German Girl’s Rub Grilled Kabobs with Brined Corn on the Cob
Both these recipes come from Tenderize the Wild: Marinades, brines and rubs
I don’t like paying the price for commercially prepared spice mixes when I’m perfectly capable of putting a few things together for a lot less money. Gideon’s Grub Rub was the first, just because Gideon was our bird dog, back then. The German Girls are Bob & Carol’s bird dogs, all three of them, when we first met. Helga, a German Wirehair Pointer, was the matriarch at 13. Then came Cali, 9, and Maggie, 6, both Deutsch Drahthaars. They were sweet girls at home, but intense about their noses. This rub has that intensity and a hint of the sweetness–both very good things. The recipe makes 4 ½ teaspoons of rub, and that’s just enough for 1 pound of meat so use it all. PS. If you plan on making the brined and grilled corn on the cob, double the rub recipe and mix half of it with a couple of tablespoons of butter to slather on the corn after it comes off the grill.
One more thing: start the corn first, even though the recipe follows. The meat only takes 10 minutes to cook, but the corn takes 15.
One more, one more thing: Have a safe and happy Fourth of July, and as you’re lighting up that grill, think of our fellow Americans scattered all over the world keeping us safe.
German Girls Rub Grilled Kabobs
The Dry Rub Ingredients
24 hours ahead
- 1 pound venison steaks
- 1 ½ teaspoons dried leaf marjoram
- 1 teaspoon onion powder
- 1 teaspoon sugar
- ¼ teaspoon coarse ground black pepper
- ¾ teaspoon salt
Combine the dry rub ingredients and sprinkle the entire recipe of rub on both sides of the steak chunks. Put them in a re-sealable plastic bag and refrigerate 24-48 hours.
When you take them out to cook, don’t rinse the rub off.
- Preheat the grill to medium-hot, about 400°F. Alternately, start your coals. When they are covered with white ash–the vast majority of them, not just a few–spread them out for cooking.
- Wipe the kabobs with a bit of oil or season your grill (instructions are on page 30) and put them on the grill. Cook about 10 minutes total, turning only once after about 6 or 7 minutes.
- Take the steaks off the grill when a meat thermometer reads 125°Ffor rare, 130° for medium rare and 135° for medium.
Brined Corn on the Cob
Believe it or not, this is a brining recipe, but the brine only takes 10 minutes and the purpose isn’t to tenderize but rather to moisten the corn husks so they don’t burn up so quickly on the grill. You’ll have to turn the corn every 5 minutes while it cooks, but that’s small price to pay for great flavor. Do start the corn first, since it takes a few minutes longer to cook than the kabobs.
- 4 ears of corn, with husks
- 3-4 tablespoons butter
- One recipe of German Girl’s Rub
Did you mix a double recipe of German Girl’s Rub? After you use the first half to marinate the meat, pour the second half over 3-4 tablespoons of butter and mash the butter and spices together and set aside.
- Preheat the grill to about 400ºF. While the grill preheats, peel back the corn husks, but don’t tear them from the cob. Remove the silk, and cover the corn back up with the husks. Soak the ears for about 10 minutes in a large bowl of water with about 1 tablespoon of salt dissolved in it.
- Shake the excess water off and place the ears on the grill. Cook about 15 minutes, turning every 5 minutes, until the corn is tender. (The shucks will get pretty well cooked on all sides.)
- After 15 minutes, take them off the grill. The shucks will be a crispy mess, so if you’re eating indoors pull them off while you’re still outdoors. Spread the German Girl’s herb butter on the corn while it’s still hot and serve with the kabobs.