Kitchen Porch > Rubs
Rubs
Yep! We sell rubs at the Farmer's Market and there is rarely a food
that we don't rub. Rubs make the world a better place and we tend to
rub all our meats with something. And when we are not in the kitchen,
we find others to rub!
We raise our own pigs. In the fall, we make sausage and cassoulet and eat the foods we have raised in the summer.
A pig roast is an annual event at my home in November.
BASIC RIB RUB enuf' for 16 racks
Baby backs
8 cups brown sugar
4 cups salt
1 cup cumin
1 cup pepper
Jerk Rib Rub
8 cups brown sugar
4 cups salt
1 cup cumin
1 cup coriander ground fresh
1 cup garlic powder
1 cup fresh thyme
1/2 cup allspice
1/2 cup cinnamon
2 T cayenne
Pineapple BBQ
4 cups pineapple juice*
2 jalepeno*
1/2 cup chopped cilantro*
2 T fresh ginger*
1 cup ketchup
1/2 cup cider vinegar
1/2 cup worcheshire sauce
1/2 cup brown sugar
1/4 soy sauce
Add * ingredients to sauce pan and reduce by half. Add all other and simmer for a few.
MOP SAUCE
1 cup Dry rub
4 cups Apple Cider
Whole hog notes
1 hour for every 6 pounds 225o
100 # hog = 40# meat 75 guests with not a stitch of left-overs and some hungry folks who waited!
Pig paste night before rub pig all over
3 cups chopped garlic
2 quarts herbs chopped
6 cups vegetable oil
2 cups salt
1 cup paprika
1 cup sugar
1/4 cup red pepper flakes
2 tsp mace
Espresso BBQ
3/4 cup espresso
3/4 cup ketchup
6 T heavy cream
1/2 cup honey
1/3 cup Dijon mustard
1/4 brown sugar
3 T cider vinegar
3 T worchestershire sauce
1 T Tabasco
Simmer in pot correct seasonings to taste
MUST'TARD BBQ
3 T butter
3 onions
3 gloves garlic
3 cups Dijon
3 cups brown sugar
3 cups vinegar
1 cup cider
Melt 'da butter, add onion and garlic 'till it smells good. Add everything else and 1 cup water. Simmer for 20 minutes and must 'tard is ready!
Mojo CUBANNA
MO-HO to you!
1 cup olive oil
12 cloves garlic
1 cup orange juice
1 cup lime juice
3 t salt
4 t cumin
1 cup cilantro
To taste: Pepper and oregano (your taste or mine?)
Don't forget the plantains!
Baby backs
8 cups brown sugar
4 cups salt
1 cup cumin
1 cup pepper
Jerk Rib Rub
8 cups brown sugar
4 cups salt
1 cup cumin
1 cup coriander ground fresh
1 cup garlic powder
1 cup fresh thyme
1/2 cup allspice
1/2 cup cinnamon
2 T cayenne
Pineapple BBQ
4 cups pineapple juice*
2 jalepeno*
1/2 cup chopped cilantro*
2 T fresh ginger*
1 cup ketchup
1/2 cup cider vinegar
1/2 cup worcheshire sauce
1/2 cup brown sugar
1/4 soy sauce
Add * ingredients to sauce pan and reduce by half. Add all other and simmer for a few.
MOP SAUCE
1 cup Dry rub
4 cups Apple Cider
Whole hog notes
1 hour for every 6 pounds 225o
100 # hog = 40# meat 75 guests with not a stitch of left-overs and some hungry folks who waited!
Pig paste night before rub pig all over
3 cups chopped garlic
2 quarts herbs chopped
6 cups vegetable oil
2 cups salt
1 cup paprika
1 cup sugar
1/4 cup red pepper flakes
2 tsp mace
Espresso BBQ
3/4 cup espresso
3/4 cup ketchup
6 T heavy cream
1/2 cup honey
1/3 cup Dijon mustard
1/4 brown sugar
3 T cider vinegar
3 T worchestershire sauce
1 T Tabasco
Simmer in pot correct seasonings to taste
MUST'TARD BBQ
3 T butter
3 onions
3 gloves garlic
3 cups Dijon
3 cups brown sugar
3 cups vinegar
1 cup cider
Melt 'da butter, add onion and garlic 'till it smells good. Add everything else and 1 cup water. Simmer for 20 minutes and must 'tard is ready!
Mojo CUBANNA
MO-HO to you!
1 cup olive oil
12 cloves garlic
1 cup orange juice
1 cup lime juice
3 t salt
4 t cumin
1 cup cilantro
To taste: Pepper and oregano (your taste or mine?)
Don't forget the plantains!
Kitchen Porch E-Newsletter brings you NEW RECIPES and SPECIALS directly to your inbox.
Kitchen Porch Catering
508-645-5000
Kitchen Location:
Martha's Vineyard Business Park (at the airport)
14 A Street, Edgartown, MA
© Copyright 2013 Jan Buhrman / Kitchen Porch. All rights reserved.
Web Design and CMS by goffgrafix.com of Martha's Vineyard