 Kalamazoo Outdoor Gourmet |
Product Description:
John Hawkins, a legendary Potawatomi and one of the best breeders of longhorn beef in the United States, was quite a character. We don't have a large enough label for his many tales, but we're grateful for his teaching Geoffrey Bullard - the great grandson of our founder - how to grill.
The rub John used on his oak and hickory-fired steaks had its roots in the spice blends favored by 18th century French fur traders of the Great Lakes region. We have further adapted it here as a Chicago style steak and chop rub.
Rinse and dry meat. Rub generously with Big Shoulders Steak & Chop and let sit at room temperature for 15 minutes. If possible, grill like John did, over an open oak and hickory fire.
This rub is fantastic with hardwood smoke on a gas grill or over an open hardwood flame. Rub generously onto steaks or chops before grilling for outstanding results your dinner guests will rave about.
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