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      Tips for the ultimate tailgate cookout

      Brandon Roth was live at Side Hill Farmers Meats and Market to get tips and recipes for having the ultimate tailgate cookout. Here are the recipes they used.

      Barbeque Spice Rub:

      We do not add salt and pepper to our rub as we use it on many different meats and in combination with other seasonings and sauces. We typically season our meats first with desired kosher salt and fresh ground black pepper before applying the rub.

      1 cup Brown Sugar 1/4 cup Chili Powder 1/4 cup Paprika 1/4 cup Cumin1/3 cup Dry Oregano2 Tbsp. Cayenne Pepper2 Tbsp. Dry Ground Mustard2 Tbsp. Garlic Powder2 Tbsp. Onion Powder2 Tbsp. Celery Seed *Combine all ingredients, mix thoroughly. Store in an airtight container.

      Basic Barbeque Sauce:

      2 Tbsp. lard or vegetable oil1 medium Onion - small dice5 cloves Garlic - minced 1/2 cup Cider Vinegar 1/2 cup Worcestershire Sauce2 Tbsp. Dry Ground Mustard 1/4 cup Brown Sugar2 Tbsp. Paprika1 Tbsp. Salt1 Tbsp. Cayenne Pepper2 cups Catsup

      1. Sautà onion and garlic in oil until soft2. Add rest of ingredients except the Catsup and simmer gently until incorporated3. Add catsup and cook for about 15 minutes on low heat.4. Remove, cool and store refrigerated.**We often thin this sauce to use as a baste or glaze, with combinations of beer, stock or soy sauce