Chuck Wagon Steak Rub Recipes

THE BEST STEAK RUB

Steps:

• Combine all ingredients in a small bowl.
• Stir to combine.
• Transfer to an air-tight spice jar.

THE BEST DRY RUB FOR STEAK

Steps:

• Mix: Place all the spices in a small glass jar and shake gently to combine.
• Store: Store for up to 1 year.

CHUCK WAGON STEAK RUB

Steps:

• Mix all together.
• Rub on steaks, chicken, pork, or fish.
• Grill, fry, bake, or broil.
• Can be stored for up to 5 months in a shaker.

CHUCKWAGON STEAK

Steps:

• Place meat in plastic bag and set in large bowl. Combine remaining ingredients, except chips; and pour into bag over meat. Close bag tightly around meat. Place in refrigerator and marinate 6 to 8 hours or overnight.
• Build a medium fire in a covered bbq. Arrange coals at back and sides of firebox. Place a 12 x 10 inch drip pan made of heavy duty foil in center of firebox under grill and fill with water. Sprinkle some of the dampened chips over coals. Remove meat from marinade, reserving marinade.
• Place meat on grill over drip pan. Close hood and cook to medium doneness (25 minutes on each side) brushing occasionally with marinade on each side.
• Add more hickory chips every 20 minutes.
• Season meat to taste with salt and pepper if desired.

CHUCK WAGON SALISBURY STEAK

Steps:

• 1. Measure cornflakes; crush to one cup.
• 2. Place cereal in mixing bowl.
• 3. Add egg, 1/3 cup barbeque sauce, salt and pepper; beat well.
• 4. Add ground beef; mix only until combined.
• 5. Shape into four oval patties about 3/4 inch thick.
• 6. Brush patties with remaining sauce.
• 7. Bake at 375 degrees for about 25 minutes for medium.
• 8. Shorten or lengthen baking time according to preference.
• 9. When cooking on grill, shorten cook time. 10 minutes per side will yield medium on a hot grill.

SPICY CHUCK-WAGON SOUP

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.