South African Braai rub

I know some of you get twitchy when the NY Times is mentioned, but they had a rub that supposedly derives from South Africa, where they say grilling is huge, very much more so than here, even!  The rub sounded really good, and I tried it tonight on a steak, and loved it!  "Braai" apparently is just the South African term for "grill."


I didn't feel like getting out the Maverick for the slow part of a reverse sear, but I didn't check it often enough and the steak got a bit more done than I wanted, but it was still delicious.

And this will probably sound awful, but I also tried a recipe (not on the Egg, I'm afraid) for baked beans with sauerkraut in them, and I really think they were the best baked beans I've ever made.  Wow, they were good!  Not typical baked beans, and I love sauerkraut, but I could picture people who didn't even like sauerkraut liking this.  Really good.  My wife hates sauerkraut and wouldn't try them...    Just white beans, sauerkraut, bacon, Polish sausage, brown sugar, and a tiny bit of ketchup.  Much better than I had expected from the ingredients.

The rub, freshly ground and mixed up -- freshly ground coriander seeds were the most prominent fragrance, but the mixture really was good:


The steak with the rub on it:


On the Egg:


Done:


And on a plate with the beans (I confess that there were other pieces that were a lot more done <sigh> -- still, they were delicious):


And again, I didn't cook these in the Egg, but here are the beans fresh out of the oven: