personally, i am a meat n tater kinda guy....i like it simple with no surprises....i dont even mess with steak sauces n stuff....maybe throw a little bit of this stuff on it while i wait for the grill to warm up...not not too much of it either...

Blue-

I've got a dry rub/seasoning I concocted, PM me your address and I'll send you some.

The boys @ the Ming race sure liked it

Zesty Italian is good on chicken! 

A bit of a trade secret... If you eat boneless skinless chicken breasts (hell, about all I eat), throw them on the grill straight from the freezer.  They'll stay juicy and tender vs. dried out!



With football on all day, I've become a bit of a post whore   

Santa Maria BBQ "rub",just salt, pepper and garlic salt ,always a winner Tom

Cold Mountain Rub
This is a 100 yr old recipe from Tennesse

1/2 cup Kosher or Sea salt
1/2 cup fresh ground pepper
1/2 cup sweet paprika
1/2 cup sugar
                          Mix it together with your fingers.  Coat meat well. You can grill immediately or for more flavor leave on    overnight.  I love it on Tri-tip.  After dusting with this rub I then spray lightly with Pam so diced onions and  garlic will stick. Mmmmm good eatin'.

Here's another one from the internationally known all-female grill team from KC The Grill Queens:  1/2 cup sweet paprika, 1/3 cup onion salt, 1/4 cup black pepper, 3 tblspoons  each of dry mustard, pure chili powder, and celery seed. 

When you buy pork I have a mustard and Jack Daniels recipe that will make you famous in your hood.                                     

Sweet I got alot of grilling to do. The meat was a good deal and its good beef individually vacuum sealed. It came out do be around $3.10 a steak. I got ribeye,new york strip,t-bones,Peppered Top sirloin . I will keep u posted on what we liked so far.

2 teaspoons Tabasco pepper sauce
1 teaspoon salt
1/2 teasopoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground all spice

marinates one pound of top sirlion

in a small bowl combine all those components and mix well...and then rub it into both sides (usually i poke a little with a fork) before rubbing...and then cover and refridgerate for an hour or so...and then bring to room temp...and then grill

this is my fav way to eat steak no to spicy bitchen flavor tough

So far I have tried the Cold Mountain rub. Real simple and tastes great. Damn weather has kept the BBQ covered up the last 2 weeks.

One thing I forgot to mention, on thicker cuts like T-tips, marinate in Soy sauce for 45 mins.  The salt will open up the meat to anything else you add. Personally I like to cover everything in diced onions and garlic and then slow cook in a smoker. Saute up a bunch of mushrooms in butter, beer and more garlic to top it off and impress the wife.  MMmmmmm

For chicken soak in soy sauce for an hour or two. Sprinkle on a bunch of powdered ginger and BBQ. I promise you will be the most popular guy in your neighborhood.  Damn I'm hungry