Eet Meet

[Jim Lampe]

trying new stuff on chuck eyes, for me, is always tough to do.
the other night, I did.
bought this Stubb's beef spice rub and sprinkled it over two CEs

fired up the large Weber with leftover lump

hung some half-grilled knob onions

then, over very high heat, seared the chuck eyes

seemed like they were on quite a while so I plucked'em
served them with the onions, some broccoli and a Hasselback spud.

the steak was pretty rare, but I 8it anyway. The Stubbs rub was/is EXCELLENT! Will use it up.
Thanks for stoppin'!

 

[Daum]

Tasty looking steak! Looks cooked perfect!

Daum

 

[Luke P]

Nice looking cook. I'd eat that plate!
Can't figure out how you got that gorgeous color on that hassleback. Coat the skin in EVOO or is it the heat you put it over?

 

[Wolgast]

Jim you are the most HaRdC0R3 Gri113R out there. And always a great plate. No fuss just great Dinners!(well no fuss..Best looking HB`S out there)

New rubb you say? At leased you have the balls to try it out:

Looks Premium to me buddy!

 

[Cliff Bartlett]

Another fine cook, Jim. I haven't tried a Stubb's product I haven't loved. Use the marinades and sauces all the time. Will try the rubs soon.

 

[Mike Coffman]

Perfect looking steak and sides Jim!

 

[P. Mack]

They look gr8, never to rare 4 me!

 

[RogerS]

Nice plate! I'll take it

 

[James Lake]

That plate is a mess....a mess of good grilling eats!

 

[Tony R]

I want a plate.
I like the way you cook Jim.

 

[Jason Noble]

That rub sure gives the meat a nice color. Great steaks.

 

[Tim McCann]

I'll have give Stubb's rub a try. Looks good.

 

[Matt Gard]

Always love your cooks Jim. Looks awesome.

 

[Jim Lampe]

thank you everyone

Can't figure out how you got that gorgeous color on that hassleback. Coat the skin in EVOO or is it the heat you put it over?

Luke, I did EVOO the taters before putting them in the oven at 375ºF... about ½ hour into the roast, I brushed on melted butter and again about another 30 minutes later... the Hassels were in the oven about 1 hour and 15 to 20 minutes.

 

[Enrico Brandizzi]

Those chuck steaks look great. Complimenti!

 

[Brian Dahl]

Jim you are the most HaRdC0R3 Gri113R out there. And always a great plate. No fuss just great Dinners!(well no fuss..Best looking HB`S out there)

New rubb you say? At leased you have the balls to try it out:

Looks Premium to me buddy!

Now we know his secret: more than two!
Great plate I would love to eat!

 

[CLasko]

It goes without saying the meat looks phenomenal, but I really have to try my hand at those potatoes. Look great!

 

[Bob Correll]

Beautiful chuckers, hb taters, onions, broc, and photos Jim!
Have to try the Stubb's rub for myself soon!

 

[Mike Cosgrove]

Nice cook, the onions are cool.

 

[Peter Gallagher]

Steaks look amazing, the free hanging onions looks really fantastic- All systems go in southern WI!