Chef Dale Van Sky's Summer BBQ tips, rub and sauce

Chef Dale Van Sky's Summer BBQ tips, rub and sauce

Barbeque season is almost here and Chef Dale Van Sky has simple tips for you to make your recipes a little healthier.

1. Trim all fat from meats before barbequing and grilling.
2. Make your own BBQ sauce instead of using pre-made sauces.
3. Brush BBQ sauce on meats just before removing from grill.
4. Try a dry rub instead of a BBQ sauce.
5. Pick leaner meats such as top sirloin, flank steak or pork loin and marinate overnight in unsweetened pineapple sauce or teriyaki sauce. (The acid will breakdown connective tissues and make the meat more tender.)
6. Marinate extra firm tofu as a meat substitute and use a spice rub before grilling.

Cajun Spice Rub

Ingredients:
1 Tbsp. white pepper
1 Tbsp. black pepper
1 ½ tsp. cayenne pepper
1 Tbsp. granulated garlic
1 Tbsp. oregano
1 Tbsp. paprika
½ tsp. salt

Directions:

1. Mix all seasonings together.
2. Sprinkle on chicken, beef, pork, fish, potatoes, eggs or vegetables.

Moroccan BBQ Sauce

Servings: 32
Serving Size: 2 Tbsp.

Ingredients:
2 ½ cup vegetable stock
1 cup vinegar, rice
½ cup soy sauce
1 cup ketchup
2 tsp. Cinnamon, ground
½ tsp. Anise, ground
1 tsp. Cardamom, ground
1 tsp. Coriander, ground
1 Tbsp. Ginger root, minced
1 tsp. Cloves, ground
¼ cup lime juice
¼ cup cilantro, chopped
½ Tbsp. Black pepper
1 ½ cup brown sugar
2 tsp. Garlic, minced
1 tsp. Chili powder

Directions:

1. Combine all ingredients and blend.
2. Heat to simmer to blend flavors. Cool.

Try our Prickly Pear BBQ Pork Loin topped with Leek Straws recipe as shown in the photo above.