The ability to perspire during a run can be used a barometer of sorts. If I can break a good sweat on my daily run, it is a sure-fire indicator that it is warm enough to grill outdoors. Further, if said sweat has a fragrance not-so-subtly reminiscent of chili (as was the case today [seriously]), it is time to grill chili steak on the old Weber.
A shiny black Weber charcoal grill is a handsome addition to any landscape. Since receiving mine as a housewarming gift from my parents some 15 years ago, I have made grilling at least once per calendar month, a point of steady conviction. It is not always fun trudging out to the frozen yard in January, but, grilling, like romance, is all about setting mood. I’m no James Beard or Rudolph Valentino, but I like to get things going with some Bird Parker and a couple of Simcoe heavy IPAs. If things are going particularly well, a game of Frisbee may break out. I digress…
Rub Recipe: (Technically this is a paste, but chili pasted steak has a strange ring to it.)
1T chili powder
1T garlic powder
½ t black pepper
½ t dried mustard
1 t salt
2T tomato juice
Mix well and spread on steaks. Store in the refrigerator several hours or overnight.
Grill until done to your liking.
If you have a high-end computer and a high speed connection, post the smell emanating from the grill. You’ll make many new friends.
*the ITP loved this. I kept my fingers clear of the table during this meal.