The 4th of July is just a few days away and I will be firing up the Weber to grill some delicious traditional 4th of July fare. Here are three recipes that will make you the GRILL MASTER OF YOUR WORLD!
Read this and you, too, can make the best burger you have ever eaten. The secret is not a secret at all, but a new version of the old favorite. I truly do not like most burgers. They are boring and have absolutely no taste. Even if you cook the burger rare it still is Blah. I thought about this for a very long time and decided I was going to try to make the most tasty burger but to do that you have to use tasty meat. You can’t get a flavorful burger by using just plain old ground chuck or ground sirloin. Chuck is tasteless and sirloin is dry. Even mixing the two doesn’t do justice to the burger.
Here is my solution: 50% ground chuck and 50% ground short rib. You read that right – Short Rib. You will not believe your mouth when you bite into a burger mixed with this combo.
I had the butcher take the bone off the short ribs and asked them to grind it for hamburger and to give me the same amount of ground chuck as the ground short rib. The result was the tastiest burger I have ever had. You could cook this well done and it will taste awesome.
Cook your burger the way you like – grilled, pan seared, on the griddle, broiled. It doesn’t matter. It will make your mouth scream with pleasure.
I am a purest when it comes to what to put on my burger. I really don’t like to have a burger with so much stuff on it that it sits 8 inches high and it is piled with every condiment you can think of. You can’t even taste the burger and believe me you will want to taste the burger if it is half chuck and half short rib. PLUS, the most annoying thing for me is to have to eat a burger with a fork and knife because it is too messy to eat it the way it was meant: On the bun and in your hands.
Brining the ribs makes the meat more tender and flavorful and moist. Cooking the ribs on the grill in the low-slow-indirect heat manner makes them truly delicious. You can use a Wet Brine or a Dry Salt Brine. I’m starting to like the Dry Salt Brine because it is less messy and extremely easy to do. No matter which brine you choose you will have great results.
For the Dry Salt Brine
½ Teaspoon Kosher Salt For Each Pound Of Meat
OR
For the Wet Brine
8 Cups Water
½ Cup Coarse Sea Salt
½ Cup Granulated Sugar
1 Teaspoon Whole Black Peppercorns
2 Bay Leaves
For the Ribs
2 Racks Pork Back Ribs (About 2 Pounds Each Rack) Membrane Removed from Backside of Ribs
½ Cup Southwest Spice Rub
1½ Cups BBQ Sauce
For The Wet Brine
In a 3-quart saucepan combine all the brining ingredients and bring to a boil to dissolved the salt and sugar. Remove from the heat and add 4 cups of ice to the pan. Cool the brine completely before pouring over the ribs.
Place the racks of ribs in a plastic container or ceramic deep-sided dish and pour the cooled brine over the ribs. Refrigerate for no more than 4 hours and no less than 1 hour.
After the required amount of brining time, remove the ribs from the brine and pat dry with a paper towel. Discard the brine.
OR
For The Dry Brine
Sprinkle the Kosher salt all over the ribs on both sides and gently rub it around. Refrigerate for 2 to 3 hours before grilling.
After brining rub the racks of ribs with the Southwest Spice Rub. Let stand at room temperature for 30 minutes before grilling.
If using a charcoal burning grill, build a split fire. When the coals are ashy white and hot place the ribs, meat side up, in the center of the grill with no coals. You want to maintain a cooking temperature of 300° to 325° for the entire time. Cover the grill with its lid and cook the ribs low and slow for about 1¼ hours. They should be tender but not falling apart. After that time generously brush the ribs with the BBQ Sauce. Return the lid to the grill and cook for 30 minutes more.
Remove the ribs from the grill and let rest 15 minutes before serving.
Beer Can Chicken
Even though the chicken is pretty goofy looking sitting on a can of beer, on the grill, looking like a Saturday Night Live Skit waiting to happen, chicken cooked over a can of beer is the most succulent chicken I have ever tasted. You won’t get a beer flavored chicken but one so moist you will be astounded. Once you taste this delight I doubt if you will ever cook a roasted chicken in any other way.
1 Can Imported Beer, Pop Top Pulled
1 5 LB. Roasting Chicken
¼ Cup XVOO
1 Tablespoon Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon McCormick’s Montreal Seasoning
If using a charcoal burning grill, build a split fire. Light the fire and when the coals turn white and you can hold your hand over it by 5 inches for only a few seconds you have a medium hot fire. Place the grill over the coals. If using a gas grill, heat the grill to medium high leaving the center burner off.
Meanwhile, rinse the chicken with cold water and pat dry with paper towels. Rub the olive oil all over the chicken and sprinkle the salt, pepper and Montreal seasoning inside and outside of the chicken. Place the chicken over the OPENED can of beer. Place the chicken sitting on the beer can onto the grill. Place the cover on the grill (or close it if using a gas grill) and cook the chicken for 1 1/4 to 1 1/2 hours or until an instant read thermometer registers 185 when inserted into the thickest part of the thigh and 165 when inserted into the thickest part of the breast. Carefully remove the chicken and beer from the grill onto a platter. Lift the chicken off of the can and let the chicken rest for 15 minutes before carving.
Have a Happy, Delicious, Safe 4th of July!
camille@camillecooksforyou.com
