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Veteran Member
Gold Member
Jul 7, 2005
These are too good to keep to myself ;) --enjoy! :)

The recipes came from a "best recipes from state fairs" book. BTW I have tried them all. :rolleyes: My favorite is the Salmon recipe, then the Spicy BBQ sauce, the Brisket Marinade, then the chicken rub... all are GREAT! I did the Brisket marinade at a BBQ show and it was a thousand dollar show! :p

SUGAR SPICED ALASKAN SALMON RUB (this recipe makes enough rub for 24 servings; maybe cut it in half.)

1 cup granulated sugar
1/2 tsp cinnamon
2 tsp ground Juniper Berries - you can order them online
1 Tbsp ground black pepper
1/2 tsp cayenne pepper
1 tsp dry mustard
1 tsp paprika
1 tsp cumin
1/2 cup kosher salt

Mix all dry ingredients. Pan fry Salmon with spritz of oil over medium heat, or bake on 350 degree stoneware until just finished. Sugar will carmelize; let it -it dissolves in hot water later. This is great on all fish! Don't overcook!

1 tsp salt
1 tsp onion salt
1 tsp garlic salt
1 tsp seasoned salt
1 tsp paprika
1 tsp ground black pepper
1/4 tsp ground cayenne pepper
Two 3-to 4-lb roasting chickens
Rub mixture all over chickens, cover & refrigerate 1 hour. Grill on rotisserie or over cone of stoneware fluted pan.

option to get awesome smoky flavor...
4 cups hickory, apple, or mesquite wood chips - soaked in water for 20-30 mins.
Place chips in bottom of stoneware fluted pan, place chicken on cone of fluted pan & roast 1 1/4 to 1 1/2 hours at 325. two chickens? One on roaster, one on a mini baker next to it with a beer bottle in the center to spike the chicken on. Yes, you can leave 1/2 the beer in the bottle to steam the chicken, too!


2 Tbsp brown sugar
2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp ground black pepper
1 1/2 tspn salt
1/2 tsp ground cumin
3-4 lbs ribs (or pork roast).

Rub mixture all over meat, cover & refrigerate 2 hours. Ribs left this way are Memphis style - dry rub. Sauce options follow:


3/4 cup finely chopped onion (minced)
2 cloves pressed garlic
1 Tbsp corn oil
1 8oz. can tomato sauce
1/3 cup rum, whiskey or pineapple juice
1/3 cup clover honey
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
2 tsp dry mustard
2 tsp chilli powder

Cook onion and garlic in oil until clarified, remove from heat. Stir in remaining ingredients; bring to a boil, reduce heat. Simmer uncovered, about 15 minutes to reduce. Remove from heat. Reserve 1/3 of the sauce to pass with cooked meat. Baste liberally during end of cooking with remaining 2/3 of sauce.


2 medium onions, finely chopped
2 pressed garlic cloves
2 Tbsp butter
1 cup packed brown sugar
3 Tbsp apple cider vinegar
1 cup Spicy Ketchup (Heinz Hot & Spicy Kick'rs)
(opt. 1 tbsp Liquid Smoke)
2 tsp ground mustard
2 tsp chilli powder
1 tsp paprika
1/2 tsp cayenne pepper

Saute onions and garlic in butter until clarified. Stir in other ingredients. Bring to a boil, reduce heat, simmer about 10 minutes. Remove from heat. Reserve 1/3 of the sauce to pass with cooked meat. Baste liberally during end of cooking with remaining 2/3 of sauce.

BRISKET MARINADE (or Tri-tip, or Flank Steak-strike both sides 8-10 times with meat tenderizer)

1/4 cup soy sauce
2 Tbsp finely chopped onion
2 Tbsp granulated sugar
2 Tbsp brown sugar
2 Tbsp lemon juice
1/2 tsp lemon zest
1 Tbsp apple cider vinegar
1/2 tsp chilli powder

Mix all ingredients with wire whisk. Reserve 1/4 of marinade. Using remaining, marinade 2-4 lbs of meat for 1-4 hours. After searing both sides of meat on high heat, reduce heat to low and grill until done. Brush marinade liberally during cooking, especially in last 10 minutes.

1 Tbsp corn starch
2 Tbsp hot water
reserved marinade

Whisk corn starch and hot water in with remaining marinade. Heat to boiling, remove from heat. Stir as it thickens. Serve with cooked meat. (if sauce becomes too thick, add hot water 1 tsp at a time and whisk until it reaches desired consistency)