Monthly Archives: March 2013

A Southern Glaze

Danny at his restaurant in Carlbad, NM

Danny at his restaurant in Carlbad, NM

Danny Gaulden is the owner of Danny’s Place, a destination for barbecue lovers in Carlsbad, NM  His simple sauce recipe is legendary on the internet. The idea was to create a simple glaze that adds sheen and brings another level of flavor, but not so much as to cover or mask the other flavors.  You can see his original recipe at his website, but what we have here is a slightly modified and amped up version. This is an ideal glaze for a ham but works equally well on ribs, pork loins, chicken wings and even bacon.

This will yield 1 quart.

  • 3 Cups brown sugar (que the Stones)
  • 3/4 Cup yellow mustard
  • 1/2 Cup cider vinegar
  • 1/4 Cup Southern Comfort
  • 1 teaspoon salt

You can make this NA by substituting more cider vinegar for the SoCo, or add less vinegar and more liquor.  Additionally you can use any liquor that gives you that added layer of flavor like brandy, bourbon, American whiskey and even dark rum.  If you like a little heat add a few teaspoons of hot sauce, or add some BBQ rub to give it a little depth, even adding 2-3 Tablespoons of butter will make it nice and silky.  Substitute part of the brown sugar with maple syrup to get a maple glaze, or honey for a honey glaze.  I suggest to start will 2:1 ration for brown sugar to maple syrup/honey.  If it doesn’t have enough of that flavor you are looking for, add a touch more.  Do not be bound by the recipe!

Cajun Magic Dust

There’s a handful of rubs that everybody needs to keep onhand all the time.  This is a classic Louisiana spice rub known for it’s lip smackin’ spicy blackened flavor.  Whether you are cooking pork, chicken or catfish this rub packs a ton of flavor from the peppers, garlic, onion and herbs.  Cayenne and black pepper with a background of paprika, garlic and onion and then highlighted with dried herbs, oregano and thyme.  The longer you leave this on pork and chicken, the better the flavors penetrate.  Pork chops, pork loin, pork shoulder and even bacon take on a wonderful cajun flavor.  You can leave the rub on for several hours to overnight which is best but it’s ready to go once it hits the meat.  You can also use this on almost any type of seafood, from fish like catfish, tilapia and salmon to scallops and shrimp.  I take squash and asparagus, lightly toss them with oil and then hit them with the rub before I grill them.  As with most spices, you need oil and not water to release their essential oils.  So whatever you are using the rub on just use a little neutral flavored oil as a base.  I highly recommend you make a batch and  then keep some handy in spice jar.  This is a top 5 must have for anyone who likes spicy foods and loves to grill.  Or make a big batch and create spice jars to have as part of a gift spice rub box for friends.  Share the love!

  • 8 Tablespoons paprika
  • 2 Tablespoons Cayenne (+/- to your taste)
  • 2 Tablespoons black pepper
  • 3 Tablespoons lemon pepper
  • 6 Tablespoons garlic powder
  • 3 Tablespoons onion powder
  • 6 Tablespoons kosher salt *
  • 2 1/2 Tablespoons dried oregano
  • 2 1/2 Tablespoons dried thyme

* Remember kosher salt is lighter and fluffier than normal table salt, only use 4 Tablespoons of table salt