Homemade Grilling Spices and BBQ Sauce Make Great Meals And Gifts

Wayne shares his homemade beef, chicken, fish and pork dry rubs and all purpose barbeque saucess

By Wayne Johnson
|  Thursday, Jun 19, 2014  |  Updated 6:14 AM CDT
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Homemade Spice Mixes

Wayne Johnson

Homemade spice mixes are perfect for grilling beef, chicken, pork or seafood. The mixes also make great gifts.

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Homemade Spice Mixes

Spice ideas for grilling
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Whether you are gilling outside or roasting in the oven, a dry rub spice mix can add wonderful flavor to beef, chicken, pork or fish.  I've created these four separate mixes and have given them to friends for gifts.  They are always a big hit. You can double or triple the ingrediens so you have some to keep and some to give away.  To add a little flavor after you're done grilling, I'm including my Texas barbeque sauce recipe as well. 

You can find little decorative bottles at a variety of specialty stores and then you can create simple labels with your home computer and printer.  I created my own names for each spice mix.  But, be creative and make up your own.  Those receiving your little spice mix pack will love them and you’ll reap the benefits of enjoying more food right off the grill.  It doesn’t get much better than that! 

CATTLE DRIVE
Beef Grilling Spice Mix

Ingredients

2 tsp Paprika
2 tsp Black Pepper
1 tsp Red Pepper Flakes
2 tsp Salt
1 1/2 tsp Onion Powder
1 1/2 tsp Brown Sugar
2 tsp Sage
1 tsp Celery Seed
1 1/2 tsp Chili Powder
2 tsp Rosemary
1 1/2  tsp Tarragon
2 tsp Parsley

Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container. 

SQUEALER
Pork Grilling Spice Mix

Ingredients

5 1/2 tsp Paprika
3 1/2 tsp Black Pepper
1/2 tsp Red Pepper Flakes
1 1/2 tsp Cumin
1 1/2 tsp Oregano
1 tsp Salt
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1 tsp Cayenne Pepper
2 1/2 tsp Brown Sugar

Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container. 

SURF’S UP
Seafood Grilling Spice Mix

Ingredients

2 tsp Black Pepper
1 1/2 tsp Salt
2 1/2  tsp Onion Powder
1 1/2 tsp Tumeric
2 1/2 tsp Lemon Pepper
1/2 tsp Anise
2 1/2 tsp Celery Seed
2 tsp Chili Powder
1 1/2 tsp Fennel
1/2 tsp Ground Cloves
1 tsp Dill
2 tsp Parsley

Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container. 

LIL CHICK
Poultry Grilling Spice Mix

Ingredients

3 1/2 tsp Paprika
1 tsp Black Pepper
1/2 tsp Red Pepper Flakes
1 1/2  tsp Salt
1 1/2 tsp Garlic Powder
1 tsp Cayenne Pepper
3 1/2 tsp Lemon Pepper
1 1/2  tsp Celery Seed
2 1/2  tsp Basil
2 1/2 tsp Thyme
1 tsp Ground Mustard

Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container. 

With all of these spices, rub about 1 heaping teaspoon onto the top and bottom of each individual serving of meat.  You can place the seasoned meat in a sealable plastic bag and refrigerate for a few hours before grilling.  But, remove the meat from the refrigerator and let it rest at room temperature for about 30 minutes before grilling.
 

Wayne's Texas BBQ Sauce

Ingredients

1 cu Hot Water
1 tbl Beef Base ( or 1  bullion cube)
1/4 cu Butter,
1/2 cu Minced Onion
3 stocks Celery, finely chopped
1 Jalapeño Pepper, seeded and minced
2 cloves Garlic, smashed and minced
2 lg Tomatoes, chopped
1 cu Ketchup
1/2 cu Cider Vinegar
1 cp Molasses
2 tbl Worcestershire Sauce
3 tbl Spicy Dijon Mustard
3 tbl Brown Sugar
2 tsp Chili Powder
1 tsp Salt
1/2 tsp Pepper

Method

Drop beef base in hot water to dissolve. Set aside.  Melt butter in a saucepan over medium heat.  Add onions and sauté for about 2 minutes.  Add jalapeno, celery, and garlic and sauté for a minute longer. Reduce heat to low and continue to sauté until ingredients are tender, about 8-10 minutes.  Puree tomatoes and ketchup in a blender.  Add to the pot along with beef water.  Increase heat to high. Bring mixture to a boil and stir in remaining ingredients.  Reduce heat medium low and simmer for 45 minutes to an hour or until sauce is as thick as you like it.  Allow ingredients to cool.  Puree in a blender and then strain through a fine sieve.  Store sauce in an airtight container in your refrigerator until ready to use.  Serve sauce heated or at room temperature. 

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on facebook.
 

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