Brown Sugar BBQ Seasoning Dry Rub

“Happiness is BBQ, friends & backyard.”

If you prefer a slightly sweet bark on your smoked ribs, pork butt or, for that matter, almost any meat prepared in a smoker including beef, then this rub is for you.

1 cup dark brown sugar
1 cup turbinado sugar
¼ cup sweet Hungarian paprika
¼ cup Kosher salt
1 T lemon pepper
3 T black pepper
2 T chili powder
1 ½ T garlic powder
1 T onion powder
1 T mustard powder
1 tsp All Purpose Cajun Seasoning (my preferred substitute for cayenne pepper)

Mix all ingredients and apply liberally. Store in an airtight container, will last for 2-3 months! Yield: approximately 3 cups.

All Purpose BBQ Pork Seasoning Dry Rub

“Money can’t buy happiness but it can buy barbeque which is the same thing!”

There are literally thousands of available recipes in cookbooks and online and they are all very similar. Commercial dry rubs are available everywhere from grocery stores to service stations to hardware stores and there are some really excellent ones out there. I prefer to mix my own for three reasons … (1) I can adjust the ingredients to alter the sweet level and/or the savory level … (2) it is way more cost effective than purchasing those little jars at the store, and … (3) I get the satisfaction of knowing that the delicious results are due to something I made!


1/2 cup light brown sugar
1/4 cup sweet paprika
2 tbsp Kosher salt
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp mustard powder
2 tsp cumin
1 tsp All Purpose Cajun Seasoning (my substitution for cayenne pepper)


Mix all ingredients and apply liberally. Store in an airtight container, will last for 2-3 months! Yield: approximately 2 cups.

Roasted Salsa for Canning

“If you can’t stand the heat, get out of the kitchen.” Harry S Truman

This recipe comes from Monica at This website is unbelievably great and, if you are new to canning like I am, it is a must. Many outstanding recipes are clearly defined step by step along with great photos and even tutorials!

Hopefully Monica won’t mind, but I made just a few minor tweaks to her original recipe. First, I cut the original large batch recipe in half. Second, I substituted shallots for onions. Third, for her ½ cup of cider vinegar, I substituted a ¼ cup of lime juice and ¼ cup of cider vinegar. Last, I added 1 ½ teaspoons of sugar to offset the bite of the peppers and vinegar.

For Monica’s detailed instructions and step-by-step photos, see the full post and the original recipe at

I’ve only made this recipe once and, even with my subtle substitutions, it was very hot. I’m a wimp and it was way too hot for me. Next time I plan to cut back on the peppers by substituting shallots and I will eliminate the red pepper flakes altogether.

Makes 4 Pints

• 4 lbs. (approx. 16-20) roma/plum tomatoes
• 1 lb. Anaheim peppers (approx. 5 to 6) (add jalapenos for added heat and adjust quantity to equal 1 lb)
• 2 medium shallots (or substitute 2 med. onions)
• 4 garlic cloves
• ½ cup fresh cilantro leaves, chopped
• ½ tablespoon + ½ teaspoon dried Mexican oregano (or regular oregano)
• 1 tablespoon ground cumin
• 1 tablespoon + 1 teaspoon kosher salt
• 1 tablespoon + 1 teaspoon ground black pepper
• 1/2 cup bottled lime juice (for canning safety, don’t use fresh)
• ¼ cup bottled lime juice & ¼ cup cider vinegar (or substitute 1/2 cup cider vinegar as in the orig. recipe)
• 1/2 cup water
• 1 ½ teaspoons sugar (not included in the original recipe)
• ½ teaspoon crushed red pepper flakes, optional (add to taste for a hotter salsa)


Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheets, place tomatoes cut side down, peppers, quartered onions, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. * Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa). In batches, place onions, garlic, cilantro, peppers & tomatoes in food processor and chop to desired consistency; transfer to 5 quart pan. Add lime juice, vinegar, water, cumin, oregano, salt, & pepper. If any juices remain in roasting pan, add those, too. Stir together. Add crushed red pepper flakes to taste, if more heat is desired.

*Note: If you prefer, you may leave the skin on the roasted tomatoes. Be sure to puree them in a blender or food processor before the other ingredients in order to finely chop the skin.

FOR WATER PROCESS CANNING: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2″ of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.

For canning safety:
–In order to ensure a safe pH level, do not alter the ratio of tomatoes to peppers, onions, lime juice, and vinegar. Seasonings may be adjusted, if desired.
–Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at

TexMex Seasoning Mix

This is neither a sauce, gravy nor rub but that’s where it is categorized since I have no Seasoning category … yet.  I prefer to call it TexMex instead of Mexican and since it is my blog then it is TexMex!  There are hundreds of variations of this recipe on the Internet and I chose to slightly adapt one posted by a user named, awalde, in 2011 on

Use this as an alternative to packaged taco seasoning.  Use it to flavor fried eggs.  It is especially good to season fish or shrimp to be used in seafood tacos.  If you prefer Low Sodium then eliminate the Salt altogether.


    • 1 teaspoon chili powder ( add more if you like)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon dried oregano
    • 2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon smoked salt (or Sea Salt or Kosher Salt)
    • 1/2 teaspoon black pepper
    • 1 pinch ground cinnamon
    • 1 pinch ground cloves


Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

MarTex Dry Rub

Dry rubs have been a mainstay in Texas for an awfully long time. The trail cooks on cattle drives used them for two primary reasons: first, as long as you kept them dry they would last indefinitely and, second, the rub would enhance the flavor of almost any cut of meat (and any kind of meat). I started using dry rub back in the early 1970’s when I was inducted into a BBQ cook crew in Arlington, Texas. Back then we’d rub down 500 to 1000 lbs of briskets with only salt & black pepper and throw them onto racks in the pit. Fifteen or so years later and mostly due to attrition I’d become the pit-boss (only we called it “chief cook & bottle washer”), and our crew started experimenting with some different dry rubs on both the beef briskets and the chickens. The results of using just salt & pepper had been fantastic … when we added additional ingredients such as paprika, onion powder & garlic powder, the outcome was phenomenal!

Today, I still rely heavily on salt, pepper, onion & garlic as my basics (only with a twist) as you will see in my recipe for MarTex Dry Rub. This dry rub can be used for savory pork, chicken or beef. If you prefer some sweet (with the savory) then you might add a 3/4 cup of Turbinado sugar to the recipe. Regardless of the rub recipe, always try to rub your meat down, seal it in plastic wrap and refrigerate it for 2 to 12 hours before cooking.

3 T Smoked Salt (regular or Kosher can be substituted)
1/2 T Black Pepper
1/2 T White Pepper (substitute Lemon Pepper if for Chicken)
1/2 T Chili Powder
1/2 T Oregano
1 T Smoked or Spanish Paprika (reg. Hungarian can be substituted)
1 T Onion Powder
1 T Garlic Powder
1/2 tsp Dried Mustard Powder
1/2 tsp Cayenne Pepper (more if you like really spicy)
1/4 tsp Ginger

Optional Ingredients if you desire slightly sweet:
3/4 C Turbinado Sugar (Lt. Brown Sugar can be substituted)
1/2 tsp Cinnamon, ground

Store the dry rub in a tightly sealed glass jar and it will last indefinitely on your spice shelf.

Sherry Sauce or Gravy

This is my absolute favorite gravy sauce. I typically incorporate it when cooking Sherried Pork Chops or Sherried Chicken. It can be served over meatballs & noodles or using thin-sliced beef lunch meat serve as creamed chipped beef over toast. If all else fails, sop it up with french bread or sour dough bread.

Don’t fret about the alcohol in the Dry Sherry as it will all evaporate during cooking but the flavor will remain.

1/4 tsp Lawry’s Seasoned Salt
1 T unsalted butter
1/2 cup chicken broth (low sodium)
1 can of Cream of Mushroom soup
1 cup Sour Cream
1/2 cup pale Dry Sherry

In a medium size pan, whisk all the ingredients together until well blended with a smooth consistency. Bring just to a boil and then cover, lower the temp and simmer for 30 minutes.

Alabama White BBQ Sauce

I will be tarred & feathered by my East Texas neighbors if they find out that I encouraged others to use this recipe because sweet or tangy dark brownish-red BBQ sauce is the norm around in these parts (and all of Texas). This white delicacy is the perfect compliment spread over savory pulled pork or pulled chicken. It can also be used as a dipping sauce for chicken, pork, and even pizza bites and many appetizers! A lot of folks on the Internet have this recipe on their sites including the version that I chose with only a few, very slight alterations.

Prep time: 15 mins … Makes about 1.5 cups

1 cup Mayonnaise (I suggest Hellmann’s (reg. or light) and/or (if you can find it) KewPie which is a Japanese mayonnaise
1 T Creole Mustard (again, can be hard to find so whole grain mustard is an okay substitute)
1 tsp Prepared Horseradish
1 clove Garlic, minced or crushed
1/2 tsp Black Pepper, fresh ground
1/4 cup White Vinegar
1/4 tsp Kosher Salt or, as a substitute, smoked salt
1/4 tsp Paprika, I use sweet Hungariansm-WhiBBQ

Combine all the ingredients in a small mixing bowl and whisk till well blended. Refrigerate at least 1 hour (I suggest two) to allow the flavors to develop. Keep refrigerated for up to one week in an airtight container.

I like to serve this sauce slightly warmed.

Smoky Remoulade Sauce

This recipe is available on dozens of cooking websites but I found it some years back in an old Southern Living magazine. I use this creole sauce on almost all seafood dishes … shrimp or oysters (cooked any way), almost any fish (broiled, poached, fried), and even crab cakes.

A good mayonnaise like Hellmann’s is a must for this recipe. Sweet paprika can be substituted but try to use Spanish Smoked Paprika if you can find it.

Serving size = 1 T (this recipe will make approx. 20 servings)


1 cup Mayonnaise (Hellmann’s Light)
1 T Creole Mustard (or whole grain)
1 T Horseradish Mustard
1 large Garlic clove, crushed
1 T chopped Parsley (fresh or dried)
½ T fresh Lemon juice
1 1/8 tsp Smoked Paprika
1/8 tsp Cayenne Pepper
1/8 tsp Cajun seasoning

Smoky Remoulade Sauce

Smoky Remoulade Sauce


  1. In a small glass bowl whisk together all the ingredients until blended.
  1. Cover and chill 2 hours (or more) before serving. May be stored in an airtight container in the refrigerator for 3 to 5 days.


(Nutritional Info: 1 T = 31 calories, 3 g fat, 135 mg sodium, 0 mg sugar)