Tag Archives: Karmel

Salt-Crusted Grilled Shrimp & Potent Lemony Garlic Dipping Sauce Recipe

Salt Crusted Shrimp

Grilled Salt Crusted Shrimp

Grilled shrimp is about as fine as it gets. The key is to grill shrimp over a low to medium heat either on your gas or charcoal grill. Overcook the shrimp and they will dry out quickly so it is important not to grill them to quickly. Below is a grilled shrimp recipe that my wife has made time and time again. It is a great appetizer to serve while people are waiting for you to slice up some BBQ or grill the main course.

Recipe by Elizabeth Karmel

Shrimp Dipping Sauce:

  • ½ cup high quality extra-virgin olive oil
  • Juice from one large lemon
  • Zest from one half of a lemon
  • 2 cloves minced fresh garlic
  • 4 stems of fresh oregano
  • Fresh ground pepper to taste

Shrimp:
16 Jumbo shrimp in shell (Frozen black tiger shrimp will work too)
3 TBSP olive oil
Quarter Cup of Kosher salt

Shrimp Dipping Sauce:

  1. Whisk together the oil and lemon. Stir in the garlic.
  2. Take the leaves off the oregano stems and leave whole, add to oil mixture.
  3. Let sit for at least 20 to 30 minutes so the flavors can marry—or better yet, make up to 12 hours in advance.
  4. Set aside.

Grilling the Shrimp

  1. Devein the shrimp with a “shrimp deveiner” or, use a small sharp knife to make a ¼-inch deep slit  down the backs of the shrimp and remove the vein but not the shells.
  2. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over.
  3. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
  4. Place the shrimp in the center of the grill grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).

Serve immediately with dipping sauce on the side.

Serves 4

Serving Tip: This is a great party “ice breaker” appetizer. While the party is just getting started, toss the shrimp in the salt, grill them and place them on the platter. Have everyone take a shrimp, peel and dip it in the sauce for a fun.  Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.

Technicolor Steak Sandwich Recipe

Life in Technicolor

The technicolor steak sandwich gets it’s name from the delicious blend of Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread. Wow! That’s a mouthful, but a delicious one that gives you the idea and will make you a huge hit and a tailgate party or when you want a hearty steak sandwich with a burst of flavor and color. It is best to grill the steak directly over a medium flame or coals, so you get a nice tender steak every time.

Steak Sandwich Recipe by Elizabeth Karmel

The Steaks

4          small rib-eye steaks, skirt steaks or your favorite steak, about ½ inch thick
½         TSP kosher salt
½         TSP coarsely ground pepper
4          Italian or French rolls, cut and split
Extra Virgin Olive oil
Fire Roasted Red & Yellow Peppers (See below)
Roasted Garlic Spread (See below)
Grilled Marinated Wild Mushrooms & Onions (see below)

  1. Preheat gas or charcoal grill and set for direct medium-heat grilling.
  2. Pat steaks dry and brush lightly with olive oil. Season with salt and pepper.
  3. Sear steaks over medium-high heat, about 2-3 minutes per side. Reduce heat to medium and continue cooking for (Medium Rare 4-5 minutes), (Medium 5-6 minute) and (Medium-Well 7-8 minutes)
  4. Remove the steaks from the grill and rest for at least 5 minutes before slicing and serving.

Fire Roasted Peppers
Grill the peppers over Direct High Heat

1          yellow bell pepper
1          red bell pepper
1          paper bag or sealable plastic container

  1. Rinse and dry peppers.
  2. Grill the entire pepper over direct heat, turning until skin blackens and blisters all over.
  3. Remove the peppers from the grill and immediately place in a paper bag or sealed plastic container until cool.
  4. Skin and seed the peppers (the bag or container will help the skin slip/peel off easily.)
  5. Cut into strips and set aside until ready to use.

Roasted Garlic Spread (Awesome on fresh bread too!)
Grill over Indirect Medium Heat

1          Head of fresh garlic
2-4      TSP olive oil, as needed
Kosher Salt

  1. Slice off ¼ inch from stem end of garlic (leave root intact).
  2. Drizzle Garlic with olive oil & sprinkle with salt.
  3. Wrap in foil and place over indirect heat on cooking grates or warming rack.
  4. Cook for about 45 minutes or until cloves are golden-brown and soft.
  5. Remove from grill, unwrap foil and let cool.
  6. When cool enough to handle squeeze cloves from head of garlic and mash into paste with a sprinkle of kosher salt and a bit of olive oil until desired consistency is reached.

Marinated Mushrooms and Onions:
Grill over an indirect medium Heat

4          large fresh garlic cloves, grated with a SuperGrater or Microplane
2          TSP kosher salt
3          TBLSP Madeira wine
1/3      Cup extra virgin olive oil
¼         teaspoon ground black pepper
1          LB assorted trimmed and halved wild mushrooms (3-4 mushrooms/person)
2          LBS red onions, sliced into rings

Special Equipment: 4 Grill Friends™ Pecan Organic Grilling Wraps

Butcher Twine

Grill Friends™ Martini Marinade Shaker

  1. Soak wraps and twine in water for up to 5 minutes.
  2. Grate garlic and mash with a sprinkling of salt to make a paste. Transfer to the Grill Friends™ Martini Marinade Shaker or a medium bowl and add Madeira wine, pepper and olive oil.
  3. Shake or whisk until well combined.
  4. Toss mushrooms and onion slices into bowl and pour marinade over vegetables.
  5. Marinate in the refrigerator for 30 minutes, stirring and/or turning occasionally to spread the marinade.
  6. When ready to grill, place a quarter of the mixture in the middle of each wrap.
  7. Tie wrap and place in the center of the cooking grate over indirect medium heat for 10-15 minutes or until mushrooms are tender and onions are slightly caramelized.
  8. Remove from grill and discard twine.

To assemble sandwiches:

  1. Grill the Hoagie rolls and spread with the roasted garlic paste.
  2. Fill rolls with the smoked onions and mushrooms, julienne slices of the peppers and thin slices of the steak.

Serve immediately.

Serves 4

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.

Elizabeth Karmel and Ed Mitchell On the Early Show

Elizabeth Karmel (@GrillGirl on Twitter) is our big sister, BBQ Mentor and dear friend. We knew her before she became so famous and appeared on NBC in Chicago, look at her now! If it wasn’t for her, we would still be burning chicken breasts on our gas grill! Last June we joined Elizabeth for a weekend at the Big Apple Block Party which is probably as close as a BBQ lover could get to heaven on earth. She introduced us to Ed Mitchell, who makes some of the finest BBQ in the country at his restaurant “The Pit” in North Carolina. Some would say that he defines the “Whole Hog” BBQ and after having many of his sandwiches, I would agree. Here they are in the 2nd and third segments of this CBS Early Show Tailgate special.


Watch CBS News Videos Online

Marinades 101

Soak Slathered & Seasoned

Soak Slathered & Seasoned

Elizabeth Karmel is being featured on the AOL Food section talking about her new book, Soak, Slathered and Seasoned that shows you how to make your own rubs and marinades as well as teaches you some of the finer points of how to make your food taste great both on and off the grill.

Grill Friends Martini Shaker

Grill Friends Martini Shaker

“Do you marinate a different way? Karmel says that “a lot of cooking is about tradition. Keep doing it the way your mom or dad did it if it tasted good.”

The article also features her Martini Shaker which was something she came up with when she working on her new book. She needed someplace to mix and shake the marinades and her Martini Shaker w/ Classic Cocktail Based Marinades was born!

Spice Rub 101: How to taste like Pro Barbecue

Plowboys BBQ Bovine Bold Spice Rub

Since our good friend and mentor Elizabeth Karmel first introduced me to Willinghams Wham Seasoning, my life has never been the same. I used to work at a butcher shop as a kid, and there was nothing that couldn’t be seasoned better then with salt, pepper and garlic powder. People used to rave about my hamburgers just because I throw Lawry’s season salt on them and they never tasted better.

So I feel like I owe it to the Backyard BBQ Community, to share with you the secret of the “Spice Rub“. Karmel’s new book Soaked Slathered and Seasoned highlights the art of making things taste good and if everyone could see how easy it is, the world could be a happier, spicier place! Here are a couple of my favorite spice rubs because they are so darn good.

Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground. In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization.

Wilingham’s Original Mild Spice Rub is one of the very best, all around spice rubs that I have found. We recently started to sell the Willingham’s Cajun Hot Seasoning and although it is supposed to be hotter, I find that both rubs have a nice kick to them. The original Wham is fantastic on pork chops, baby back ribs and pulled pork butts. It has a great taste to it that really compliments the pork. We have also used Willingham’s spice rub on chicken breasts, boneless and bone in and it really gives a great bbq base flavor to the food. Rub this on a few hours before cooking, put it in the fridge until cooking time and you will form a great marinade on the top.

We recently added Plowboys BBQ Bovine Bold Spice Rub and Plowboys BBQ Yardbird Spice Rub to our store to expand upon the world of spice rubs that we carry. So we put it to the test this past week and put some Plowboys BBQ Yardbird on the chicken and pork chops and we made some chicken with the Bovine Bold on it and both were fantastic. It is nice to see that these spice rubs work great on just about anything, but I must say that the Plowboys BBQ Yardbird on Pork Chops, rivaled the Willingham’s Wham! Use the same steps as above and make sure that you slow cook the meat, even on the grill so that it doesn’t dry out and the juice mixes with the spice rub.

Finally, if you only use one type of seasoning for your chicken for the rest of your life, make it Sarah’s Sea Salt Mediterranean Salt. It has the most delicious blend of spices, and on chicken it is tough to beat. We recommend a whole chicken, cooked on a Chicken Sitter Stand with some beer, wine or just plain old water poured inside the chicken sitter. Then wash the chicken in cold water, rub some olive oil on the skin and sprinkle the Sara’s Sea Mediterranean Salt all over the chicken. Place on your grill or smoker, with indirect heat for 45 minutes to an hour and you will end up with a crispy skinned, melt in your mouth meat chicken that is so tasty! Try the same with Nantucket Off Shore Renaissance Spice Rub and you will get the same result, just a little spicier version.

The fact is that with a few of these BBQ spice rubs in your kitchen, you can make any mean taste gourmet in just a few minutes. Life is too short not to season your meats, and grilling items, this is great on vegetables and even better on fish! So try a spice rub today and start to make your BBQ taste like the Pros.

What is your favorite rub?