Heating Things Up: Locked on Burgers

Heating Things Up: Locked On Burgers

By Dustin Semonavick, One Maryland Magazine Contributor

The premiere issue of ONE MARYLAND Magazine recently arrived in the mailboxes of Terrapin Club members. ONE MARYLAND features stories of strength and perseverance, of determination and spirit. These stories define our athletics program, and this new magazine will allow us to share these stories with you. Over the next few weeks, we will be rolling out these stories on umterps.com as a preview of what you will find in ONE MARYLAND. To receive future issues of the magazine when they debut, please join the Terrapin Club. We hope you enjoy.

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One of Coach Locksley’s favorite traditions is having his players over to his house for Burger Night. It allows not only for some good eating, but also lets his players see a different side of their coach.

“Burger Nights are all about comradery,” explained Locksley. “The players get a chance to see you outside of the normal X’s and O’s and the day-to-day stuff we do as a football program. They get to see you as a dad and a husband.”

Locksley likes to look at his Burger Nights as family dinners. Locksley and his wife, Kia, are empty nesters so they relish having the opportunity to have dozens of kids over to their house.

“The house can get quiet at times so we love having them over,” said Locksley. “We don’t talk a lot of football either unless there are some games on. It’s all about just having fun and getting to know each other better off the field.”

Burger Night was beefed up once Coach Locksley introduced his famous burger rub, which includes liquid smoke, minced garlic, brown sugar and hot red chili powder to name a few ingredients. The recipe originated in New Mexico with Coach Locksley’s close friend, Steve Chavez. Locksley added his own flavor to the rub by adding extra red peppers to ramp up the heat.

Coach Locksley’s Famous Burger Rub

Ingredients

  • 1/3 cup coarse sea salt
  • 30 drops liquid smoke
  • 1/3 cup minced garlic
  • 1/3 cup minced onion
  • 1/4 cup black pepper
  • 2 tbs. hot red chili powder
  • 1 tbs. crushed red pepper
  • 2 cups brown sugar

Instructions

  • Mix coarse sea salt with 30 drops of liquid smoke. Set aside, let sit for 15 minutes.
  • In a separate bowl, combine all other ingredients with the exception of the brown sugar.
  • Combine the sea salt mixture with the other ingredient mixture. Let sit for 10 minutes.
  • Add the brown sugar to the mixture. Be sure to breakdown all the sugar clumps. Mix until everything is consistent.
  • Let the mixture site for another 15 minutes before use!
  • Store leftovers in the freezer.

Pro tips

  • Mixing rub in a large Ziploc bag makes it easy to combine ingredients and store for future use.
  • Add some extra crushed red pepper if you like your burgers to have some heat!
  • Try using this rub on steak, ribs, chicken, fish, or even veggies.
SUBMIT YOUR RECIPE TO THE TERPS TAILGATE COOKBOOK

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