Chipotle Arizona Rub

The menu for tonight consists of NY strip, loaded baked potatoes and some more of the garlic bread from yesterday. Nothing fancy, but I wanted to try some of the chipotle rub I got at the street fair. The original and pistol whip rubs are just variations on the same recipe and they honestly weren't that great, so I was really hoping the chipotle wouldn't follow suit.

I started by completely coating both cuts of meat with the rub and put them back in the fridge for 2 hours, uncovered, to hopefully help it crust to the steak better. Next I fried up some maple bacon bits for the potatoes.After that I rolled russet potatoes in canola oil and salt before wrapping them in foil to get ready for grilling.

By then it was time to preheat the grill to about 375F. I left the middle grate off to cook the potatoes on so the skins didn't burn, and set the outside two to medium. With the wind blowing how it was that was just about perfect. The potatoes take about an hour this way, then it's time to open the lid for the steaks.

Cranked the outside burners up to high and put one steak on each. Cut a slit down the middle of each potato and fluffed it out, then added butter, cheese, and bacon bits while leaving them on the middle grate. The steaks took about 4 minutes per side and by that time the butter and cheese had melted all the way into the potatoes. Took the meat off the grill to let it relax while the bread toasted, and voila!

The chipotle rub made the steaks taste great. It is the only Arizona Rub I can actually recommend,  but it is a high recommendation. Though it seems like you could mix it at home without much trouble. The potatoes were fantastic, something about grilling them makes potatoes taste 10 times better than baking. The bread was still good as hell. All in all a very tasty meal.