Mark, Frank and Sam Grill Up Their Favorite July 4 Recipes

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Mark Kriski, Frank Buckley and Sam Rubin are always talking about how they are the best at grilling and like to brag about their recipes. They got to put their skills to the test during Jessica’s July 4 party. Mark made steaks, Frank made shrimp and Sam made salmon, with help from his sous chef, Megan Henderson. Watch as the three compete for King of the Grill, along with some funny mishaps along the way. Mark, Frank and Sam were dueling with Everdure by Heston Blumenthal grills. Chef Bart Beek of Everdure by Heston Blumenthal critiques the KTLA crew’s BBQ skills in the video below. Find out about these specialty grills on their website, or follow them on Instagram This segment aired on California Cooking With Jessica Holmes Episode 38.   Mark’s 4th of July Steaks Ingredients
  • Four filet mignon steaks, 10oz each, 1 to 1 1/2 inches thick
  • olive oil
  • coarse sea salt
  • pepper
  1. Coat steaks in olive oil and coarse sea salt.
  2. Preheat grill to high heat.
  3. Place the steaks on the hottest point on the grill.
  4. Flip the steaks every few minutes.
  5. Grill until medium rare, approximately 135 degrees internal temperature.
  6. Move steaks to indirect heat for 5 minutes
  7. Take off grill and let rest for 5 minutes.
  8. Finish steaks with pepper and an extra dash of salt.
  9. Serve and enjoy!
  Frank’s Famous Grilled Shrimp Ingredients
  • 1 Pound, deveined, shell on shrimp
  • Old Bay seasoning
  • olive oil
  • one lemon, halved
  1. Preheat grill.
  2. Coat shrimp in olive oil and a couple of tablespoons of Old Bay.
  3. Place the shrimp on the grill, evenly spread out.
  4. Place the halved lemon on the grill.
  5. While grilling, flip the shrimp so it chars on both sides.
  6. Grill until the shrimp looks pink and opaque and is evenly charred.
  7. Remove shrimp and squeeze grilled lemon on top
  8. Serve and enjoy!
  Sam’s Cedar Plank Salmon Ingredients
  • One large salmon filet.
  • cedar plank(s)
  • one lemon, sliced
  • salt
  • pepper
  • olive oil
  • wood chips (optional)
  1. Soak cedar planks in water for 24 hours so they don’t burn.
  2. Brush salmon with olive oil and sprinkle with salt and pepper to taste.
  3. Place cedar planks on grill with sliced lemons on it.
  4. Place salmon on top of lemons and shut the lid.
  5. Depending on your grill, add more wood chips to the base.
  6. Cook salmon until an internal temperature of about 145 degrees.
  7. Serve and enjoy!

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