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Spice Up Your Grill

Kick up the flavor of grilled foods with dry rubs, pastes and
marinades.

RUBS
2 T kosher salt

1 T dry mustard

Dash or two cayenne pepper

1 ½ t. granulated garlic

1 ½ t. granulated onion

1 t. black pepper

1 T brown sugar

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1 t. black pepper

2 T kosher salt

2 T lemon pepper

1 T finely grated lemon zest

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1 T toasted each coriander and cumin seeds; let cool then grind

2 T smoked paprika

2 T kosher salt

1 t pepper

½ t red pepper

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2 T toasted fennel seeds

1 T dried oregano

1 t. black pepper

2 T kosher salt

2 t. smoked paprika

1 T brown sugar

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2 T each coriander seeds and fennel seed; toast, let cool and then grind

1 T Mexican chile flakes

2 T kosher salt

½ t. black pepper

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1 T kosher salt

1 T dried rosemary

1 T dried sage

2 t. crushed fennel seed

2 t. dried thyme

1 t. crushed red pepper

1 ½ t. granulated garlic

1 ½ t. granulated onion

PASTES
¼ c. minced ginger root

¼ c. minced garlic

6 green onions, finely chopped then blended to a paste

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1 bunch cilantro

Juice of 2 limes

2 T garlic

1 T kosher salt

2 t. hot sauce or hot chili oil

2 t. pepper

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2 T Dijon Mustard

2 T finely grated lemon zest

1 T kosher salt

½ t. black pepper

2 t. smoked paprika

1 T sugar

MARINADES
8 oz Dijon mustard

1/3 c. brown sugar or honey

2 c. white wine, white grape juice, or white cranberry juice

1 onion quartered

2 clove garlic

2 T olive oil

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1 c. olive oil

¼ c. rice, red or apple cider vinegar

1 T oregano

1 t. rosemary

1 t. dried basil

2 clove garlic

¼ c. lemon or lime juice

2 T Dijon mustard

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1/3 c. adobo sauce

1 onion quartered

2 clove garlic

4 c. water

2 T kosher salt

1 bunch cilantro, minced

1/3 c. lime juice

1/3 c. sugar

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Zest of each 1 lemon, lime and orange

1 t. sesame oil

¼ c. vegetable oil

2 T soy sauce

1 clove garlic minced

1 T minced ginger

2 T rice vinegar

TYPICAL MOP SAUCE
½ c. apple juice

2 T cider vinegar

2 T Worcestershire sauce

YUMMY GLAZE
½ c. honey

2 T lemon juice

BASIC BARBECUE SAUCE
½ c. brown sugar

3 T spicy mustard

2 c. ketchup

3 T balsamic vinegar

1 t. crushed red pepper

1 ½ t. granulated garlic

1 ½ t. granulated onion

Salt and pepper to taste


Grilling Times and Temps

Bone in chicken pieces indirect heat 35 minutes internal temp 165

Boneless chicken direct heat 10 minutes internal temp 165

Steak direct heat 13-16 minutes internal temp 140 rare

160 med

170 well

Ground meat direct heat 10 minutes internal temp 160

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