Memorial Day Recipes with Johnny Tush’s Magical Wonder Rub

Not quite a year ago, a friend of ours, Gary Karp, called us up to ask a favor. He had developed a spice rub that he wanted to start selling and he needed some marketing photos. The spice rub is called Johnny Tush’s Magical Wonder Rub.

We met and brainstormed ideas together for creative ways to use the rub. Then, after a day of shopping and applying rub, Jodie, Gary, and I met up for a long day’s photo shoot that culminated in a party with many friends to promote the rub and eat all of the food we’d been cooking all day.

The Johnny Tush website just recently went live and they are having their Grand Opening Sale as we speak. The Magical Wonder Rub is currently 20% off the regular price!

With Memorial Day right around the corner, I thought I’d share some of these grilling ideas with you.

(Next week, I’ll share other creative ways to use your favorite spice rub!)

Use the rub to grill up burgers, wings, shrimp & cheesy grits, or even rub it on your corn on the cob!

All American Burger

½ pound ground beef per burger (80% lean makes the best tasting burger)

1 Tablespoon of your favorite grilling spice rub per burger (I obviously recommend Johnny Tush’s Magical Wonder Rub)

1 bun per burger

burger fixings, such as sliced tomato, lettuce, onion, ketchup, mustard and whatever else you want on your burger

  1. Preheat the grill 15 minutes in advance. Brush the grates with olive oil, using the tongs and a paper towel.
  2. Form burger patties by rolling 1/2 pound of ground beef into a ball in your hands. It is important to “knead” the meat. (Meaning continue to roll, smack, and toss the meat after it has been rolled into a ball.) You want to make sure that the patties don’t form cracks in their sides as you flatten the balls of meat. After “kneading” the meat “dough,” flatten the ground beef into patties. Press the center of the patties lower than the outsidecreating a convex burger.  This way as the center of the burger expands, you will have a uniform burger.
  3. Season generously with spice rub.
  4. Grill the burgers 3 to 4 minutes per side or until desired internal temperature. (At least 145 degrees.) Top with cheese during the last minute, if desired.
  5. Serve the burgers on a bun topped with yourfavorite burger fixings.

Spice Rubbed Shrimp over Cheesy Grits

½ pound raw shrimp

4 to 6 skewers (if using wood, soak for 10 minutes to prevent burning)

1 Tablespoon of your favorite grilling spice rub (Again, I recommend Johnny Tush’s Magical Wonder Rub)

1 cup quick grits (can also use cornmeal)

4 cups chicken broth

1 cup shredded sharp cheddar

  1. Preheat the grill. Brush the grates with olive oil, using the tongs and a paper towel.
  2. Season the shrimp generously with spice rub. Skewer the shrimp.
  3. Meanwhile, make the cheesy grits. Bring chicken broth to a boil. Once boiling, add grits while whisking heavily.
  4. Cover, reduce heat to low and cook for 5 minutes. Add cheese and stir well. Remove from heat and keep covered until ready to serve
  5. Grill the shrimp 2 to 3 minutes per side until the shrimp has turned pink. Serve on the cheesy grits.

Grilled Wings

1 pound raw chicken wings

¼ cup of your favorite grilling spice rub per burger (Do I really need to say which rub I recommend?)

  1. Season the wings generously with spice rub. Store the rubbed wings overnight or up to 24 hours.
  2. Preheat the grill. Brush the grates with olive oil, using the tongs and a paper towel.
  3. Grill the wings 10 to 15 minutes per side or until cooked to a temperature of 160 degrees.
  4. Remove from heat and serve with bleu cheese.
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