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

¼ cup Chili Powder

¼ cup Paprika

¼ cup Cumin

1/3 cup Dry Oregano

2 Tbsp. Cayenne Pepper

2 Tbsp. Dry Ground Mustard

2 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

2 Tbsp. Celery Seed

*Combine all ingredients, mix thoroughly. Store in an airtight container.

Basic Barbeque Sauce:

2 Tbsp. lard or vegetable oil

1 medium Onion - small dice

5 cloves Garlic - minced

½ cup Cider Vinegar

½ cup Worcestershire Sauce

2 Tbsp. Dry Ground Mustard

¼ cup Brown Sugar

2 Tbsp. Paprika

1 Tbsp. Salt

1 Tbsp. Cayenne Pepper

2 cups Catsup

1. Sauté onion and garlic in oil until soft

2. Add rest of ingredients except the Catsup and simmer gently until incorporated

3. 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