So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Steaks have been around since the time of the caveman's hatch jobs on the T-Rex (assuming he lived so long!). He would then carve off a hunk and fire up the pit. Truth of the matter is he was missing out on a sassy experience. Don't you miss out, ... you here?
We prefer the ribeye steak, but feel free to use your favorite sirloin, porterhouse, t-bone or tenderloin. Mix the following ingredients in a nonreactive bowl:
2 Tbls fresh ground black pepper
1 Tbls chili powder
1 Tbls paprika
t Tbls dry mustard
1 Tbls ground cumin
1 Tbls salt
1/8 tsp to 1/2 tsp cayanne pepper (to taste)
Bring steak to room temperature and then rub spices generously into the meat. Heat grill to very hot and grill to doneness. To check for doneness see Temperature Chart.
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