Glaze-Rum glaze

Glaze

Rum Glaze

1/2 cup (100g) brown sugar

2 Tbsp dark rum

grated zest of 1 lime

Juice of 1 lime

1 Tbsp dry mustard

Mix all ingredients together.

Coat meat with a Dry Rub of your choice. Cook over low heat. Brush on glaze at end of cooking time.

Mango Mustard Glaze

2 1/2 tbsp mango chutney

1 1/2 tbsp Dijon mustard

1 1/2 tbsp apricot jam

3 -5 drops Tabasco Sauce

Mix all ingredients together then brush over cooked meat. Return to grill and continue cooking for 15-20 minutes make sure that it glazes, but does not burn

Basic Wine Marinade

Basic Wine Marinade

1/4 (60 ml) cup olive oil,

1/4 (60 ml) Red Wine (RED MEATS) and White Wine (WHITE MEATS),

1 onion grated,

2 garlic cloves minced,

1 tbsp herbs (oregano, rosemary, marjoram, or bay leaf, or Italian Seasoning),

1 tsp pepper,

and 1/4 tsp salt.

Combine all ingredients with meat into a 1 gallon plastic bag. Allow to marinade for 2-4 hours and up to 48 hours

Chicken or Turkey Rub

Marjoram, Rosemary, Tarragon, Lemon Zest
• Combining 1 tsp of each spice and the zest of half of lemon rub into the chicken or turkey

Red meat rub

Allspice, Garlic, Marjoram, Parsley ,Thyme
• Mix 1 tsp of each and rub into any any red meat

Cajun Spice Rub

Cajun Spice Rub

2 Tbsp Paprika, 1 Tbsp ground Cumin, 1 Tsbp dried Thyme, 4 mined garlic cloves, 1 diced onion, 1 Tbsp dired Oregano1 tsp black pepper, 1 tsp Gound Cayenne

Fish Marinade (salt free)

Fish Marinade

1 1/2 cups white wine

2-3 tablespoons lemon juice

1/2 teaspoon powdered ginger or grated fresh gingeroot

1/2 teaspoon grated lemon rind

1 small clove garlic, minced

Chicken Marinade

Chicken marinade

1 1/2 cups pineapple juice or white wine

1 medium onion, finely chopped

1 clove garlic, minced

1/2 teaspoon celery seed

1/2 teaspoon pepper

1/4 teaspoon thyme, tarragon or rosemary