peeps
somebody shut me the fark up.
Day 2 of me having the house to myself.
Had another chop and half of the romaine left from yesterday's cook.
First thing is first...beer! Texas' own Pedernales Brewing's Lobo Negro.
Decided to try Cattleman's Tuscan Steak rub on both the chop and romaine.
For the chop, I wet the surface with some jalapeno balsamic before applying a liberal coating of rub.
Sprayed some EVOO on the romaine and sprinkled it with the Tuscan rub as well
Threw the chop on Major with a mini chimney of Stumps.
After a short sear on the first side, I went for the flip and quite a bit of the rub stuck to the grate, which was disappointing. Guess I should have used EVOO on the chop instead of the balsamic.
Seared the other side and moved it to indirect to finish.
Got this one pulled off around 150F.
On went the romaine.
I grilled the flat side, then the round side and threw on some grated parmesan at the flip and covered for a minute or 2 to help get the cheese melted and pulled it off.
Poured on some of the jalapeno balsamic before chowing down.
Again, this one didn't suck!
The Cattleman's Tuscan rub is really flavorful, so I was really disappointed that quite a bit of it got lost to the grate. That said, it still gave great flavor to both the chop and the romaine.
Had another chop and half of the romaine left from yesterday's cook.
First thing is first...beer! Texas' own Pedernales Brewing's Lobo Negro.
Decided to try Cattleman's Tuscan Steak rub on both the chop and romaine.
For the chop, I wet the surface with some jalapeno balsamic before applying a liberal coating of rub.
Sprayed some EVOO on the romaine and sprinkled it with the Tuscan rub as well
Threw the chop on Major with a mini chimney of Stumps.
After a short sear on the first side, I went for the flip and quite a bit of the rub stuck to the grate, which was disappointing. Guess I should have used EVOO on the chop instead of the balsamic.
Seared the other side and moved it to indirect to finish.
Got this one pulled off around 150F.
On went the romaine.
I grilled the flat side, then the round side and threw on some grated parmesan at the flip and covered for a minute or 2 to help get the cheese melted and pulled it off.
Poured on some of the jalapeno balsamic before chowing down.
Again, this one didn't suck!
The Cattleman's Tuscan rub is really flavorful, so I was really disappointed that quite a bit of it got lost to the grate. That said, it still gave great flavor to both the chop and the romaine.
