Glenn Gross of Fat Jacks BBQ in Jenkintown joined 69 News at Sunrise to kick off Memorial Day weekend! Check out Glenn's recipes for ideals to spice up your cookout.
GRILLED RIBEYE STEAK (the K I N G of steaks)
A thick, juicy Ribeye steak, seasoned and grilled to perfection
1 CUP McCormacks Montreal Steak Seasoning
1 1/2 TBS. Lawry's seasoned Salt
1 1/2 TBS. Accent (optional)
1 1/2 TBS. Granulated Garlic
Note: feel free to add more or less of any ingredient, if you want a bit of Southwest flavor, add some chili powder and cumin, or if you like it spicy, then add some cayenne pepper and red pepper flakes, or anything else that you like
Remove ribeyes from refrigerator and allow to rest for about 15 minutes
Season steaks with Seasoning generously on both sides
GENTLY Place steak on grill and allow steak to cook for approx 4-5 minutes, then turn steak 1/4 turn and alllow to cook for about 3-4 minutes.
Flip steak and repeat the above procedure.
When steak is done, remove from grill, place on plate, top w/ 2 TBS butter, allow steaks to rest for about 5 minutes, then enjoy
NOTE: NEVER, NEVER, NEVER ,NEVER NEVER, use a fork to pierce the meat. you will lose all the juices
FAT JACKS RIBS (but not quite the WHOLE secret)
-Slab of your favorite ribs (as many as you like and whatever cut you like (Baby Back, St. Louis or spare)
-Pell off the membrane on the back
-Season both sides of the slab with your favorite seasonin (blend of sugar, paprika, salt, Pepper, Onion powder, Granulated Garlic are great combos)
-Make the rub to your tastes, if you want it garlicky, add more garlic, spicy, add cayenne pepper or crushed red pepper), try some lemon pepper for a unique taste
-Place ribs in oven pan , add about 1/2" water and a tablespoon or 2 of liquid smoke, cover with foil. Cook in 325 degree oven for about 1 1/2 hours.
-Remove Ribs from oven, place the slabs on the grill, bone side down, slather with your favorite BBQ sauce. Allow 3-4 minutes on bone side then flip them, sauce the bottom of the slab. Allow top to cook for several minute so they get a nice char to them.
-Take 'em off he grill, cut 'em up and enjoy.
-If you have a smoker, use your favorite wood (wet wood produces more smoke and flavor, but watch it, your meat can get dark). Place your seasoned ribs in the smoker at about 250 degrees and allow them to smoke for 4-6 hours, but you must watch them constantly and flip them every 1 1/2 hours. A nice touch is to spray the slabs with apple juice every hour to keep them moist.
GEORGIA MUSTARD BBQ SAUCE
3 Cups yellow mustard
1 cup Brown sugar
1/2 cup Molassses
1/4 cup Cider Vinegar
-If you want a sweeter or more pungent sauce, feel free to adjust all the ingredients to your taste
-Mix all ingredients until they are well blended, and use the sauce with your favorite "Q".
GRILLED SHRIMP CAESAR SALAD
Grilled romaine leaves topped with homemade croutons, grilled Shrimp marinated in Garlic, lemon juice, black pepper,
and Old bay topped with homemade croutons, some Sliced Red Onions & your favorite Caesar Dressing (Ken's Creamy Caesar is GREAT)
Marinate shrimp for approx 2 hours
Wash 1-2 heads romaine/separate leaves, While leaves are grilling, place shrimp on grill, cook until they are white, making sure they are not translucent in the middle.
Place cleaned romaine on low flame on grill
Grill until romaine leaves are just slightly charred, then turn leaves and repeat this step
Remove charred romaine from grill, tear leaves into 4-5 pieces and place in bowl,
Add red onions, croutons dressing & shrimp, mix well, Garnish with lemon, serve while still warm
Note: If you like a wetter salad, add more dressing, if you like a drier salad, add less dressing. There is no right or wrong amount