Carolina Mustard BBQ Sauce

Makes: 1 1/2 cupsHands-On Time: 6 min.Total Time: 51 min.

Mop this sweet-and-tangy sauce on chicken during the last 10 to 15 minutes of grilling.

1 cup yellow mustard

1/4 cup firmly packed light brown sugar

1/4 cup honey

1/4cup cider vinegar

1/2 tsp. kosher salt

1/2 tsp. coarsely ground pepper

1. Whisk together all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes, whisking occasionally. Let cool 30 minutes or to room temperature.

Eastern Carolina Vinegar Sauce

Makes: 3 cupsHands-On Time: 16 min.Total Time: 46 min.

Use this sauce for basting, or serve with pulled pork.

2 cups cider vinegar

1/2 cup white vinegar

1/2 cup apple juice

1/4 cup firmly packed brown sugar

1 Tbsp. kosher salt

1 1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1/2 tsp. dried crushed red pepper

1. Whisk together all ingredients in a medium saucepan. Bring to a boil over high heat, stirring until sugar melts. Let cool 30 minutes or to room temperature.

Kansas City BBQ Sauce

Makes: 2 1/2 cupsHands-On Time: 1 hour, 12 min.Total Time: 1 hour, 42 min.

In Kansas City, folks like their barbecue sweet, and this sauce delivers. It’s sweet and slightly tangy—perfect for ribs, pulled pork, and chops.

1 (6-oz.) can tomato paste

1/2 cup cider vinegar

3/4 cup light corn syrup

3 Tbsp. dark molasses

3 Tbsp. brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/2 tsp. freshly ground pepper

1/4 tsp. paprika

1. Whisk together all ingredients and 2 cups water in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 1 hour or until thickened, stirring occasionally. Let cool 30 minutes or to room temperature.

White BBQ Sauce

Makes: about 1 3/4 cupsHands-On Time: 5 min.Total Time: 5 min.

Made famous in Alabama, this sauce is perfect served with smoked chicken.

1 1/2 cups mayonnaise

1/3 cup white vinegar

1 tsp. freshly ground pepper

1/2 tsp. salt

1/2 tsp. sugar

1 garlic clove, pressed

1. Stir together all ingredients in a small bowl. Store in the refrigerator.

Asian Seafood Marinade

Makes: about 3/4 cupHands-On Time: 15 min.Total Time: 15 min.

This recipe makes enough marinade for about 2 pounds of fish or seafood. Fish needs to marinate only about 1 hour, but peeled shrimp can go up to 2 hours.

1/3 cup dark sesame oil

1/4 cup fresh lime juice

1 Tbsp. brown sugar

3 Tbsp. mirin

3 Tbsp. soy sauce

1 tsp. minced garlic

1/2 tsp. toasted sesame seeds

1/2 tsp. freshly ground black pepper

1/4 tsp. dried crushed red pepper

1. Whisk together all ingredients until blended.

Sweet-and-Spicy Marinade

Makes: 2 2/3 cupsHands-On Time: 8 min.Total Time: 8 min.

The flavors mellow as this mixture stands, so make it a few hours before you plan to grill. It’s tasty on pork and chicken.

1 cup ketchup

2/3 cup firmly packed brown sugar

1/2 cup orange juice

1/3 cup Dijon mustard

1 Tbsp. Worcestershire sauce

1 Tbsp. balsamic vinegar

2 tsp. dried crushed red pepper

1. Whisk together all ingredients in a medium saucepan. Bring to a boil, and cook, whisking occasionally, 5 minutes. Cool completely before using as a marinade.

Beef Marinade

Makes: 2/3 cupHands-On Time: 5 min.Total Time: 5 min.

1/4 cup balsamic vinegar

2 Tbsp. soy sauce

2 Tbsp. honey

2 green onions, thinly sliced

2 tsp. chopped fresh rosemary

1 1/2 tsp. Dijon mustard

1. Whisk together all ingredients until blended.

Lemon-dijon Marinade

Makes: about 2 1/2 cupsHands-On Time: 10 min.Total Time: 10 min.

1 cup vegetable oil

1 cup red wine vinegar

2 Tbsp. grated lemon rind

1/4 cup fresh lemon juice

3 Tbsp. sugar

2 Tbsp. hot sauce

2 Tbsp. Dijon mustard

2 garlic cloves, pressed

1/2 tsp. salt

1. Whisk together all ingredients.

Note:To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.

Sriracha Rémoulade

Makes: 2 cupsHands-On Time: 10 min.Total Time: 1 hour, 10 min.

1 1/2 cups mayonnaise

4 green onions, sliced

2 Tbsp. chopped fresh parsley

2 to 3 Tbsp. Asian Sriracha hot chili sauce

1 garlic clove, pressed

1. Whisk together all ingredients. Chill 1 hour, and store in an airtight container in the refrigerator up to 3 days.

Mango Ketchup

Makes: 3/4 cupHands-On Time: 5 min.Total Time: 5 min.

1/2 cup ketchup

1/4 cup mango chutney

1. Whisk together all ingredients.

Pork Dry Rub

Makes: about 3 1/2 cupsHands-On Time: 5 min.Total Time: 5 min.

This classic dry rub is also delicious on chicken, fish, and vegetables. It will keep more than a year when stored in an airtight container in a cool, dry place.

1 cup firmly packed dark brown sugar

1 cup paprika

1/2 cup granulated garlic

1/2 cup kosher salt

2 Tbsp. dried minced onion

2 Tbsp. ground red pepper

2 Tbsp. ground chipotle chile pepper

1 Tbsp. chili powder

1 Tbsp. ground cumin

1 Tbsp. freshly ground black pepper

1 Tbsp. dry mustard

1. Stir together all ingredients in a medium bowl.

Memphis Dry Rub

Makes: about 3/4 cupHands-On Time: 8 min.Total Time: 8 min.

Memphis barbecue is synonymous with ribs and pulled pork seasoned with highly flavorful rubs, smoked, and then served with sauce on the side.

1/3 cup paprika

2 Tbsp. granulated sugar

2 Tbsp. dark brown sugar

2 tsp. salt

2 tsp. garlic powder

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. dry mustard

1 tsp. onion powder

1 tsp. ground red pepper

1. Stir together all ingredients in a small bowl. Store in an airtight container in a cool, dark place up to 6 months.

All-Purpose BBQ Rub

Makes: 1 cupHands-On Time: 5 min.Total Time: 5 min.

1/4 cup firmly packed light brown sugar

2 Tbsp. granulated garlic

2 Tbsp. kosher salt

2 Tbsp. coarsely ground pepper

2 Tbsp. paprika

2 tsp. onion powder

1tsp. ground cumin

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried thyme

1. Stir together all ingredients in a small bowl. Store in an airtight container in a cool, dark place up to 6 months.

Smoky-Sweet BBQ Rub

Makes: 1 cupHands-On Time: 5 min.Total Time: 5 min.

1/4 cup kosher salt

1/4 cup firmly packed dark brown sugar

2 Tbsp. plus 2 tsp. smoked paprika

2 Tbsp. granulated sugar

2 tsp. garlic powder

2 tsp. freshly ground pepper

1 tsp. dry mustard

1 tsp. ground cumin

1 tsp. ground ginger

1. Stir together all ingredients. Store in an airtight container up to 1 month.

Brisket Dry Rub

Makes: 2 cupsHands-On Time: 10 min.Total Time: 10 min.

3/4 cup paprika

1/4 cup kosher salt

1/4 cup sugar

1/4 cup freshly ground black pepper

2 Tbsp. chili powder

2 Tbsp. onion powder

2 Tbsp. ground chipotle chile pepper

2 Tbsp. ancho chile powder

1 1/2 Tbsp. garlic powder

2 tsp. ground red pepper

1. Stir together all ingredients in a medium bowl. Store in an airtight container in a cool, dark place up to 6 months.

Grilled Salsa

Makes: 4 cupsHands-On Time: 30 min.Total Time: 45 min.

2 ears fresh corn, husks removed

1/2 jalapeño pepper, seeded (optional)

1 small sweet onion, cut into 1/4-inch-thick slices

6 medium tomatoes, halved (about 2 lb.)

Vegetable cooking spray

1 small garlic clove, quartered

1/4 cup loosely packed fresh cilantro leaves

2 Tbsp. fresh lime juice

1 1/2 tsp. salt

Fried pork rinds

1. Preheat grill to 350° to 400° (medium-high) heat. Coat corn, jalapeño pepper, if desired, onion, and cut sides of tomatoes lightly with cooking spray. Grill corn and onion, covered with grill lid, 15 minutes or until golden brown, turning occasionally. At the same time, grill tomatoes and jalapeño pepper, covered with grill lid, 8 minutes or until grill marks appear, turning occasionally. Remove all from grill, and cool 15 minutes. Cut corn kernels from cobs; discard cobs. Coarsely chop onion.

2. Pulse garlic and next 2 ingredients in a food processor until finely chopped. Add grilled tomatoes, onion, and jalapeño pepper to food processor, in batches, and pulse each batch until well blended. Transfer to a large bowl. Stir in salt and corn. Serve with pork rinds.

Chipotle-Mango Salsa

Makes: 2 cupsHands-On Time: 25 min.Total Time: 25 min.

Serve as a topping for chicken, pork, or fish, or as a dip with tortilla chips.

1 1/4 cups peeled and chopped mango

1/3 cup chopped red onion

1/3 cup chopped red bell pepper

1/3 cup fresh lime juice

2 Tbsp. honey

1/4 cup chopped fresh cilantro

1 Tbsp. minced canned chipotle pepper in adobo sauce

1 tsp. kosher salt

1/4 tsp. coarsely ground black pepper

2 garlic cloves, minced

1. Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

Mango

Cantaloupe-Bacon Relish

Makes: about 2 1/2 cupsHands-On Time: 20 min.Total Time: 20 min.

Serve this relish over salad greens topped with sliced grilled chicken, or try it on grilled crostini with goat cheese as an appetizer.

1 1/2 cups finely diced cantaloupe

1/2 cup seeded, diced cucumber

5 bacon slices, cooked and crumbled

1 green onion, minced

1 Tbsp. chopped fresh mint

2 Tbsp. extra virgin olive oil

2 to 3 tsp. red wine vinegar

1/4 tsp. freshly ground pepper

Pinch of salt

1. Combine all ingredients. Serve immediately.

vidalia onion and peach Refrigerator Relish

Makes: about 10 (8-oz.) jarsHands-On Time: 1 hour, 10 min.Total Time: 3 hours, 25 min.

Take advantage of seasonal fruit and vegetables by sealing in their flavors at their peak. Preserve jars of refrigerator relish for family and friends to enjoy year-round.

2 cups sugar

2 cups cider vinegar

1/4 cup gin

2 Tbsp. salt

1 Tbsp. mustard seeds

1 tsp. celery salt

1/2 tsp. dried crushed red pepper

4 bay leaves, crushed

3lb. Vidalia onions, finely chopped

3 lb. fresh peaches, peeled and chopped

4 garlic cloves, thinly sliced

1. Bring 2 cups water, sugar, vinegar, gin, salt, mustard seeds, celery salt, dried crushed red pepper, and crushed bay leaves to a boil in a Dutch oven over medium-high heat. Add Vidalia onions, peaches, and garlic; boil, stirring occasionally, 15 minutes. Let mixture cool completely (about 2 hours). Store in airtight containers in refrigerator up to 2 weeks.

“Uniting the nation through barbecue”

Pork Barrel BBQ Washington, D.C.

In June of 2008, former United States Senate staffers Heath Hall and Brett Thompson turned their dreams into reality by filling the good barbecue void in the nation’s capital. The pair launched their soon-to-be-famous Pork Barrel’s All-American Spice Rub and joined forces with others as The Pork Barrel BBQ Competition BBQ Team to compete in the national barbecue circuit.

Heath and Brett have traveled all over the country competing in barbecue cook-offs and championships such as Memphis in May, The American Royal Invitational, and the Jack Daniels World Championships. They have won dozens of awards across many categories—Chicken, Ribs, Pork, and Brisket, and continue to gain applause and recognition for their barbecue sauces. In fact, their sauce was named “Best BBQ Sauce in the Nation” by Men’s Health magazine.

Between appearences on ABC’s Shark Tank, and other network news broadcasts, Heath and Brett strive to “unite the nation through the great tradition of barbecue, and bring bipartisan flavor to your next meal.”

Charred Guacamole with Grilled Corn

Makes: 3 1/4 cupsHands-On Time: 23 min.Total Time: 50 min.

Although this tasty mixture is the perfect sidekick for tortilla chips, it’s equally delicious piled on top of south-of-the-border-seasoned grilled chicken or steak.

2 ears fresh corn, husks removed

1 small red onion, cut into 1/2-inch-thick slices

3 avocados, halved

2 Tbsp. olive oil

1 1/4 tsp. Pork Barrel BBQ All-American Spice Rub or your favorite spice rub, divided

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

2 garlic cloves, minced

1. Preheat grill to 350° to 400° (medium-high) heat. Brush corn, onion slices, and cut sides of avocados with oil; sprinkle with 1 tsp. rub. Grill corn, covered with grill lid, 12 minutes or until done, turning occasionally. At the same time, grill onion, covered with grill lid, 4 minutes on each side. Grill avocado, cut sides down, covered with grill lid, 3 minutes. Remove from grill; cool 15 minutes.

2. Stir together remaining 1/4 tsp. rub, cilantro, lime juice, and garlic in a medium bowl. Hold each ear of corn upright on a cutting board; carefully cut downward, cutting kernels from cob. Add kernels to cilantro mixture in bowl; discard cobs. Chop onion and avocado; add to bowl. Mash mixture with a fork or potato masher just until chunky. Serve immediately.

Recipe provided by Heath Hall of Pork Barrel BBQ.

Muffuletta Dip

Makes: about 4 cupsHands-On Time: 10 min.Total Time: 1 hour, 10 min.

Serve this dip with toasted French bread slices or as a topping for grilled chicken or fish.

1 cup Italian olive salad, drained

1 cup diced salami (about 4 oz.)

1/4 cup grated Parmesan cheese

1/4 cup chopped pepperoncini salad peppers

1 (2 1/4-oz.) can sliced black olives, drained

4 oz. provolone cheese, diced

1 celery rib, finely chopped

1/2 red bell pepper, chopped

1 Tbsp. olive oil

1/4 cup chopped fresh parsley

1. Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Store leftovers in refrigerator up to 5 days.

Note: We tested with Boscoli Italian Olive Salad.

Troy’s Tip

Italian olive salad is a combination of olives and assorted pickled vegetables, like cauliflower and carrots. The vibrant colors of the vegetables and tanginess of the dip provide a tasty enhancement to a variety of grilled meats.