Thai Coriander Rub

2 cloves garlic
¼ cup chopped fresh coriander
½ teaspoon freshly ground black pepper
2 teaspoons grated root ginger
1 tablespoon curry powder
¼ teaspoon salt
1 teaspoon garam masala
oil

Crush, peel and finely chop garlic. Place the ingredients together in a small bowl or mortar and grind together with a pestle or hard flat implement. Brush meat with oil and rub the coriander mixture over the surfaces. Cook on the grill.

Orange Glaze

1 clove garlic
½ cup orange marmalade
1 tablespoon orange juice
½ teaspoon ground ginger

Crush , peel, and finely chop garlic. Mix garlic and other ingredients together. Baste meat with the mix 2 or 3 times during grilling.

Pineapple Baste

1 tablespoon cornstarch
½ cup pineapple juice
1 teaspoon prepared whole seed mustard
1 tablespoon white vinegar
1 tablespoon brown sugar

Mix cornstarch to a paste with a little of the pineapple juice. Mix pineapple juice, mustard, vinegar and brown sugar together in a small saucepan. Bring to the boil. Stir in the cornstarch mixture and cook stirring until the baste thickens. Cool. Pour over ham steaks making sure both sides are covered. Leave to stand for 20 minutes. Cook the ham steaks on the grill until heated through, basting with the pineapple mixture during cooking.

Lemon Yogurt Baste

1 cup natural unsweetened yogurt
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cumin
¼ teaspoon Tabasco sauce

Mix yogurt, lemon rind, lemon juice, cumin and Tabasco sauce together. Brush over meat during cooking.

Spicy Italian Rub

1 tablespoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried thyme
2 teaspoons onion stock powder
Oil

Mix all ingredients except the oil together. Brush meat with oil and coat with the herb mixture. Cook on the grill.

Satay Peanut Baste

½ cup crunchy peanut butter
½ cup coconut cream
1 tablespoon curry powder
¼ teaspoon chili powder
2 tablespoons lemon juice
3 tablespoons honey
1 tablespoon soy sauce

Mix ingredients together. Brush meat liberally with the mix during cooking on the grill.

Coffee Baste

¼ cup brown sugar
1 tablespoon cornstarch
½ cup strong black coffee
2 tablespoons soy sauce
2 tablespoons white vinegar

Combine brown sugar and cornstarch in a saucepan. Mix in the coffee soy sauce and vinegar. Cook, stirring until the mixture boils and thickens. Baste the meat with the coffee mixture while cooking on the grill.

Tomato Herb Baste

½ cup ketchup
¼ cup tomato paste
2 tablespoons wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano

Mix the ingredients together. Baste meat with the mixture 2 to 3 times during cooking.

Mustard Honey Baste

¼ cup liquid honey
2 tablespoons prepared mustard
2 tablespoons lemon juice
½ teaspoon salt

Mix ingredients together. Baste meat with the mixture while cooking.

Lemon Butter Baste

1 clove garlic
1 tablespoon butter
2 teaspoon light soy sauce or fish sauce
1 tablespoon lemon juice

Peel and mash garlic and heat with the butter in a saucepan until the butter bubbles. Add the soy sauce and lemon juice and mix well. Brush over chicken or fish while cooking.

Sesame Onion Baste

2 tablespoons soy sauce
1 tablespoon lemon juice
1 or 2 teaspoons sesame oil

Mix ingredients well, and brush over meat before and during cooking.

Garlic Herb Butter

3 or 4 garlic cloves
1 cup parsley
7oz. soft butter
1 teaspoon lemon rind
1 or 2 tablespoons lemon juice
1 or 2 tablespoons chopped fresh herbs such as thyme, dill, sage or basil to taste
Black pepper
Hot pepper sauce

Crush, peel and mash the garlic. Finely chop the parsley and other herbs. Mix in the soft butter, lemon rind and juice. Season to taste with the black pepper and hot sauce. Mix well. Melt small quantities and brush over meat and vegetables before cooking.
Can be refrigerated for up to two weeks.

Soy and Sherry Baste

¼ cup soy sauce
¼ cup sherry
2 tablespoons sugar
1 garlic clove

Crush and peel the garlic. Mix ingredients together in a saucepan and boil until reduced to half the original volume. Baste meat while cooking, and pour a little over after cooked.

Apricot Mustard Glaze

2 tablespoons apricot jam
2 teaspoons prepared Dijon mustard
1 tablespoon soy sauce
Sherry or orange juice to thin

Warm the first three ingredients together until well mixed. Thin with sherry or orange juice if required, until it is a good consistency to brush over nearly cooked meat.

Crusty Steak Rub

3 tablespoons oil
3 tablespoons prepared French mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
3 tablespoons cracked black peppercorns

Mix oil, mustard and Worcestershire sauce together. Spread mixture thickly over steaks. Mix salt and pepper together and press onto the mustard mixture. Leave to stand about 1 hour before cooking over a medium heat on the grill.

Parsley Pepper Rub

1 large clove garlic
1 tablespoon prepared whole seed mustard
1 tablespoon cracked black peppercorns
Oil
½ cup chopped parsley

Crush, peel and mash garlic. Mix garlic, mustard and peppercorns together. Brush meat with oil, spread garlic mixture over then roll in parsley. Cook on the grill.

Moroccan Rub

1 onion
2 cloves garlic
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon chili powder
¼ cup olive oil

Peel and finely chop onion. Crush, peel and finely chop garlic. Mix onion, garlic, cinnamon, ginger, cumin, turmeric, and chili powder together. Add oil and mix well. Press the mixture over the meat. Stand at room temperature for about 1 hour then cook in a covered grill until the meat is cooked. If a covered grill is unavailable wrap meat in foil and cook on the grill
Makes enough to cover 1 leg of lamb, 1 whole beef fillet, or one large chicken.

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