Recipe Name: The Captains Shack BBQ Rub
Recipe Source:The Captain's Shack
Yield: abt 5 cups
1½ c Dark Brown Sugar
½ c Paprika
4 T course Black Pepper, grind to "salad pepper" size
1½ t Chili Powder
4 T Garlic granules
4 T Onion granules
3½ T Basil, fine ground
2¾ T Lemon Thyme, fine ground
2½ T Rosemary, fine ground
¼ c Dried Mustard
¾ c Tomato powder
¼ t Cayenne pepper (Optional, depends on how spicy hot you want it)
3 T Sea salt
3½ T Allspice, ground
4 T Nutmeg, fresh ground, about 1 nutmeg nut

Add the brown sugar and paprika to food processor bowl. Pulse to mix thoroughly removing any lumps that may develop. One at a time, add each of he other spices and pulse thoroughly before adding the next. Place in an airtight container and use as necessary.

To Use:
Use this rub on pork or beef ribs. Remove the membrane. Wash the ribs and pat dry. Use a heaping amount of the rub on one side of the rack. Press into the meat. Let it sit until the moisture of the ribs start to soak into the rub - the rub starts to look wet. Carefully turn the rack over and repeat the rub process. Gently wrap the ribs in plastic wrap and place in the refrigerator for up to 24 hours. Remove from refrigerator and bring to room temperature before using.

To Smoke the Ribs:
Pre-heat the smoker to 210°F. Place the ribs on a rack, bone side down. Smoke for about 4 hours or until the internal temperature reaches 160°F. Remove from smoker and let sit for 10 minutes before cutting and serving. Serve with Chef's Review, "Salsa de Barbacoa" Barbecue Sauce.
Recipe Name: Lynchburg Special BBQ Sauce
Yield: ~2 Quarts
Recipe Source: Bob and Robin Young
3 lg Head of Garlic, oven roasted (see below)
6 T Olive oil
2 c Water
2 c Pineapple juice
1½ c Teriyaki sauce (I use Soy Vay "Veri Veri Teriyaki" Soy Vay Website)
1½ c Dark brown sugar, loose packed
12 oz Tomato paste
5 Bay leaves, fresh is best
3½ T Allspice, fresh crushed
Juice and zest of 1 Orange
½ c Lemon juice, fresh squeezed (About 3 lemons plus 1 for slicing)
2 slice Lemon, about ¼" thick
¾ c Lime juice, fresh squeezed (About 6 limes plus 1 for slicing)
4 slices Lime, about ¼" thick
1 c White Onion, minced
2¼ c Jack Daniels Whiskey, use a good one
1¾ c Grand Marnier
12 - 14 oz Pineapple, crushed with juice
½ t Cayenne pepper, use more for a spicier sauce

To Roast Garlic - Cut about ½ inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325°F oven for 1 hour. Remove garlic and let it cool until you can handle it.

Combine water, pineapple juice, teriyaki sauce, brown sugar, tomato paste, bay leaves, orange zest and allspice in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Simmer for 30 minutes.

Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Place the cloves in a small bowl and gently mash. Add to the sauce and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 1 hour or until sauce has reduced by about half and is syrupy. Make sure it doesn't boil over. Adjust seasonings as necessary. Remove from heat and remove bay leaves, lemon slice and lime slices. Discard. Let cool completely before using. May be kept refrigerated in an airtight container for up to 4 weeks.

Great to let flank or skirt steak, rib eye steaks, brisket or center cut pork chops, or chicken for that matter, marinate for 4 hours or more before grilling. We marinate brisket for 24 - 36 hours in a zip lock bag, refrigerated. Reserve the marinade.

Grill brisket for 6 - 8 hours over medium low (200 - 250°F), indirect heat and do not burn. Use a lot of wood chips to smoke the brisket - we use a combination of hickory, mesquite and cherry. Soak the chips 8 hours before using. Turn the brisket every hour and liberally mop with the BBQ sauce. Generously baste both sides the last 15 minutes of grilling.
Great with Bob's BBQ Beef Ribs, or on pork ribs. If you use pork, prepare and cook them the same way. Enjoy!
Recipe Name: Kansas City Style BBQ Sauce
Yield: ~ 3 cups
Recipe Source: Bob and Robin Young
1 Onion, chopped fine
4 Garlic cloves, crushed
2 T Butter
1 c Tomatoes, crushed fine (you want fine chunks or pieces)
½ c Tomato sauce
¾ c Apple cider vinegar
¼ c Worcestershire sauce
3 T Dried mustard
1/3 c Molasses
2 T Brown sugar
½ c Liquid smoke
½ t Ground cumin
Salt and pepper to taste

Sweat the onion and garlic in butter, with a pinch of salt and pepper, over medium heat until the onion is translucent. Do not brown. In a food processor, process the tomatoes until they are 1 step above juice. You want some thickness to the tomatoes. Pour into a bowl.
To the processed tomatoes, add the Worcestershire sauce, mustard, molasses, brown sugar, vinegar, liquid smoke and ground cumin. Stir to combine the ingredients.
Add the tomato mixture to the onion/garlic mixture. Bring to a slow boil. Reduce heat and simmer until reduced to about half. During the reduction cooking, taste and adjust seasoning as necessary. Place in a bowl and let cool. Place in a sealed jar and refrigerate. Will keep for 1 month.
Brush on ribs or steaks and let set for 15 minutes. Grill, basting often, until desired doneness. Enjoy!
Recipe Name: Memphis Style BBQ Rub
Yield: ~ 2 cups
Recipe Source: Bob and Robin Young
¼ c Paprika
3 T Brown sugar
½ T Granulated sugar
2 t Sea salt
1 t Celery salt
1 t Black pepper, fresh ground
1 T Dry mustard
3 T Garlic granules
2 T Onion granules
1 T Cayenne pepper

Combine the paprika, brown sugar, granulated sugar, salt and celery salt in a bowl. Mix well. Add the black pepper, cayenne pepper, dry mustard, garlic granules and onion granules. Mix well until completely blended. Store in an airtight jar..
Use generously with chicken or pork ribs. Rub into the chicken or pork forcefully and let set for at least 30 minutes. If using with chicken, don't forget the cavaties.
Recipe Name: Rockin' R's Bar-B-Q Marinade For Grilling Lamb
Yield: ~ 1½ cups
Recipe Source: Bob and Robin Young
4 T Rosemary, fresh
2 Garlic cloves, large diced
3 T Mustard, dried
Olive oil, extra virgin
Kosher salt
Fresh ground pepper

In a food processor, add the rosemary leaves, diced garlic, dried mustard, salt and pepper. Pulse until chopped. With the processor running on low, add enough olive oil until a "loose" paste is formed.
In a glass bowl, spread some of the marinade on the bottom. Add the lamb steaks. Cover the top of the steaks with marinade. Cover and refrigerate for 30 minutes.
Grill on a medium hot grill until medium rare, about 140°F. Enjoy with grilled vegetables.
Recipe Name: Barbeque Sauce
Yield: 1 gallon
Recipe Source: Chef Lou Aaron, Westside Catering, Boise, ID (Modified)
¼ c Liquid smoke
3 c Water
1 c Brown sugar
2 c Soy sauce
2 T Ginger, ground
¼ c Worcestershire sauce

Mix all together and seal in jar. Use on beef, pork, chicken or salmon. Marinate for 5 hours minimum.
Recipe Name: Pork Bar-B-Q Sauce
Yield: ~4 cups
Recipe Source: Bob and Robin Young
3 T Brown sugar
1 T Salt
½ t Black pepper, fresh ground
½ t Chilli powder (Use more for a spicer sauce)
1 Garlic clove, mashed
3 T Garlic granules
3 T Onion granules
1½ T Oregano, dried
1 T Lemon zest
1/3 c Lemon juice, fresh squeezed
1/3 c Worcestershire sauce
¼ c Molasses, dark
2¼ c Tomatoes, crushed
¾ c Water
½ c Bourbon
½ t Liquid smoke

Pour the tomatoes and juice into a food processor and process until smooth.
Combine all ingredients except the liquid smoke in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Add the liquid smoke. Continue to simmer until the sauce is reduced to about 4 cups. Let cool to room temperature.
Brush pork (best) or beef ribs liberally with the sauce and let set 1 hour or more. Place the ribs on the grill with slow coals (225°F to 275°F) and turn every 10 minutes, basting with the sauce. Cook 2 hours or more over indirect heat (not directly over coals), or until desired doneness is achieved. Coat with the sauce. The ribs will blacken, but they should not burn.
Serve with a side of the sauce.
Recipe Name: Hunter's Bar-B-Q Sauce
Yield: ~ 6 cups
Recipe Source: Bob and Robin Young, adapted from the Food Network
2 T Olive oil
2 T Shallots, chopped
1 large sprig Rosemary, leaves removed and chopped
2 sprigs Thyme, leaves removed
2 leaves Sage, leaves chopped
2 t Garlic, chopped
½ c Port wine
1 c Huckleberry preserves (may substitute currant, Marion or blackberry preserves. Wild fruit preserves work best.)
¾ c pure Maple syrup
½ c Red wine vinegar
¾ c Worcestershire sauce
½ c Cornstarch slurry (3 T cornstarch dissolved with ½ c water)

In a sauté pan, add the olive oil, shallots, rosemary, thyme and sage over medium heat until the shallots just soften, about 2 minutes. Add the garlic and continue to sauté until the mixture caramalizes.

Add the port wine and gently scrape the bottom of the pan with a wooden spoon to incorporate the brown bits on the bottom of the pan. Continue to cook until the sauce is reduced by ½.

Add the berry preserve, maple syrup, vinegar, Worcestershire sauce and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly.

Pour through a fine strainer and season with fresh ground pepper and kosher salt.

Place a spoonful on a plate. Lay the Grilled Buffalo Tenderloin on top and place another spoonful on the buffalo. Serve with braised spinach. (Fry 2 strips of bacon, Crumble. Add the spinach to 3 T of the bacon fat. Wilt the spinach. Add the crumbled bacon and a splash of aged Balsamic vinegar.) or with grilled sweet potato strips that have been marinated in a mixture of olive oil, salt, pepper and garlic granules.

Note: This BBQ sauce would be great with most any wild game, grilled or otherwise, i.e., deer, elk, moose etc., or on a good piece of beef. It's a great sauce!
Recipe Name: Sassy Bar-B-Q Sauce
Yield: ~ 4 cups
Recipe Source: Bob and Robin Young, adapted from the Food Network
28 oz Tomatoes, canned crushed
1 c Brown sugar, firmly packed
2½ T Molasses, dark
¾ c Bourbon
½ c Ketchup
¼ c Chilli sauce, American style
¼ c Apple cider vinegar
1/8 c Red wine vinegar
¼ c Worcestershire sauce
2 t Classic Bar-B-Q Rub
1¼ T Cocoa, unsweetened
Kosher salt and finely ground pepper to taste

In a large saucepan over medium heat, combine tomatoes, sugar, molasses, bourbon, chilli sauce, ketchup, vinegars and Worcestershire sauce. Stir after each addition to combine. Add the Classic Bar-B-Q Rub and simmer until the flavors have blended and the sauce has thickened, about 30 minutes.
Let the sauce cool for about 10 minutes. Puree in a blender. Taste and add about ½ teaspoon of salt and some freshly ground pepper to taste. Add the cocoa powder and mix to combine. Let sit for about 5 minutes and stir again to make sure the cocoa powder is well blended. Let cool and pour into a clean glass container for storing. The sauce can be kept refrigerated for about 2 weeks.
Recipe Name: Classic Bar-B-Q Rub
Yield: ~1 cup
Recipe Source: Bob and Robin Young, adapted from the Food Network
2 T Smoky paprika
2 T Kosher salt
3½ T Brown sugar
2 T Sugar
1 T Cumin, ground
2½ t Chilli powder
1 t Pepper, fresh ground
½ t Cayenne pepper
1 T Onion flakes
2 T Garlic granules
1 T Celery salt
2 t Oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chilli powder, pepper, cayenne, onion flakes, garlic granules, celery salt and oregano in a bowl and mix well.
For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform - the rub will be very fine and tan in color. This grinding step is important if you are going to use it in a Sassy Bar-B-Q Sauce. Extra rub can be stored in an airtight container for up to six months.
Recipe Name: Chicken Hot Wing Sauce
Yield: ~ 4 cups
Recipe Source: Bob and Robin Young
20 Chicken wings
1 stick Butter
4 T Brown sugar
1 c Tomato sauce
Dash of Tobasco (Use more if you want to "Kick It Up A Notch")
2 T Garlic granules
1 T Onion granules
¼ t Pepper, fresh ground
½ t Chili powder
1 T Salt, sea salt
1 T Oregano, dried
1/3 c Beer, add to taste
3 T Orange zest
In a glass bowl, combine the garlic and onion flakess, pepper, chlli powder, salt and oregano. Mix and set aside.
Melt the butter and brown sugar together over medium heat on the stove top. Add the tomato sauce and Tobasco into the mixture. Stir to combine. Add the garlic mixture and stir in to combine. Add the beer to taste. Heat throughout. Add the orange zest. Stir over low heat until sauce is completely blended. Keep warm, but not boiling.
Grill the chicken wings over medium heat. Place the cooked wings on a large platter or low bowl and pour the sauce over the chicken wings. Lightly toss until well coated. Serve hot.
Recipe Name: Rockin' R's Grilling Rub
Yield: ~2 cups
Recipe Source: Bob and Robin Young
1½ T Salt
1 t Pepper, fresh ground
4½ T Garlic granules
3½ T Onion granules
3½ T Paprika
2 T Oregano, dried
1 T Thyme, dried
3½ T Mustard, dried
3 T Brown sugar

Note: This rub is absolutely great on Beer Can Chicken! Use it liberally on the chicken. (Don't forget to put about 2 tablespoons in the cavity. Let sit for at least 30 minutes (1 hour is better) refrigerated and grill for about 1½ hours over medium heat. I use a mixture of 3 parts hickory chips to 1 part mesquite chips in a gas grill. Start out medium-high direct heat - about 400°F to 450°F - for 45 minutes, reduce to indirect heat for 30 minutes and then direct heat for 15 minutes. Maintain the temperature throughout the cooking cycle. Also great on a rotisserie cooked the same way. However you cook the chicken, let it rest for about 15 minutes before slicing.) Great with Tuna Burgers, Oriental Style or Kicked Up Beer Can Chicken.

Combine all ingredients in a bowl and blend well. Rub forcefully into beef, pork or chicken. Let sit for 30 minutes before grilling. If using beef or pork, sear on a hot grill. Reduce heat to about 400°F and grill for about 5-6 minutes on each side. Remove from grill and let rest for about 10 minutes. Enjoy!
Recipe Name: Rockin' R's Rub For Grilling Beef or Pork
Yield: ~2 cups
Recipe Source: Bob and Robin Young
4 T Brown sugar
4 T Onion flakes
4 T Garlic granules
2 T Thyme, dried
4 T Oregano, dried
4 T Basil, dried
2 T Paprika, mild
1 t Red pepper flakes
3 t Coriander, ground
2 t Black pepper, fresh ground Tellicherry
2 t White pepper
2 T Salt
2½ T Cocoa powder

Combine all ingredients in a mixing bowl. Place bowl under mixer and mix on low speed for about 10 minutes. Before grilling, rub into the meat forcefully and let set for 15 minutes or more. Sear. Grill to desired doneness. Turn only once. Keep this rub in a sealed air-tight jar.
Recipe : Rockin' R's Bar-B-Q Sauce
Yield: 2 pints
Recipe Source: Robin and Bob Young
4 c Apple cider vinegar
1 c Balsamic vinegar
1 c Brown sugar
½ c Olive oil
4 Garlic cloves, diced fine
2 lg Shallots, coarse chopped
1 T Rockin' R's Seasoned salt
Juice of 1 lemon
1 T Basil, dried
6 oz Tomato paste
2 T Worchestershire sauce
1½ T Dried mustard
1½ T Paprika
3 T Garlic granules
2 T Dried onion
2 shakes Tobasco
1 t Cayenne pepper
5 T Liquid smoke

Combine all ingredients in a glass bowl. Whisk to combine. Taste and adjust seasoning as necessary. Let sit at room temperature for 1 hour to marry flavors. Great on beef brisket or baby back ribs. Store refrigerated in a sealed container.
Lay brisket or baby back ribs in a glass bowl or a plastic zip lock bag. Completely cover with the sauce. Marinate for 2 hours or more, turning occasionally. Grill over medium heat searing both sides. Baste with sauce as needed.
Note: There are 2 ways you an use this sauce. (1) As listed above, which has a sweet/tart slightly peppery finish, or (2) After you let the sauce rest for an hour, pour into a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes. Let cool to room temperature.
Slightly cooking the sauce and reducing it somewhat, brings the paprika, cayenne and Tobasco alive! We like to split the batch in half and use the un-cooked version for marinating and the cooked version for basting. However you use the sauce, be sure to slow cook the meat over a medium heat. Enjoy!