Harris Ranch shares grilling tips, recipes

BAKERSFIELD, Calif. — With spring and summer right around the corner, it is almost time to break out that grill! Harris Ranch joined 23ABC to show us some tips on how to grill your steak to perfection.

Not only did Harris Ranch share grilling tips, they also shared some recipes for their famous rubs!

Hickory Smoked Salt Recipe
yield: 1 cup

Ingredients:

• 1 cup Kosher Salt
• 1 Tablespoon liquid hickory smoke

How to:

1. Mix liquid smoke and salt together
2. Place in oven, turning occasionally, until salt is fully dried
3. Remove and allow to cool

Hickory Brown Sugar Rub
yield: ½ g

Ingredients:

• 4 cups brown sugar
• 1 cup garlic, granulated
• 1 cup Hickory Smoked Salt
• ½ cup pepper, black table grind

How to:

1. Make Hickory Smoked Salt
2. Mix all ingredients together

Prime Rib Seasoning
yield: 3 cups

Ingredients:

• 1 cup salt, kosher
• 1 cup pepper, black coarse grind
• 1 cup garlic, granulated

How to:

1. Mix all ingredients together

Basil Vinaigrette
Yield: 1 quart (16 servings)

Ingredients:

• 1 ½ Tablespoon Basil (Chopped)
• 1 ½ Tablespoon Oregano (chopped)
• 2 Tablespoons Red onions (chopped)
• 1 ½ teaspoons Salt
• 1 ½ Tablespoons Sugar
• 1 Tablespoon Parsley
• 3 Tablespoon Dijon mustard
• 1 ½ teaspoon Black pepper
• 1 ¼ cups Red wine vinegar
• 1 ¼ cups Salad oil
• 1 ¼ cups Harris Ranch Olive oil
• 1 ½ teaspoon Garlic (minced)

How to:

1. Place all ingredients, except oil, into a blender or food processor.
2. While machine is running, add oil in slowly until completely emulsified.
3. Refrigerate until needed.

Basil Vinaigrette
yield 2.5 gallons

Ingredients:

• 1c basil (chopped)
• 1c oregano fresh (chopped)
• 2ea. Red onions (chopped)
• ½ c salt
• 1c sugar
• 1bun parsley
• 2c Dijon mustard
• ½ c ground black pepper
• ¾ gal red wine vinegar
• ¾ gal salad oil
• ¾ gal olive oil
• ¼ c garlic minced

How to:

1. Mix all ingredients together.
2. Store finished product at 40 degrees or below