Great for Grilling and Barbecuing Meats and Poultry 

Cajun Spice Rub

2 Tbsp Paprika, 1 Tbsp ground Cumin, 1 Tsbp dried Thyme, 4 mined garlic cloves, 1 diced onion, 1 Tbsp dired Oregano1 tsp black pepper, 1 tsp Gound Cayenne

Allspice, Garlic, Marjoram, Parsley ,Thyme   • Mix 1 tsp of each and rub into any any red meat.

Marjoram, Rosemary, Tarragon, Lemon Zest    • Combining 1 tsp of each spice and the zest of half of lemon rub into the chicken or turkey.

Cayene, Gound Cumin, Garlic to spice up your meats.  Mix together1 Tbsp Cumin, 1 tsp Cayene, 2 minced Garlic  and rub into meat.

Marinades

Soy Sauce, Garlic, Olive Oil, Balsalmic Vinegar Great for Pork!

2 Tbsp Reduced Sodium Soy Sauce,

2 minced garlic

1 Tbsp Olive Oil,

3 Tbsp Balsalmic Vinegar.

Place meat inside 1 gallon plastic bag and let marinade for two hours. May store in refrigerator for up to three days.

Basic Wine Marinade

1/4 (60 ml) cup olive oil,

1/4 (60 ml) Red Wine (RED MEATS) and White Wine (WHITE MEATS),

1 onion grated,

2 garlic cloves minced,

1 tbsp herbs (oregano, rosemary, marjoram, or bay leaf, or Italian Seasoning),

1 tsp pepper,

and 1/4 tsp salt.

Combine all ingredients with meat into a 1 gallon plastic bag.  Allow to marinade for 2-4 hours and up to 48 hours.

Glaze

Rum Glaze

1/2 cup (100g) brown sugar

2 Tbsp dark rum

grated zest of 1 lime

Juice of 1 lime

1 Tbsp dry mustard

Mix all ingredients together.

Coat meat with a Dry Rub of your choice. Cook over low heat. Brush on glaze at end of cooking time.

Mango Mustard Glaze

2 1/2 tbsp mango chutney

1 1/2 tbsp Dijon mustard

1 1/2 tbsp apricot jam

3 -5 drops Tabasco Sauce

Mix all ingredients together then brush over cooked meat.  Return to grill and continue cooking for 15-20 minutes make sure that it glazes, but does not burn.

By Kimberly Crocker