Tag Archive: Spice rub


 

Five star dining is great, but sometimes you just want a nice, juicy burger. Am I right?

ideally you’d be throwing these bad boys on a charcoal flame grill on a nice sunny afternoon. Unfortunately, we don’t always have that luxury. Don’t lose hope though, because a good quality grill press or grill pan can get the job done just as well but with out the mosquitos and sun burn. 🙂

Here I made both full-sized burgers and slammers to accommodate the little ones. I premade the patties the night before and coated them in a mixture of Hidden Valley ranch dip mix and steak dry rub. Even though they were cooked in the kitchen this really helped give them that fresh from the grill flavor. “Liquid Smoke” can help with this effect as well.

As a side I made steak fries. Now there are several ways to make french fries and everyone has their favorite. Mine might be a little fancier than most. I like to cut up my potatoes in thick slices and fry them just enough to get a slightly crispy edge. Then I lay them over a baking pan and lightly coat them with extra virgin olive oil and season with garlic, sea salt, rosemary, and a little Cajun seasoning. Then I bake them until they turn a nice golden brown. Find your own happy place when it comes to things that have no set path, even if it means throwing some frozen fries in the oven because you are short on time.

I’m Irish, and if you don’t know, I love to add an Irish flare to food when ever I can. French fries, or “chips” is always a perfect opportunity for a little flare. Here I have made a malt vinegar dipping sauce. It’s really simple and easy to make. Just a little malt vinegar, fresh garlic, sea salt, ground sage, and just a pinch of ground mustard. Always seasoned to taste. And don’t just limit this to the fries because it can really give that burger an extra kick too! 🙂

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*Sorry this has taken so long. I have had some technical issues.*

Finally! The full post for my Independence Day Ribs!

 

Beer makes an excellent marinade! First I seasoned the ribs with sea salt and garlic then submerged them in Abita Restoration Ale. I let them soak in the ale over night, approximately 12 hours.

Some other good suggestions for marinating with beer are pretty much any Abita, Kirin, Shiner Bock, and Killians.

 

 

 

 

First thing in the morning, I removed the ribs from the bowl of Abita Ale. I placed the ribs, single layer in a Reynolds Oven Roasting Bag and coated them in a dry rub.

This should be done to taste. Use your favorite dry rub or one that will go with your chosen sauce the best.

 

 

After cooking in the oven on low heat for an hour and a half, the ribs came out fall a part tender. I had to use a spoon and tongs just to turn them over to coat in sauce. I carefully moved the ribs from the oven bag to the baking pan and coated them in my own mixture of sauce. I made a blend of a few sauces, combined with a little seasoning.

This is where you can have a little creative fun. Play around with sauces and flavors. Try something new!

Paired with baked beans, garlic mash potatoes, and cold beverage, these melt in your mouth ribs were definitely the hero of this meal!

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