Favorite Grilling Flavor Boosters

South Carolina Mustard BBQ Sauce

Tangy and sweet, this mustard bbq sauce is one of our favorites.

Active Time: 10 minutes
Cool Time: 30 minutes
Total Time: 40 minutes
Yield: 3½ cups

• • 2 cups yellow mustard

• • ½ cup packed light brown sugar

• • ½ cup honey

• • ½ cup apple cider vinegar

• • A few dashes of cayenne pepper

• • Black pepper, to taste

Directions

Whisk together all ingredients in a medium saucepan. Cook over medium, stirring often, until sugar and honey are dissolved and mixture is just beginning to bubble, 4 to 5 minutes. Remove from heat, and cool to room temperature, about 30 minutes. Store in an airtight container in refrigerator up to 3 months.

Garlic-Soy Marinade

This freezer-friendly marinade will work for 2 to 3 pounds of meat and freeze up to 3 months.

Prep Time: 15 minutes
Refrigerate Time: 1 day
Total Time: 1 day 15 minutes
Servings: 8
Yield: 3/4 cup marinade

Ingredients

• • ⅓ cup reduced-sodium soy sauce

• • ¼ cup finely chopped green onions

• • 3 tablespoon vegetable oil or olive oil

• • 2 tablespoon Worcestershire sauce

• • 2 tablespoon balsamic vinegar

• • 1 tablespoon packed brown sugar

• • 1 tablespoon fresh thyme leaves or chopped fresh Italian parsley

• • 2 cloves garlic, minced

• • ¼ teaspoon crushed red pepper (optional)

• • ¼ teaspoon black pepper

Directions

Step 1: For marinade, in a small bowl combine all of the ingredients, whisking to dissolve brown sugar.
Step 2: To use, place 2 to 3 lb. desired poultry or meat in a resealable plastic freezer bag. Add marinade. Seal bag; turn to coat poultry or meat. Lay flat in a shallow baking pan and freeze up to 3 months.
Step 3: To serve, thaw in refrigerator 24 to 48 hours or until no longer icy. Drain poultry or meat, reserving marinade* if desired. Cook poultry or meat as desired.

Make a Sauce

To make the marinade into a sauce, reserve marinade. In a small saucepan combine marinade, 1/4 cup water, and 1 Tbsp. butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened. Makes 6 Tbsp.

All-Purpose Spice Rub

Sure, you could buy a rub from the store, but why would you, when it’s so easy to put a delicious one together from spice-drawer staples?

Hands On Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup

Ingredients

• • ¼ cup sweet paprika

• • ¼ cup plus 2 tsp. kosher salt

• • 2 tablespoons light brown sugar

• • 4 teaspoons garlic powder

• • 4 teaspoons onion powder

• • 4 teaspoons dried oregano

• • 4 teaspoons orange zest (from 1 orange)

• • 2 teaspoons freshly ground black pepper

• • 1 teaspoon cayenne (optional)

Directions

Combine paprika, salt, sugar, garlic powder, onion powder, oregano, orange zest, pepper, and cayenne, if using, in a medium bowl. Use your fingers to rub sugar and zest evenly through dried spices. Store in an airtight container at room temperature for up to 1 month.

Chef’s Notes

To use: Rub chicken, pork, steak, or fish with olive oil, and then season with 1 tablespoon rub for every 1 pound of meat, poultry, or fish. Let stand for 10 minutes before grilling.