Back to the Kitchen: Summer Grilling — Having Some Fun!

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gwen-upper110x110BY GWEN KENNEALLY

The best part of the summer for me is grilling. I love all of the great rubs and sauces. As much as I love to cook and create I also enjoy being a guest and watching other great cooks put their own stamps on the art of the best summer fare! Enjoy these great sauces and rubs with your friends and family.


Asian Marinade for Vegetables

This simple marinade works well with chicken or fish. Eggplant, summer squashes, asparagus, onions, beets, corn. Just to name a few.

Be creative and look for fun veggies to grill!

6 garlic cloves, finely chopped

2 inches ginger, finely chopped

1 bunch mint leaves, chopped

1 bunch cilantro, chopped

1 bunch basil, chopped

3 green onions, sliced

2 serrano chilies, finely chopped

1/2 cup olive oil

1/2 cup rice wine vinegar

Juice of 4 limes and zest

1/4-cup soy sauce

1/4 cup honey

1-tablespoon chili sauce

Remove and grate zest of limes and juice limes. Prepare 12 cups of vegetables for the grill. Combine ingredients and marinate for 2 hours rotating occasionally. Grill vegetables, brushing with marinade.

Joshua Jenkins Maple Garlic Sauce

1 stick butter

2 cups real maple syrup (not a Mrs. Butterworth’s)

½ head garlic

Melt butter in a pan. Pour in syrup. Smash up garlic. Cook over a low flame. In fact I do a double stack on my burner covers and put the flame as low as it can. Let it cook for at least an hour, so the garlic flavor seeps into the syrup. Stirring often to keep things from burning. If the syrup cooks down to much add some room temperature water to keep it from becoming a soft boil candy. Add 1/2 cup at a time, stir or whisk well when you do this to incorporate everything. Spread on your favorite grill item and let the heat do its thing. I’ve used this on everything from Portobello Mushrooms to steaks, lamb, chicken, and even shrimp. It’s all-good. The garlic and butter cut the sweet sugar of the syrup, and you end up with a nice contrast.

Peach Barbeque Sauce

1-pound fresh peaches

3/4 cup chopped sweet onion such as Vidalia

1 jalapeño, chopped

1/4-cup cider vinegar

1/4-cup bourbon

3 tablespoons mild honey

2 tablespoons Dijon mustard

1-teaspoon brown sugar

1-teaspoon chili powder

4 cloves garlic, minced

1-teaspoon cinnamon

1-teaspoon black pepper

1/2-teaspoon ground ginger

Puree peaches in a blender. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow to cool and use on chicken, beef.

Basic Rub

8 tablespoons paprika

6 tablespoons garlic powder

6 tablespoons salt

5 tablespoons black pepper

3 tablespoons cayenne pepper

3 tablespoons onion powder

2 tablespoons dried oregano

2 tablespoons dried thyme

Mix Together and store in an airtight container. Rub on steaks, chops, chicken and fish.

Caribbean Jerk Rub

1-tablespoon onion flakes

1-tablespoon onion powder

2 teaspoons ground thyme

2 teaspoons salt

2 teaspoon dried chives

1-teaspoon fresh black pepper

2-teaspoon cayenne pepper

1-teaspoon allspice

1/2-teaspoon nutmeg

1/2-teaspoon cinnamon

Mix together and store in an airtight container. Rub on steaks, chops, chicken and fish.

Karl’s Kansas City Ribs

My take on BBQ ribs is a bit different. My friend Karl introduced me to KC ribs and this is how the recipe evolved. I place a couple of slabs of baby backs in a baking dish and slather them with the rub. Then I slice some lemons and onions and place them over the top. I cover the dish with foil and then I bake them at 250 for about 6 hours. I brush them with sauce and throw then on the grill or back in the oven for 20 minutes. Here is your sauce and rub.

Karl’s Kansas City Rub

1/2-cup sugar brown

1/4-cup paprika

1-tablespoon black pepper

1-tablespoon chili powder

1-tablespoon garlic powder

1-tablespoon onion powder

1-tablespoon salt

1-teaspoon cayenne pepper

Kansas City Barbeque Sauce

3 cups water

3/4-cup light corn syrup

1-cup tomato paste

1cup vinegar

5 tablespoons molasses

6 tablespoons brown sugar

1/2 teaspoon salt

1 teaspoon onion powder

1-teaspoon pepper

1/2-teaspoon paprika

1/2-teaspoon garlic powder

Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.

Fall Off The Bone Baby backs with Slicks Sauce

3 slabs pork loin back ribs

Salt and Pepper

4 Lemons, sliced

Slicks Sauce (or other good quality BBQ Sauce)

Cut the ribs between the bones and place in a roasting dish. Salt and pepper them generously. Place n the oven and cook ribs at 225 for 4 hours, stiring occasionally. Toss with the sauce and place lemon slices over the top then increase the temp to 325 and cook an additional hour until they fall off the bone!

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

1 Shake Worchester

4 shakes Tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days ahead. Shake vigorously at least twice a day. Brush over grilled chicken, fish, steak or veggies as you would a traditional BBQ sauce.

Thai Chicken Marinade

1/4 cup coarsely chopped garlic

1 bunch cilantro, chopped

1 teaspoon ground turmeric

1 teaspoon curry powder

1 1/2 teaspoon cayenne pepper

1/4 tsp salt

3 tablespoons Thai fish sauce

Coconut milk, for basting

Whole chicken, cut

Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog and She wrote for the Sun Community Newspapers.

About Karen Young

Karen Young is the founder of My Daily Find.