Cack
is Blowin Smoke!
- Joined
- Oct 5, 2011
- Location
- Greenvil...
I'll just copy and paste this from my blog. If you want to see any larger pictures check them out here
This past weekend I asked my beautiful g/f to be my wife, so we had our very own engagement dinner to celebrate ... what followed was love at first bite. To prove how awesome she is ... she's excited to see my Lang when it gets in (hell she's got her ring ... she could careless what I buy haha)
This past weekend I asked my beautiful g/f to be my wife, so we had our very own engagement dinner to celebrate ... what followed was love at first bite. To prove how awesome she is ... she's excited to see my Lang when it gets in (hell she's got her ring ... she could careless what I buy haha)
Dawn and I decided to have our own private engagement celebration dinner. Dawn being Dawn purchased a groupon for Whole Foods, so we decided we'd try some of their "all natural no steroid blah blah blah" steaks. I chose to go with the big daddy, and she picked the slightly smaller (less fatty) cut that they had.
Neither one of use really realized how big these were sitting next to the other steaks. Once we started preparing dinner the size definitely showed up. Look in picture 2 where Dawn compared the steaks to a normal dinner fork. No tricks here, the knife is directly beside the steaks.
(The Weber seasoning in the background wasn't used for this cook)
About 2 hours before they went on the grill I covered both steaks in Worceshsirshirhsirhsirhe Sauce, Balsamic Vinegar and The Rub Co.'s Santa Maria Seasoning.
While the steaks soaked up all the goodies. We prepared the sides. Since I've been a member of The BBQ Brethren all I've heard is Eggplant this and Eggplant that. We finally decided to give it a shot, so we went to the Farmers Market and picked one up to go with sweet corn.
I used the slicer to cut the Eggplant into slices. Drizzled some EVVO and then covered them with The Rub Co.'s Competition Rub.
While I was doing the Eggplant Dawn buttered the corner and gave it a nice coating of The Rub Co.'s Original before wrapping it up in tin foil.
The Steaks were so thick/juicy/fatty I kept having flair ups. I was afraid the outside would completely burn before the inside got to temp, so I moved it up to the top rack about halfway through the cook. Knowing what I know now, the steaks would have been find to stay on the direct heat with no problem.
While at the Farmers Market Dawn also picked up some herb bread, so we cut it up and threw it on the grill as well.
Once the steaks rested for 10 minutes it was time to eat. My grill marks weren't up to my standards due to the flair ups and having to move them around a lot.
I couldn't get a good angle the show the color, but these steaks ended up right on Medium ... just the way we like it. If you've never tried The Rub Co.'s Santa Maria Rub ... BUY IT NOW!!!!! I "like" most of the rubs I use, and recommend all of them for new flavors and to change things up. However, I LOVE the Santa Maria rub. This was the first time we used it, and it will be on the next set of steaks I do that's for sure. These were the best steaks I've ever eaten (it could be due to me not having steak for over 2 months ... but I HIGHLY doubt that.
The Eggplant was really good. I enjoyed it, but Dawn thought it was too sweet. Next time we may go with a spicer seasoning to counter the sweetness some.
Once dinner was finished it was dessert time. Last year we went to the Biltmore House and picked up some of their "sparkling wine" for this exact even.
Not pictured is the cork that flew (yes I measured it) over 30 feet away.
For dessert we had grilled peaches and pound cake ... yes grill pound cake. If you've never had it but love pound cake. You don't realize how much you really love pound cake until you've had it.
They both went into a bowl with a few scoops of ice cream and was absolutely delicious. I couldn't have imagined a better dinner to celebrate my engagement to the most amazing woman on Earth. I love you Dawn (and I love you too Santa Maria Rub)
Neither one of use really realized how big these were sitting next to the other steaks. Once we started preparing dinner the size definitely showed up. Look in picture 2 where Dawn compared the steaks to a normal dinner fork. No tricks here, the knife is directly beside the steaks.
(The Weber seasoning in the background wasn't used for this cook)
About 2 hours before they went on the grill I covered both steaks in Worceshsirshirhsirhsirhe Sauce, Balsamic Vinegar and The Rub Co.'s Santa Maria Seasoning.
While the steaks soaked up all the goodies. We prepared the sides. Since I've been a member of The BBQ Brethren all I've heard is Eggplant this and Eggplant that. We finally decided to give it a shot, so we went to the Farmers Market and picked one up to go with sweet corn.
I used the slicer to cut the Eggplant into slices. Drizzled some EVVO and then covered them with The Rub Co.'s Competition Rub.
While I was doing the Eggplant Dawn buttered the corner and gave it a nice coating of The Rub Co.'s Original before wrapping it up in tin foil.
The Steaks were so thick/juicy/fatty I kept having flair ups. I was afraid the outside would completely burn before the inside got to temp, so I moved it up to the top rack about halfway through the cook. Knowing what I know now, the steaks would have been find to stay on the direct heat with no problem.
While at the Farmers Market Dawn also picked up some herb bread, so we cut it up and threw it on the grill as well.
Once the steaks rested for 10 minutes it was time to eat. My grill marks weren't up to my standards due to the flair ups and having to move them around a lot.
I couldn't get a good angle the show the color, but these steaks ended up right on Medium ... just the way we like it. If you've never tried The Rub Co.'s Santa Maria Rub ... BUY IT NOW!!!!! I "like" most of the rubs I use, and recommend all of them for new flavors and to change things up. However, I LOVE the Santa Maria rub. This was the first time we used it, and it will be on the next set of steaks I do that's for sure. These were the best steaks I've ever eaten (it could be due to me not having steak for over 2 months ... but I HIGHLY doubt that.
The Eggplant was really good. I enjoyed it, but Dawn thought it was too sweet. Next time we may go with a spicer seasoning to counter the sweetness some.
Once dinner was finished it was dessert time. Last year we went to the Biltmore House and picked up some of their "sparkling wine" for this exact even.
Not pictured is the cork that flew (yes I measured it) over 30 feet away.
For dessert we had grilled peaches and pound cake ... yes grill pound cake. If you've never had it but love pound cake. You don't realize how much you really love pound cake until you've had it.
They both went into a bowl with a few scoops of ice cream and was absolutely delicious. I couldn't have imagined a better dinner to celebrate my engagement to the most amazing woman on Earth. I love you Dawn (and I love you too Santa Maria Rub)
Congrats on the stellar cook and the engagement!
