Tag Archives: grilling

Grilled Vegetables with Andy’s Rub


  • 2 zucchini, unpeeled
  • 1 basket of button mushrooms (rinse)
  • 1/2 red onion, finely sliced
  • 1/2 basket cherry tomatoes (rinse)
  • 1 basket tri-colored peppers
  • 1 clove garlic, minced
  • Olive oil
  • Balsamic Vinegar


Wash zucchini, slice into rounds and then in half (discard ends).  Cut cherry tomatoes in half.  Cut peppers in large strips discarding seeds.

Place zucchini slices, mushrooms, sliced red onion, tomatoes, peppers and minced garlic into a glass bowl.  Mix in 1/4 cup olive oil (more if needed to coat well).  Sprinkle lightly with balsamic vinegar.  Sprinkle a generous portion of Andy’s rub into vegetables.  Mix well.  Best if left to marinate at room temperature for at 1/2 hour.

Heat grill to high.  In a grilling basket, put in vegetables with a slotted spoon.  Cook over high heat, stirring constantly.  Vegetables are best if they remain crunchy (so taste to your liking).  Just before removing, add some of the marinade to raise heat (fire) and char vegetables so they are slightly blackened.

Serve with your favorite grilled fish, meat or poultry.

Cathy D,  Alamo

Saucy Chicken


  • Whole Chicken
  • 2 cups Applesauce
  • 1/4cup Worcestershire sauce
  • Andy’s Rub


Clean Chicken.

Place in 14 x 9 pan

Mix applesauce with Worcestershire sauce and pour over chicken, then cover with Andy’s Rub.

Put on grill cooking with indirect heat at about 300 for 2 hours. I have done this in the oven as well and it turns out fine. It smells terrific and tastes even better!

By Valerie Marinovich, Gilroy CA

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.