Recipes for Brines, Rubs, Mops and Sauces
Brines – used to get moisture into the meat via a saline solution
Marinades and Injections – create a flavor profile for any type of meat, injections for larger meat cuts
Rubs – salt/sugar combinations applied when starting the cooking process
Mops – used during the cooking process (basting) to maintain moisture and add flavor
Barbecue Sauces – typically added at the end of the cooking process or served on the side. These include glazes and finishing sauces.
Categories include:
- Kansas City
- Memphis
- Mustard
- Red Sauce
- Vinegar
- White