Flavorize: Great Marinades, Injections, Brines, Rubs, and by Ray "Dr. BBQ" Lampe, Angie Moser

By Ray "Dr. BBQ" Lampe, Angie Moser

In his newest lip-smackin' cookbook, Dr. BBQ indicates how one can gown up meat, greens, and culmination with a hundred and twenty brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and whole recipes for what to make with them. no matter if parents are looking to attempt their abilities on the grill or whip up a stove-top dinner, those flavor-enhancing recipes will take each meal to the following point. shower red meat chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness by no means results in this must-have guide for these trying to spice issues up.

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Extra info for Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

Sample text

Makes 4 servings MARINADES 37 PORK POULTRY BEEF LAMB FISH VEGGIES FRUIT Korean Bulgogi Marinade Bulgogi is a Korean flavor combination similar to the more familiar teriyaki, with a bit more of a refined flavor from the addition of sesame seeds and pear. If you want it hot, just add more red chili flakes. 1/4 cup (35 g) sesame seeds 1 cup (240 ml) soy sauce 15 scallions, white and green parts sliced thinly on the bias 1/4 cup (50 g) sugar 6 garlic cloves, crushed 1/4 cup (60 ml) sesame oil 1/2 ripe pear, grated 2 tbsp honey 1 tsp red chili flakes In a medium skillet over low heat, toast the sesame seeds, tossing them often, for 1 to 2 minutes, just until you begin to smell them toasting.

Refrigerate them for 2 to 4 hours, occasionally moving them around within the bag to make sure they remain well coated. Prepare an outdoor grill to cook direct over medium-high heat. Take the portobellos from the marinade and place them on the grill gill-side down. Discard any remaining marinade. Cook them for 4 to 5 minutes, until the bottoms begin to brown and soften. Flip the portobellos over and top each with half of the cheese. Cook them for another 4 to 5 minutes, until the portobellos are al dente and the cheese is hot and bubbly.

1 cup (240 ml) water 1 tbsp sugar 1 tbsp soy sauce 1 tbsp Louisiana hot sauce 1 tsp Morton’s Kosher Salt In a small bowl, combine the water, sugar, soy sauce, hot sauce, and salt. With a fork or a whisk, mix everything until well blended. Cover and refrigerate the mixture for up to 1 week. Makes about 1 cup (240 ml) injections 63 VEGGIES FRUIT PORK POULTRY BEEF LAMB FISH VEGGIES FRUIT Secret Apple Juice Injection Apple juice is great place to start when making a pork injection and is the secret to many of the great recipes used by barbecue contest champions.

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