“Bubuloo” was the name of a barbecue sauce that we made up at Tangerine Fahrley’s. We had a large assortment of items using this sauce and the name stuck with me…kind of like replacing the term “barbecue”…

”..let’s go and do some bubuloo!”

I have recipes below for seasonings and spice rubs, barbecue sauces, and marinades.

Seasonings and Spice Rubs

Cajun Spice Rub

Yield: 1 Cup

2 T paprika

2 T white pepper

2 T black pepper

2 T cayenne pepper

1/4 c kosher salt

2 T onion powder

2 T garlic powder

2 T oregano

1 T basil

2 T thyme

Combine all ingredients and store in an airtight container.

Creole Spice Rub

Yield: about 3 cups

3/4 c thyme

3/4 c paprika

1/4 c black pepper

1/4 c garlic powder

1/4 c onion powder

1/4 c ground red pepper

1/8 c white pepper

1/4 c kosher salt

Combine all ingredients and store in an airtight container.

Fajita Rub

Yield: 1 Cup

1/4 c paprika

3 T kosher salt

2 T chili powder

2 T black pepper

2 T garlic powder

1 1/2 T sugar

1 T onion powder

1 T cilantro

1 1/2 t cumin seeds,toasted and

-ground

1/2 t allspice

variation,for a wet rub, add

3 T worcestershire

3 T olive oil

[Note: Rub this into skirt steak or chicken breast and then chill

for 30 minutes to 2 hours before grilling.]

Combine all ingredients, store in an airtight container. For the

variation, combine to form a paste, cover and refrigerate.

Jamaican Jerk Rub

Yield: 2 Cups

1/2 c garlic powder

1/2 c thyme

1/2 c ground ginger

1/4 c allspice

1/8 c nutmeg

1/8 c ground cinnamon

1/4 c kosher salt

1 T ground red pepper

1 T black pepper

Combine all ingredients and store in an airtight container.

West Indian Rub

Yield: 2 Cups

3/4 c curry powder

1/2 c garlic powder

1/2 c black pepper

1/4 c kosher salt

3 T ground ginger

1 T ground red pepper

Combine all ingredients and store in an airtight container.

Barbecue Sauces

Jamaican Barbecue Sauce

Yield: 2 Cups

1 1/4 c Ketchup

1/3 c Soy Sauce

2 T Caribbean Hot Sauce,Or

-Cayenne Sauce

1 T Jerk Seasoning,See Recipe

-Or Purchase

1 T Fresh Lime Juice

3 lg Scallion,Minced

3 ea Garlic,Minced

3 T Fresh Ginger,Minced

1/3 c Dark Brown Sugar

1/3 c Cider Vinegar

3 T Dark Rum

Combine all ingredients, except rum, in a medium stockpot and bring

to a boil, stirring to dissolve sugar. Continue to simmer for 15

minutes, until sauce is thick enough to coat the back of a spoon.

Remove from heat and stir in rum.

Memphis Style Barbecue Sauce

Yield: 4 cups

4 c tomato sauce

1 c cider vinegar

1 c coca-cola

1/4 c steak sauce,(such as a.1.)

1/4 c yellow mustard

1/4 c lemon juice,fresh squeezed

3 T molasses

3 T soy sauce

3 T worcestershire

1 t tabasco

1/2 t liquid smoke

1/2 c brown sugar,packed

1 T chili powder

1 T black pepper

1 T dry mustard

2 t garlic powder

[Note: Based on a John Willingham sauce. Here's the Coca-Cola.]

Combine all ingredients, except spices, in a saucepan and bring to a

boil. Reduce to a simmer. Mix all dry ingredients in a bowl and add to

the sauce. Simmer the sauce until thick, about 30 minutes. Cover and

refrigerate.

North Carolina Sauce

Yield: 3 Cups

2 c Cider Vinegar

1/2 c Ketchup

1/4 c Corn Syrup,Or More To Taste

1/4 c Water

2 t Kosher Salt

1 t Black Pepper

2 t Granulated Garlic

2 t Granulated Onion

1/2 t Cayenne Pepper

2 T Sugar,Optional

Combine all ingredients and bring to a boil. Simmer for 5 minutes.

Let cool and refrigerate. I add ketchup to my vinegar-based sauce to

make it visually palatable to us Northerners. Mix with Carolina-style

pulled pork.

Texas Jack Sauce

Yield: 3 cups

2 c ketchup

1/4 c tabasco

1/4 c dijon mustard

1/4 c jack daniel's whiskey

1/4 c molasses

1/4 c brown sugar,packed

1 T worcestershire

1 1/2 t garlic powder

1/4 t liquid smoke

kosher salt and pepper,to

-taste

[Note: Use this as a finishing sauce and a dipping sauce at the

table. This baby has quite a kick, so you may want to cut back on the

Tabasco sauce a bit.]

Combine all ingredients in a heavy saucepan. Bring to a boil, then

reduce heat to a simmer for 20 minutes. Season the sauce, cover and

refrigerate.

St. Louis Smokey Red

Yield: 2 Quarts

4 c ketchup

10 oz steak sauce,(such as A.1.)

10 oz steak sauce,(such as hienz

-57)

1 1/2 c apple cider

1/3 c worcestershire

1/3 c corn syrup

1/3 c honey

1/4 c molasses

1 t liquid smoke

2 t black pepper

1 t garlic powder

Combine all ingredients in a saucepan and bring to a boil. Reduce heat

and let simmer for 5 minutes. Cover and refrigerate.

Cider Spray

Yield: 4 cups

2 c apple cider

3/4 c cider vinegar

1/2 c bourbon

1/2 c water

1/4 c worcestershire

1/4 c lemon juice,fresh squeezed

1/2 t kosher salt

[Note: Spray on roasting or smoking meat to add a world of flavor.

Apply every 30 minutes to 1 hour, depending on the cut of meat.]

Combine all ingredients in a saucepan and bring to a boil. Reduce the

heat and simmer for 5 minutes. Let cool, and place into a squirt bottle.

Use right away or refrigerate. Use within 2 days of making.

Marinades

Barbecue Marinade

Yield: 3 Cups

1 c apple cider vinegar

1/2 c orange juice

1/2 c lemon juice

1/2 c canola oil

1 t worcestershire

1/4 c brown sugar

1 T black pepper

1 T garlic,minced

1 t cayenne pepper sauce

1 1/2 t granulated onion

1 t chili powder

1/2 t dry mustard

1/4 t cinnamon

[Note: Use on beef, chicken and pork.]

Blend all ingredients, cover and refrigerate.

Caribbean Marinade

Yield: 1 Quart

2 c vegetable oil

3/4 c lemon juice

3/4 c pineapple juice

1 1/2 c Jamaican Jerk Rub,See Recipe

Mix all except oil in a food processor. With machine running, slowly

add oil until blended. Cover and chill until ready to use.

Garlic And Herb Marinade

Yield: 3 Cups

1 c balsamic vinegar

1/2 c orange juice

1/2 c lemon juice

1/2 c olive oil

2 T brown sugar

1 T black pepper

1 t crushed red pepper

1 T oregano

1 T basil

1 t rosemary

1 t thyme

[Note: Use on beef, chicken, pork and vegetables.]

Blend all ingredients, cover and refrigerate.

Korean Honey Sesame Marinade

Yield: 2 Cups

1/2 c soy sauce

1/4 c sesame oil

1/4 c sugar

1/4 c sake or dry sherry

4 ea garlic,minced

4 scallions,minced

2 T sesame seeds,toasted

1 T ginger,minced

1 t paprika

1/2 t black pepper

1 sm asian pear (opt),peeled,

-cored and chopped

[Note: For meats, poultry, seafood or vegetables.]

Combine all ingredients in a processor and blend to a smooth purée.

Cover and refrigerate. Enough for 3 pounds of meat or seafood.

Tequila Lime Marinade

Yield: 3 Cups

1/2 c lime juice,fresh squeezed

1/2 c orange juice,fresh squeezed

1/2 c cilantro,fresh chopped

1/2 c olive oil

1/2 c soy sauce

1/4 c tequila

1/4 c garlic,chopped

2 t lime peel

2 t cumin seeds,toasted and

-ground

2 t oregano,dried

1 t black pepper

Combine all ingredients except oil in a processor or mixer. While

running add oil in a thin stream until well blended. Cover and

refrigerate.