So, it was about 8:30 PM and I decided I wanted a grilled steak.
I put some mesquite briquettes on some regular charcoal briquettes
that were left in the grill. As the briquettes were heating up I sat
out in the nice evening breeze sipping a gin and tonic.
I think I'll grill out after dark more often. For my taste it was
perfect.
I put a little bit of a coffee based rub on it.
Hot off the grill
http://i25.tinypic.com/2iuvl36.jpg

YummmmmOH!!!!
http://i30.tinypic.com/akvka1.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

"koko" > wrote in message
...
>
> So, it was about 8:30 PM and I decided I wanted a grilled steak.
> I put some mesquite briquettes on some regular charcoal briquettes
> that were left in the grill. As the briquettes were heating up I sat
> out in the nice evening breeze sipping a gin and tonic.
> I think I'll grill out after dark more often. For my taste it was
> perfect.
> I put a little bit of a coffee based rub on it.
> Hot off the grill
> http://i25.tinypic.com/2iuvl36.jpg
>
> YummmmmOH!!!!
> http://i30.tinypic.com/akvka1.jpg


Perfect! I'm not sure about the coffee rub, but it looks delicious.

George L

On Jul 19, 10:24*am, "George Leppla" > wrote:
> "koko" > wrote in message
>
> ...
>
>
>
> > So, it was about 8:30 PM and I decided I wanted a grilled steak.
> > I put some mesquite briquettes on some regular charcoal briquettes
> > that were left in the grill. As the briquettes were heating up I sat
> > out in the nice evening breeze sipping a gin and tonic.
> > I think I'll grill out after dark more often. For my taste it was
> > perfect.
> > I put a little bit of a coffee based rub on it.
> > Hot off the grill
> >http://i25.tinypic.com/2iuvl36.jpg
>
> > YummmmmOH!!!!
> >http://i30.tinypic.com/akvka1.jpg
>
> Perfect! *I'm not sure about the coffee rub, but it looks delicious.
>
> George L

I'm sure about the coffee rub, we use it all the time. I grind the
coffee very very finely, then add garlic powder, onion powder, a
little Adolphs tenderizer, unflavored, and salt & pepper. Yummy,
yummy, yummy. Give it a try.
And that steak looks Marvelous!!
Nan in DE

koko wrote:
>
> So, it was about 8:30 PM and I decided I wanted a grilled steak.
> I put some mesquite briquettes on some regular charcoal briquettes
> that were left in the grill. As the briquettes were heating up I sat
> out in the nice evening breeze sipping a gin and tonic.
> I think I'll grill out after dark more often. For my taste it was
> perfect.
> I put a little bit of a coffee based rub on it.
> Hot off the grill
> http://i25.tinypic.com/2iuvl36.jpg
>
> YummmmmOH!!!!
> http://i30.tinypic.com/akvka1.jpg

You got the guest room ready? I hope so!

Looks great, koko.

--
Cheers
Chatty Cathy

On Sun, 19 Jul 2009 17:36:04 +0200, ChattyCathy
> wrote:

>koko wrote:
>>
>> So, it was about 8:30 PM and I decided I wanted a grilled steak.
>> I put some mesquite briquettes on some regular charcoal briquettes
>> that were left in the grill. As the briquettes were heating up I sat
>> out in the nice evening breeze sipping a gin and tonic.
>> I think I'll grill out after dark more often. For my taste it was
>> perfect.
>> I put a little bit of a coffee based rub on it.
>> Hot off the grill
>> http://i25.tinypic.com/2iuvl36.jpg
>>
>> YummmmmOH!!!!
>> http://i30.tinypic.com/akvka1.jpg
>
>You got the guest room ready? I hope so!
>
>Looks great, koko.

Yep, you are welcome any time. I'd even grill at midnight if you
wanted. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

On Sun, 19 Jul 2009 09:24:02 -0500, "George Leppla"
> wrote:

>
>"koko" > wrote in message
.. .
>>
>> So, it was about 8:30 PM and I decided I wanted a grilled steak.
>> I put some mesquite briquettes on some regular charcoal briquettes
>> that were left in the grill. As the briquettes were heating up I sat
>> out in the nice evening breeze sipping a gin and tonic.
>> I think I'll grill out after dark more often. For my taste it was
>> perfect.
>> I put a little bit of a coffee based rub on it.
>> Hot off the grill
>> http://i25.tinypic.com/2iuvl36.jpg
>>
>> YummmmmOH!!!!
>> http://i30.tinypic.com/akvka1.jpg
>
>
>Perfect! I'm not sure about the coffee rub, but it looks delicious.
>
>George L

It was really, really, good George. Give it a try, you just might like
it.

@@@@@ Now You're Cooking! Export Format

Cowboy Steak Rub

meats, spice blends/rubs

1 1/2 teaspoons ancho chile powder, or chilie powde; of your choice
1 1/2 teaspoons espresso coffee; fine ground
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound top sirloin steak; 1 1/4 inch thick

In a small bowl combine all the ingredients for the rub and coat the
steak
well on both sides.

Notes: Ellie Krieger on food t.v.


** Exported from Now You're Cooking! v5.84 **

--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

koko wrote:

> On Sun, 19 Jul 2009 17:36:04 +0200, ChattyCathy
> > wrote:

>>You got the guest room ready? I hope so!
>>
>>Looks great, koko.
>
> Yep, you are welcome any time. I'd even grill at midnight if you
> wanted. ;-)

I knew there was a reason I liked you ;-)

Those pics made my mouth water...

--
Cheers
Chatty Cathy

"koko" > wrote in message
...
>
> So, it was about 8:30 PM and I decided I wanted a grilled steak.
> I put some mesquite briquettes on some regular charcoal briquettes
> that were left in the grill. As the briquettes were heating up I sat
> out in the nice evening breeze sipping a gin and tonic.
> I think I'll grill out after dark more often. For my taste it was
> perfect.
> I put a little bit of a coffee based rub on it.
> Hot off the grill
> http://i25.tinypic.com/2iuvl36.jpg
>
> YummmmmOH!!!!
> http://i30.tinypic.com/akvka1.jpg
>
> koko
> --
>
There's not enough sear or char on the surface surface of the steak for my
taste. As well there's too much of a grey band between the surface and where
the steak becomes rare. You need a hotter fire. How close was the glowing
charcoal to the undersurface of the steak? What kind of grill do you use?
Was the grill lid completely up?

Ed

On Sun, 19 Jul 2009 09:53:05 -0700, "Theron" >
wrote:

>There's not enough sear or char on the surface surface of the steak for my
>taste. As well there's too much of a grey band between the surface and where
>the steak becomes rare. You need a hotter fire. How close was the glowing
>charcoal to the undersurface of the steak? What kind of grill do you use?
>Was the grill lid completely up?

She cooked for herself, not us. Although I agree with you about the
char, I think the rest was perfect.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 19 Jul 2009 09:53:05 -0700, "Theron" >
> wrote:
>
>>There's not enough sear or char on the surface surface of the steak for my
>>taste. As well there's too much of a grey band between the surface and
>>where
>>the steak becomes rare. You need a hotter fire. How close was the glowing
>>charcoal to the undersurface of the steak? What kind of grill do you use?
>>Was the grill lid completely up?
>
> She cooked for herself, not us. Although I agree with you about the
> char, I think the rest was perfect.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
>
>
I was being a bit harsh and I apologize to Koko and all. I'm sure the steak
"ate great" Too many of my steaks have the grey band, and I"m trying to
correct that. Her steak looks a lot better than anything you get with a gas
grill. I'm a very dedicated charcoaler, always with steak.

Ed

On Jul 20, 1:28*pm, "Theron" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 19 Jul 2009 09:53:05 -0700, "Theron" >
> > wrote:
>
> >>There's not enough sear or char on the surface surface of the steak for my
> >>taste. As well there's too much of a grey band between the surface and
> >>where
> >>the steak becomes rare. You need a hotter fire. How close was the glowing
> >>charcoal to the undersurface of the steak? What kind of grill do you use?
> >>Was the grill lid completely up?
>
> > She cooked for herself, not us. *Although I agree with you about the
> > char, I think the rest was perfect.
>
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> I was being a bit harsh and I apologize to Koko and all. I'm sure the steak
> "ate great" *Too many of my steaks have the grey band, and I"m trying to
> correct that. Her steak looks a lot better than anything you get with a gas
> grill. I'm a very dedicated charcoaler, always with steak.

Personally, I don't want a large gray band either, but I like steak
thick and blue rare in the center. I can understand having a gas
grill for roasting veggies or for cooking meat in inclement weather.
I seldom cook with charcoal as I have access to free wood, and lump is
expensive. I very seldom buy briquets, but I had coupons combined
with a crazy low price that got me briquets for under $2/18 lb. bag.
They are handy for providing heat, and I have plenty of wood for
flavor (hickory, cherry, peach). So I have about a hundred pounds of
briquets that cost me about ten bucks.

One thing that everyone should agree on is NEVER using charcoal
lighting fluid. (Anyone like to defend that stuff?)
>
> Ed
>
--Bryan

Bobo Bonobo® wrote:

> One thing that everyone should agree on is NEVER using charcoal
> lighting fluid. (Anyone like to defend that stuff?)

I like to drink it fridge cold.

LOL, jokes apart, my neapolitan-scottish neighbours use one of those liquid
and they love to cook theyr meat when the kerosene/gasoline smell is still
comin' out of the grill. That freaks me up.
I just use wood, also thanks to a friend gardener, and sometimes add
charcoal to make the embers last longer.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Mon, 20 Jul 2009 11:28:03 -0700, Theron wrote:

> "sf" > wrote in message
> ...
>> On Sun, 19 Jul 2009 09:53:05 -0700, "Theron" >
>> wrote:
>>
>>>There's not enough sear or char on the surface surface of the steak for my
>>>taste. As well there's too much of a grey band between the surface and
>>>where
>>>the steak becomes rare. You need a hotter fire. How close was the glowing
>>>charcoal to the undersurface of the steak? What kind of grill do you use?
>>>Was the grill lid completely up?
>>
>> She cooked for herself, not us. Although I agree with you about the
>> char, I think the rest was perfect.
>>
>>
> I was being a bit harsh and I apologize to Koko and all. I'm sure the steak
> "ate great" Too many of my steaks have the grey band, and I"m trying to
> correct that. Her steak looks a lot better than anything you get with a gas
> grill. I'm a very dedicated charcoaler, always with steak.
>
> Ed

i thought that post was a little uncharacteristic of you, ed. especially
since the pic looked very good to me.

your pal,
blake

"Nanzi" > wrote in message
...
On Jul 19, 10:24 am, "George Leppla" > wrote:
> "koko" > wrote in message
>
> ...
>
>
>
> > So, it was about 8:30 PM and I decided I wanted a grilled steak.
> > I put some mesquite briquettes on some regular charcoal briquettes
> > that were left in the grill. As the briquettes were heating up I sat
> > out in the nice evening breeze sipping a gin and tonic.
> > I think I'll grill out after dark more often. For my taste it was
> > perfect.
> > I put a little bit of a coffee based rub on it.
> > Hot off the grill
> >http://i25.tinypic.com/2iuvl36.jpg
>
> > YummmmmOH!!!!
> >http://i30.tinypic.com/akvka1.jpg
>
> Perfect! I'm not sure about the coffee rub, but it looks delicious.
>
> George L

I'm sure about the coffee rub, we use it all the time. I grind the
coffee very very finely, then add garlic powder, onion powder, a
little Adolphs tenderizer, unflavored, and salt & pepper. Yummy,
yummy, yummy. Give it a try.
And that steak looks Marvelous!!
Nan in DE

Where do you buy Adolphs-I can no longer get it on the US east coast. I get
it online from restaurant supply in 3lb containers.

ViLco wrote:
>
> Bobo Bonobo® wrote:
>
> > One thing that everyone should agree on is NEVER using charcoal
> > lighting fluid. (Anyone like to defend that stuff?)
>
> I like to drink it fridge cold.
>
> LOL, jokes apart, my neapolitan-scottish neighbours use one of those liquid
> and they love to cook theyr meat when the kerosene/gasoline smell is still
> comin' out of the grill. That freaks me up.
> I just use wood, also thanks to a friend gardener, and sometimes add
> charcoal to make the embers last longer.
> --
> Vilco


We've got a neighbour somewhere behind us who apparently has shares in
one of the companies that make that stuff. Very easy to tell when they
are firing up the grill. The petroproduct smell is always stronger than
the food smell LOL.

On Tue, 21 Jul 2009 18:30:43 -0400, Kswck wrote:

> "Nanzi" > wrote in message
>
> I'm sure about the coffee rub, we use it all the time. I grind the
> coffee very very finely, then add garlic powder, onion powder, a
> little Adolphs tenderizer, unflavored, and salt & pepper. Yummy,
> yummy, yummy. Give it a try.
> And that steak looks Marvelous!!
> Nan in DE
>

> Where do you buy Adolphs-I can no longer get it on the US east coast. I get
> it online from restaurant supply in 3lb containers.

i'm pretty sure i see it in my grocery in maryland. maybe you should ask
the manager at your store.

three pounds sounds like enough for an entire herd of cattle.

your pal,
blake