Brushing
with a baste is an easy way to enhance the succulence and flavor
of the most simple grilled food.
Dry
Rub mixtures add strong, pungent flavors to foods and are generally
used for strong-flavored meats.
Thai
Coriander Rub
Orange
Glaze
Pineapple
Baste
Lemon
Yogurt Baste
Spicy
Italian Rub
Satay
Peanut Baste
Coffee
Baste
Tomato
Herb Baste
Mustard
Honey Baste
Lemon
Butter Baste
Sesame
Onion Baste
Garlic
Herb Butter
Soy
and Sherry Baste
Apricot
Mustard Glaze
Crusty
Steak Rub
Parsley
Pepper Rub
Moroccan
Rub
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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