This past Friday, very early in the morning, I left for Shabbat – with friends – to their Eagle Lake summer home in the Poconos. This community is located about 20 minutes out of Scranton, PA., next to man-made Eagle Lake. It was a very beautiful day, perfect for barbecuing. Since we had just arrived, done some shopping, and were getting ready for Shabbat there was little time to properly marinade the meat. My hosts put me in charge of barbecuing; after checking out the pantry to see what was available and checking the refrigerator to see what kind of meat, I decided to make a rub. The meat turned out to be 3 lbs of a nice London Broil, they wanted it very spicy I was told.
Considering the limited choices I picked:
CS Fast and Spicy Meat Rub
- 1 teaspoon Herbes de Provence (for a superb aroma)
- 1 teaspoon freshly ground Lemon Pepper
- 1 teaspoon Steakhouse Onion Burger
- 1 teaspoon Magic Salt Free Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Meat Magic
- Mix well and the above quantities will yield enough rub for one skewer of pieces of meat
I cut up the meat into 2 inch cubes, each cube was then rubbed with the above mixture, put on a skewer and barbecued for about 7 minutes (having turned the skewers once at the 3.5 minute mark). Each skewer had 8 pieces of meat.
Between the three adults and two preteens there was nothing left!
The meat came out juicy, spicy but flavorful, and very aromatic. Shabbos day and Sunday rained non stop, but even then we ate all the meals outside in the wooden 12 ft by 12 ft gazebo, the windows were covered with mesh and plastic to keep the insects. On motzey Shabbos the temperature went down to 49F, I guess the mountains – 120 miles out of Brooklyn – are a different world. In fact, my Brooklyn allergies did not affect me even once during the three days in the Poconnos!
We saw quite a few deer throughout, and on Sunday as we were leaving back to New York we even managed to see another visitor by the community’s garbage containers…
I wonder how far Mamma Bear was…