In a previous blog, I professed that there’s no other style of food quite like barbecue. “When a food gets grilled and smoked, something magical happens, and the resulting product has inspired widespread passionate devotion. And whether you’re a BBQ connoisseur or just an occasional rib-eater, there are some things you probably don’t know about this wonderful style of cooking.”

That blog “Barbecue is in the Air!” offers a variety of info tidbits, including some fun facts about the history of BBQ. I also cite two BBQ chefs who have spoken about their use of monosodium glutamate (MSG). They acknowledge that MSG is a form of glutamate (an amino acid) and is a natural byproduct of some aging and fermentation processes. One chef also remarks: “It is a popular additive in Chinese cooking and it is in many other foods such as the rub used at the world’s most popular rib restaurant, the Rendezvous in Memphis.”

If BBQ is on your list of beloved foods, you’ll want to cook up some savory and succulent BBQ recipes dishes as if you’re a renowned “master chef”. So let’s begin! Here’s a brief round-up of a few BBQ favorites – some are prepared on a grill while others are prepared in the kitchen (so you can enjoy BBQ regardless of the weather!)

Walter Jetton’s “Mop Sauce” (for BBQing meats)

This recipe and photo was graciously provided by amazingribs.com, a site headed by "Meathead" Goldwyn. Goldwyn, who calls himself a barbecue whisperer who loves cooking as much as he does eating, is also the author of the NYT bestseller, Meathead: The Science of Great Barbecue and Grilling. Check out the site!

Course Sauce, Seasoning
Cuisine American
Servings 1 quart
Author Meathead Goldwyn

Ingredients

  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground bay leaf
  • 1 teaspoon chili powder
  • 1 teaspoon Louisiana Hot Sauce
  • 1/3 cup Worcestershire sauce
  • 1/6 pint vinegar
  • 3 cups beef stock
  • 3 ounces vegetable oil
  • 1 teaspoon MSG More Savory Goodness! -- monosodium glutamate

Instructions

  1. Mix together all the ingredients and let the mixture sit overnight in the refrigerator. 

  2. Use liberally on your choice of meats. 

Recipe Notes

Recipe courtesy of AmazingRibs.com

Note: A mop sauce enhances meat’s flavor while grilling and keeps the meat from forming a “bark” (that hard crunchy shell of spices) too quickly and drying out or burning. It is meant to be used as part of a continuous basting of the meat and also helps slow the cooking time so that you get a long, slow cook.

Rendezvous-Style BBQ Rub

This recipe and photo was graciously provided by amazingribs.com, a site headed by "Meathead" Goldwyn. Goldwyn, who calls himself a barbecue whisperer who loves cooking as much as he does eating, is also the author of the NYT bestseller, Meathead: The Science of Great Barbecue and Grilling. Check out the site!

Course Seasoning
Cuisine American
Servings 2 cups
Author Meathead Goldwyn

Ingredients

  • 8 tablespoons American paprika
  • 4 tablespoons powdered garlic
  • 4 tablespoons mild chili powder
  • 3 tablespoons ground black pepper
  • 4 teaspoons whole yellow mustard seed
  • 1 tablespoon crushed celery seed
  • 1 tablespoon whole celery seed
  • 1 tablespoon dried crushed oregano
  • 1 tablespoon dried crushed thyme
  • 1 tablespoon whole allspice seeds
  • 1 teaspoon ground allspice
  • 1 tablespoon whole coriander seed
  • 1 teaspoon ground coriander
  • 1 teaspoon Ac’cent® aka MSG or “umami seasoning”

Instructions

  1. Mix together all ingredients; use as a dry rub on your choice of meats. 

  2. Makes a bit more than two cups, enough for about 12 pounds of ribs. Rub can be stored in an airtight container for months.

Recipe Notes

Recipe courtesy of amazingribs.com

BBQ Chicken Thighs

Course Appetizer, Main Course
Cuisine American
Servings 4

Ingredients

  • 2 pounds boneless chicken thighs
  • 2 tablespoons sesame oil
  • 1/2 teaspoon tabasco sauce
  • 2 cloves garlic crushed
  • 2 pieces ginger crushed
  • 1/4 cup chopped green onion
  • 1/3 cup sugar
  • 1/2 cup soy sauce
  • 2 tablespoons sake
  • 1/2 teaspoon MSG

Instructions

  1. Remove skin from chicken thighs if desired. Set chicken aside.
  2. To make the marinade, mix the remaining ingredients in a shallow dish.
  3. Place the chicken in the marinade. Cover and marinate up to 8 hours in the refrigerator.
  4. Cook on a preheated charcoal or gas grill, turning once, until chicken is thoroughly cooked; chicken should reach internal temperature of 165 degrees F (75 degrees C) and will be firm and opaque.

Recipe Notes

Recipe courtesy of www.spiceplace.com. Recipe photo courtesy of flickr.com user: Dave Walker

For rainy days, there is no need to forgo having a savory barbecue-based meal. Here are two tasty BBQ recipes that can be made in your kitchen.

Honey BBQ Chicken Wings


Course Appetizer, Main Course
Cuisine American
Keyword BBQ chicken wings
Servings 4

Ingredients

  • 6 cups vegetable oil may use up to 8 cups
  • 20 chicken wings
  • 1 egg beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon black pepper fresh ground
  • 3/4 teaspoon MSG monosodium glutamate

Sauce:

  • 1 1/4 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder

Instructions

  1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
  2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
  3. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
  4. Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
  5. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Recipe Notes

This recipe calls for the chicken being cooked in a deep fryer, but the sauce can also be used if wings are cooked on a grill. Recipe courtesy of Food.com. Recipe photo courtesy of Flickr user: Navin Rajagopalan

Slow Cooker Barbecue Beef Sandwiches

Course Main Course
Cuisine American
Servings 8

Ingredients

  • 1 boneless chuck roast 3 pound
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bottle of your favorite barbeque sauce 18 ounce
  • ½ teaspoon MSG (umami seasoning)
  • Salt and pepper to taste

Instructions

  1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with MSG, salt, and pepper. Pour barbeque sauce over meat. Cook on low setting for 6 to 8 hours.
  2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot on buns or bread of your choice.

Recipe Notes

Recipe courtesy of AllRecipes.com. Recipe photo courtesy of Flickr user: Rick

Cover photo courtesy of Flickr user: Chun Kit To

Find more delicious, savory recipes in the MSGdish.com Savory Cuisine Corner. There you will find recipes for salads, salad dressings, soups, side dishes, entrées and more!