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Hinkel Hainer

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Hinkel Hainer nach Myron Mixen

Chicken leg, skin and trim fat, then finger the meat off the bones,
Marinate the meat and skin. Rub on it and put the skin back on it.
In the oven at 200°C until brown. Then spread with BBQ sauce.

Meat Marinade Recipe
Ingredients

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Preparation

Heat and whisk together until sugar and salt dissolve.

Myron Mixon’s Barbecue Sauce
SET YO ASS AFIRE

(five-time world barbecue champion)

Ingredients

    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 2 cups ketchup
    • 2 tablespoons smoked sweet paprika
    • 2/3 cup cider vinegar
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup (packed) dark brown sugar
    • 2 tablespoons honey
    • 2 tablespoons maple syrup
    • 2 tablespoons kosher saltMaking BBQ Sauce
    • 2 tablespoons chilli
    • 2 tablespoons freshly ground black pepper
    • a good shot of wiskey

    Preparation
    Combine all the ingredients in a blender and pulse until thoroughly combined.
    Pour into a medium pot, and stir continuously over medium heat until heated through.
    Do not allow it to boil. Remove and use while hot.

    If reserving for a later use, allow the mixture to cool; then pour it into a
    large bottle or container and store, refrigerated, for up to 1 year.

    BBQ Beef Rub

    This spicy dry rub is great for beef, pork, and lamb.
    Once you mix the spices they’ll keep about 4 months in an airtight jar.
    When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.
    Ingredient Checklist
    • 3 tablespoons dark brown sugarBBQ RUB
    • 2 tablespoons paprika
    • 2 teaspoons mustard powder
    • 2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 2 teaspoons dried basil
    • 1 teaspoon ground bay leaves
    • 1 teaspoon ground coriander seed
    • 1 teaspoon ground savory
    • 1 teaspoon dried thyme
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground white pepper
    • ⅛ teaspoon ground cumin
    • salt to taste
    Instructions
    In a small bowl, mix together brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

    Recipe by Myron Mixen