PLC BBQ Sauce and Rub, Grilling Tips

I just love summer and cooking on the BBQ; besides the great flavor it also means a lot less dishes!!  I make everything on the grill; vegetables, pizza and even dessert!

My homemade BBQ sauce is made with pure ingredients; no high fructose corn syrup.  My BBQ rub doesn't contain non-caking agents like the rubs found in stores.  Keeping it pure and simple gives the meat great flavor without of the unwanted extras of store brands.  This BBQ sauce will keep for a month in the refrigerator and the rub is good for a year in your pantry in an air tight jar.  The rub will stick together after some time and may need to put in a blender. 

A Perfect Pair: For larger cuts of meat such as a pork tenderloin I will generously cover it in the rub and refrigerate it overnight; near the end of cooking time I will baste it with BBQ sauce.  Always have extra BBQ sauce to serve on the side.  This sauce taste great on beef, pork, chicken, shrimp and salmon.  Tweak the recipe to your liking by adding more or less of an ingredient to change the flavor and spiciness.

As always take it one prep at a time,
Chef Jackie


Following the recipes there will be a few grilling tips.

PLC BBQ Sauce

½ cup ketchup 2 Tbs sucanat, palm sugar, maple syrup, honey or brown sugar 2 Tbs wheat-free organic soy sauce 1 Tbs cider vinegar pinch cayenne pepper 1 tsp garlic powder ¼ tsp mustard powder ¼ tsp Celtic sea salt ¼ tsp fresh ground pepper

1.  In a small sauce pan over medium heat stir together all ingredients. 2.  Bring to a simmer and cook 2-3 minutes. 3.  Let cool slightly before use or cool and refrigerate before use.

Yield: ½ Cup

Cooking Times Preparation Time: 5 minutes Total Time: 5 minutes

PREP AHEAD: Can be made ahead and refrigerated for up to one month.

ALLERGEN INFO: Casein-free Egg-free Gluten-free COMMENTS: Great corn syrup-free alternative. Store in glass jar with tight fitting lid under refrigeration. Recipe can be doubled or tripled. PLC BBQ Rub 3 Tbs paprika 1 Tbs sucanat, brown sugar or palm sugar 1 Tbs oregano, dried 1 Tbs ground coffee (optional) 1 ½ tsp Celtic sea salt ½ tsp pepper, freshly ground 1 Tbs olive oil Combine above plus 1 Tablespoon olive oil and rub on meat. Yield: Enough rub for 2 pounds meat Preparation Time: 5 minutes Total Time: 5 minutes ALLERGEN INFO: Casein-free Egg-free Gluten-free COMMENTS: Best served with bone-in-chicken, strip steak and baby back ribs. Make a a large batch and store in a glass jar with a tight fitting lid. Makes a great gift for house warming's and Father's Day. Grilling Tips: Work clean: Clean grill grate before heating and brush with oil. Make sure all meat or other foods are at room temperature; this will allow the meat to cook more easily without burning or becoming dried out.  Season meats with salt and pepper, rubs, herbs and spices or marinades before cooking. Heat grate to high before adding meat or veggies (hold your hand over the grate if you can't keep it there longer than a few seconds it is ready).  Reduce heat during cooking or cook uncovered. Reduce flare ups: Remove excess marinade from meat before placing on the grill. When turning food move to a part of the grill the has not had food on it.  If you do this you will get a better sear and juicier meats.  Plus you will have grill marks on both sides.  If you do not have enough room don't worry about it.  Everything on the grill still taste better no matter how you get there. It has been said that adding marinade can reduce charring which will in turn reduces the amount of carcinogens. Even thickness of meats and veggies will cook better (no dry spots while other spots are under cooked). Bone-in meats will be juicier. Food safety: Do not serve  marinade or sauce on the side that has touched raw food while grilling.  You can either throw it out or bring it to a boil for a minute or so then serve it.  It is better to be safe!! Allow meat to rest 5 minutes before serving. If you cut into it to early it will loose its juiciness and become dry.  To add flavor to you grilling experience add some wood chips (found in the grilling section of your favorite store)  to your coals or for a gas grill dampen wood chips and place in foil tin under the grate.  Close the grill while cooking to infuse the flavor of the wood.  I love cherry wood! Keep a water spray bottle near by for flame flare ups. Grill clean up:  Remove all food from the grill.  While meat is resting close lid to the grill and cook off and excess food left on grill for at least five minutes at the highest temperature possible.  Open lid and with a wire brush clean grill grate; turn off gas grills.