Your sauces and rubs for the 4th

[hazelnut]

Thought it would be good to share and see what everybody uses on their meats and vegetables when they grill out on the 4th of july.

[guerra]

I use Julio's seosoning salt on everything. you cant go wrong with it. they also make tortilla chips that are good also.. i dont know if its available in your area or not? or if its just a Texas thing? but it makes everything more tasty.. you should try some. you will be hooked..

[Sparx Macgyver]

MIne is a secret family recipe, so unless your a direct relative to me, or married to me, I can't pass on that info. Sorry, you don't have the proper security clearance required.

[brandon.k]

I use Julio's seosoning salt on everything. you cant go wrong with it. they also make tortilla chips that are good also.. i dont know if its available in your area or not? or if its just a Texas thing? but it makes everything more tasty.. you should try some. you will be hooked..

Ive never seen it but i will for sure keep an eye out for it.
For fajitas i use Allegros Hot Marinade and garlic salt. Its actually for brisket i think but havnt tried that out yet but im sure it would be pretty tasty.

[hazelnut]

I use Julio's seosoning salt on everything. you cant go wrong with it. they also make tortilla chips that are good also.. i dont know if its available in your area or not? or if its just a Texas thing? but it makes everything more tasty.. you should try some. you will be hooked..

Ill keep a eye out for it. Ive tryed all kinds of BBQ sauces sold in VA but it seems to be the same ol same ol, then back in 2000 i was working a job in south carolina and the plant put on a lunch for everyone and had a BBQ joint cater it. It was the first time that i had ever had a mustard based sauce and i was hooked, Va mostly only sells tomato based sauces so ive had to make my own ever since. So here is what ive come up with thats got a good flavor.
3 equal parts of mustard, ketchup and apple butter then add some spices on top, garlic salt,lime pepper and some emerils essence(BAM) give it a good stirring and your ready to show the meat some love We always cook pork on the 4th and i know you guys in texas say that it aint a BBQ unless its beef but, If you ever wrap your mouth around a 150# dressed hog that been cooked at 225* for 12 hours you might change your mind Im always trying out new spice mixes i see and i found one the other day that will make a man with a full belly hungry Its McCormick Grill Mates Applewood Rub, Ive never smelled anything that will put out such a good smell when it gets hot. I was cooking out about two weeks ago and 5 minutes after i shook some on the chops the lady that lives 100 yards from me smelled it and come over to see what smelled so good. Shes 88 and i tryed to get her to stay and eat but she had food cooking already and said she just wanted to come over and tell me how good it smelled. Yall got to try this stuff out because if someones cooking on another grill, their going to come and see what your doing to get your secret and thats no joke.

[cdeal28078]

I just use some regular salt, pepper, garlic powder and a few other secrets. One secret I'll share is cinnamon. I use it in rubs and in Chili. Can't use much at all or you will really notice it. Use just a touch of it.
clint

[BobbyFord]

The rub depends on which type of meat. I like to use the Mrs. Dash Onion Blend and Garlic Blend, Salt & Pepper. For Rib-eyes it's hard to beat Wish Bone Italian salad dressing as a marinade with Mrs. Dash Onion Blend.
For Buffalo wings, I deep fry 'em then dunk them in a blend of Frank's Red Hot, Ken's Buffalo Sauce, cayenne pepper, Ancho chili powder, dried minced onion and Pico Pica Hot sauce, then into a 350* oven for 8 minutes (your choice of Ranch or Blue Cheese for dipping). *Caution*, it'll singe the spokes out of your starfish the next morning...

[LANCE65]

*Caution*, it'll singe the spokes out of your starfish the next morning...

ow ow ow ow what are we gonna do!? I really think we need a doctor! spokes-starfish! you are a funny man!

[R.Smith]

I rub my pork (shoulders)down with a combination of fresh ground black pepper, kosher salt, torbinado or cane sugar, chile powder, paprika and a few other spices, let it sit an hour at room temp then put in in the smoker at 220 degrees. I split hickory as I used it. After an hour I mop it with the same rub dissolved in cider vinegar with chopped onion, bell peppers and oregeno thrown in. The mop sauce stays in a pot in the smoker to simmer. After 2 hours I mop it again and then cover it in foil to keep the bark from drying out. For the next 12 -13 hours I used Royal Oak lump...no point in wasting hickory because the meat will only take smoke for a couple hours...and mop it about every hour or so. Then out of the smoker to sit for an hour before pulling or chunking in the buffalo chopper. By this point it's so tender all you need do is stare at it hard and it falls apart.

I make 2 sauces using pretty much the same ingrediants in both, but with different ratios. Cider vinegar, cane syrup and ketchup or tomato sauce, black pepper, crushed red pepper, brown sugar, little garlic and onion. It varies. I'm constantly fartin around with the recipe. The only difference between the sauces is that one is heavy on the vinegar and one is heavy on the syrup and tomato sauce. I also make a hot sauce that's basically the same ingredients above, but with minced habaneros, chile, jalapeno and tobasco peppers mixed in. My entire garden consists of nothing but tomato, herb and pepper plants for making sauce and salsa. Well, that and feeding squirrels...judging from the half eaten tomatos I've been getting lately.

My personal preference is minced with a little vinegar based red sauce...or no sauce at all. A lot of people prefer pulled but I find that mincing spreads the flavor of the bark thoughout the meat. I cook pork ribs the same way except it only takes about 4-5 hours.

[1972bumpkansas]

I use Julio's seosoning salt on everything. you cant go wrong with it. they also make tortilla chips that are good also.. i dont know if its available in your area or not? or if its just a Texas thing? but it makes everything more tasty.. you should try some. you will be hooked..

ever heard of tony cheroles (sp on last word) a friend from texas brought it up here and said texas is about the only place with it...it is delish!

[guerra]

Yes i have heard of it and used it its good stuff also. that guy also makes good marinade. i use his brand to inject my bird on turkey day. good stuff..