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.

Grilling Tips for a Grate Party :-)

With the fantastic Spring weather we've been having, I am inspired to get grilling! I've been grilling since I was a kid. You know how we are in the South; we all have our own barbecue sauces, grill Frubs, secret ingredients and techniques. And we all think our BBQ is the best, too! I guess that's why so many of our summer activities revolve around the grill.

I find it easy to grill and entertain--- just like the kitchen, the grill becomes the enter of the action. There's something so delish about those first bites off the grill. Everyone hovers around just in case there's a sample as the grillmaster works on getting the right crust, flavor and those highly prized grill marks. Here are a few tips to make your next party around the grill a little easier.

Pre-Party Prep

Grab a cold beer to get started. Keep a cooler handy.

If it is your first cook-out of the season, clean your grill really well. Make sure you scrub the grill grates. Really clean and sanitize all of the grill surfaces and utensils, too.

If you're using a gas grill, make sure you check your fuel supply. I'm no expert on gas grills- I prefer charcoal. I am always afraid I'm going to blow something up with gas. (don't ask)

If you're like me and prefer a charcoal grill, make sure you have plenty of charcoal before the party starts. I like a natural charcoal--- no chemicals or coal or fillers. Try Cowboy Charcoal. I love the flavor. Once you try it, you won't buy any other kind. You can usually find it at Lowe's and lots of other places.

Make sure you pre-heat the grill or start your coals in plenty of time to have them at the right heat when you're ready to start grilling. If it is a big party and you have lots of items for the grill, you may need to have extra hot coals on standby. I keep extras in a chimney style charcoal starter.

I like to have "grill zones" around my grill when grilling for a party. That way, I can move things around to the heat I need as necessary.  I usually have an outer ring of medium coals and hot coals in the center of my grill. As necessary, I can add hot coals from the chimney.

 Get Your Tools Ready

One of my best tools for party grilling (besides aluminium foil) is a Styrofoam cooler. I grill corn, for example, and then pop it into the cooler to keep it steaming hot. I usually slightly under cook the corn when I use the Styrofoam cooler because it continues to steam and cook. Try my GRILLED CORN RECIPE- it is the best!

Get a really sharp, good quality knife. We love love Ergo Chef knives--- if you don't have one, get one to make easy work of your chopping and slicing this summer! It is much safer to use a good knife.

A good pair of long tongs is essential. I hate getting my knuckles singed but don't like the big, cumbersome mitts so I get the longest handled pair of tongs I can find.

Have a fire extinguisher and a spray bottle of water on hand--- just in case.

A cutting board is essential. Transfer grilled meat to rest before carving or slicing. Careful not to cross-contaminate! It is so important to clean your cutting board thoroughly if you use it to prep raw meat.I always use plastic cutting boards for raw meat.

Get a good thermometer and go by the recommended temperature for the cut you are grilling. This is a foolproof way to get the most consistent results.

GRILLING GUIDES FROM WEBER

Don't know indirect from direct heat or how to cook a New York strip vs. ribeye?  Here are the answers for how to cook what cut and a what temperature.

WEBER'S GUIDE TO INDIRECT AND DIRECT COOKING

HEAT/TEMPERATURE/CUT GUIDE

SMOKING BASICS

HERB AND SPICE GUIDE

HERE ARE SOME OF MY FAVORITE RECIPES, PERFECT FOR THE GRILL:

GRILLED SHRIMP & SCALLOPS

CEDAR PLANKED SALMON

CHILI, LIME & GARLIC GRILLED SHRIMP

EASY GRILLED CORN

SMOKY CHIPOTLE BBQ SAUCE

MARTIE'S RIB RUB

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