Saturday, June 24, 2006

PeTA petters should probably skip this post.

1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground oregano
1/4 teaspoon ground cumin

Mixed that up this morning and bunged it into an old empty spice bottle. About an hour before I fire up the grill, I'm going to sprinkle it all over some nice little ribeyes, and let them contemplate in the 'fridge until the coals are ready.

Then, I'm going to sear them on the rare side of medium-rare and serve 'em with a salad, fresh bread and microbrews.

The first person to reach for a bottle of A-1 is going to get shot.



Anonymous said...

cumin? hm, never got enything from it.

Calico Jack said...

What would a bottle of A1 be doing on your table?

Anonymous said...

You da man, LawDog. Add a little mesquite w/ the charcoal, and you will have achieved nirvana. Anything else on the beef, and it's time for a rope.

Vic303 said...

'Dog, put another one on the grill for me! I'm a coming over! ;)

Anonymous said...

Doesn't PETA stand for "People Eating Tasty Animals"?


Karla (ThreadBndr) said...

wish I lived closer, I'd bring the beer and desert for one of those steaks. I'm so hungry now that people in the choir are going to hear my tummy rumble.

I think I'll fire up the grill after church!

Anonymous said...

If you haven't tried it, powdered chipoltle works wonders in rubs.

Jeffro said...

Or 57 Sauce. Good steaks don't need that crap.

Anonymous said...

"Would you like some A-1 Sauce with that?"

"No, why, is there something wrong with the meat?"

Waiters hate me.

Papa Ray said...

Just cover them up, to keep the flys off, leave out of the frig. They cook better and taste better.

Oh, in case you guys don't know about need to.

Gun Blogger Rendezvous

Oh, and set out a bowl full of fresh Jalapenos for us Pepper-bellys.

Papa Ray
West Texas

Anonymous said...

I like thick steaks. Ever try to get one sliced thick? I believer all the fellows working in the meat couter think they have twelve inch privates, you ask em for an inch and half top sirloin and they give you one half that.

Anonymous said...

Mr. LawDog:

I realize that being up here in the frozen north, we don't know all that much about real BBQ.

But we do take our steaks, spiced/marinated or not, OUT of the fridge for an hour or two before grilling, to let them at least approach room temperature before flinging them onto a white-hot barbie. Of course, you have to keep the mosquitos from picking them up and flying away with 'em...

I'll admit that our room temperatures up here in Minnesnowta are probably a tad bit cooler than in the soveriegn state of Texas, but it still doesn't hurt 'em (or even start to spoil them) to let 'em get nicely squooshy to the touch, and not 'fridge cold.

Just a thought.

Bernard Brandt said...

As William Frickin' Shakespeare himself would say:

"Ay, that's the rub."