Our Sauces, Marinades, Bastes, Glazes and Dry Rubs.
(H-O) to (H-5) = HEAT LEVELS OF SPICES (H-0) HAVING NO HEAT AND (H-5) BEING VERY HOT
BUFFALO MOP – used traditionally for basting but is served as a sauce too. Ideal on chicken but can be used with pork. The kick coming from Tabasco sauce. (H-3)
BB’S LAWNSIDE SPICY APPLE – named after a roadhouse in Kansas City who specialise in spare ribs and pulled pork. A sweet sauce with the spicy apple coming from apple cider. (H-2)
COCA-COLA BARBEQUE SAUCE- a strange ingredient you may think but once reduced with the other ingredient transforms this sauce into a lovely sweet and sticky mixture. The sauce is not on our menus but will be served separately for your added enjoyment if desired. (H-0)
ALABAMA SWEET AND TANGY- you can’t get more deep south than this. A wonderfully dark and rich sauce with a certain tartness, ideal with game birds, chicken and pork. (H-0)
MONKEY GLAND - an all time favourite in Southern Africa and as mentioned on the Menus, no monkeys or glands here, just a perfect combo of ingredients which is ideal with steak or lamb. Where they got the name from is anyone’s guess??? (H-0)
PERI-PERI – with origins from the Portuguese immigrants of Southern Africa, this fiery sauce has many variations but Al’s version can only be described as sensational. (H-4)
RED CURRANT AND PORT – a lovely red, spice scented sweet and sour sauce which is ideal with the robust flavour of game meats. It is also used as a glaze. (H-1)
JAKES BOSS DRY RUB - this spice mix goes with just about everything, hence our use on poussin and springbok. The mild heat and scented flavours gives the meat a tasty crust but mild enough to spoon a sauce on your plate if you so desire. (H-1)
JAMAICAN JOLT DRY RUB – a derivative of the notorious ‘jerk seasoning’. This version is skull rattling good. You can make it as mild or as hot as you want. We think it won’t be Jamaican without a kick, so its somewhere in the middle for heat. (H-3)
TEXAS LONE STAR DRY RUB – again the beauty of using dry rubs is you can make it as mild or as hot as you want. This one has enough chilli in it to blow a hole in a mountain but we have toned it down somewhat as its used on the rump steak in Menu 3.. (H-2)
SOUTHERN AFRICAN SPICES- (as in the Boerewors, Menus 3, 4 and 5). A simple but effective combination of mainly – salt, black pepper, dry roasted and crushed coriander seeds, nutmeg, clove powder and thyme.