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Recipes - BarBeQue Spice Blend

First made available July 2012, the Barbecue Spice Blend includes sweet paprika, cumin, dry mustard, red pepper, ginger, sage, savory, cloves and cinnamon.  You can use it to turn plain ketchup into in a barbecue basting sauce or use it as a rub on fish, lamb and pork.  Adding it to white wine or vinegar will make a perfect barbeque marinade. Or blend with some oil to create a wet meat rub.

Barbeque Sauce #1

Combine 1 cup ketchup, 4 tsp. olive oil with 1 ½ Tbls. of Backyard Patch Barbeque Spice Blend then add 1 tsp. minced garlic.

Barbeque Sauce #2

Mix 1 cup ketchup, ¼ cup vinegar, ¼ cup honey, 1 Tbls. minced garlic, 1 Tbls. minced onion, 2 Tbls. Backyard Patch Barbeque Spice Blend, and 1 Tbls. ground mustard.

Citrus Barbeque Marinade

Add 2 Tbls  Backyard Patch Barbeque Spice Blend to 2 Tbls. white wine, 2 Tbls olive oil, and  1/2 cup grape fruit juice and 1 cup orange juice.

Vinegar Barbeque Marinade

Add 2 Tbls. Backyard Patch Barbeque Spice Blend to ½ cup herbal or apple cider vinegar and ½ cup soy sauce with 2 to 3 Tbls. chopped onion. 

To use as a dry rub – The best way to rub meat is to do so at least 30 to 60 minutes or overnight before you smoke or roast to allow the herbs and spices to impart their flavor.  Smooth the rub over the top and bottom surfaces, then cook or roast as preferred.

To use as a wet rub – Combine 1 Tablespoon (or more) of the Backyard Patch Barbeque Spice Blend with enough oil to create a paste and spread over the surface of the meat or under the skin of poultry.

RECIPES

Barbeque Wings

Use the Citrus Marinade to create this recipe and you will love the way this blend mixes with citrus to tenderize the wings.

  •  3 lbs. chicken wings
  • salt & pepper
  • 1 cup Citrus Barbeque Marinade

Place the chicken wings in a large bowl.  Sprinkle generously with salt and pepper.  Pour prepared marinade over the chicken, toss to coat thoroughly.  Cover and marinade for 30 minutes at room temperature, or for 4 hours to overnight in the refrigerator.  Be sure to remove the wings from the refrigerator 30 minutes before cooking.

You can use an over boiler for this, but I also recommend grilling them wings.  Preheat a charcoal grill until white ash covered the coals and the heat subsides to a moderately hot level.

Remove the chicken from the marinade, scraping off the excess and keeping it aside.  Brush the grill with a bit of oil then place the chicken wings on the rack.  Turn and baste with the reserved marinade until the juices run clear, about 12 minutes.  If broiling, put the wings on a pan and place under the broiler 4 to 5 inches from the heat.  Broil turning and basting with the sauce for 12 minutes until cooked. 

Zippy Barbeque Sauce

My husband tried out the blend the first time I made it and crafted this sauce which has a bit of a bite in the aftertaste from concentration of the blend.  It is great on shredded pork and on chicken.

  • 2- 8 oz. cans Tomato Sauce
  • ¼ cup vinegar
  • ¼ cup honey
  • 2 Tbls. minced garlic
  • 1 Tbls. minced onion
  • 2 Tbls ground mustard
  • 3 Tbls. Backyard Patch Barbeque Spice

Blend together liquid ingredients, then add dry and whisk strongly to get it well mixed.