RECIPE: MARTIE’S SPICY BBQ RIB RUB

Being from the South, you grow up around the grill. Everyone has their favorite rub, sauce, or technique when it comes to ribs. This rub is one of those recipes that is so versatile; you’ll want to keep it on hand all summer long. It’s perfect on chicken, ribs, Boston butt, or any other cut of meat you want to grill or smoke. Rub it into whatever you are grilling 8-24 hours prior to cooking. Wrap in plastic and put it in the fridge. Take it out about 30 minutes before you put it on the fire. Great for giving, too!

MARTIE'S SPICY BBQ RIB RUB IS GREAT FOR RIBS BUT ALSO CHICKEN AND OTHER CUTS OF PORK

MARTIE’S SPICY BBQ RIB RUB RECIPE 

Difficulty: Easy    Prep Time: 10 minutes

INGREDIENTS

2 tablespoons brown sugar

1/4 cup paprika

1 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoons kosher salt

1 1/2 teaspoons dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle powder (optional but gives a nice smoky flavor)

Mix all ingredients together in a bowl. Store in an air-tight container like a Mason jar or zip top bag. Will keep in a cool, dry place for about a month. 

Yield: About 1 cup

RECIPE: EASY, FAST, AND ALWAYS PERFECT GRILLED CORN ON THE COB

It's just about corn season! To me, nothing says summer more than fresh picked corn and I cannot wait to bite into that first piece of corn from the grill. Some of my friends think it is hard to grill good corn- that it gets dried out, etc. I've got a super easy way to grill corn for a crowd that is perfect every time. Here's how:

MARTIE'S PERFECTLY EASY GRILLED CORN

SUPPLIES

Large tub or bucket

Large Styrofoam ice chest

Grill (charcoal, gas, wood fire or whatever you like)

Long handled tongs

Oven mitt or heat-proof glove

INGREDIENTS

2 dozen ears of fresh corn in the husk (you don't have to remove the inner silks but it does make it easier for your guests if you do) Estimate 2 ears of corn per guest.

Butter

Salt

Pepper

DIRECTIONS:

Check the ears for any evidence of bugs, etc. Snip the silks off of the tip of each ear. I usually don't slice the bottom off so people have something to hold on to... but you can cut them level if you are using plastic corn holders.

Submerge the ears in cool water and let them soak for at least 30 minutes and up to 2 hours.

While the corn is soaking, fire up your grill. You want a medium heat and an indirect heat zone-so move some of your coals to the outer edge of the grill if you are using charcoal. so you can move the corn off direct heat. Make sure the grill rack is not down too low. You want indirect heat so the husks don't burn. A bit of charring is good but if the heat is too high or the grill is too low over the coals, you'll burn up the husks before the corn cooks inside.

Once the coals are ready, drain the water.

Place the corn on the center of the grill- stay away from the outer edge where there could be hot spots.

Cover the grill and leave it alone for 12 minutes. (you may need to adjust the time if you have a larger quantity of corn)

Open and turn the ears to char the other side. Close the grill and let cook for another 5 minutes.

Remove the corn and immediately put it in the Styrofoam ice chest and put the top on it as fast as you can. Put something heavy on top of the chest to keep the lid down tight.

Allow the corn to continue to steam in the chest until serving time- at least 15 minutes. I usually do this an hour or more before the party and it is perfect to serve when guests arrive. The ice chest keeps the corn steaming hot!

To serve: Put the corn in a big bowl and pass family or simply allow guests to serve themselves. Provide tongs and heat-proof mitts. Guests simply peel back the husks and the silks fall off with it. Set up condiments like butter, salt, pepper, lime, queso fresco, cilantro, or spices.

So easy, so fast, and soooo dang good! Have a trash can nearby where they can dispose of the husks and cob.

RECIPE: MARTIE'S BEER CAN CHICKEN

Planning a get-together to kick off grilling season? My Beer Can Chicken is juicy, tender and full of smoky flavor. The bird stays super 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, about 3 pounds,  tend to work best. I use the actual beer cans for grilling my chickens but you can use a vertical chicken roaster that is far 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 carbonated fizzy kind of lemonade works best and the Shandy or Arnold Palmer varieties work well also. The recipe starts with the rub; make mine or use your own favorite rub. This BBQ rub recipe is great on ribs, too.

MARTIE'S BEER CAN CHICKEN

INGREDIENTS

1 whole chicken (3-4 pounds)

1 large can beer per chicken

1 tablespoon vegetable oil per chicken

2 tablespoons unslated butter, room temperature

BBQ RUB:

2 tablespoons brown sugar

1/4 cup paprika

2 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoon kosher salt

1 1/2 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle pepper

Mix all ingredients together in a bowl or zip top bag.

DIRECTIONS:

Mix all rub ingredients together in a bowl or zip top bag. Will keep in a cool place for up to two months.

Add 1/2 tablespoon of rub to the butter and mix together well.

For the chicken: Trim excess skin or fat from each bird. Remove and do whatever the heck you want with any "giblets" or packages you get with a whole bird. Wash and rinse the chicken under cold water and pat dry. A

Rub the 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. Gently separate the skin from the flesh and rub the butter mixture onto the bird without tearing the skin. Rub another tablespoon of the rub mixture onto the skin of the bird. Do not cover but refrigerate for at least two hours and up to 24 hours before grilling.  Remove the chicken from the fridge one hour before grilling to take the chill off.

LOW & SLOW GRILLING ON INDIRECT HEAT

Light the grill. Once the coals are medium heat, push them 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. If you are using gas, it is easy to keep the temperature consistent. Keep a mister or water bottle on hand to shoot down any hot spots that flare up.

Open the beer and pour out about 1 cup. Add 2 tablespoons lemon juice to it and put in a mister to occasionally mist the bird while cooking, if you like.

Push the chicken down onto the beer can and place on the grill. Push the bird down onto the can so the legs help prop it up sort of like a camera tripod. I use a leave-in digital meat thermometer when I cook any kind of meat but especially chicken. That is the best way to get a perfect bird. Follow the directions for the type of thermometer you have. 

Close the lid and try to resist peaking but you will want to monitor the heat and the temperature carefully in case of flare-ups because there is sugar in the rub which can cause it to burn if you have the heat too high. Don't rush the process. The birds will take about 1 1/2 -2 hours to cook depending on size and heat. 

The perfect internal temperature for chicken is 165 degrees. I cook mine to 160 degrees then remove it from the heat and allow it to rest, uncovered,  for at least 15 minutes before carving. It will "carry over cook" up to 165 degrees  during the resting time. 

Serve with my Chimichurri- it is  soooo good! Get the recipe...

TIP: Be food safe when cooking and grilling outdoors! Go to the USDA's "Ask Karen" website for more information on recommended safe cooking temperatures for meat and poultry and learn more about grilling from BBQ Pitmaster and Memphis in May champion Chris Lilly. Read more...