Meat and Potatoes Kinda Girl

Of all the fancy foods I’ve eaten (and I’ve eaten a lot) nothing quite satisfies like plain ol’ meat and potatoes.  My mouth begins to salivate at the thought of a well aged rib eye smothered with sauteed mushrooms and onions, a baked potato and a mixed greens salad with lots of tomatoes, green onions, carrots and avocado , dressed with vinegar and infused oil or your favorite dressing. Don’t forget the fruit cobbler to round out the meal and your stomach.

The summer season and the heat means that our family is grilling quite a bit.  Right at this moment I have some rib eyes thawing for a Sunday evening meal.  I have found in most of the families I know that the husband is usually the master of the grill but in my house we both like grilling.  We especially like to make rubs and marinades for whatever it is we are throwing on the barbeque.  The following recipes are some of our tried and true favorites.  Hope you enjoy them and you think of us when you are eating the final results.  It will be like we are having a meal together.

Cajun Rub (My husband’s favorite)

1/4 coarse salt, kosher or sea

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons paprika

1 tablespoon freshly ground black pepper

1 to 3 teaspoons cayenne pepper, to taste

Combine all the ingredients in a jar, apply lid and shake to mix.  Can be stored up to 6 months.

Memphis Rub

1/4 cup paprika

1 tablespoon firmly packed dark brown sugar

1 tablespoon granulated sugar

2 teaspoons salt

1 teaspoon celery salt

1 teaspoon freshly ground black pepper

1 to 3  cayenne pepper, to taste

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Combine all the ingredients in a jar, apply lid and shake to mix.  Can be stored up to 6 months.

Both recipes are adapated from The Barbeque Bible by Steven Raichlen, Copyright, 1998

“I come from a family where gravy is considered a beverage.”

Erma Bombeck