• Znine
• Campus Calendar
• My Mav
• UTA Radio
• UTA Home
• Student Email
• Libraries
• Wikipedia

• Local Forecast
• Movie Listings
• Traffic Info
• TV Listings

July 3, 2007

Hitting the Sauce

Students share their best barbecue recipes to flavor your Fourth

Story by: Cassie Smith

The Shorthorn Scene editor

This week, many families and friends will gather to celebrate Independence Day with fireworks and laughter. Packaged with the rich smell of grilled meats and vegetables filling the air, it makes for a truly memorable day. To celebrate the occasion, Scene has gathered barbecue sauce recipes from students around campus who each believe his or her recipe reigns supreme. So when you’re thinking of what to cook up this holiday, indulge in a new taste experience with these recipes.
Grub Rub By Jeff Martinez Aerospace Engineering sophomore “This rub is best on brisket, ribs and steaks. The rub recipe is made from a combination of different recipes.” Ingredients 1/4 cup salt 2 1/2 tablespoons dark brown sugar 2 tablespoons paprika 2 tablespoons dry mustard 2 tablespoons garlic powder 2 tablespoons onion powder 1 1/2 teaspoons dried basil 1 teaspoon ground bay leaves 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 3/4 teaspoon ground black pepper 3/4 teaspoon cayenne pepper 1/8 teaspoon ground cumin Combine all the ingredients in a mixing bowl and pour into a shaker bottle. It will keep for a couple of months in an airtight container. Makes about a cup of rub.	The Shorthorn: Isaac Erickson
Moore Cajun Marinade By Clay Moore Public Relations senior “My family started this Cajun-style marinade about 10 years ago. We wanted to spice up our steaks a little bit, and what better way than doing it Cajun? Be careful, it packs a punch.” Ingredients 1/2 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup Thousand Island dressing 1/2-1 teaspoon tarragon 1/2-1 teaspoon Louisiana-style Cajun seasoning 1/2-1 teaspoon Tony Chachere’s Original Seasoning 1 teaspoon Morton Hot Salt 1 teaspoon Tabasco sauce 1 teaspoon garlic salt Salt and pepper to taste Marinate meat in sauces in a nice-sized salad bowl for 2-3 minutes. If the meat isn’t submerged, increase the sauce amounts. Place the meat into foil and grill on medium to high heat for about five minutes, allowing the sauce to cook into the meat. Take the meat out of the foil and place it directly on the grill, allowing it to cook until finished.	Smokey Sauce By Richard Margolin Mechanical Engineering sophomore “It’s a tasty sauce. I use it when I smoke brisket and ribs. As such, make additions and subtractions to the recipe as you see fit.” Ingredients 32 oz. ketchup 1 cup molasses 24 oz. amber beer 1⁄2 cup lemon juice 1⁄2 cup Dijon mustard 1⁄4 cup Worcestershire sauce 1⁄4 cup hot sauce (adjust to your heat preference) 1 1⁄2 tablespoons Liquid Smoke 8 cloves garlic, minced 4 large white onions, minced 1 cup steak sauce 2 teaspoon Cayenne pepper 1 tablespoon paprika 1 tablespoon fresh ground black pepper 1 tablespoon salt 1⁄4 cup oil In the biggest pot you have, sweat the onions and garlic in the oil, then add salt. Cook until it is soft and the onion is translucent. Add the rest of the ingredients and stir. Bring the sauce to a boil for three minutes, stirring constantly. Then reduce heat to a low simmer and cook for two to three hours, stirring occasionally until the sauce reaches the desired thickness. Makes between three quarts and one gallon of sauce. Goes great on ribs and brisket. If you like your sauce sweeter, add brown sugar.
Oriental Marinade By Jonathan Karpesky Physics sophomore “I have a fondness for Asian delicacies, and I like to bring this Oriental flavor to my barbecue sauce. I was just experimenting around like a good college student when I came across this recipe, and I feel it’s one of my favorites. This sauce has a unique zest to it, having a nice balance of sweet and spicy.” Ingredients 4 cups soy sauce 1/3 cup sesame oil 3/4 cup sugar 1/4 cup spicy mustard 1/3 cup garlic, chopped 1/3 cup toasted sesame seeds 1/4 cup sherry (If you can’t use wine, I don’t know how you can substitute it — probably just omit it along with the good times.) 3 large green onions, finely chopped Mix all the ingredients together — that’s it. Goes great on ribs, steaks, chicken and hamburgers. Also, it tastes better if you marinate overnight, but there is no extreme difference in taste, just better texture. Makes about 5-6 cups of sauce.	Black Jack Barbecue Sauce By Jeff Martinez aerospace engineering sophomore “The barbecue sauce recipe was passed on to me by my dad.” Ingredients 1 cup strong coffee 1 cup Worcestershire sauce 1/2 cup dark brown sugar 1/2 cup cider vinegar 1 cup ketchup 3 tablespoons chili powder 2 teaspoon salt 2 cups onions, finely chopped 1/4 cup hot chili peppers, minced (optional) 6 cloves garlic, minced Combine ingredients and simmer for 25 minutes. Strain and cool.