Great Recipes by Smoky

Welcome to Barbecue'n On The Internet's Recipes by Smoky page. This section will concentrate specifically on basting and finishing sauces for various types of outdoor cooking. We will address both general and specific sauces and marinades which you can make right at home.

Tired of the same old stuff? Branch out and impress friends and neighbors alike. Many of these recipes have been furnished by C. Clark "Smoky" Hale. More are contained in his "The Great American Barbeque Instruction Book." We just wish he knew how to spell barbecue!

Give them a whirl and let us know how it went. Also tell a friend were you found us! What ever you decide to cook outdoors, be sure to have FUN doing it!

1		Onion - medium, chopped
2 cloves		Garlic - crushed
2		Carrots - medium, chunked
2 stalks		Celery - with leaves, coarsely chopped
2		Bay Leaf
1 teaspoon		Thyme - heaping
1		Lemon - juiced and whole lemon included
1 Tablespoon		Salt - non-iodized, heaping
1 Tablespoon		Black Pepper - fresh ground, heaping
1 quart		Water
Simmer above in stainless pot for 30 minutes. Then add:
1/2 pound		Butter - unsalted
1 pint		Apple Cider Vinegar
Strain, baste meat and let dry and baste again before placing on grill. Baste at 10-15 minute intervals, during cooking.

Smoky's Basic Finishing Sauce
From: "The Great American Barbeque Instruction Book."

1 quart		Catsup
6 ounces		Prepared Mustard
1/4 cup		Vinegar
1/3 cup		Worcestershire
2 Tablespoons		Sugar - brown
1		Lemon - juice only
1/2 pound		Butter
1/2 teaspoon		Salt
1/2 teaspoon		Black Pepper
Simmer at least 1 hour. Apply when the ribs are done and coals are cooler.

Smoky's Scratch Finishing Sauce
From: "The Great American Barbeque Instruction Book."

2 (6 ounce) cans		Tomatoes - paste or 1 peck fresh tomatoes stewed, drained and reduced to 1 quart
3 Tablespoons		Mustard - dry, heaping, (mix in water before adding)
1		Onion - medium, chopped
2 cloves		Garlic - mashed
2 cups		Water (omit water if using fresh tomatoes)
1 cup		Vinegar
1/4 cup		Sugar - brown or use turbinado
1/4 pound		Butter - unsalted
3 Tablespoons		Paprika - preferably Hungarian
1 teaspoon		Cloves - ground or 3 cloves
2 teaspoon		Salt - non-iodized
2 teaspoon		Black Pepper
Simmer 1 hour, strain and use or refrigerate. Baste after meat is done and embers temperature is reduced or serve at table.

Smoky's Muskrat Marinade - For Real!
Don't get it mixed up with the others!
From: "The Great American Barbeque Instruction Book."

Start out with 3-4 plump, young specimens, properly cleaned of hair and glands and halved. Marinate overnight is a mixture of:
1 pint		Water
1 pint		Apple Cider Vinegar
1		Onion - medium, chopped
2 cloves		Garlic - mashed
3		Bay Leaf
1 teaspoon		Thyme
1 Tablespoon		Juniper Berries
1 teaspoon		Mustard Seed
2		Cloves - (or 1/2 teaspoon ground)
1/4 cup		Peanut Oil
Simmer 10 minutes, cool in glass or plastic container. Add cleaned and dry muskrats. Store in the 'fridge, turn several times at intervals and store overnight. Next day, prepare the grill for barbecuing - 215 degrees. Salt and pepper the 'rats, baste with the marinade and place on the grill. Warm up the marinade and continue to baste until 'rats are done 150 degrees internally. Baste with your favorite finishing sauce and serve up on a bed of fresh green aquatic plants. Webmaster: Geeez Smoky, you probably have a recipe for monkey too!

Smoky's Poultry Basting Sauce
From: "The Great American Barbeque Instruction Book."

This is a pleasant and tasty chicken basting sauce which you should find interesting and have a great time preparing.
1 cup		Apple Juice
1/2 cup		Apple Cider Vinegar
1/2 cup		Light or Extra Virgin Olive Oil
2 teaspoons		Garlic Powder or 2 Cloves - Mashed
2 teaspoons		Onion Powder or 1/3 Cup Chopped
1		Bay Leaf
1/2 teaspoon		Thyme
pinch		Cloves (or add a whole clove and remove after steeping 5 min.)
to taste		Salt and Fresh Ground Black Pepper
2 oz		George Dickel Bourbon Over Ice
Drink the bourbon while you simmer other ingredients 5 minutes in stainless or glass pot, cool, then baste chicken before it goes on the grill and each time you turn the chicken.

Smoky's Piedmont Hardcore Basting Sauce
From: "The Great American Barbeque Instruction Book."

North Carolina is really fragmented on basting sauces. If you really want to get away from those sweet tasting sauces, try this one on for size and let us know how it goes!
1 quart		Apple Cider Vinegar
1 quart		Water
2 cup		Prepared mustard
2 tablespoons		Non-iodized salt - heaping
1 teaspoons		Cayenne Pepper
2 teaspoons		Fresh Ground Black Pepper
Baste regularly while cooking.

Smoky's Fajita Marinade
From: "The Great American Barbeque Instruction Book."

Most folks broil a flank steak for fajita type fixin's. Marinate the steak overnight in the following mixture:
1/4 Cup		Lemon juice
1/2 teaspoon		Garlic Powder
1/2 teaspoon		Onion Powder
1/2 teaspoon		Ground Thyme
1/2 teaspoon		Ground Cumin
1/4 Cup		Corn Oil
Baste regularly while cooking. Bring the meat to room temperature, salt and pepper, heat the grill to 500*F, and toss on the steak. Turn when it releases from the grill. Continue until not more than rare. Also grill sliced sweet and hot peppers and onions. Slice steak very thinly across the grain and serve with grilled peppers. Round steak, rump roast or sirloin tip roast will be cheaper, more tender and tastier than flank. Flank was a throw-away part until fajitas came along. It is unwarrantedly expensive because it is one of the few cuts of beef that the Japanese let in without extravagant tariffs.

Dry Rubs

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