TV Dinner: Dry Rub & Maple Apple Glaze For BBQ

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Chef Chris Manning has a couple ways to perk up a Fourth of July barbecue.

He uses a dry rub before grilling and a maple apple glaze for dipping afterwards.

Click on the picture to see how it's done. See the recipes below.

Savory Dry Rub

- 1/2 cup paprika
- 3 tablespoons dry mustard
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 3 tablespoons Italian seasonings
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon ground black pepper

Mix all ingredients and rub on chicken or pork before grilling.


Maple Apple Glaze

- 1/2 cup apple sauce
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce

Mix all ingredients together and use to baste chicken or pork or as a dipping sauce.

Pairs well with a sangria made with Coyote Moon Vineyard's Fire Boat White.


Red, White and Blue Sangria

- 1 bottle Coyote Moon Fire Boat White
- 2 cups white grape juice
- 1 cup ginger ale
- Strawberries
- Blueberries
- Apples

Wash and dry fruit. Slice strawberries into quarters. Cut apples into thin slices and cut into star shapes with a cookie cutter, if desired, for decoration. (Half the fruit can be frozen to substitute for ice cubes).

Monday, October 20, 2014
, Watertown, NY

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