Spicing up your summer BBQ

Rotary International is a service organization that truly puts the well-being of humankind first. Rotary has been an important part of this community for many years, and for my family as well. My father-in-law, Jerry, has even been called "Mr. Rotary," and I do agree, he certainly deserves that title.

At the annual Cape West Rotary picnic, Jerry was honored with an award for four areas of service. As the club president read the list of his accomplishments he has obtained through 29 years of perfect attendance, I thought if everyone would volunteer only a small amount of time toward worthwhile causes, what a difference we all could make in our world.

Sally Logan of Louisiana, Mo., is a Rotary friend of Jerry's and recently gave this recipe to my mother-in-law to try during the summer barbecue season. It sounds very interesting and I would like to know who Henry Bain is.

Henry Bain Sauce

Mix together 10 ounces (or equal parts) of:

A-1 Steak Sauce

Worcestershire sauce

Chili sauce

Ketchup

Chutney

Spike with:

6 to 9 dashes Tabasco sauce, or to taste

1 ounce bourbon

This is a thin barbecue-type sauce for meats, briskets and just about anything.

In keeping with the barbecue theme, I have these recipes from my mother-in-law as well. Enjoy them as you barbecue your way through summer.

This rib seasoning is a dry rub that should be applied to ribs 15 minutes before grilling. The barbecue sauce can be warmed up in a saucepan and is a delightful accompaniment to the finished ribs. The dry rib seasoning is wonderful on pork loin, tenderloin, roast, pork steaks, and other cuts of meat; it is also excellent in baked beans.

Dry Rib Seasoning

Makes about 2 cups

1 cup sugar

1/2 cup salt

2 tablespoons paprika

2 tablespoons red pepper

1 tablespoon ground cumin

1 tablespoon dry ground celery

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.

Barbecue Sauce

Makes about 3 quarts

1 cup sugar

1/4 cup salt

2 tablespoons celery seed

2 tablespoons ground cumin

2 tablespoons red pepper

2 tablespoons garlic powder

1 tablespoon chili powder

2 quarts ketchup

2 cups apple cider vinegar

1 1/2 teaspoons liquid smoke

1 teaspoon lemon juice

In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder and chili powder. Set aside. In a large bowl, combine ketchup, vinegar, liquid smoke and lemon juice. Add dry ingredients, and mix well. Serve warm or at room temperature. Sauce can be stored in an airtight container in refrigerator for 2 to 3 weeks or in freezer for up to 6 months.

Carolina Barbecue Rub

2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Kansas City Rib Rub

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

3/4 tablespoon garlic powder

3/4 tablespoon onion powder

1 teaspoon cayenne

Combine all ingredients together and transfer to an air-tight container.

Spicy Rib Rub for Pork

1/8 cup paprika

2 teaspoons onion salt

2 teaspoons dried whole oregano

2 teaspoons garlic powder

2 teaspoons dried whole thyme

1/2 teaspoon ground red pepper

1/4 teaspoon ground black pepper

Mix together and store in an air-tight container. When preparing pork ribs, generously coat the rib meat with rub. Allow 30 minutes for rub flavors to start sinking into the meat before you grill or smoke.

Tropical Poultry Rub

2 tablespoons ground ginger

2 tablespoons brown sugar

2 tablespoons orange zest

1 tablespoon finely ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Combine all ingredients and store in an airtight container.

Yummy Steak Seasoning Rub

4 tablespoons salt

2 tablespoons paprika

1 tablespoon black pepper, coarsely ground

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons cayenne pepper

1/2 teaspoon coriander

1/2 teaspoon turmeric

Mix together and use on any beef. Makes about 1/2 cup.

1 cup ketchup

1/4 cup apple juice/cider

1/4 cup apple cider vinegar

1/4 cup soy sauce

3/4 teaspoon garlic powder

3/4 teaspoon white pepper

1/3 cup grated, peeled apple

1/4 cup grated onion

2 teaspoons grated green pepper

Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 tablespoon pepper, 1 tablespoon paprika, 2 teaspoons chili powder, 1/2 teaspoon celery salt, 1/2 teaspoon ground red pepper and 1/4 teaspoon dry mustard before cooking. Baste with 1/2 cup apple juice while cooking. Add sauce last 15 minutes.

I hope you have fun with these recipes and get to try them all. If you have a favorite dry rub or barbecue sauce, send it in and we will do another column for the summer barbecuing season.

I am all out of room, so have a wonderful week, and until next time, happy cooking.

~Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.