Various Grilling Sauces for Beef, Pork or Chicken

By lorik

Ingredients

• From America's Test Kitchen

Details

Servings 1
Adapted from Americastestkitchen.com

Preparation

Step 1

Spice Rub:
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1¼ teaspoons paprika
¾ teaspoon ground fennel
⅛ teaspoon cayenne pepper

Mustard Glaze:
½ cup Dijon mustard
½ cup red wine vinegar
¼ cup packed brown sugar
1 teaspoon reserved spice rub
⅛ teaspoon cayenne pepper

Hoisin Tamarind Glaze:
1 cup water
⅓ cup hoisin sauce
¼ cup tamarind paste
1 (2-inch) piece ginger, peeled and sliced into ½-inch-thick rounds
1 teaspoon reserved spice rub
⅛ teaspoon cayenne pepper

Bring all ingredients to simmer in small saucepan over medium-high heat. Simmer, stirring frequently, until reduced to 1¼ cups, about 10 minutes. Strain through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids.

Blackberry Glaze:
10 ounces (2 cups) fresh or frozen blackberries
½ cup ketchup
¼ cup bourbon
2 tablespoons packed brown sugar
1½ tablespoons soy sauce
1 teaspoon reserved spice rub
⅛ teaspoon cayenne pepper

Bring all ingredients to simmer in small saucepan over medium-high heat. Simmer, stirring frequently to break up blackberries, until reduced to 1¼ cups, about 10 minutes. Strain through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids.