Grill Recipe
Rudd’s Barbecue Sauce
This barbecue sauce recipe has a long ingredient list, but don’t let that scare ya. It is very tasty. Goes with just about everything that can be smoked or grilled.
8 tbsp Olive Oil
1/2 cup Onion, finely chopped
4 cloves Garlic, finely chopped
1 cup V8 juice
1 cup Red Wine Vinegar
1 6 oz can tomato paste
1/2 cup Dark Karo syrup
1/2 cup Molasses
1/2 cup Brown Sugar
1 Lemon, juiced
2 tbsp Worcestershire sauce
1 tbsp Hot Sauce
1/2 tbsp Paprika
1/2 tbsp Cayenne, ground
1/2 tbsp Cumin, ground
1 tbsp Black Pepper
1/2 tbsp Dry Mustard
1/2 tbsp Basil, dried
1/2 tbsp oregano, dried
1/2 tbsp Thyme, dried
1 tbsp Ginger, freshly grated
1 tbsp Salt
2 drops Liquid Smoke
Sauté onion and garlic in olive oil until translucent. Add all ingredients except vinegar and simmer for about 30 minutes. Mix 2 heaping tablespoons of corn starch with just enough water to mix. Add red wine vinegar and corn starch mixture to sauce, simmer till it thickens. Allow to cool. Bottle and refrigerate overnight.
Grilled Tarragon Prawns
When Good Shrimp or Prawns are in season along the Carolina Coast, this is a big favorite for us. This dish is very good next to a steak for Surf & Turf.
4 – 6 Prawns (about 1 lb)
2 Lemons
1/4 tsp Tarragon
1/4 cup Water
Vegetable Oil Spray
Serves: 2
Roll lemons on table to loosen up juice and squeeze into a zip lock bag. Add tarragon and water. Peel, butterfly and remove vein from prawns. Add prawns to marinade, seal and store in refrigerator for up to an hour. Spray or wipe oil on grill grate. Grill prawns on medium to high heat and cook till white all the way through, usually about 5 minutes. They cook very fast, so don’t go away.
It’s also good as a main course with a salad in summer.