Championship Weekend...What you cooking

[Old Hickory]

Tose steaks and pork butts look awsome, good job.

[teesquare]

Nice job Ron! How was the steak rub after cooking? I notice you went really light on it...Did it hold up to the direct grilling, andwa the taste present without being over-powering?
T

[Ron D]

T, it was great...had a nice overall flavor and did not over power the meat. I went light to see just what it can do. I could use a little more on mine but Diana said hers was perfect and she rules. As you know I mostly use only EVOO, Sea Salt and White Pepper on my steaks but not now. I did not add any EVOO to this cook and your spice stuck to the meat, none left on the grate.
I did pat the spice in as I applied it.

[teesquare]

Great! That is the one product that I thinkis the mosr under utilized. Maybe because it is green - tho, one would think green=fresh or green=naturals based on the currents trends.

Try rubbing some on a chicken and then cooking it. I think you will be surprised. Calling it a "steak rub" may be a mistake....still trying to figure that one out.