Mac's BBQ ProQ, Руководство по установке и эксплуатации

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PROQSMOKERS.COM 13
Sauces and Rubs
Dry Rub
A good dry rub is really important starting out, it’s where a large part of your
flavour will come from, this one works on Beef, Pork and Poultry – feel free to
tweak it!
• 1 Measure of coarsely ground black pepper
• 3 Measures ground Coriander
• 1 Measures Garlic Powder/ flakes
• 1 Measure yellow mustard powder
• 4 Measures Paprika
• 3 Measures dried Pimento flakes
• 2 Measures Mixed Herbs
• 1 Measure ground Celery
• 2 Measures Coarse Sea Salt
• 2 Measures Demerara Sugar
Sauce
This is a base for a glaze/sauce that can be altered to complement what you’re
cooking or just used as is. It’s sweet and sticky, and caramelizes nicely over the
fire. It’s made using the following;
• 1 cup Cola
• 1 cup Ketchup
• 4 tbs Sugar – (golden/demerara)
• 4 tbs honey or golden syrup (different flavours, but they both work well)
• 2 tbs white wine vinegar
• Salt and pepper to taste
Add the ingredients to a saucepan, mix well and heat, until the mixture starts to
simmer, then turn the heat right down and reduce until all the sugar has dissolved,
leave on the heat until it is reduced by about half then allow it to cool – the
cooling process will thicken it up more.
This recipe can be adapted many ways to suit what you’re cooking, for example,
replacing the cola with apple or mango juice for Pork is fantastic, or adding some
chilli gives it a nice kick.