Amy’s Basic BBQ Rub

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Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 cup sugar

  • 1 cup seasoning salt

  • 1 /2 cup paprika

  • 1/3 cup red chile powder

  • 1/3 cup black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

Instructions

Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.

Sambal Kacang (Spicy Peanut Sauce)

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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 shallots, minced

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 1 cup chicken broth

  • ½ cup peanut butter, either crunchy or smooth

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 2 teaspoons Asian fish sauce

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.

Sambal Tomat (Tomato Condiment)

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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 tablespoons vegetable oil, peanut preferred

  • 10 shallots, chopped

  • 7 cloves garlic, chopped

  • 10 large red chiles, stems and seeds removed, chopped

  • 2 medium tomatoes, cut in wedges

  • 2 teaspoons shrimp paste (trassi)

  • 2 teaspoons lime juice, fresh preferred

  • Salt

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.

Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.

Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.

Season with salt and allow to cool before using.

Yield: ½ to 1 cup

Heat Scale: Very Hot

 

Award Winning Barbeque Sauce

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To the members of the Madd Momma and The Kid barbecue team, sauce should be a finishing touch and only used during the final stages of barbecuing. In this recipe, they use honey to get the sweet heat they like.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 32-ounce bottle ketchup

  • 3/4 cup brown sugar

  • 1/4 cup Worcestershire sauce

  • 1 teaspoon black pepper

  • 1 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • 3/4 cup white vinegar

  • 3/4 cup honey

Instructions

Combine all the ingredients in a sauce pan. Simmer for 15 minutes, stirring constantly. Do not let the mixture boil. Allow sauce to cool; then store it in an airtight container in the refrigerator.

 

 

Roasted Pork with Bajan Seasoning

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‘This is the great pork recipe that Anne Marie prepared for our rain-swept picnic at Farley Hill National Park. Serve it with rice and peas or roasted potatoes.’

Ingredients

pork roast, lims, salt, Bajan Seasoning, Worcestershire Sauce

Instructions

This is the great pork recipe that Anne Marie prepared for our rain-swept picnic at Farley Hill National Park. Serve it with rice and peas or roasted potatoes.

  • 1 3-pound pork roast

  • 2 limes

  • 2 tablespoons salt

  • 4 tablespoons Bajan Seasoning (see recipe)

  • 2 tablespoons Worcestershire Sauce

Wash the pork roast, dry it, and then rub it with the juice of the limes and the salt. Let stand for 15 minutes, then rinse and pat dry. Cut slits in the roast in at least 6 places, cutting as deeply as you can. Pack the slits with the Bajan seasoning and rub the remainder on the outside of the meat. Rub in the Worcestershire Sauce and sprinkle the roast with salt, if desired.

Place the roast in an ovenproof dish, cover with foil, and bake in a 360 degree oven for about 1 1/2 hours. Baste with the accumulating juices and during the final 30 minutes remove the foil and allow the meat to brown.

Yield: 6 servings

Heat Scale: Medium