Instead of an internationally-themed dinner for this month's experiment, I decided to put Jake to work and called this dinner: The Carnivore Club. We tried four different dry rubs on four different cuts of meat. It was delicious.
Espresso-Chocolate-Salt Filet Mignon...a nice cut of meat in a dry rub of finely ground, dark roasted coffee, Himalayan pink sea salt, and unsweetened cocoa powder. Rub the mixture on the meat at least 10 minutes before grilling.