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@BBQGrail: Harry Callahan STILL rocks! (22 hours ago) - Join 1740 followers! 
Steak with Friends is the first of Rick’s seven cookbooks to invite readers into his home, sharing food, faith, friends, and family.
Each chapter begins with an explanation of Rick’s ideas and philosophies about the recipes in that chapter. Then each recipe has a short description and thought from Rick. These short notes provide the reader with keen insights into just what makes Rick tick, in a food sense. Each chapter can be considered the course of a meal. And as you move through the courses not only do you get the recipe, but you also get tidbits of information that make preparation and cooking even easier. As an example next to the recipe on preparing a Dry-Aged New York Strip Steak you get a detailed explanation on How to Grill a Perfect Steak. The explanation on how to grill to Rare, Medium-Rare and Medium-Well for Thick, Really Thick and Super Thick Steaks is one of the best and easiest to understand techniques I’ve seen. Continue reading Book Review: “Steak with Friends” by Rick Tramonto
One day while fighting with a particular clumped up bottle of rub I remembered an old trick I saw once in a little diner. They had placed saltines in their sugar and salt shakers to keep them from clumping. It works with your rubs too! Place a saltine or two in your big bottles of rubs and they will be much less likely to clump. Over time you might need to change out the saltine, but it’s a rather easy process. If you’ve got the smaller rub bottles use those little “oyster” crackers. They’ll fit in the bottle and not interfere to much with your shaker top. Saltines will work well with most rubs but if you’re using a rub that is high in brown sugar toss in a slice of bread instead of the saltine and it will help to keep the humidity from turning your rub to concrete. The eyes are a big part of making an appetizing meal. What a dish looks like often times has as much to do with how a meal is perceived as the taste. For as long as I’ve been grilling I’ve struggled with getting perfect grill marks. It’s darn near impossible to get good grill marks on a standard grill grate on a Weber kettle. With the addition of cast iron grill grates you can get decent marks, but without them forget it. I’ve had pretty good success with the grates on my Char-Broil infrared grill, because they are porcelain coated cast iron, but since Char-Broil was more interested in having their logo in the grate than giving me the ability to get good grill marks they aren’t perfect.  Brand new on the 26" Weber Kettle  Seasoned and working on the Char-Broil RED gasser Continue reading Finally Great Grill Marks With Grill Grates
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And bringing you into his home is exactly what Rick Tramonto does with this great cookbook. I love this book. There are few cookbooks that you can keep by your bedside table and read for enjoyment. I’ve got many cookbooks and use them for research and ideas, but “Steak with Friends” is fun. From the great family setting on the cover to the photographs inside you can feel the love Rick has for his family and food.
When making or purchasing your favorite rub usually the most economical way is to do it in bulk. This is especially true when ordering ingredients or ready made products through mail order. Shipping these days is through the roof. There are some rubs I purchase in five pound packages and over time, even in the California Central Valley humidity can cause your rubs to clump.
Ingredients:
