BBQ Rub

A few weeks back the husband and I decided to take a stroll with Danny. On our adventure, we stumbled upon a massive garage sale. (They call them "rummage sales" here in Milwaukee, but I just can't get used to that.) The entire neighborhood was peddling their wares on driveways and in garages. Lemonade stands sprung up like weeds. Cars lined the streets as bargain hunters haggled over prices. Some enterprising and talented youths were even playing violins for tips.

The husband and I didn't think we needed anything...until we came upon a smoker for $10. We needed that smoker. The folks selling it were donating the proceeds to the Ronald McDonald House, plus they threw in some wood to get us started and a jar of their favorite seasoning for the meat. How could we pass up a deal like that?

We couldn't. We didn't.

Perfecting smoked pork shoulder has turned into our summer challenge. Since we're still nailing down the technique, I won't share that with you quite yet. What I can share is this delicious BBQ Rub.

It takes about 3 minutes to pull the spices from the cupboard, measure them out, and stir together this simple, flavorful seasoning. And it's incredibly versatile; we have used this BBQ Rub with delicious results when smoking pork shoulder as well as grilling steak.

If you're looking to try something new next time you fire up the barbecue, give it a whirl. I think you'll like it.

BBQ Rub

6 tablespoons dark brown sugar
3 tablespoons paprika
3 tablespoons salt
1/2 tablespoon pepper
2 tablespoons chili powder
1 teaspoon dry mustard

Stir together ingredients and store in a jar until you're ready to use. I've heard varying opinions on when to apply the rub to the meat, but I've had success seasoning the meat right before cooking or seasoning a few hours before. So, if you think of it and have time a few hours before you want to cook, apply the rub then. If not, don't sweat it. Just rub the seasoning all over the meat right before you cook. Use this rub for smoking or grilling beef, pork, or poultry.

Ginger-Soy Marinated Steak

You know what really frosts my cookies? When you put a bunch of time into something and get zero payoff. Like the other day, for example, I decided it seemed like a good idea to clean the windows. I'd watched a couple episodes of My Big Fat American Gypsy Wedding (I know...quality programming), and all the Gypsy wives were cleaning their windows. I figured if they were doing it, maybe I should, too. You know, to be a good (non-Gypsy) wife and all. So I busted out the Windex and scrubbed away.

Those darn windows looked exactly the same as when I started.

This could have to do with the fact that I only washed the insides of the windows. Being a bit technically challenged, I couldn't figure out how to do the fancy maneuver to get the windows to fold down so I could wash the outsides. And I sure-as-shoot wasn't about to drag my sorry rear end outside with a stepladder to do it. So, the windows still look streaky and dirty and completely not up to Gypsy wife standards. This particular endeavor was not worth the time.

You know what was worth it, though? Marinating this steak. It took 4 minutes to throw together the marinade, then it sat in my fridge all day while I did nothin'. The husband did the grilling, and I just stuffed my face because this steak tasted awesome. That's the kind of work that I can get behind.

Ginger-Soy Marinated Steak
Adapted from Fresh Frugal Fabulous
Serves: 3-4

5 tablespoons soy sauce
1/2 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1/4 cup rice vinegar
1.5 tablespoons peeled and minced fresh ginger
2 tablespoons sesame oil
1 1/2 pounds sirloin steak

In a blender (or the Magic Bullet you bought from an infomercial) blend together soy sauce, onion, garlic, vinegar, ginger, and sesame oil. Place steak in a baking dish or ziploc bag and pour marinade over. Turn the steak so it's evenly coated with marinade. Refrigerate for at least an hour or up to a day. Flip the steak every once in a while so the marinade has a chance to soak into both sides.

Allow the steak to come to room temperature for about 30 minutes before you toss it on the grill. Meanwhile, heat the grill to medium-high. Grill steak for about 5 minutes per side for medium-rare. Transfer to a plate and tent with foil, allowing the steak to rest for 5-10 minutes. Slice steak thinly across the grain and serve.

Note: If you feel like it, reserve the marinade and boil it for a few minutes to kill the germs. Then you can serve it as a sauce on the finished product. The husband and I decided we didn't need any sauce, so we skipped this step.