Flavor Boost!

Marinades, rubs, and sauces that add gusto to your cookouts

BY ROBIN BARR SUSSMAN | PHOTOGRAPHY BY R.J. HINKLE

Summer is coming - time to dust off the pit and grab your tongs. For the next three months, backyards across America will be filled with the aroma of smoke, the sizzle of cooking meat, and the camaraderie of families and friends. To get you started on outdoor-grilling season, we've rounded up some of the most inventive marinades, rubs, and sauces from club and resort chefs to give you an edge over the neighbors. How does this sound? Thick, juicy steaks sauced with garlicky chimichurri, coffee-rubbed St. Louis-style ribs, and succulent vodka-lime marinated seafood kissed by the grill. It's enough to make your mouth water.

RUBS

WILD BOAR TENDERLOIN DRY RUB
Executive chef Michael Barbato of the University of Massachusetts Club in Boston is a fan of grilling and smoking in the Big Green Egg, the popular ceramic, heat-controlled domed grill that, he says, transfers heat into the meat easier than other grills.

1 cup light brown sugar
3 tablespoons red pepper flakes
3 tablespoons smoked paprika
1 tablespoon mesquite seasoning
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons ground cumin
2 tablespoons chili powder

In a large bowl, combine all ingredients and mix well. Rub evenly over the meat before grilling.

Yield: for about 9 pounds of meat

PORK RIB RUB
Executive chef John Ezell of Southern Trace Country Club in Shreveport, La., adds ground coffee to his meat rub for a rich, soulful flavor.

2 tablespoons freshly ground Kona coffee
2 tablespoons light brown sugar
3 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup cumin
1/4 cup paprika

In a medium bowl, combine all ingredients and mix well. Sprinkle or rub on ribs before grilling.

Yield: for two racks of St. Louis-style ribs

MARINADES

MIDDLE EASTERN MARINADE
Executive chef Jamie Samford of Stonebridge Ranch Country Club in McKinney, Texas, uses this cultural creation to enhance beef, pork, lamb, and chicken.

1-1/2 cups extra virgin olive oil
1/2 cup plain yogurt
2 tablespoons honey
3 tablespoons cilantro, chopped
3 tablespoons mint, chopped
3 tablespoons Italian parsley, chopped
1 tablespoon cinnamon
1 tablespoon ground cumin
8 Kalamata olives

In a food processor, blend all ingredients for about 20 seconds or until the mixture is liquefied. Pour the marinade into a large ziplock bag. Add the meat, coating on all sides. Refrigerate. Shake the bag several times throughout marinating time. For chicken, marinate 3 to 8 hours; for beef, pork, or lamb, 18 to 24 hours. Remove meat from the refrigerator 1 hour before cooking time.

Yield: for about 3 pounds of meat

CHICKEN WINGS MARINADE
The University of Massachusetts Club's Chef Barbato makes his wings soar with this spicy marinade.

1 cup vegetable oil
1/4 cup chipotle powder
1/4 cup granulated onion
1/4 cup smoked paprika
1/4 cup ground white pepper
1/4 cup roasted garlic pepper
1/4 cup thyme
1/4 cup mesquite spice
1/4 cup sage

In a large bowl, combine all ingredients and mix well. Marinate chicken wings 1 hour before smoking or grilling.

Yield: for 10 pounds of wings

SHRIMP MARINADE
Executive chef Marc Therrien of La Costa Resort and Spa in Carlsbad, Calif., spikes his marinade with vodka for an added shot of flavor.

1 cup vodka
1 cup fresh lemonade
1/4 cup shallots, chopped
1/4 cup fennel, chopped
1/4 cup kosher salt
2 bay leaves fresh
2 tablespoons juniper berries
1 cup ice

In a large bowl, combine all ingredients and mix well. Marinate peeled or shell-on shrimp for no more than 2 hours in the refrigerator before skewering and grilling.

Yield: for about 6 pounds of shrimp

SAUCES

BOURBON PEACH SAUCE

Executive chef Tim Kotula of the Commerce Club in Atlanta puts his own distinctively sweet spin on grilled chicken, pork chops, and ribs with this lip-smacking recipe.

2 tablespoons olive oil
1 onion, chopped
2 tablespoons garlic, chopped
6-8 fresh peaches, blanched and peeled
1/2 cup bourbon
1/4 cup brown sugar
1/4 cup honey
1/2 teaspoon red chili flakes
1/4 cup tomato paste
1/2 cup apple cider vinegar
salt and pepper

In a large saucepan, saute olive oil, onion, and garlic on high for 7 minutes. Add peaches and cook 2-3 more minutes. Deglaze the pan with bourbon.

Add brown sugar, honey, chili flakes, and tomato paste. Bring to a boil and reduce to simmer. Add the vinegar and season with salt and pepper.

Puree the mixture in a food processor. Brush the sauce on the meat 5 minutes before you are finished grilling to create a glaze on the meat.

Yield: 1 quart

ARGENTINEAN SAUCE
Stonebridge Ranch Country Club's Chef Samford livens up grilled beef, pork, lamb, or chicken with this emerald-green-flecked Argentinean sauce, also called chimichurri.

1 cup extra virgin olive oil
1/2 cup sherry or red wine vinegar
1 cup Italian parsley, chopped
4 tablespoons garlic, chopped
2 tablespoons dried oregano
2 tablespoons paprika
3 tablespoons yellow onion, grated
1 tablespoon sea salt

In a food processor, blend all ingredients for 20 seconds or until the mixture is liquefied. Refrigerate until use. Serve with grilled meats or seafood.

Yield: for about 3 pounds of meat or seafood

It's also a marinade: To use the Argentinean Sauce as a marinade, pour mixture into a large ziplock bag. Add the meat, coating all sides. Refrigerate. Shake the bag several times throughout marinating time. For chicken, marinate 3 to 8 hours; for beef, pork, or lamb, 18 to 24 hours. Remove meat from the refrigerator 1 hour before cooking time.

 

 

 

 

Add your comment

0 comments




It appears you are using an older web browser! While using our site, you may encounter some trouble along the way. For PC users, we recommend upgrading to the latest version of Internet Explorer or Firefox. For Mac users, we recommend the latest version of Safari or Firefox.