Compiled by Denise Swogetinsky

Kemper Messenger



This is the time of year when we love to use our grills and smokers.

The meats are so good. It's something you can make and know you're following a healthy life style. There are several ways to prepare the meats. You can use rubs, marinades, or different sauces. This week, I'm sharing some rubs and marinades that are low carb friendly.

 

All Purpose Rub

1/3 cup coarse salt

1/4 Splenda brown sugar (packed)

1/4 cup paprika

2 tablespoons ground black pepper

2 tablespoons dried oregano

2 tablespoons dried thyme leaves

1 tablespoon cayenne pepper

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months. Makes 1 1/4 cups, or enough to season 5 to 10 pounds of meat, poultry, or seafood.

 

Moroccan Style Rub for Chicken

1 tablespoon ground cumin

2 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

Combine spices and oil before coating chicken for roasting.

 

Beef Spiced Rub

1/4 C salt

 4 tsp paprika

4 tsp cracked black pepper

4 tsp onion powder

4 tsp garlic powder

4 tsp oregano

1 1/2 tsp cayenne pepper

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months. 

 

Pork spice Rub

¼ cup paprika

 1/4 cup Splenda brown sugar firmly packed

2 tablespoons kosher salt

2 tablespoons garlic powder

1 tablespoon fresh-ground black pepper

1 tablespoon chili powder

1 tablespoon cayenne pepper, or more to taste

1 tablespoon onion powder

1 tablespoon ground dried chipotle chili pepper

1 ½ teaspoons ground cumin

1 ½ teaspoons dry mustard powder

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months. 

 

Beef marinade

1/2 cup soy sauce

2 tbsp. brown sugar

1/2 cup medium dry sherry

1/8 cup extra virgin olive oil

3 sliced scallions

dash cayenne pepper

1 tsp. lemon pepper

dash salt

juice from one lime

2 cloves minced garlic

Mix all ingredients and beat with fork. Put meat in marinade and let sit, covered, in the refrigerator for 4 hours. Remove meat and put on grill. Use marinade to baste meat as it cooks.

 

Meat Sauce For

 Barbecue Marinade

1 1/2 c. salad oil

3/4 c. soy sauce

1/4 c. Worcestershire sauce

2 tbsp. dry mustard

2 1/4 tsp. salt

1/3 c. fresh lemon juice

1 tbsp. black pepper

1/2 c. vinegar

1 1/2 tsp. parsley flakes

2 crushed garlic cloves or 1 tsp. garlic powder

Combine all ingredients and mix well. Makes about 3 1/2 cups. Marinade can be drained from meats for second use. Store in tightly covered jar in freezer, indefinitely, or in refrigerator for 1 week. This sauce is good on pork, beef, chicken or game. Rub sauce in meat and in refrigerator for 1 hour or more, or overnight.

 

Poultry Marinade & Grilling Sauce            

1/2 c. cooking oil

1/4 c. white wine vinegar

1 tsp. dry mustard

1/2 tsp. celery salt

1/4 tsp. pepper

1/3 c. dry white wine

1 clove garlic, crushed

1/2 tsp. poultry seasoning

1 tsp. salt

Combine all ingredients well. Pour over poultry and let stand. (Refrigerate at least 4 hours but overnight is fine.) During cooking brush with marinade each time you turn it or dip in marinade.

 

Homemade BBQ Sauce

1 large onion, finely diced

6 cloves garlic, chopped

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 tablespoon olive oil

1 cup brown sugar

1/4 cup Splenda brown sugar

1 (40 oz) bottle tomato ketchup

1 cup apple cider

1/2 cup cider vinegar

2 tablespoons yellow mustard

1/8 tsp.  liquid smoke

3/4 teaspoon sea salt

1/2 teaspoon black pepper, freshly ground

In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in olive oil. Cook until the onions are softened. Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of liquid smoke (optional). Pour into a sterilized pint sized canning jar and seal. Keeps, refrigerated for several weeks. If you want to store the BBQ sauce for a longer time (on the shelf) process it in a boiling water bath for 10 minutes. Makes enough for about 2 pint sized jars. Recipe may be doubled or tripled for canning.



BARBECUE SAUCE     

1 small bottle ketchup

1 bottle 57 Sauce

1 bottle Worcestershire

3 tbsp. balsamic, red wine or apple cider vinegar (balsamic preferred)

4 tbsp. Splenda brown sugar 

1 tsp. garlic powder

1 tbsp. liquid smoke

2 sticks butter

Stir and bring to a boil. Pour into a jar or bottle and refrigerate until ready to use.