How to Barbecue Like a Boss

Ross Rehschuh, head chef at Here’s the Deal Spice Co., cuts into a tomahawk steak. Photos: Chris Emeott

Enjoy flavorful recipes for National Barbecue Day.

Nothing says summer like the sound of steaks sizzling on the grill. To celebrate National Barbecue Day on May 16, we are putting the art of barbecue on full display. From time-tested cleaning hacks picked up from family and friends over the years to delightful recipes from local chefs and bakers, we have what you need to kickoff a successful grilling season.

Family Feast Burgers

“This recipe started years ago when my daughter wasn’t quite old enough to be alone in the kitchen but really wanted to help, so my husband and her started making these burgers. She could help measure the spices while my husband worked with the raw meat and worked the grill. This is a longer recipe but probably our most used one in the summer. It’s super easy, can feed a crowd and you can easily adjust it to fit your families needs. Plus it’s a family effort! My contribution to the meal is the hamburger buns. Currently, I’m liking this recipe from BraveTart by Stella Parks.” —Michelle Grey, Cakejam Bakery

For the hamburgers:

• 1 lb. 80/20 grassfed ground beef
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 2 tsp. liquid smoke
• 1 tsp. Worcestershire sauce
• beef tallow or high oil (avocado, grapeseed, etc.), optional

Take the beef out of the fridge, put it in a bowl and let it warm up a little, so it’s pliable. Add all ingredients to the beef. Hand fold the ground beef until other ingredients are evenly distributed in the meat. Divide into 4 patties of 4 oz. each. Put back in the fridge, uncovered for an hour or two. (If you have room, place in the freezer for an hour.) This does two things–allows the high heat of a grill to give a good crust without overcooking the middle and dries out the outside of the burger, which further improves the crust. Turn your grill on, and get it as hot as it will go, 400–500 F is a minimum. We start at about 700 F. Take the burgers out of the fridge, and put on the grill, flipping often (every minute or two) until they are done to your liking. We take them off around 135 F. If they are burning on the outside without coming to temp, lower the heat on one side of your grill and let them rest over there for a few minutes. If you want, add cheese before taking the burgers off the grill.

For the hamburger buns:

Step 1, Roux.

• 1 1/2 oz. white flour
• 6 oz. organic milk

Add milk and flour to a small saucepan and mix with a spatula until smooth, cooking over medium heat, stirring constantly to form a thick mashed potato like paste. It should take 2-3 minutes. Remove from heat. Cool to 120 F.

Step 2, Dough.

• 15 oz. Sunrise Flour Mill white flour
• 2 oz. sugar
• 1 ½ oz. milk powder. (I use a goat milk powder.)
• 2 tsp. dry yeast
• 1 ½ tsp. salt
• 6 oz. organic whole milk
• 1 ½ oz. organic coconut oil

Add flour, sugar, milk powder, yeast, salt, milk, coconut oil and roux to the bowl of your stand mixer. Mix on low speed to combine. Increase to medium low speed about 12 minutes or until it can pass the bubble gum test. Remove the dough hook and cover the bowl. Place in a warm area. Let the dough rise until light and puffy and doubled in size, roughly 30 minutes. With a flour dusted fingertip, gently press the dough. If it springs back, let the dough rise 15 more minutes. If it feels firm and retains a shallow impression, it’s ready to shape. Adjust oven rack to lower middle position. Preheat oven to 350 F. Turn the dough onto a lightly floured surface. Divide the dough into 12 parts, roughly 3 oz. pieces. Round each into a ball. Arrange them on a parchment-lined baking sheet. Cover with plastic, and place a second baking sheet on top. Proof about 25 minutes. Uncover and bake until the buns are golden brown, about 25 minutes.

Perfectly Grilled Steak

with Maple Bourbon Butter and Corn Bread Croutons, served atop Sweet Corn Succotash

“This recipe showcases what North Star Char was created for—grilling and barbecue smoking. North Star Char is a simple blend with a complex flavor profile. Ingredients include coarse ground black pepper, Kosher salt, roasted garlic, Urfa Biber chilies and paprika.” —Tom Dokman, Here’s the Deal Spice Co.

For the Maple Bourbon Butter

• ½ lb. salted butter, room temperature
• 2 Tbsp. bourbon maple syrup

Place butter in a mixer and whip until smooth, about 1–2 minutes on high speed. Add in bourbon maple syrup, and mix on medium speed until incorporated. Place half in a bowl and set aside. Place the other half in a sauce pan.

For the Corn Bread Croutons

• corn bread mix of choice
• Maple Bourbon Butter

Make corn bread as instructed. While cooking, melt half of the bourbon butter in a sauce pan. When corn bread has cooled, break into irregular sized pieces, and toss in the melted butter. Place on a baking sheet. Bake at 350 F until golden brown, about 7–10 minutes. Cool and set aside.

For the Fresh Herbs Garnish

• 1 bunch chives

Slice the chives into small circles, and reserve for garnish.

For the Sweet Corn Succotash

• 4 ears fresh corn, grilled and kernels removed
• 1 large sweet potato, baked, skin removed, diced
• 1 cup canned black beans, drained and rinsed
• ½ cup roasted red bell pepper, diced
• 1 jalapeño, seeded and diced
• 1 small red onion, finely chopped
• zest of 2 limes
• juice of 1 lime
• 3 Tbsp. Here’s the Deal Spice Co. Taco Blend
• 2 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• ½ bunch cilantro, chopped
• Salt, to taste

Grill the corn on the cob until charred and tender, about 10–12 minutes, turning occasionally. Once cooled, cut the kernels off the cob. Set aside. Bake the sweet potato at 400 F for 45 minutes or until tender. Once cooled slightly, peel the skin and dice sweet potato into medium-sized cubes. In a large skillet, heat the olive oil over medium heat. Add the red onion, jalapeño and garlic. Sauté for 3–4 minutes until the onion softens and the garlic becomes fragrant. Add the grilled corn, diced sweet potato, black beans, roasted red bell pepper, lime zest and taco seasoning to the skillet. Stir gently to combine. Heat through for 3–4 minutes. Stir in the fresh parsley, cilantro and lime juice. Season with salt to taste, and give the mixture a final toss to combine all the flavors. Transfer the mixture to a serving dish. Garnish with extra cilantro or parsley if desired. Serve warm or at room temperature.

For the Grilled Steak

• cowboy cut, bone-in ribeye, 1 ½-inch thick
• 5 Tbsp. Northstar Char from Here’s the Deal Spice Co.

Remove the steak from the refrigerator 30–60 minutes before grilling to allow it to come to room temperature. This ensures even cooking. Pat the steak dry with paper towels to remove any excess moisture. This will help create a better sear. Generously season all sides of the steak with Here’s the Deal Spice Co.’s North Star Char seasoning. Let the steak sit for 20 minutes to absorb the flavors. Preheat the grill to medium heat (about 300–350 F). For a three-burner grill: Turn the front burner to high, the middle burner off and the back burner to low. For a two-burner grill: Set the front burner to low and the back burner to medium. Cooking the steak over the lowest setting burner allows for a low and slow method, preventing the North Star Char seasoning from burning. Place the steak on the grill over the lowest setting burner (indirect heat). Close the lid, and cook for 5–7 minutes per side. Check the internal temperature with a thermometer. When it reaches 120 F, remove the steak from the grill. Increase the heat to high on all burners. Scrape the grill grates and allow the temperature to rise. Place the steak over the high heat for a quick sear, cooking for 30 seconds per side to achieve a perfect crust. Remove the steak from the grill; let it rest for 7–9 minutes. To serve, hold the bone and slice the steak off the bone. Slice the steak against the grain to ensure a tender bite. Serve on top of grilled Sweet Corn Succotash. Top it with Bourbon Maple Butter. Garnish with Fresh Herbs Garnish and Cornbread Croutons.

Thai Beef Salad Yam Nuea

Serves 2

“There’s nothing quite like the thrill of grilling, and when it comes to beef, I love giving it a Thai twist. The vibrant flavors of Thailand—spicy, tangy and fresh—transform a classic grilled dish into something extraordinary. Over the years, my countless trips to Thailand have inspired me to infuse these bold and aromatic flavors into my cooking, sharing my passion for the cuisine with others. This Thai-style grilled beef is not only bursting with flavor, but also incredibly simple to make, bringing a touch of Southeast Asia to your backyard barbecue.” —chef Daniel Green, Taste columnist

• 2, 10 oz. New York strip steaks
• ½ cucumber, sliced
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 1–2 bird’s eye chilies, finely chopped or use dried

For the Dressing

• 2 Tbsp. lime juice
• 1 Tbsp. fish sauce
• 1 tsp. soy sauce
• 1 tsp. sugar (or honey)
• ½ tsp. chili flakes

For the beef, season the steak lightly with salt and pepper. Heat the grill to medium-high heat. Cook the beef for 3–4 minutes per side for a medium steak. Let it rest for about 5 minutes. For the dressing, in a small bowl, mix lime juice, fish sauce, soy sauce, sugar and chili flakes. Stir until the sugar dissolves. For the salad, in a large bowl, combine the cucumber, cherry tomatoes, red onion, mint and cilantro. Add dressing and toss. To serve, place steak on a plate and top with salad.