Here’s a grilling recipe from Pitmaster and co-owner of the Memphis Barbecue Company, Melissa Cookston, who’s the most successful female competitive Pitmaster in BBQ history. Below are two sample recipes for your review:
COWBOY RIBEYE W/ TOBACCO RING
This is truly a show stopper of a steak! Have your butcher cut 4 thick bone-in ribeyes (also called a “cowboy cut”) served with a side of tobacco rings.
4 bone-in ribeyes, 1” thick
4 tbsp Memphis Barbecue Company Ultimate Rub
1tbsp Ground coffee
1 tsp ground cumin
Tobacco rings (recipe follows)
Prepare the grill for medium-high heat. Meanwhile, place the steaks in a shallow dish. Mix together Memphis Barbecue Company Ultimate Rub, coffee, and cumin, and then liberally season both sides of the steaks with the seasoning mix. Set steaks aside and allow them to come up to room temperature before grilling.
After the grill is hot, place the steaks on and leave for 3 minutes, then rotate each steak 45 degrees. This will give you that professional grill mark you see in steakhouses. After two more minutes, flip the steaks and cook for 4 minutes. This will give you a medium rare to medium steak. If you prefer a more well-done steak, move it to a cooler part of the grill to avoid burning and continue to cook until the desired doneness is reached. When you are ready, remove the steaks and cover with a piece of foil to rest 5-10 minutes. Plate steaks, then top with Tobacco onions and serve.
1 medium onion, peeled and sliced into extremely thin rings
1 cup milk
1 tbsp hot sauce
1 cup flour
1 tsp salt
1 tsp coarse ground black pepper
3 tbsp oil
To prepare the Tobacco Onion Rings, soak the rings in milk and hot sauce. Seal flour and seasonings in a zip-top bag and shake to distribute seasonings.