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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-13-2018, 04:08 AM
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#1 |
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On the road to being a farker
  Join Date: 05-14-12
Location: Phoenix, AZ
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Sunday night throwdown, Carne Crosta style! (w/Pr0n)
Well, I got my order from Oakridge a couple of days ago, and after all the talk recently about Carne Crosta, I just couldn't wait to try it out. Of course, I couldn't go easy on it, so I found something in the freezer to give it a real test.
In the blue corner, weighing in at one-pound even, we have the challenger....Carne Crosta! Carne crosta steak a1.jpg And in the red corner....brought out of a month-long cold sleep....weighing in at 2.99 pounds....we have the Champion....El Monstruo! Carne crosta steak a3.jpg The two meet in the center of the....er....styrofoam, and right away the challenger is ALL OVER the champ! Carne crosta steak a4.jpg I can only watch grappling for so long, so after a little over an hour of no action, I decided to light a fire under their butts. Literally. I'll just let the photos speak for themselves from here on out, because I'm not as funny as I think I am, and it's 2 in the morning, so I'm rambling. Carne crosta steak a5.jpg Carne crosta steak a6.jpg Carne crosta steak a7.jpg Carne crosta steak a8.jpg Carne crosta steak a9.jpg Carne crosta steak b1.jpg And the winner is......ME! That was farking delicious! That rub really is something special. I dislike coffee a lot, so I trusted y'all that said you don't taste coffee, and you didn't steer me wrong. Just awesome. The best part is, I came nowhere near finishing it, so I get to enjoy it all day tomorrow too! I also ordered the V.I.P. Sampler pack when I ordered the Carne Crosta, and now I can't wait to try the rest of them. Thanks for lookin'!
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Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: |
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08-13-2018, 05:00 AM
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#2 |
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Quintessential Chatty Farker
 
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Looks Dayum good Tom!
You will like the rubs. Did you get HDD? I use it a lot as a seasoning. Love it on Deviled Eggs and on Pizza.
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
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08-13-2018, 06:29 AM
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#3 |
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somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Great cook, Tom!
I, too, get the VIP Sampler whenever I place an order.... there's just too much goodness in there (and plenty of variety) to miss.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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08-13-2018, 09:02 AM
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#7 |
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somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Looks fantastic!
 Always keep Carne Crosta stocked in the seasoning/rub drawer, goes great on hamburgers too.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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08-13-2018, 05:40 PM
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#10 | |
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On the road to being a farker
Join Date: 05-14-12
Location: Phoenix, AZ
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Quote:
Yep....I'm actually really interested in trying that one. I've got all 10 of their regular production rubs. They're very generous sample packs too, so I'll really be able to test each of them out.
__________________
Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: |
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08-13-2018, 06:38 PM
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#11 |
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somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Great job on that steak, I need to bite the bullet and order me some Carne Crosta.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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08-13-2018, 11:05 PM
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#12 |
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is One Chatty Farker
  Join Date: 02-09-11
Location: Kearney, MO
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That steak looks fantastic!
If you have the sample pack, try this next time you cook a Carne Crosta steak... Take 2 1/2 teaspoons of the Santa Maria and add it to one stick of unsalted butter. Mix it in really well then cover and refrigerate the compound butter for later. Season and cook your steak just like in this post, but at the very end just before it comes off the grill, add a big dollop of that Santa Maria butter to the steak. Let it melt and run over the sides then pull the steak and let it rest for at 5-10 minutes. You can thank me later. 
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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08-14-2018, 09:14 AM
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#13 |
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is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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^^^^^ I should have said: Take 2 1/2 teaspoons of the Santa Maria and add it to one stick of softened unsalted butter.
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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08-14-2018, 12:14 PM
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#14 | |
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is one Smokin' Farker
Join Date: 05-12-08
Location: Los Alamos, NM
Name/Nickname : Greg
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Quote:
Mike, I have largely gone Sous Vide with my steak prep. Do you recommend coating with oil before seasoning and searing? I usually sear in a hot CI pan or on my Blackstone griddle.
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Pit Boss Copperhead 5 Series, Blackstone Griddle, Camp Chef Explorer, UDS |
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08-14-2018, 09:07 PM
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#15 | |
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On the road to being a farker
Join Date: 05-14-12
Location: Phoenix, AZ
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Quote:
Oh man, I wish I'd thought of that! I actually hit it with a big dollop of compound butter at the end, but I used the garlic & herb butter I made to baste the corn with. It was awesome like that, but now I wanna try it with the Santa Maria. Thanks!
__________________
Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: |
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