Smokey Steak Rub For Grilling Food

CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE

Steps:

• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
• Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.
• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
• Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.

SWEET & SMOKY BBQ DRY RUB MIX

Steps:

• Add all ingredients to a small bowl and stir until combined. Store in an airtight container until ready to use. Keeps well for at least a couple of months (I haven't tried any longer!)

SMOKEY STEAK RUB FOR GRILLING

Steps:

• 1. Make a paste with the ingredients listed, rub meat with it. I take my time rubbing this on the meat to really get it in every pore I can! Its amazing on goat steaks as well!

SMOKEY LEMON PEPPER GRILLED FLANK STEAK

Steps:

• Clean up your flank steak, combine all RUB ingredients and rub on to Flank Steak cover with plastic wrap while your grill is heating up..Set grill to medium heat for gas grill...if using briquet's you need to judge the heat...If too hot the outside with cook too fast and may burn the meat...
• Place butter or olive oil into small pan and add garlic sauté...On low heat add Montreal steak season, add pomegranate glazed, liquid smoke, and Shiraz in last...stir till all is heated...remove from heat...
• Place Flank steak on Grill, baste with sauce every couple of minutes...and turn.....total cooking time is 10 minutes each side...Depends on how well done you prefer...
• Note: Flank steak tends to be a tough cut of meat so the rarer the better...thin slices are best for this cut of meat....
• when done pull from heat and slice thin on cutting board or platter...spoon any remaining basting sauce over meat....
• Pico de Gallo really compliments this cut of meat, along with Parmesan, rosemary brown rice...ENJOY

GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB

Steps:

• 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
• 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
• 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

GRILLED CAULIFLOWER STEAKS

Steps:

• Prepare the cauliflower by removing all leaves and trim off any brown spots. Cut off the lower ⅛ inch of the stem and then with the stem facing upwards, cut down through the stem to make four steaks, each about half an inch thick.
• Combine spice rub ingredients in a small bowl. Use a fork to crush any lumps. Drizzle olive oil and sprinkle spice rub over the cauliflower. Apply to both sides.
• Fire up grill to 300-350°F, and set up for 2-zone cooking. Place grill mat on indirect size.
• Place cauliflower steaks on grill mat. Close lid and cook until tender, usually 20 minutes. You should be able to glide a fork into them with little resistence.
• Optional: Move cauliflower steaks to the direct side to create a seared finish. Flip regularly until done.
• Remove from grill and serve immediately.

SMOKEY STEAK RUB

Steps:

• Mix spices, salt and peppers.
• Rub over steak, chicken or fish.
• Extra spice rub can be stored in an air-tight jar.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

GRILLED STEAK RUB

Steps:

• Rub steak with very light coat of olive oil. Mix all dry rub ingredients and cover the steak on all sides. Put three to four drops of Worcestershire sauce per side and push the spices into the meat. Let stand at room temperature for half an hour before grilling. Grill on a very hot grill, 3-4 minutes per side for medium rare on a one inch thick steak.