Replies to This Discussion

Permalink Reply by Larry Dorrough on May 4, 2009 at 5:13pm

Try this.
1 Cup Kosher Salt
1 Cup Dustfree Pepper (Cracked Black Pepper Works Better)
1/2 Cup Granulated Garlic
1/4 Cup Onion Powder
1/4 Cup Ground Oregano
1/4 Cup Smoked Paprika
1/4 Cup Season All

This is the Basic Recipe for what is called the "Central Coast Rub" Or "Santa Maria Style Rub"
You can if you like herbs, add 1/4 Cup Italian Seasoning to the rub, gives it a distinct flavor
or is you like is a little "hotter" add 1/4 Cup of ground Pico Di Gilo.
I use variations of all three for my Catering Company.
Enjoy.

Larry Dorrough
Owner
Pacific Coast Catering
Executive Chef
Dragon Lake Grill

Permalink Reply by Jeff H. Jones on May 9, 2009 at 8:02pm

One of my favorites is a recipe I got from a chuck wagon cook in Montana.

Equal parts Kosher Salt, Course Black Pepper, Cilantro and Coffee Grounds. Garlic and Onion salt to taste.

Simple, easy and great on steaks, briskets and fish.

Jeff H. Jones
Limestone Lobster

Permalink Reply by Michael Leonard on May 20, 2009 at 7:04pm

I like using olive oil and fresh herbs on chicken. The gist of it is:

1 tsp of sea salt (rub directly on chicken)
1/8 c of olive oil (rub on top of salt & chicken)

After that, just sprinkle on top whatever herbs float your boat (I like using what ever's fresh from the garden)

Permalink Reply by Gary R. on June 9, 2009 at 9:38pm

Fresh ground pepper
Kosher salt - not prior to or during cooking but immeditly after you remove it from the grill to let it rest before eating

Both are to taste

I love the taste of a good steak so I never hide it.

GR

Permalink Reply by Philip LaMarche on June 16, 2009 at 4:55pm

Go to www.instantgourmetspices.com and look at Awake-a-Steak, Original and Grande Southwest. All wonderful rubs. The Awake is very special. This weekend I did a prime rib in my Green Egg. Had the butcher remove it from the boan and season with awake-a-Steak. Wrapped and left over night. Put EVOO on the rib and smoked it to 120 degrees. To die for. Can also be done in the oven. Take the weight of the roast and multiply by 5 (10 lbs x 5 =50 minutes._. Take the roast from the refrig after oven is hot at 500 degrees. Put roast in, bones down and start the timer. In 50 minutes, turn off the oven. Don't open the door for an hour or a little more. The rib roast is aways perfect. Instant Gourmet does it's magic.

Phil

Permalink Reply by Daniel Plotkin on July 27, 2009 at 4:18pm

For ribs and the lower cuts of meat (flank, sirloin, filet) I use a rub that includes the following:

Brown Sugar base
Kosher salt
Pepper
White pepper
ground Ancho chili
Seasoning salt
and other rand om items to taste.

The brown sugar base combined with the ancho give it a real sweet and smoky taste. you could go sweet and hot with a pepper that accents the heat more than the smoke.