In his latest lip-smackin’ cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them.
Whether folks want to test their talents at the grill or whip up a stove-top dinner, the recipes in Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie’s Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.
Reprinted with permission from Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes by Ray “Dr. BBQ” Lampe, ©2015. Published by Chronicle Books. Photographs copyright ©2015 by Angie Moser. We urge you to support your local bookstore, or purchase through our affiliate links with Amazon and IndieBound.
The great flavor of short ribs with bold bulgogi sauce is a legendary combination, and the cross-cut style marinates and cooks quickly. Perfect with rice and mixed greens.
- 4 lb (1.8 kg) USDA Choice beef short ribs cut crosswise, about 1/2 in (12mm thick)
- Korean Bulgogi Marinade (see below)
- 2 scallions, white and green parts sliced thinly on the bias
Place the ribs in a large baking dish, overlapping them as needed. Pour the marinade over the ribs. Move the ribs around so they are well-coated with the marinade. Cover and refrigerate them for 1 hour. Remove the dish and flip the ribs over, coating them well in the marinade. Cover and refrigerate them for 1 hour more. Remove the dish and flip the ribs again, coating them well with the marinade. Cover and let the ribs rest for 1 hour at room temperature.
Prepare an outdoor grill to cook indirect over medium heat or preheat the oven to 325°F (165°C). Flip the ribs over again in the marinade, coating them well. Cover the pan with aluminum foil and cook the ribs for 90 minutes. Transfer the ribs to a plate. Remove as much fat as possible from the pan liquid.
Prepare the grill to cook direct over medium heat. Transfer the ribs to the grill and cook them, turning often and basting them with the pan liquid, until they are golden brown on both sides, about 15 minutes. Transfer the ribs to a plate and tent them loosely with foil. Let them rest for 5 minutes. Transfer them to a platter to serve them family-style.
Korean Bulgogi Marinade
Makes about 2 cups (480 ml); goes well with pork, poultry and beef.
Bulgogi is a Korean flavor combination similar to the more familiar teriyaki, with a bit more of a refined flavor from the addition of sesame seeds and pear. If you want it hot, just add more red chili flakes.
- 1/4 cup (35 g) sesame seeds
- 1 cup (240 ml) soy sauce
- 15 scallions, white and green parts sliced thinly on the bias
- 1/4 cup (50 g) sugar
- 6 garlic cloves, crushed
- 1/4 cup (60 ml) sesame oil
- 1/2 ripe pear, grated
- 2 tbsp honey
- 1 tsp red chili flakes
In a medium skillet over low heat, toast the sesame seeds, tossing them often, for 1 to 2 minutes, just until you begin to smell them toasting. Remove them to small plate to cool.
In a medium bowl, combine the soy sauce, scallions, sugar, garlic, sesame oil, pear, honey, chili flakes, and toasted sesame seeds. Whisk until they are well blended. This may be made up to 12 hours ahead and kept covered in the refrigerator.
Mixed Veggie Grill
Veggies on the grill are a great addition to any barbecue party, and these might even steal the show. Serve them next to just about anything.
- 2 medium yellow squash
- 2 medium zucchini
- 1 recipe Sesame-Ginger Marinade (see separate recipe)
- 1 large red bell pepper
- 2 thick slices red onion
- 3 garlic cloves, crushed
- 1 tbsp minced fresh tarragon
- Morton’s Kosher Salt
- 1 tsp black pepper
- 1/4 cup (30 g) shaved Parmesan cheese
Split the squash and zucchini lengthwise and place them in a large heavy-duty zip-top bag. Add three-fourths of the marinade and seal the bag, squeezing out as much air as possible. Move the veggies around within the bag so they are well coated with the marinade. Refrigerate them for at least 2 hours, and up to 8, occasionally moving the veggies around within the bag to make sure they remain well coated.
Prepare an outdoor grill to cook direct over medium-high heat. Grill the bell pepper until charred on all sides. Place in a small paper bag and set it aside to rest. Take the squash and zucchini from the marinade and place them on the grill cut-side down. Reserve the marinade. Add the slices of onion to the grill. Cook everything for 3 to 4 minutes, until it is golden brown on the bottom.
Flip over the squash, zucchini, and onion and cook them for another 3 to 4 minutes, until they are golden brown on the bottom and just tender. Remove everything to a cutting board. As soon as it’s cool enough to handle, cut the squash and zucchini into bite-size pieces. Chop the onion. Peel the charred skin from the bell pepper. Core, seed, and cut it into 1-by-1/4-in (2.5-cm-by-6-mm) strips.
In a large bowl, combine the squash, zucchini, onion, bell pepper, garlic, tarragon, 1 tsp salt, pepper, and the reserved marinade. Toss it all well to mix. Taste for salt and add more if necessary. Transfer the mixture to a shallow serving bowl and top it with the Parmesan before serving.
Ray “Dr. BBQ” Lampe has been grilling professionally for over 20 years. A multiple cook-off champion, he’s also been a chef, cooking teacher, and author of books including Pork Chop (via Amazon or IndieBound); Slow Fire (via Amazon or Indiwire); and Ribs, Chops, Steaks & Wings (via Amazon or IndieBound), this charcoal smoker review and the column “Ask Dr. BBQ” for Fiery Foods & BBQ magazine. He lives in Florida.