Cajun Rub and Wet Mop

Cajun Rub

Ingredients:

1/2 cup Hungarian paprika (no fillers)
1/4 cup black pepper, coarsely ground
3 Tablespoons basil, dried
3 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons oregano, dried
2 Tablespoons cayenne pepper flakes (more to taste)
2 Tablespoons white pepper
2 Tablespoons thyme, dried

Method:
Stir together and use as a rub.

Wet Mop Finish

Ingredients:

1/2 cup Tiger sauce
1/2 cup Worchestershire sauce
6 ounce can of tomato paste
3 Tablespoons brown sugar
2 1/2 Tablespoons dry mustard
2 tablespoon steak sauce
1 teaspoon chopped flat leaf Italian parsley
1 Tablespoon vinegar
bourban to taste (up to a cup)

Method:
Combine all ingredients. Add bourban to taste one tablespoon at a time.

Satay Seasoning for Q

Satay

Ingredients:

1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
1 Tablespoon chopped garlic
1 Tablespoon fresh grated ginger
2 Tablespoons Nam Pla (fish sauce)
1 Tablespoon curry powder
pinch turmeric powder
1/2 tablespoons coconut cream skimmed off the top of a can of refrigerated coconut milk
3 Tablespoons palm sugar

Method:

Toast the coriander and cumin seeds in a small cast iron skillet and then grind with a mortar and pestle. Place all the ingredients in a zipper bag with thinly slice pork loin or chicken pieces. Refrigerate overnight. Slide meat pieces on skewers and smoke or grill. Serve with peanut sauce and cucumber relish

Nam Jim Satay (Peanut Sauce)

Ingredients:

4 ounces of roasted (unsalted) peanuts without skins or a quarter cup of natural peanut butter (found in organic groceries-- no trans fat like the national brands)
4 cloves garlic, minced
1-2 chopped red shallots
2 Tablespoons Sambal Oeleck (red pepper and garlic paste)
1 teaspoon Nam Pla (fish sauce)
1/2 cup coconut milk
2 stalks lemon grass, peeled and mashed in to a paste (add a little of the coconut milk, if needed)
1 Tablespoon tamarind paste
1/4 cup palm sugar
2 Kaffir lime leaves, shredded, then mashed to a paste
lime wedges
Method:

First grind or crush the peanuts to a fairly fine powder and add the remaining ingredients to make a smooth paste. Each person squeezes the lime wedges to add juice to taste.

Cucumber Relish:

Ingredients:

1/4 cup white vinegar
1 teaspoon palm sugar
1/4 cup cucumber, finely diced
2 red shallots, finely diced
3 Thai chile peppers, thinly sliced

Combine the ingredients and refrigerate overnight.

Satay should be served with a small bowl of the peanut sauce and cucumber relish for each person.

Char Sui rub for BBQ Pork

Cha Sui

Ingredients:

1/2 cup saki
2/3 cup hoisin sauce
2/3 cup tamari
1/2 cup palm sugar (substitute light brown sugar if palm sugar is not available)
4 cloves garlic, minced
2 teapoons black bean paste
1 1/2 teaspoon chinese 5-spice powder

Method:
Place all ingredients in a zipper topped bag and add a 3 pound pork loin. Let set overnight for best flavor development.

We use this BBQ Pork in steamed buns.

Honey Jamaican Jerk for Q!

Jamaican Jerk Rub -- makes one cup of rub

Ingredients:

6 Tablespoons onion powder
6 Tablespoons dried onion flakes
2 Tablespoons ground allspice
2 Tablespoons freshly ground black pepper
2 Tablespoons cayenne
4 1/2 teaspoons dried thyme
4 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/4 teaspoon dried ground habanero or Scotch Bonnet chile peppers

Method:
Combine and store in jar.

When ready to make the rub add enough honey to make a paste and
2 Tablespoons Tobasco brand pepper sauce, in your choice of habanero, chipotle, green or red chile pepper flavors.