FINALLY!

So I've learned that it's hard to write a blog about grilling when a GOOD weather report looks like this:

In what has proven to be one of the wettest springs ever, I guess I have little to complain about compared to the fine people down in the South.  My thoughts and prayers go out to them.  If not being able to grill is all I have to complain about, than life is good.

This grilling session was actually done late on Friday night, and I am just now getting around to writing about it.  I wanted cow, and chose the Spicy Rib-Eye Steaks With Tomato Chutney on page 111 for a couple of reasons:

(1) I like rib-eyes

(2) They didn't require much marinade time

(3) I like spicy food

 First up, as always, is to create the rub.  My supply of my home-grown and home-made chile powder is running low.  I doubt I'll make it through the summer.  It's a good thing I have my chile pepper plants already started in my garden.  At some point in time, however, I may have to break down and (*shudder*) buy some.

At Findlay the butcher sold me the bone-in rib-eyes, so I simply removed them.  Some people claim there is better flavor when the bone is left on, but I don't like the unevenness of the cooking when the bone isn't removed.  The meat closer to the bone cooks slower than the meat at the other end, and I like symmetry.

Here they are, rubbed up and ready!

The tomato chutney is easy: saute the onions, add the tomatoes and spices, simmer/reduce, add some other aromatic liquids, and reduce again.   You get a nice chutney, like what I had pictured below!

I also needed a nice and easy side, and all I had around the house were some carrots.  I remembered that I hadn't been making much headway in the rubs/marinades section, so I decided to knock one of those out this evening by using the Southwestern Rub on page 54.

I made the rub and prepped the carrots by brushing them with a little olive oil.

Then I grilled, and all was good!  The Bride made up a salad and we were good to go!

All in all, this was quite nice!  I overdid the rib-eyes a little, but I made a little "note to self" in The Guide to help me remember for next time to cut down on the grilling time.  They were medium-well, and The Bride and I prefer medium-rare.  Again, if this is all I have to be concerned about, than so be it.  The rib-eyes by themselves are okay, but with the tomato chutney they take on a whole new level of deliciousness...spicy, tangy, a proper amount of acid, a good balance/mixture of flavors from multiple spectrums, and nice juiciness.  This is a good meal for those in a hurry.  The carrots took on the flavors of the rub well, and it was pleasant to have two "southwest" rubs that were slightly different on the same plate.  They married well, but were just different enough to keep the whole meal entertaining, instead of being monotonous.  The rub would be good on most grilled meats, but I think it would best serve chicken.  Today I will be smoking a chicken, and I will most likely follow that rub recipe again.