Author Archives: admin

Asparagus with Andy’s Rub

Aspargus 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.)

Chicken (whole)

  • 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.

Fish Fillets

  • 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.

Beef Steaks

  • 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.

Pork Chop

  • 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.

“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.