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Asparagus with Andy’s Rub
- Snap ends off 1lb asparagus.
- Mix ¼ cup lemon juice, 1/3 cup olive oil and 1 tbsp Andy’s Rub.
- Pour over asparagus and mix.
- Cook for 10 minutes in a 425° oven for al dente (longer if you like it softer).
- When asparagus is cooked to your liking, remove from oven, sprinkle with balsamic vinegar and top with Parmesan cheese.
General tips for beef
- Beef is always best when cooked at room temperature.
- Let beef sit for 5 to 15 minutes (depending on the weight) after cooking to allow the juices to distribute and settle.
- Using a meat thermometer is always the safest way to find out if your meat is done to your likeness. (You won’t look like a sissy — chefs cook this way.)
- Remove inners and rinse under cold water to clean the chicken.
- In a bowl, mix ½ cup of olive oil and Andy’s Rub. Rub the chicken so that the rub is evenly distributed.
- Cut in half, lay bone side down and cook, flipping occasionally.
- Most fish fillets are very delicate, so sprinkle Andy’s Rub very lightly, but evenly so the rub doesn’t overpower the flavor of the fish.
- Squeeze on fresh Lemon. Grill or pan fry. Turn gently one time (best to use a spatula and roll them over).
- If pan fried, add a little white wine for the last minute and turn one more time. This will keep the fish from being dry.
- Fish is done when you can flake off the ends with a fork.
- Sprinkle Andy’s Rub evenly on both sides of steak one to two hours before cooking.
- Place on a very hot grill and sear on both sides. Turn often and gently with tongs.
- Keep grill hot and turn once or twice. These steaks will cook fast (about 6 to 10 minutes) so don’t go get a beer or use the bathroom while the steak are on the grill.
- Best cooked to medium rare. Remember they will continue to cook after you take them off of the grill.
Beef Tri Tip
- Lightly rub or brush olive oil on meat (this will help keep meat moist and help the rub adhere to the meat).
- Sprinkle Andy’s Rub generously and evenly on both sides of the Tri Tip (press on firmly with your hands – that’s why it’s called a rub) several hours before cooking (or overnight).
- Place on very hot grill and sear on both sides..
- Lower heat to medium high and turn often with tongs (don’t let meat burn on the bottom side).
- Cook about 35 – 50 minutes, depending on size and heat. Best is medium rare.
- When serving, cut across (opposite) the way the grain runs.
- Sprinkle Andy’s Rub light to moderately but evenly (cover entire chop) on both sides.
- Place on a very hot grill and sear on both sides. Lower heat to medium and turn often with tongs (fork will release juices and dry meat out).
- Cook until middle is pink (not gray) (to test, cut a little piece off of the end, or use a meat thermometer).
- Serve with apple sauce.
“I’d put this on my arm and eat it!”
Andy’s Rub is so good, I’d put this on my arm and eat it!
“the greatest thing since sliced bread”
If you ask me, Andy’s Rub is the greatest thing to come along since sliced bread! I use it in almost everything I cook. Just a pinch of that savory mixture spices up any dish. Try it and I think you’ll agree.