What she eats: Grill her!

deleciousfood | July 3, 2024 | BBQ | No Comments

If you’re like nearly 70 percent of Americans, you’ll be firing up the grill on the Fourth of July, our country’s most popular day for barbecue. For seasoned pros and those in need of a refresher, here are some basics, cool tips for keeping your grill game strong, and recipes for my favorite dry rub, an herbed steak rub and a slammed barbecue sauce. If you don’t grill but still crave that quintessentially American Fourth of July flavor, Newport’s Wharf Southern Kitchen & Whiskey Bar is sharing its recipe for Southern-Style Oven-Braised Pork Ribs.

Backyard fires are no joke. Preheat and clean your grill grates and grease tray before each use. Cool tip: Cut an onion in half, stick a fork into one half, and use the cut side of the onion to clean your grates.
Prepare your proteins. When using a dry rub or marinade, pat your proteins dry with paper towels before seasoning or submerging.
Even cooking. Bring your proteins to room temperature before grilling.
LEAVE ALONE. To prevent your meat from sticking, place it on a hot grill and do not move it until the grill is hot. If you want to flip it and it is still stuck, leave it there. When it is done, it will come right off. Do not flip your meat. Constantly flipping your meat will result in a dry, chewy end result. Cool tip: Instead of oil, use half a cut raw potato, pricked with a fork like an onion, and rub the cut side on the grates for a natural, nonstick surface.
Rest is best. With the exception of hot dogs and flank steaks (which will toughen as they sit), let your meats rest for 5 to 10 minutes after removing them from the grill to allow the juices to redistribute.
Sauce time. Wait until the meat is almost completely cooked before basting it with barbecue sauce. The sugar in it will burn and blacken your proteins before they have a chance to cook.

Steak Tips

Apple Juice Mist: Grill masters swear by apple juice for creating the juiciest, perfectly crispy steak. Use a spray bottle to mist both sides of the meat just before grilling. A vinegar spray is also handy for adding a little acidity and keeping stray flames under control.
Ina Garten’s method: Courtesy of Ina Garten via Lobel’s Prime Meats, heat one side of the grill to high heat and place a 1 ½-inch New York strip on the hot side to cook for exactly two minutes per side. Then move the steaks to the cool side of the grill, close the grill, and cook for an additional 10 minutes for medium rare.

Burger Tip

Make an indentation with your thumb on the top of each burger and place an ice cube in it. As the first side cooks, the ice will start to melt and when you flip it, the steam keeps the burger super moist and prevents it from overcooking. Some people also add a pat of butter on top of the ice cube.

Skewer tip

Use a sprig of rosemary instead of a wooden skewer for your kabobs (especially good with beef and lamb) or use a bunch of rosemary or thyme tied to a wooden spoon as a mop to give extra flavor when spreading the sauce.

Recipes

Spice mix

Good for everything. Make extra and keep some in your pantry. For less heat, halve the amount of cayenne and chipotle.

2 tbsp kosher salt
1 ½ tbsp sweet paprika
½ tbsp smoked paprika
2 tbsp brown sugar
1 ½ tsp black pepper
1 tsp cayenne pepper
2 tsp cumin
2 tsp chipotle powder
2 tsp ancho chili or other mild chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano

Put all ingredients in a jar and shake.

Herb Steak Spice Mix

It also works wonderfully with chicken and pork, but is deadly on red meat.

1 tbsp finely chopped fresh rosemary, sage and thyme
½ tbsp kosher salt
2 tsp black pepper

Mix and rub.

Tangy barbecue sauce

Prepare it the day before. To water it, add two additional tablespoons of cider vinegar.

1 small onion, chopped
4 cloves of crushed garlic
1 tsp black pepper
1 tsp crushed red pepper
2 tsp kosher salt
2 tsp ancho chili powder
2 ½ cups ketchup
½ cup mustard (Gulden’s Spicy Brown if possible)
¼ cup Worcestershire sauce
1 tsp lemon juice
½ cup apple cider vinegar
1/3 cup honey
¾ cup dark brown sugar
2 tsp Tabasco
¼ cup steak sauce (optional)

Cook onion and garlic over medium heat, stirring, until translucent, about 5 minutes. Add dry spices, stir for 30 seconds, then add liquids. Bring to a boil and simmer for 15 minutes. Taste and adjust seasoning, then refrigerate overnight.

Wharf Southern Kitchen Barbecued Pork Ribs

For 6 people with side dishes

4 racks of ribs
4 tablespoons Creole spice mix or Cajun spice mix
2 tablespoons mesquite seasoning
2 tablespoons of pickling spices
3 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
4 tablespoons apple cider vinegar
4 tablespoons molasses
3 tablespoons Dijon mustard
4 tablespoons Wharf Southern Kitchen Bourbon BBQ Sauce (use your favorite BBQ sauce)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 cup organic apple cider
5 cups of water

Preheat oven to 350 degrees. Remove silverskin from ribs and set aside. Whisk all remaining ingredients, except water, in a large mixing bowl, rub ribs on both sides with mixture, and arrange on baking sheets to bring to room temperature.

Place the ribs in a large roasting pan and cover with 5 cups of water. Wrap the pan tightly with foil and roast for 3 hours. Remove the ribs and cut into desired size portions. Add more hot barbecue sauce if desired and pickled red onions and/or chives. Save some of the braising liquid to use leftover shredded meat for sandwiches the next day!

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