With only 23 days left until we move back to Kansas City, where they make the best BBQ outside of Texas, you’d think I’d just be patient and wait. But noooooo. I had to have BBQ this weekend and, as any BBQ afficionado can tell you, that’s a craving that should never have to wait.

Luckily, the Venomous Hubby was happy to hone his Grill God skills, which gave me the chance to finally perfect the marinade and BBQ sauce recipies I’ve been working on for a year. The same ones I’ve decided to share with you. Enjoy!

Bite Me Marinade
(For 3 pounds of meat)

Ingredients:
2 cups BBQ sauce (see recipe below)
1/2 c. Worcestershire sauce
1/4 c. fresh lemon juice
3 T. frozen orange juice concentrate
1/3 c. Dijon mustard
2 1/2 T. garlic, finely minced (not pressed)
1 T. brown sugar
1 t. thyme leaves
1/2 t. sea salt
1 T. freshly ground black pepper
1 t. liquid smoke

Directions:
Whisk BBQ sauce, Worcestershire sauce, lemon juice and orange juice concentrate together until thoroughly mixed. Stir in remaining ingredients, adjusting salt and pepper to taste. Brush over both sides of meat, then put meat in a large plastic bag or glass baking pan. Pour remaining marinade over meat. If using glass baking pan, cover with plastic wrap (not aluminum foil). Marinate in refrigerator for at least two hours, turning meat every 30 minutes. Can marinate overnight if desired.

Kate’s BBQ Sauce
(Makes enough for marinade above + 1 cup)

Wet Ingredients:
2 c. ketchup
1/3 c. white vinegar
2 T. yellow mustard
1 t. fresh lemon juice
1 t. liquid smoke

Dry Ingredients:
1/2 c. brown sugar
1 t. chipotle chili powder
1 T. onion salt
1 1/2 t. celery seed
1 1/2 t. garlic powder
1 t. ground cumin
1 1/2 t. cayenne
1 t. freshly ground black pepper

Misc. Ingredients:
4 T. butter, cubed and chilled*

Directions:
Combine wet ingredients in medium, non-reactive sauce pan. Whisk in dry ingredients. Bring to boil, stirring often. Simmer for 30 minutes. Remove from heat. Whisk in cubed, chilled butter. May store in covered, non-reactive bowl in refrigerator for up to 1 week.

*Note: I’ve never tried margarine in this. It’s BBQ, for chrissake! You never mess with BBQ!

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