      you, FOOL?!
      1 Zippo lighter, circa 1943 -- extra flints & fluid
      1 More Six Pack Lone Star -- on ice
      1 loud wind-up alarm clock -- the one he called "The
      Voice of God"
      2 50 Lb Bags mesquite or pecan chips -- soaked in
      water overnight in the dogs' washtub, which was
      actually one of those galvanized cattle troughs - nothing
      was too good for his 'dawgs'. (Jealous of his dogs, you
      say? Damn right, I was! He never hit his dogs and they
      didn't have to swat flies for him!)
      1 Six Pack Pabst Blue Ribbon -- ice optional. Never
      give the good stuff to the neighbors who wandered over,
      but always have something to give them! M. L.'s
      personal Code of the West. 

      For those of you who like barbecue, I offer one of my
      late father's concoctions for basting, which I learned
      today is also called the mop (thanks, Richard Thead). 

      Empty one 6-pack of Lone Star into a 3 gallon stock pot.
      Add the vinegar, mustard, Tabasco, butter, peppers,
      garlic and a fifth of water. Bring to a high, rollin' boil to
      melt the butter; keep hot on the cool end of the grill. 

      Fire up the cooker when you get home on Friday night.
      Burn a couple or three mesquite logs (his preference) to
      get a foot-thick bed of cherry-red coals. Close the grill
      to keep in the heat. Add sufficient wet chips to produce
      enough smoke that the new neighbors call the fire
      department, but not so much that you put out the fire.
      (Long-time neighbors just bring in the wash, close their
      windows and wait him out.) 

      When the smoke dies down so you can get near the grill,
      unearth the beast of honor from the washtub, rub it dry,
      sprinkle with the lightest coat of salt and brown sugar,
      lay the carcass on the grill. Quick, close the lid and
      prepare for the rest of the event. 

      Ice down the rest of the beer in the washtub. (Hell, yes,
      in the same water! Just add more ice; eventually the
      water won't be pink anymore. Besides, you don't drink
      the water, now, do you?) 

      Set up "camp," as it were. Send the kids after whatever
      you forgot, like the Coleman lantern, your long-sleeved
      shirt and the tv-trays. And the pie-screen, to keep the
      bugs off the cheese. Those tiny sweet pickles and
      another jar of mustard. And that little portable transistor
      radio, don't forget the extra batteries. 

      Every half-hour or so, check the coals and the beast.
      Add chips to the one and baste the other. In the
      beginning, it's easy to keep which is which straight, but
      by Saturday afternoon, when this repast is *supposed* to
      be ready, the longs hours of no sleep and Lone Star have
      taken their toll. It was not uncommon to find wood chips
      charred to the carcass and the favorite basting brush
      singed beyond recognition. (They loved my father down
      at the paint store; sold him more 3" bristle brushes than
      any other two stores' customers combined.) 

      After around 3 am, those of us not on bug patrol were no
      longer awakened by the "Voice of God", M. L. having
      tossed it across the highway into the oil field. I think it
      gave him no end of joy to imagine that clock coming to
      rest next to some aged rattlesnake, vibrating the old
      viper out of its last 6 buttons, at least. 

      In the morning, the rest of us would enjoy a good
      breakfast then wander out to see how the sacrifice was
      coming along. Daddy's breakfast empties were neatly
      placed back into the wooden case, courtesy the second
      shift bug patrol, or my mother. I guess she didn't object
      to his drinking in public, as long as he didn't appear to
      be a slob about it. 

      He hardly ever used the full case of Pik coils. After
      midnight or so, no self-respecting mosquito or fly came
      with 100 yards of M. L. or the grill. If the beer didn't do
      the trick, there was always that marvelous baste
      simmering on the back of the grill. 

      Although the bugs gave Daddy's barbecue a wide berth,
      he had to quietly let only a few trusted friends know
      when he was planning to cook because his was the
      absolute best barbecue for miles and miles around. Even
      his enemies acknowledged his expertise: "That
      McLemore is one sorry s.o.b., but god-almighty, can that
      man cook!" 

      Around noon, the friends who were invited and the dogs'
      pals began to gather. You know how it is said that dogs
      and their owners often resemble one another after a few
      years of cohabitation? Well, you could certainly tell
      which of the 20 or so mutts criss-crossing our yard on
      barbecue day belonged to Daddy. They were the ones
      lapping up spilled Lone Star, wolfing down stinky
      cheddar loaded with mustard, and the only ones all the
      other dogs refused to sniff. 

      There's a recipe somewhere in all of this, but danged if I
      remember where I put it. 

      (c) 1996 Martha C. McLemore 
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Garry's Basting Sauce For Fish 
(Also used for marinadting)


      Recipe By : Garry Howard 

      2 Tablespoons butter
      1/4 Cup lemon juice
      1 Teaspoon crushed garlic
      1 Teaspoon ginger paste
      1 Teaspoon worcestershire sauce
      2 shakes tabasco sauce -- or to taste 

      Combine ingredients and zap in the microwave for about
      1 1/2 minutes until the butter is melted. Brush on fish
      with basting brush. Grill fish on high heat turning
      frequently until cooked. Baste with sauce every time you
      turn it. 
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Garry's Jamaican Jerk Marinade 


      Recipe By : Garry Howard 

      1 Onion -- chopped
      1/2 Cup Scallion -- chopped
      1 Teaspoon Salt
      4 Teaspoons Jamaican pimiento -- (allspice)
      1 Teaspoon Nutmeg
      1 Teaspoon Cinnamon
      6 Habanero chiles
      1 Teaspoon Black pepper
      4 garlic cloves
      2 Tablespoons fresh ginger root -- grated
      2 Tablespoons Lime juice
      1/4 Cup Olive oil
      1/2 Cup Red wine vinegar
      4 Tablespoons Soy sauce
      4 Tablespoons Dark rum
      2 Tablespoons Brown sugar
      2 Tablespoons Fresh thyme

      Combine all ingredints and blend in food processor.
      Marinate (meat, poultry, beef, pork or fish) several
      hours before cooking. 
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La Parilla Traditional Achiote
      Recado 


      Recipe By : La Parilla the mexican grill by Reed
      Hearon 

      2 Tablespoons Annatto Seeds
      1/2 Cup Water
      1 Teaspoon Ground Allspice
      2 Teaspoons Ground Black Pepper
      1/2 Cup Ancho Chile Powder
      4 Teaspoons Kosher Salt
      1 Tablespoon Mexican Oregano -- Toasted And
      Ground
      3 Cloves Garlic -- Peeled
      1/2 Medium White Onions -- Thickly Sliced
      1/4 Cup Apple Cider Vinegar
      1 1/2 Cups Freshly Squeezed Orange Juice
      1/4 Cup Freshly Squeezed Lemon Juice 

      This mild, citrusy red spice paste can transform the
      blandes of foods. It comes from the Yucatan, where it
      typically flavors Pibil-style suckling pig. The pig is
      rubbed with the recado, wrapped in banana leaves, and
      then cooked in a stone-lined pit until the meat is so
      tender it falls off the bones. Grilling is a less traditional,
      but no less delicious, method. Use for meat, fish, and
      poultry. Purchased achiote paste saves a good deal of
      time and makes a less complex but acceptable recado. 

      Put the annatto seeds and water in a small saucepan and
      place over high heat. Bring to a boil, cover, and lower
      heat to simmer. Cook 30 minutes. Remove from heat and
      let steep 2 hours, or until softened. 

      Pan roast the garlic and onions until brown and soft. 

      Drain the annatto seeds and put into a blender or food
      processor along with all the remaining ingredients.
      Blend until smooth. Keeps, tightly covered, up to 5 days
      in the refrigerator. 

      Makes about 2 1/2 cups. 

GArry's note:
This is a Mexican marinade from Yucatan. The primary
                         flavoring ingredient is annatto seeds, hard red seeds of
                         the annatto tree, native to the tropics. They tint foods a
                         bright yellow. They are used to color Cheddar cheese
                         orange and butter yellow. This marinade is good on any
                         meat, but I especially like to use it on grilled fish or
                         chicken. 

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Bear's Cornbread 


      Recipe By : Bear from the BBQ mailing list -
      bear@fred.net 

      1 Cup all-purpose flour
      1 Cup yellow cornmeal
      1/4 Cup sugar
      1 Tablespoon baking powder
      1/2 Teaspoon salt
      2 eggs
      1 Cup whipping cream
      1/4 Cup vegetable oil
      1/4 Cup honey 

      Combine flour, cornmeal, sugar, baking powder, and
      salt. In a small bowl, beat the eggs. Add cream, oil, and
      honey to eggs; beat well. Stir into the dry mixture just
      until moistened. Pour into a greased 9 in. baking pan.
      Bake at 400 for 20-25 minutes or until a toothpick in the
      center comes clean. Yields about 9 servings. 
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El Charro Frijoles Refritos
      (Refried Beans) 


      Recipe By : El Charro Cafe Favorite Recipes 

      4 Cups pinto beans -- cooked & mashed
      12 Ounces evaporated milk
      2 Tablespoons shortening -- melted
      1/2 Pound cheddar cheese -- shredded
      Salsa De Chile Colorado 

      Mash beans in skillet and add hot oil. Mix well. Stir in
      evaporated miklk. Cook over very low heat, stirring
      frequently. 

      Before serving, refry beans by adding 2 tablespoons
      smoking hot fat, shredded cheese to taste and some
      Salsa and stir briskly over high heat. 

      From: El Charro Cafe Favorite Recipes
      By Carlotta Dunn Flores, El Charro Cafe, Tucson,
      Arizona 
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La Parilla Taqueria Guacamole 


      Recipe By : La Parilla the mexican grill by Reed
      Hearon 

      1 jalapeno chile with seeds -- finely minced
      3 Tablespoons fresh cilantro -- coarsely chopped
      1 ripe avocado -- peeled and pitted
      1/4 Teaspoon kosher salt
      1 Cup water
      3 Tablespoons white onions -- diced 

      This is the version of guacamole you often see in little
      taquerias in Mexico. The spicy, thin mixture has a great
      smooth flavor. But the reason you see it used so often is
      that it is much less expensive than the famous chunky
      guacamole, an advantage in tiny restaurants where tacos
      commonly cost less than the equivalent of thirty cents. It
      is so good, however, that I use it even when the
      difference in cost is no object. 

      Put all the ingredients except the onion in a food
      processor and blend until very smooth. Pour into a bowl
      and stir in the onion. Use immediately. 

      Makes about 2 cups. 
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Frijoles Borrachos 


      Recipe By : Texas Home Cooking - ISBN
      1-55832-059-8 

      2 Cups pinto beans
      6 Cups water -- or more as needed
      12 Ounces beer
      2 Teaspoons bacon drippings -- or peanut oil
      1 Large onion -- chopped
      2 garlic cloves -- minced
      2 fresh jalapenos or serranos -- chopped
      2 pickled jalapenos -- chopped
      1 Teaspoon chili powder
      1 Teaspoon salt 

      These drunken beans make a great side or supper dish,
      and also work well for refritos. Plan on a total cooking
      time of about 2 to 2 1/2 hours. The hardness of the
      water, the altitude, and the obstinancy of the particular
      beans can all affect the timing. 

      Pick through the beans and rinse them, watching for any
      gravel or grit. Soak the beans in water, enough to cover
      them by several inches, preferably overnight. 

      Drain the beans, and add them to a stockpot or a large,
      heavy saucepan. Cover them with the water and beer.
      Simmer the beans, uncovered, over low heat. 

      After 1 hour, stir the beans up from the bottom and check
      the liquid level. If there is not at least an inch more
      water than beans, add enough hot water to bring it to that
      level. Simmer the beans another 30 minutes, then check
      them again, adding water as needed. 

      When the beans are well softened, add the remaining
      ingredients, and continue simmering. Cook at least 15
      more minutes, keeping the level of the water just above
      the beans. The beans are done when they are soft and
      creamy but not mushy, with each bean retaining its
      shape. There should be extra liquid at the completion of
      the cooking time, although the beans should not be
      soupy. If you want the liquid a little thicker, squash a
      few of the beans in the bottom of the pot with a potato or
      bean masher. 

      Serve the beans immediately, or cover them and keep
      them warm for as long as 1 hour. Or let them cool, and
      refrigerate or freeze them for later use. 
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Red's Prize Winnin' Pintos 


      Recipe By : Chile Pepper Magazine - Sep/Oct 1990 

      6 canned jalapeno peppers -- or suit yourself
      1/2 Teaspoon cayenne pepper
      1 Teaspoon black pepper
      1 Tablespoon chili powder
      2 Pounds pinto beans -- dry
      1/2 Pound salt port -- cubed 1x1x1/4"
      2 Medium onion -- chopped
      2 Cloves garlic -- minced 

      Soak the beans overnight. Drain, place in a pot, and
      refill with water to cover the beans and add everything
      else. Cook very slowly for 4 to 6 hours. When the beans
      are done, test for salt and adjust to our preference. Don't
      salt in advance, because the salt pork will do that for
      you. 

      Red Caldwell is a freelance cook and food writer based
      in San Marcos, Texas. He is a fifteen-year veteran of
      competitive cooking--chili cookoffs, barbecue, and
      mountain oysters. His cookbook, Pit, Pot, and Skillet, is
      available from Corona Publishing of San Antonio,
      Texas. 









