From Josh Martin
Citrus Spice Grilled Corn
1 hour | Serves 8
I truly believe that either of two things can make any recipe infinitely greater: cheese and my Traeger smoker—and this recipe has both. The sweetness of the corn plus the slight hint of sugar in the Citrus Spice combine with the smokiness of my grill and freshly shaved Parmesan cheese for a spectacular side dish bursting with flavors.
What You’ll Need:
- 1 stick of butter, melted
- 8-12 cloves of garlic, minced
- Salt and pepper to taste (I prefer more than less)
- 2 tablespoons Citrus Spice rub from your Very Merry Martin box
- 8 ears fresh corn
- 1 cup shaved Parmesan
- 1 tablespoon chopped parsley
How to Make It:
- Set smoker or grill temperature to 450° and preheat, with the lid closed for 15 minutes
- Place butter, garlic, salt and pepper in a medium bowl and mix well
- Peel back the corn husks and remove the silk
- Rub the corn with half of the garlic butter mixture
- Sprinkle on the Citrus Spice rub generously
- Close husks and place directly on the grill grate
- Cook for 25 to 30 minutes, turning occasionally until corn is tender. I rotate them around every 5-8 minutes so that I cook at least all four sides
- Remove corn from the grill, and peel and discard the husks. Husks will be super hot, so use gloves
- Place the corn on a baking tray and drizzle with the remaining butter. Top with Parmesan
- Broil the corn for 1-3 minutes on medium to get the cheese to melt. Don’t over broil
- Top with more Parmesan and parsley and serve
Enjoy!
Smokey Southern Steak
30 minutes | Yields 2-3 Dozen
Steak really shouldn’t be complicated. But, if you have the time and a smoker (I love my Traeger), then there’s a great method to getting a perfectly tender piece of meat. This recipe does take an hour, but it’s worth it, and it’s a great use of the Smokey Southern spice rub found in your Very Merry Martin holiday gift box.
What You’ll Need:
- 2 large New York strip steaks (the thicker the better)
- 2 tablespoons kosher salt
- Smokey Southern spice rub (from your Very Merry Martin box) to taste
- Olive Oil
How To Make It:
- Use a small amount of olive oil to season the steaks. Rub into the steaks covering both sides
- Season the steaks liberally with the Smokey Southern and salt and set steaks aside while the grill preheats
- When ready to cook, set smoker or grill temperature to 225°F and preheat, with the lid closed for 15 minutes. For optimal flavor, use your smoker’s “Super Smoke” method if available
- Place the steaks directly on the grill grate and smoke for 45 minutes to 1 hour, until the internal temperature reaches 105°F
- Remove steaks from the grill and set aside to rest. Cover in Foil but don’t take inside
- Increase the grill temperature to 450°F
- Place the steaks directly on the grill grate and cook 3 to 5 minutes per side, or until the internal temperature reaches 120°F to 125 depending on your steak
- Remove from grill and let rest 5 minutes before serving
Enjoy!
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