Hello and welcome to the August edition of the smoking-meat.com monthly newsletter. We endeavor to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details.

We have been running a poll at http://www.smoking-meat.com/barbecue-woods to find out what woods are used in what states of the US. If you have not submitted an entry please do so. We will be posting the results soon;-)

This is the lineup for this month:

  • Labor Day 2004
  • Marinade on a Budget
  • Special Labor Day Barbecue Sauce
  • Favorite Sweet Rub
  • Bonus Tip – Even More Tender Brisket and Ribs

Labor Day 2004!

It's that time of year again.. kids going back to school, the end of summer break, with summer vacations a thing of the past Labor Day is the last big chance for a 3-day outing with the family. Why not celebrate Labor Day this year with style and flair! Whether it's burgers on the grill, tasty smoked ribs, or flame kissed succulent beer can chicken, just do it! Spend that time with the family while you can… the memories will last a lifetime.

Speaking of memories.. we're focusing on rubs, marinades, and sauces in this issue. Now why would we do that? you ask. Well, I'm about to tell you why so hang tight!

Labor Day is one of those days where 99% of the American population is cooking and eating outside. On the grill or smoker or maybe just a hibachi at the park, every family will be doing something a little different. Rather than try to pin-point ribs or brisket or just burgers and hotdogs we figured all of it would probably need a good rub, marinade or sauce to make it better.

Be sure to check out our Rib Rub Recipes at http://www.smoking-meat.com/rib-rub-recipes

Marinade on a Budget

Maybe it's not a money thing I mean after all the ingredients for a meat marinade can't be that expensive you say.. well, think again! I have spent well over $12 in the past for enough ingredients to marinate 10 pounds of meat and then most of the marinade runs off or gets thrown out after it has done its job. You have the pride and satisfaction of a job well done but guess what? you could have that same pride and satisfaction for just a few bucks! I have found (as have others) that a simple bottle of good italian dressing works wonders on just about any kind of meat imaginable. I have tried this on brisket, ribs, and chicken and it is very good.

Special Labor Day Barbecue Sauce

  • 1 1/2 cups honey
  • 1 cup Ketchup
  • 1 6-oz can tomato paste
  • 2 cloves garlic, minced
  • 2 Tbsp. lemon juice
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. curry powder
  • 1 Tbsp. paprika
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. Tabasco sauce
  • 1 tsp. cayenne pepper

Combine ingredients into a medium saucepan and bring to a boil; reduce heat and simmer for around 20 minutes. makes 3 cups and is good when "slopped" on ANY meat especially chicken and ribs.

Sweet Rub

  • 2 cups brown sugar
  • 2 Tbsp. paprika
  • 2 Tbsp. chili powder
  • 2 Tbsp. seasoned salt
  • 1 Tbsp. garlic salt
  • 1 Tbsp. lemon pepper

Combine all ingredients in a medium bowl and mix well. To use, rub into meat and refrigerate at least 2 hours or overnight. Will keep in a covered container for up to 1 month.

Even More Tender Brisket and Ribs

Here is something I have been doing for a long time and it gets excellent results. Always plan on having the brisket or ribs get done sooner than the expected meal time. Wrap them in foil and place them in a 140° oven for an hour or so and the meat will tenderize as it steams in its own smoky flavored steam.

If you are going to cook the food and home and transport it to another location you can also wrap the meat in foil and place it in a ice cooler. Wrap the foil packages in thick towels and then fill the remaining space with a pillow or blanket. When you arrive the meat will still be steaming hot and oh so much more tender than when you left! Even if it is several hours later!

Note: If you are transporting more than a few minutes away and planning to put Barbecue sauce on the ribs instead of a dry rub, it is best to wait until serving time to apply the sauce as the acid in the sauce will eat holes in the foil.

If you have friends, family or coworkers who are not signed up for this newsletter or you feel could benefit from the eCourse, please send them the link so they can take advantage as well.


Jeff's Top Secret Recipes

I have two of the best recipes that have ever been known in the barbecue venue.. The rub recipe is nothing short of phenomenal and the accompanying barbecue sauce is the best you have ever eaten.. I guarantee it!

Those of you who have ordered can attest to the fact that these recipes are unbelievable and if you have not ordered then I have to ask.. What are you waiting on?

$18.95 gets you the 2 best barbecue recipes you have ever tasted and that is something you cannot afford to do without.

Order now

If you have already ordered one of the recipes previously simply go here to find out how to order a single recipe to complete the collection.