I recently discovered the blog-event “Go ahead honey, it’s gluten free!” and decided to submit my own creation.
The theme for June is ‘manly food,’ so I must ask– what makes a food manly? Is it the fat and protein content? Is it the mess-factor? Which foods are ‘masculine’ and which are ‘feminine?’
Yes, I am making too much of this, but what do you exspect from an unemployed feminist sociologist? I have time for these kinds of thoughts. Even if I had a job right now, I would still be wondering about everything. That’s the kind of lady I am.
I decided to go with something I put together for my family’s last holiday meal. It was meaty, spicy and full of dark, roasted flavors. It doesn’t use real measurements, so there’s no need to ask a tablespoon for directions here. Use more of the flavors you like, and skip the ones you don’t. This roast won’t be offended. Use this wet rub for good steaks, prime rib and baby-back ribs.
Smoky Red Meat Rub
Lemon salt (Trader Joe’s)
Crushed Garlic (Trader Joe’s)
Mix the dry spices together until you have a balance of smoke, heat and flavor. I go by smell, but if in doubt, start with equal parts of each, then add a little more of the flavors you want most. Be careful with the cayenne; it heats up quickly.
When you have your spices ready, add the crushed garlic and mix thoroughly. You want a paste consistency.
Spread the garlic-spice paste over the meat. Rub it into all the little cracks and don’t be affraid of a thick layer. For best results, let the rub sit overnight. If you can’t wait a whole day, give it at least an hour in the fridge.