tag:blogger.com,1999:blog-77543107413492548582012-02-16T01:03:26.828-08:00RubesSteakshttp://www.blogger.com/profile/08951005074124742518noreply@blogger.comBlogger101100tag:blogger.com,1999:blog-7754310741349254858.post-81140049176866316562008-09-02T15:03:00.000-07:002009-04-03T09:27:03.935-07:00

Rube's Steaks 2009 WinnersJanuary '09: Chad Hoyt - Cedar Rapids, IAFebruary '09: Devin Darling - Waterloo, IARube's Meat Company 2008January '08: Heath Kellogg - Grinnell, IAFebruary '08: Brenda Frye - Marshalltown, IAMarch '08: Charolotte Williams - Montour, IAApril '08: Craig Broyles - Marshalltown, IAMay '08: Drew Armstrong - Papillion, NEJune '08: Paul Biermann - Bloomingdale, ILJuly '08:

RubesSteakshttp://www.blogger.com/profile/08951005074124742518noreply@blogger.com0tag:blogger.com,1999:blog-7754310741349254858.post-39248270110609571952007-11-19T14:08:00.000-08:002007-11-19T14:12:05.408-08:00

When outside just isn’t an option, don’t wait until next year. You can still enjoy the great taste of the grill all year long.Before we get started you can’t use your outdoor grill inside, even in your garage. Charcoal and gas grills produce large amounts of carbon monoxide and even small amounts can kill you. I know this might seem obvious to your, but every year a dozen people or more are

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Good News – Steaks Are Part of A Nutritious, Healthy DietWhen it comes to choosing lean beef, consumers have a full range of choices. More than 65% of cuts sold at the supermarket meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3-ounce serving. Beef fits in any healthy eating planRube’s

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It takes more than tongs and spatulas to master the grill. Here are some additional tools you might want to help you master your craft. Basting Brushes – Essential for brushing oils, bastes, glazes, and sauces on grilling food; the best barbecue basting brushes have long wooden handles and natural bristles. When working with messy sauces, I often use a cheap, natural-bristle painting-brush

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Grilling with Charcoal is the best way to cook steaks according to most experts but there’s more than one type of grill.Tuscan Grill – The Tuscan is the simplest of all grills, a sturdy metal grate with legs, so you can position it over a fire. Italians in general and Tuscans in particular use these grills in their fireplaces. You let the wood or charcoal burn down to embers and shovel them

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Rubs and marinades are blends of seasonings that add flavor to your steaks. Rub the surface of uncooked steaks just before grilling or 1-2 hours in advance. Here are some proven rub and marinade recipes.Steak Rub RecipesRosemary-Pepper Rub1 teaspoon finely chopped fresh rosemary2 cloves garlic, minced1 teaspoon freshly grated lemon peel1 teaspoon olive oil½ teaspoon coarse grind black pepper½

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Before you order your fresh steaks from Rube's, take a moment and review the characteristics of the different steak cuts.Ribeye Steak – Similar to a Rib Steak, the ribeye does not contain the rib bone. This premium steak is juicy and flavorful with generous marbling throughout.T-Bone Steak – The T-shaped bone is the distinguishing characteristic of these premium steaks. Actually, the T-Bone is

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For over 40 years Beef Month has recognized the dedicated men and women who produce high quality, wholesome, nutritious beef known around the world. Iowa is unique among beef producing states. With abundant feed, rolling hills and green pastures, Iowa is one of the few places with all the resources to grow high quality cattle. That’s why Rube’s Steaks are something special. Americans have a love

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America’s favorite summer grilling meat is leaner than ever before. The leanest beef cuts benefit from marinating when grilled to make them tender and juicy. Marinades are seasoned liquid mixtures that not only add flavor, but in some cases help tenderize a beef cut. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural

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Rube’s Steaks arrive fresh, ready for the grill – Here’s how to take it from there • Bring your steaks to room temperature by taking them out of the refrigerator about 30 to 45 minutes prior to grilling. • Next, make sure your grill is at the right temperature. Medium/high heat is best. If you can hold the palm of your hand over the grill for 4 seconds or so, it’s about right. •

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