Fourth of July Parties: Martie's BBQ Rib Rub Recipe

Hey - I got a shout out from my friend from high school days, Terri Merren who lives quite a glamorous life in the Cayman Islands these days with her beautiful family. Terri tells me that she tried my rub recipe for beer can chicken on ribs and they were awesome! Since I've had a few emails today asking for a rib recipe, I thought I'd tell you what Terri said about the rub so you can try it. Trust me, I am not a ribmaster. I know how to do some pretty mean ribs but my dear friend Sam Jackson is the ribmaster--- and as long as he's around, I really don't have to cook ribs. Plus we have the legendary Dreamland BBQ or Big Bob Gibson's BBQ withini easy driving distance.

Here's the recipe for the rub. You can cook your ribs inside in the oven wrapped foil and finish them off on the grill. That's what Terri did and I watched Alton Brown do that as well. Try the rub and let me know!!

Martie's BBQ Rub Recipe

2 T. Brown sugar

1/4 c. Paprika

2 t. Cayenne pepper

1 t. Granulated sugar

2 t. Kosher salt

1 1/2 t. Dry mustard

1 t. Black pepper

1 t. Garlic powder

1 t. Onion powder

1 t. Celery salt

1/4 t. Chipotle pepper (optional but gives a nice smoky flavor)

Mix all ingredients together in a bowl or plastic Zip loc bag. Will keep in a cool dry place for about a month. 

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Fourth of July Menu: Grilled Shrimp, Scallops & Cedar Planked Salmon

A few years back when I was living in Seattle, I kept hearing about Cedar Planked Salmon so I decided to try it for our Fourth of July get-together that year. It has since become a tradition. Here's what we're grilling for the 4th:

• Grilled Shrimp & Scallops
• Cedar Planked Salmon

Grilled Shrimp and Scallops

Prep: For the shrimp and scallops, get the freshest you can find, of course. Rinse them well and keep them chilled on ice until you're ready to grill. I always try to buy shrimp cleaned and deveined with the tail on. I think it adds to the presentation. If you are cleaning the shrimp yourself, make sure to get that yucky dark vein completely cleaned out while rinsing under cold water.

Marinate: Olive oil, fresh lemon juice, salt and pepper in a Ziploc bag. Toss in your seafood and squish it around to coat. You can add to this if you like spicy. I've added Old Bay Seasoning, chipotle, etc to spice it up but I prefer to keep it simple. 

Cook: I hate fighting with shrimp and scallops on the grill. For that reason, I double skewer them so they don't roll around or fall off. I do the same thing with the asparagus. It makes flipping them so much easier! Seafood takes just a few minutes to cook and if you overcook it, it gets really tough. Cook over medium coals (hold your hand over for a 4 count---that's about medium heat) and grill for approximately 2-3 minutes per side-- look for the pink color. Serve with cocktail sauce. I make my own with loads of fresh horseradish. The scallops are usually so tender, they don't need anything but a squeeze of lemon or lime.

Cedar Planked Salmon

Cedar Planks ( I like one for each guest-- I serve right on the plank-- make sure to put something underneath because it will be charred on the bottom)

4 Salmon fillets (make sure any bones and skin are removed)

1/2 cup Olive Oil plus 1 tablespoon for the planks

1/2 teaspoon each salt & pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon Coleman's Dry Mustard

1 tablespoon butter, room temp

Get cedar planks from your favorite culinary store, Lowe's, World Market or even Target. Look in the BBQ section. Soak your planks in water at least two hours before grilling. I've added a little bourbon to my soak and once I even added Tabasco. Didn't seem to do much to the flavor.

Next, while your planks are soaking, get your trusty Ziploc bag; add all ingredients except the salmon. Squish all of the ingredients around and add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 20 minutes or until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

Hope you love this salmon as much as I do--- it's about the best best thing I got from my year in Seattle! 

Summer's Best Condiment: Herb Butter

I mentioned using herb butter in the last post--- but it was such a hit at our Father's Day feast that I was encouraged to give it headliner status and rightly so. This do-it-all condiment is the perfect accessory for fresh summer veggies like corn, squash and zucchini. We used it for our steak--- a large slice melted down over the top of the steak during the final minutes of cooking gave the steak a rich, buttery flavor. We also used it on our baked potatoes--- these were rubbed with olive oil and Kosher salt before baking so the skins were crispy and the inside fluffy and tender. The herb butter made these simple dishes so much better.

Here's how to make Herb Butter:

Select your favorite herb or combination of herbs. I used chives and basil, finely chopped. Rosemary is wonderful, thyme is lemony and fresh. Cilantro and a squeeze of fresh lime juice is also really refreshing. Pick your favorite flavor combo but use fresh herbs for best results.

For a party or large crowd, you'll need to double or triple.

You can mix this up and serve it chilled in a bowl as shown in the photo above or you can mold it for an elegant look. To mold the herb butter: tear off a piece of plastic wrap and use it to line a small container or bowl. You can use a shape to add some fun--- a star for example for a 4th of July BBQ would look great on your table. Allow a stick of butter to come to room temp. Mix in finely chopped fresh herbs to taste--- I used a tablespoon each of chives and basil. Spoon the mixture into your mold or bowl. Fold plastic wrap over the top and refrigerate until serving time. If you're going to serve this with corn-on-the-cob, let it sit out a while to make spreading easier.

Try this on fish, shrimp, any potatoes and just about any vegetable. It is absolutely the best condiment for fresh summer food! Yum!

Father's Day Menu: Steaks, Potatoes & the Wedge

Men are so easy to please. Give them a good steak, potatoes and a cold beer or a glass of red wine and most of them are happy campers. Here's the menu I'm planning for Father's Day. It's simple and delish. In less than one hour,  you're ready to make some man very happy.

Martie's Steakhouse Steak

Steak of your choice

Kosher Salt

Fresh cracked pepper

Butter- 2 tablespoons for the skillet and 1/4 cup for the herb butter

Olive oil- about two tablespoons

Fresh finely chopped herbs of your choice--- basil or rosemary both work well-- chives are stronger but also nice. About a tablespoon is all you need but that's up to you if you want more--- add more.

For the herb butter, place 1/4 cup butter at room temp in a small bowl and use a fork to sort of mash and whip it until soft. Add your finely chopped herbs and mix well. Line a small ramekin or bowl with plastic wrap and spoon the butter mixture into it. Wrap the plastic over the butter and chill well. You can unmold this when you are ready to use it.

Get the cut of meat you like. I got a nice thick porterhouse--- but any steak cut will do for this recipe. Also, preheat the oven to 450 degrees. You will have to vary your cooking time based on the degree of doneness you want for your steak.

Let a large cast iron skillet begin to heat over low flame. Add a tablespoon of butter and a tablespoon of good olive oil to the pan and let them melt together. You may need more depending on the size of your pan.

Season both sides of the steak really well with salt and pepper.

When the butter is melted-- it burns easily so watch out---and the pan is hot, put in your steak and sear it well on both sides. Do not pick up the steak or move it around. Let it caramelize on one side before turning it--- about 3 minutes per side depending on the heat and the size of your steak. After you've seared the steak on both sides, carefully move it to your oven. I like my steak medium so I cook it in the oven for about 6 or 7 minutes or until the meat thermometer reaches about 140-145 degrees. Rare is about 120-125 degrees and medium rare about 130-135 degrees. 

After the steak has been in the oven for about 3-4 minutes, open the door and put a large slice of the herb butter on top of the steak-- it will melt down over the steak and add a wonderful flavor during the last minutes of cooking. Serve the remaining herb butter on the side or with the potatoes. Soooo good-- this is my favorite way to cook a steak. And no grilling required.

To round out the menu, serve your man's favorite potatoes and a salad wedge. 

For the wedge-- cut our old friend iceberg lettuce into equal size wedges. Chill until serving time. Sprinkle with bacon, cheese, toasted almond slivers or your favorite toppings. Serve with this delish faux-thousand island dressing my mom used to make.

1 cup mayo

1/4 cup ketchup

the yolk of one hard boiled egg

1 tablespoon dill relish or to taste

salt and pepper to taste

Mix together well and chill until serving time.

This easy to make, easy to love menu will soon become your go-to favorite for the men in your life! Happy Father's Day to all the dads out there and a special shout out to the men who step up and act like a dad for a kid who needs one.

Affordable BBQ Party Recipes: Beer Can Chicken

Planning a party this weekend? Well, it's summer and as far as I'm concerned, that is reason enough to have a party. You don't have to go all out--- just invite a couple of friends over and fire up the grill. There are lots of easy grilling recipes that look as good as they taste. Your friends will start calling you Grillmaster when you bust out my Beer Can Chicken! Beer Can Chicken is juicy, tender and full of smoky flavor---plus it looks festive and fun. The bird stays moist from the steam created from sitting perched atop an open beer can. You want the bird to sit squarely on the can so smaller birds tend to fit better. Since whole chickens are a pretty good buy at the store these days, you can stretch your party dollar and feed a big crowd with ease and originality. I use the actual beer cans for grilling my chickens but you can find a vertical chicken roaster that is more stable than trying to keep the birds balanced on a can. If you don't want to use beer-- you can use a can of lemonade--- the fizzy kind of lemonade works best.

Here's the recipe:

Big Bud Beer Can Chicken

Start with your favorite BBQ rub or make one. Here's my recipe:

2 T. Brown sugar

1/4 c. Paprika

2 t. Cayenne pepper

1 t. Granulated sugar

2 t. Kosher salt

1 1/2 t. Dry mustard

1 t. Black pepper

1 t. Garlic powder

1 t. Onion powder

1 t. Celery salt

1/4 t. Chipotle pepper (optional but gives a nice smoky flavor)

Mix all ingredients together in a bowl or plastic Zip loc bag.

Other ingredients:

1 large can Budweiser beer per chicken

1 T.  Vegetable oil per bird

Trim excess skin or fat from each bird. Remove and do whatever the heck you want with any "giblets" or disgusting packages you sometimes get with a whole bird. Wash and rinse the chickens under cold water and pat dry. Do I have to tell you to wash your hands after handling raw poultry? Didn't think so.

Rub each bird with one tablespoon vegetable oil. This helps the skin crisp and holds the rub.

Spoon a tablespoon of the rub mixture into the cavity of the bird and rub it in well. Rub another tablespoon of the rub mixture into the flesh of the bird by gently lifting the skin. Rub another tablespoon of the rub mixture onto the skin of the bird. Cover and refrigerate for at least an hour before grilling. Remove the birds as you get ready to light the grill to take the chill off before you put them on the grill. Open the beer and drink about half. If you have several birds, you may need some friends to help you with this step so you won't get a G.U.I. (grilling under the influence) or blow yourself up lighting the grill. Now, grab a bird and push it down onto the beer can so it looks like it is dancing. Put some music on because it is more fun to dance (and grill) with music.

LOW & SLOW GRILLING ON INDIRECT HEAT

Light the grill. Once coals are about medium heat, push the coals around the edges of the grill leaving the center open. I always put a grill pan in the middle. Since we're cooking LOW & SLOW, you may need to have extra coals available if you are using charcoal. I keep mine in a chimney style charcoal starter.

Place the dancing beer can birds on the grill. Push the birds down onto the can so the legs help prop it up sort of like a camera tripod. Close the lid.

The birds will take about 1 1/2 -2 hours to cook depending on size and heat. The bird is done when it reaches about 165 degrees in the breast. Let rest for 5-10 minutes before carving the bird.

Need some cold beverages for this party? Try my new fav, Spiked Sweet Tea or lemonade that is best spiked with a little bourbon and Grand Marnier. Check out the Farmstand BBQ article and slideshow for more grilling ideas!

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