Tag Archives: sea salt

T-Bone and Taters. Good food.

Not much complication, but a genuine good dish for a saturday. I still had a nice little T-Bone steak in the freezer, and decided to prep that. I wanted something nice and simple, since I didn’t have that much time today.

I’ve marinated the steak using a simple yet effective way.

Just used the following.

  • 5 tablespoons of olive oil
  • pepper
  • salt
  • 2 cloves of garlic, not too finely cut up.

I’ve put that all in a ziplock bag, with the defrosted steak and let that rest in the fridge for about 2 hours.

Meanwhile I’ve sliced up some potatoes and heated up my skillet with some olive oil. I’ve baked the potatoes and just added some dried italian herbs and some salt to it. Simple yet effective.

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Meanwhile I’ve heated up my WGA with some charcoal and waited until it was searing hot. Just do both sides of the T-Bone for about 60 seconds and then move it to indirect and close the lid. For a red steak, use about 4- 6 minutes, depending on the thickness of the steak and for medium, use about 7 – 9 minutes indirect. Great steak. I’ve covered it in aluminium foil for about 5 minutes before serving and eating. Loved it with a glass of rosĂ© wine.

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5-4-3-2-1 rub

Although there are many stories and different quantities, I’ve managed to start to enjoy the simplicity and versatility of the following rub. I’ve initially made it for spare ribs, but it’s also great with some burgers or even on chicken, although don’t use too much.

How to make this gorgeous and easy rub, you ask? Well, let me surprise you.

What you need is the following spices.

  • 5 tablespoons of brown sugar
  • 4 tablespoons of paprika powder. The mild one, please….
  • 3 tablespoons of sea salt
  • 2 tablespoons of grounded pepper, preferably the lemon kind
  • 1 tablespoon of garlic powder.

Once you read this, I’m sure you can figure out the name of the rub itself. Love it!

Of course, you can choose any amount you desire, just keep the differentiation in the amounts the same. 5-4-3-2-1 could be kilos, pounds, stone, tons, or whatever other unit you use wherever you’re from. Enjoy!

Smoked Salmon from a Cedar wood plank

On a short notice, we got the word that some friends would come over today, and I happen to know they love salmon. What better way of making a visit of friends even better? By giving them what they want, of course. And I shall.

Defrosted a piece of salmon, around 600gr, and cleaned it from fishbones. For the rub, I used the following.

  • 2 tablespoons of dill
  • 2 tablespoons of coarsely ground peper
  • 1 tablespoon of mustard powder
  • 1 cup of firmly pressed brown sugar
  • 1/2 cup of sea salt

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Kansas Style ribs

What to do, what to make? To answer that question, the procedure in our house is rather simple. I go to the freezer, open the meat drawer and just take a look at what I’ve got and what feels good. Well. The first thing I saw, were some nice meaty rib racks.

Choice is made, it will be ribs. Now to figure out how to cook them this weekend. For that, I decided to open my new ‘bible’ from Steven Raichlen, which is a guru in my opinion. Pretty soon I had a lot of ideas about a lot of meat, but I was still looking for the ribs, in that case. ….

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Rib-Eye Roast

This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.

I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.

  • Rosemary
  • Bruised Black Pepper
  • Seasalt
  • Paprika powder
  • Garlic powder
  • Cumin powder

Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.

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