9 Tasty Ways to Flavor Your BBQ Favorites

Elizabeth Karmel
Grilling pro Elizabeth Karmel proves that a special sauce or marinade can make simple grilled chicken, pork, or beef shine. Here she offer some greatest hits from two of her books, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill and Taming the Flame."

Chicago Steakhouse Sauce & Chicago Steakhouse Rub

Elizabeth's steak sauce is a mouthwatering combination of cola, bourbon, soy sauce, and spices. Cayenne pepper adds a touch of heat to her signature six-spice rub.

Backyard Barbecue Ribs with Dr. Pepper Barbecue Sauce

Tender ribs are seasoned with an 8-ingredient spice rub, then brushed with a zippy sauce that's both spicy and sweet.

Kenny's Wings of Fire

These wings are sprinkled with a spicy dry rub, then dipped in a mixture of cayenne pepper, red chili flakes, and three types of hot sauce after grilling.

Beef Tenderloin with Three-Herb Chimichurri

Parsley, cilantro, and mint brighten this garlicky sauce that adds instant freshness to your favorite grilled beef, chicken, or lamb.

Salt-Crusted Shrimp with Greek Islands Dipping Sauce

Lemon juice, garlic, olive oil, and oregano make a fresh dipping sauce for grilled shrimp.

North Carolina-Style Pulled Pork with Lexington-Style Vinegar Sauce

For a versatile sauce with just the right amount of bite, combine apple cider vinegar, ketchup, brown sugar, and spices. It's terrific tossed with coleslaw or mixed with shredded pork.

Asian Tacos: Grilled Chicken Wrapped with Mint & Lettuce

A ginger-citrus marinade doubles as a quick dressing for these delectable chicken tacos.

Nantucket Swordfish with Browned Butter & Sauteed Pecans

For an elegant yet easy dinner, spoon this sauce of butter and toasted pecans over your favorite grilled fish.

Pork Tenderloin with Mustard-Molasses Glaze

Add flavor to pork loin by slathering it with a mixture of mustard, molasses, apple cider vinegar, Worcestershire sauce, and spices.

Meet Elizabeth Karmel

Elizabeth Karmel is a nationally known grilling and barbecue expert; chef, cookbook author and teacher. She is the executive chef of Hill Country Barbecue Market; the Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ; Pizza on the Grill and Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill.

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