Discussion in 'Max's Kitchen' started by Bean, Jul 8, 2017.
Just taken off the grill [hickory briquettes]; Bone in Rib Eye and Tri Tip Stk.
The were delicious!
My compliments on your excellent selection of side dishes.
My sides were Frozen Crispy Crown potatoes, baked in the oven, and a salad. Although sometimes I just eat the steak with no sides.
Ribeye for the main course and tri tip for desert.
In celebration of a pretty good football recruiting class [any reason would have been good] I grilled up a Short cut with a few Tri-tip stks. Grilled over Oak coals. Pretty good.
Me? I'm drinkin'! This is a freshly made JD w/Cherry cocktail that is so yummy! Equal parts JD & McGillicuddy's cherry liqueur topped with CranCherry by Ocean Spray... you're welcome!
I smoked a tri-tip a couple of years ago with a Kona rub. That was freakin' incredible.
Wait. You used the word "yummy" and you're drinking a fruity cocktail. Are you @Mack The Shark, in disguise?
Let's not get carried away here. I like pumpkin porters and an occasionally lime in my Corona, but I refuse to cloud my whiskey. That's just wrong. A good whiskey deserves to chill on ice and be enjoyed in all its natural flavors. It is what God intended. So it is written. So it shall be done.
Edit: I don't know who I could have forgotten this but it must also be whisky of Irish descent.
What ingredients are in the Kona rub?
1/2 cup of kona coffee beans ground fine.
1/3 cup of light brown sugar.
1 teaspoon of Hawaiian salt.
2 teaspoons of flaky sea salt.
2 teaspoons of smoked paprika.
1 teaspoon of freshly ground black pepper.
1 teaspoon of garlic powder.
1/4 - 1/2 teaspoon of cayenne pepper (depending on how spicy you like it)
Sorry Bean, just now saw this. My recipe is pretty close to Chicago Huskers' but I use turbinado instead of brown sugar and chipotle instead of cayenne. I also add some onion powder. That's about it. I did mine on my Weber kettle using indirect heat over some hickory until it hit 140 degrees internal. Let it rest for about 30 minutes, slice and enjoy. Leftovers are delicious on a ciabata roll with an adobo aioli.
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