I’m not usually one to salivate over a bloody hunk of meat. In fact if you asked me what kind of meat I love I’d tell you I like brussels sprouts.
But this was really good.
Here’s how you make it happen:
1.) Go to the farmers market.
2.) Find the person who’s selling pasture raised or grass-fed beef and get yourself some.
3.) If you’re at the Charleston, Summerville, or Mount Pleasant farmers market, find your favorite spice dealer and buy some Cocoa Nib Rub or the blend of your choice. (If you’re not from around Charleston that’s okay you can still get your spice blends HERE.)
4.) The night before you plan on grilling your meat, cover it with your spice blend, place it in the fridge and let it become the piece of deliciousness it was meant to be.
5.) After you grill it to perfection the next day, remove it from the heat, cover it, and let it sit a little while longer. If it’s a really good piece of grass-fed meat then it just needs a little while longer to truly be as tasty as it can be. We let ours rest for an hour while we assembled the other part of our meal, stuffed baked potatoes.
6.) After twenty minutes to an hour, slice it up and enjoy!!
It’s the end of summer *sigh* I thought it would last forever.
Alas, our summer frolics must come to an end, but lucky for us with our South Carolina weather our grilling and chilling may continue! However we are at the end of peach season, so we thought as a last hurrah we’d grill peach halves with some of our ginger sugar!
They are pretty darn tasty with ginger sugar but if you want a more savory side dish we suggest a light sprinkle of Cocoa Nib Rub!
So throw those last peaches on the grill with some ribs and enjoy these last few days of summer!
Cream it, grill it, pan fry it, throw it in a stew.
No matter what you do, I’ll love it. And I might even love you.
It’s an epic sort of love, I posted about grilled corn last year and I’ll probably post about it next year too.
I mean, look at this beauty:
Talk about tasty. YUM.
We pulled back the husk, stripped out those little white hairs, rubbed on some olive oil, and then lovingly sprinkled Grill Seasoning on all the cobs. Then we wrapped them back into their husks and tied them with string to keep all that goodness inside:
Then we threw those puppies on the grill and let the magic happen.
By Thursday I’m a goner, my daily motions become arduous and my mind begins to wonder.
It’s that time of year again. It’s time for daydreams about never ending days and warm nights sitting outside with a cool drink listening to the distant rumble of fireworks or the ting of baseball bats. It’s time for smells of grilling and sounds of laughter to drift through the evening air on a regular basis.
It’s time for a holiday, an adventure, a love story.
Summertime may be over officially but that doesn’t mean the end of cooking out.
We decided to tryout some ground beef from MiBek Farms (one of our neighbors at the Mt. Pleasant farmers market). After much debate about what we should top our burgers with we thought our best bet would be to make sliders so we could have a little bit of everything!
For the sake of cookouts and tailgates everywhere, we thought it would be very nice of us to share some of our combinations with you. We’re not saying a good old fashion burger with cheese and bacon and ketchup and mustard and lettuce and tomato isn’t awesome but sometimes its nice to spice things up a bit.
And the first one up is this guy:
That’s Bleu cheese, bacon, and BBQ sauce. Need we say more? It’s simple and delicious, the hardest part is picking your favorite BBQ Sauce (we used Southern Comfort, which you can pick up at the Mt Pleasant market when you pick up your burger meat).
#2: The Fiesta Slider
Heaven, I’m in heaven…. At least that’s what I was thinking when I was looking at this beauty. Homemade guacamole, chimayo corn, and aji mirasol. The chili paste to heat ya up, and the guacamole to cool you down: perfection.
#3 The Mushroom Burger
Sauteed shiitake mushrooms topped with Jarlsburg ceheese and a lovely sriracha dijon (made using equal parts sriracha and dijon)!
#4 The Irish All Star Burger
Dubliner cheddar cheese topped with bacon and Ballymaloe relish. Instant classic.
And last but not least #5 The Feta Burger
Feta cheese topped with Kalamata olives and spicy Thai basil. So refreshing and flavorful!
Of course after creating all these we still had sliders left over so we let our imaginations take flight. The combinations are endless! So go forth and create the best burger you’ve ever had!
And easy too, just pull back the husk and get rid of all those hairs. Coat the corn with a little olive oil and sprinkle with the blend of your choice! We put our Mediterranean Oil Blend on half the ears and Grill Seasoning on the other half. Fold the husk back up and tie with culinary string. Now they are ready for the grill!
If you don’t want to mess around with the husk you can husk the corn completely. Once you have oiled and seasoned them, wrap the ears up in aluminum foil and throw them on the grill.
Coat ribs with olive oil then coat with the rub of your choice. We decided to do a third with our grill seasoning, a third with cocoa nib rub, and the other third with espresso steak rub.
Place the ribs on a cookie sheet, cover with aluminum foil and place in the oven for 2 hours. And it is as simple as that!
We did this the night before we were going to be eating them so we placed them in the refrigerator after the 2 hours. The next day we threw the ribs on the grill to heat them back up and give them that special taste you can only get from a grill!