StraightShootin'CowboySteaks...

[Jim Lampe]

...with Toasted Cumin Rub.
Taken from the recently released "Weber's On The Grill Steak & Sides" cooks book.
Rub consists of cumin, mustard and coriander seeds toasted then finely ground (I used a BSN coffee grinder) with paprika, kosh salt, brown sugar, granulated garlic and cayenne.
The Victims. Two one pound bone-in rib-eye steaks from Sendik's. Gonna grill up, using this guy,{he's shy right now} some peppers (<span class="ev_code_GREEN">Pablano</span> and <span class="ev_code_RED">Red</span> and <span class="ev_code_BROWN">Orange</span> bells) and a big Spanish onion and some cobbed sweet corn, if I can rustle some up.

Stay tuned... more to follow.

Seasoned "Wayne" steaks with the cumin rub... from that photo, looks like TOO much rub on em...
gonna sit awhile now... see ya ina bit par'ner

 

[Gary H. NJ]

He's ba-a-a-a-ck. And you hit me in my weakness: bone-in ribeyes. Another fine job Jim. Bravo.
Penzey's: I think that's my next minor investment. We had bought a small asortment some years ago, but it's time to refresh.

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Penzey's: I think that's my next minor investment. </div></BLOCKQUOTE> Gary, lemme tell ya, drivin' down the road a few miles to one of their stores is sooo ...
satisfying.

love penzey's!

 

[Jeff_B]

Oh ya another fantastic picture story by Mr. Lampe

Jim you need to start buying extra meat for me cause I'm coming over for dinner

I agree Penzey's is a great place to spend some money on great spices. There is one about 20 minutes from the house.

 

[Jim Lampe]

...got everything prepped & on for grilling...
added some 'bella 'shrooms an a few fingerlings to the mix....
After all the grillin' was done, (oh yeah, added some corn too

) I tried to fit all that food on a plate... it wasn't easy.
But everything was yummy

(the bottle of Jack was for looks only

that's one drink I can not. I figure real cowboys drink it.)
((c'mon over Jeff, always have more than enuf))
Thank you for viewing!

 

[Another Bob B]

Jim - Thank God you finally got those Cowboy Steaks on the Grill and got them done. Now I can finally relax. I've spent 4 days trying to get my photo gig going so I can post some pix cooks and let you know what is going on in Western Washington and I've been needing just the break you afforded with the great Cowboy Cookout. Great job. I'm sure Liz is going to keep you around for another week or so. Looks great. Thanks for sharing. Bob B

 

[Bob Correll]

Not too shabby Pilgrim!
Now Cowboy up and take a shot of that JD, it'll put hair on your, umm, head!

 

[JimK]

Fantastic cook! I'll take the Jack off your hands.

 

[Jim Lampe]

Mister Correll, I can hear the Duke when I read that post...
<<thinking you've seen too many westerns

...and WesternWashingtonBob, I'mlookin' forward to those photographic cooks!
It's yours Jim!
Thanks guys

 

[Don Cash]

YeeeeeHaaaw, that looks good. Another outstanding meal by my favorite Wisconsinite.

I'm with you on the Jack. Give me a good scotch or an incredible dry martini any day over that swill...J/K, Jack is the drink of choice for 99.9% of my friends...just not my thing.

 

[JimK]

Jack isn't my drink of choice either.

But in the absence of a good bourbon, it'll do. And I actually like to use it in cooking - it's sweet and a bit smoky, so it works well when cooking with fire.