Source:

Paul Kirk's Championship Barbecue Sauces - P. Kirk

Serves/Makes:1 Batch each

Ingredients

• Beef Marinade:
• 1 cup (225 ml) beef stock
• 1/4 cup (60 ml) brown sugar
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (30 ml) Worcestershire sauce
• 2 tsp (10 ml). garlic aalt
• 1 tsp (5 ml). black pepper
• 1 bay leaf
• 1/2 cup (125 ml) unsalted butter
• Dry Rub:
• 1 cup (225 ml) cane sugar
• 1/4 cup (60 ml) seasoned salt
• 1/4 cup (60 ml) garlic salt
• 1/4 cup (60 ml) celery salt
• 1/4 cup (60 ml) onion salt
• 1/2 cup (125 ml) paprika
• 3 tbsp (45 ml) chili powder
• 2 tbsp (30 ml) black pepper
• 1 tbsp (15 ml) lemon pepper
• 2 tsp (10 ml). ground sage
• 1 tsp (5 ml) dry mustard
• 1/2 tsp (2 ml) ground thyme
• 1/2 tsp (2 ml). ground cayene

Preparation

• Marinade:
• Mix all ingredients except butter in nonreactive sauce pan.
• Simmer 15 minutes.
• Stir in butter.
• Allow to cool.
• Use immediately: marinate beef steak for 3 to 7 hours.
• Dry Rub:
• Sift all ingredients together.
• Store in airtight container.
• Towel dry marinaded meat before using dry rub.
• Use dry rub heavily and cook over indirect heat.

Comments

Paul Kirk's book contains 175 recipes for rubs and marinades.