Andiamo's barbecue marinades, rubs and glazes - FOX 32 News Chicago

Andiamo's barbecue marinades, rubs and glazes

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(WJBK) -

Andiamo chef David Blakesley shows us how to properly prepare a true barbecued chicken. Use the recipes below to get started:

Barbecue Marinade

1 cup Vegetable oil
2 oz Bourbon
1/2 cup Cider vinegar
1 oz Worcestershire sauce (Lee and Perrins)
1 Tb Brown sugar
2 Tsp Dry mustard
1 Tsp Tabasco Sauce
1 Tb Garlic minced
1 tsp. Onion powder
2 Tb Ketchup
1 tsp. Powder chilies

Mix all ingredients and pour over the meat or fish and let marinate for two hours or overnight.

Barbecue Glaze with Mango and Bourbon

1 Tb Vegetable oil
1 cup Onions, diced
5 cloves garlic
2 cups Ketchup
1 cup Chicken Broth
8 oz Mango, diced
1/2 cup Hoisin sauce
1/2 cup Cider Vinegar
2 oz Bourbon
2 Ancho chilies, seeded and chopped
2 Tb Brown sugar
2 Tb Lemon juice
1 Tb Worcestershire sauce
1 tsp. Lemon zest
1/2 tsp. Old Bay seasoning
1/2 tsp. Fresh ground pepper
Pinch Cayenne Pepper

1. Heat the oil over medium-high heat. Add the onions and garlic and sauté' for about 5 minutes, or until the onions are tender and have a sweet aroma.
2. Add the rest of the ingredients and simmer for 30 minutes.
3. Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed.

Brine for Hot Smoked Chicken or Pork

1 gal Water
8 oz Sugar
7 oz Salt
1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram)
1 lb Mirepoix (Onions, celery, carrots, small dice)

1. Bring the water, salt, sugar and spices to a boil. Cool down completely.
2. Add vegetables.
3. Place chicken or pork in brine overnight for 24 hours.
4. Drain and let the roast dry for 1 hour.
5. Place in a hot smoker and cook until desired doneness    

Quick and Easy Barbecue Spice Rub

1 lb Old Bay seasoning spice
1 lb Brown sugar
2 Tbls. Kosher salt
¼ cup Paprika
2 Tbls. Cumin
1 Tbls. Thyme
½ teas. White pepper, ground
2 Tbls. Fresh minced garlic

1. Combine all of the spices and the garlic into a large bowl.
2. Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts.
3. Store in airtight Ziploc bags and always mix before use.



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