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Mops, Marinades, Sauces and Rubs



Marinades add flavor and tenderize your meat. Seafood is marinaded primarily for flavor. Acidic marinades can "cook" seafood so unless that's your plan go easy on the acid.

One of my favorite marinades is plain old Italian Salad Dressing from the grocery store. Great for chicken, pork, fish, beef or anything else you want to eat.

For Shrimp:
I like barbeque sauce on barbequed shrimp. Unfortunatly, even with shrimp's short grilling time tomato based barbeque sauces will burn. Here's a marinade that works for me. See a version of this in my grilled Shimp recipe.

  • 1 Cup Of Beer
  • 3 Tablespoons Your Favorite BBQ Sauce
  • Juice From Half A Lemon
  • 1 Table Spoon Oil
Start with the basic marinade and add Old Bay, Salt, Pepper, lime juice or try substituting orange juice for the beer. Just let your hair down and go for it.


Dry Rubs

Basic Dry Rub
  • 1 Cup Brown Sugar
  • 1/2 Cup Paprika
  • 2 Tablespoons Pepper
  • 2 Tablespoons Salt
  • 2 Tablespoons Powder
This is a very basic dry rub and is a good starting point. You can vary this to match your taist by including, excluding and subtituting from the following list (some of my favorite's are marked ):
  • Turbinado Sugar
  • Smoked Paprika
  • Celery Salt
  • Celery Seed
  • Hickory Smoked Salt
  • Cumin
  • Ground Chipolte
  • Old Bay
  • Rosemary
  • Ground Mustard
  • Thyme
  • Chilli Powder

Wet Rubs

Wet rubs are dry rubs with a liquid added (Duh)
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