Just picked up the June Chili Pepper magazine, which is devoted to Q.
Have not looked at it, cuz I have been glued to this Paul Kirk's "Championship Barbecue Sauces" book that I grabbed while at the bookstore. It has recipes for rubs, marinades, sauces and even salsa. This book is LOADED with great ideas, and recipes. One that caught my eye is "Parsley Ginger Marinade" with oil, wine vinegar, ginger ale, fresh parsley, green onions, ginger root, garlic, salt & sugar. Lots of conventional AND unconventional stuff.[p]The paperback was like 12 bucks or something, at Border's. Money well spent IMHO.[p]Q on