Rubs, beer cans, and country-fried steak
Our new vista software has thrown a kink in our digital camera, so I apologize for no pictures.
There have been many requests for "Jed's Rub." I delayed in posting it because Ed and I had modified it somewhat and were going to have another bulk order done, but alas, Ed lost Mrs. Flamb to the homeland, he is soon to be kicked out because of some Patriot Act-unfriendly use of charcoal, and unpacking boxes and writing a grant has taken up too much of my time. So, below is the single bottle serving of Jed's Rub
2 tablespoons kosher salt
1 teaspoon black pepper (if you have a choice, use the Royale pepper at the Spice House)
1 teaspoon lemon pepper
1 tablespoon Peace Climb chili powder (of course)
1 teaspoon mustard powder (yellow mustard if they ask)
2 teaspoons white sugar (I prefer brown, but will clump in the bottle)
1 teaspoon onion powder
1 teaspoon garlic powder (granualted)
1 teaspoon cumin
1 teaspoon hickory salt
1 teaspoon ginger powder
I know its alot, but if you basically call this into the Spice House, and be polite, they will probably make it for you. So far, the revues are great. It smells really strong, but in my use of it, doesn't come off strong- any other opinions? Ed and my changes basically decrease the salt, increase the garlic poswer, increase teh ginger, add paprika and cayenne.
I've been trying out the Spice House's Chicago Steak house rub- EXCELLENT! It is really good, especially on NY strips and Ribeyes. Try it, you won't be sorry.
In coming back from my parent's lakehouse in the hills of East TN, I stopped at Granny's Country Kitchen on I-40 outside of Hickory, NC (I counted 2 Granny's Restaurants and 3 country kitchens on 100 miles of interstate- gotta love North Cackilacky). I had the best country fried steak (or chicken fried steak to you Midwesterners. You english just call it steak, I think). As you may know, its a piece of beef, usually a cheap cut, but I think this was a sirloin, with the hell beat out of it, battered and fried with gravy. This was great- actually tasted light, had lots of pepper in the breaking, and the gravy was a white pepper gravy. Absolutely perfect, except the chest pains after dampened my spirits a little.
For those Peace, Love, and BBQ fans out there, I passed within 15 miles of Ridgewood, so anyone that comes and visits will get a trip to Lexington BBQ, Wilburs BBQ, and Ridgewood.
Happy grillin' and smokin'.
There have been many requests for "Jed's Rub." I delayed in posting it because Ed and I had modified it somewhat and were going to have another bulk order done, but alas, Ed lost Mrs. Flamb to the homeland, he is soon to be kicked out because of some Patriot Act-unfriendly use of charcoal, and unpacking boxes and writing a grant has taken up too much of my time. So, below is the single bottle serving of Jed's Rub
2 tablespoons kosher salt
1 teaspoon black pepper (if you have a choice, use the Royale pepper at the Spice House)
1 teaspoon lemon pepper
1 tablespoon Peace Climb chili powder (of course)
1 teaspoon mustard powder (yellow mustard if they ask)
2 teaspoons white sugar (I prefer brown, but will clump in the bottle)
1 teaspoon onion powder
1 teaspoon garlic powder (granualted)
1 teaspoon cumin
1 teaspoon hickory salt
1 teaspoon ginger powder
I know its alot, but if you basically call this into the Spice House, and be polite, they will probably make it for you. So far, the revues are great. It smells really strong, but in my use of it, doesn't come off strong- any other opinions? Ed and my changes basically decrease the salt, increase the garlic poswer, increase teh ginger, add paprika and cayenne.
I've been trying out the Spice House's Chicago Steak house rub- EXCELLENT! It is really good, especially on NY strips and Ribeyes. Try it, you won't be sorry.
In coming back from my parent's lakehouse in the hills of East TN, I stopped at Granny's Country Kitchen on I-40 outside of Hickory, NC (I counted 2 Granny's Restaurants and 3 country kitchens on 100 miles of interstate- gotta love North Cackilacky). I had the best country fried steak (or chicken fried steak to you Midwesterners. You english just call it steak, I think). As you may know, its a piece of beef, usually a cheap cut, but I think this was a sirloin, with the hell beat out of it, battered and fried with gravy. This was great- actually tasted light, had lots of pepper in the breaking, and the gravy was a white pepper gravy. Absolutely perfect, except the chest pains after dampened my spirits a little.
For those Peace, Love, and BBQ fans out there, I passed within 15 miles of Ridgewood, so anyone that comes and visits will get a trip to Lexington BBQ, Wilburs BBQ, and Ridgewood.
Happy grillin' and smokin'.
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