Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-22-2011, 06:21 PM   #1
somebody shut me the fark up.
caseydog's Avatar
Join Date: 07-08-10
Location: Texas
Default Seasoning BBQ vs. Seasoning Steaks...

I love experimenting with all kids of rub recipes on BBQ. I love what all the herbs and spices can do for the meat.

But, when it comes to steaks, I go 180-degrees in the opposite direction. It's funny how that works, and I think many of the brethren are the same.

When I splurge for some USDA Prime ribeyes from Costco, I can't MAKE myself put any more than sea salt and fresh ground pepper on it. And, don't even THINK about putting any kind of sauce on that prime beef.

I plan to do some experimenting on cheaper steaks -- namely, flat-iron steak. I need to open my mind up a little in that regard. But, someone would probably have to point a gun at my head to make me put a rub on a USDA Prime steak.

I must be beef-bi-polar.

caseydog is offline   Reply With Quote

Thanks from:--->

Old 12-22-2011, 06:25 PM   #2
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

I agree. A good steak needs very little help. I do use a couple of pre-made steak seasonings once in a while, but mostly S&P.
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Summer Picnic!!!

The Naked Fatty!

4x Hunsaker Cans/PK360/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote

Old 12-22-2011, 06:31 PM   #3
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Try some Paul Prudhomme's Magic Salt Free Seasoning with some salt, pepper, and granulated garlic.

Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote

Old 12-22-2011, 06:32 PM   #4
JD McGee
somebody shut me the fark up.
JD McGee's Avatar
Join Date: 06-28-07
Location: Duvall, WA

If you have you never tried just salt and pepper on a brisket you owe it to yourself to try may be pleasantly surprised... I am normally a S&P kinda guy for my steaks as well...but lately I've been using Big Poppa's Double Secret Steak Rub...I can't get enough of this stuff!

Wine Country "Q" Competition BBQ Team
PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, 2016, & 2017...
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, Ravenswood Winery, and Draper Valley Farms!
MAK 1 Star General...
MAK 2 Star General...
MAK 3 Star General...the one to rule them all!
JD McGee is offline   Reply With Quote

Old 12-22-2011, 06:45 PM   #5
Full Fledged Farker

Join Date: 04-28-11
Location: Buddy Holly's last concert

I've been playin around with the last brisket I did and I took some Smokin Guns that I had, put it in my coffee grinder, took it for a spin around the block and then just put a whisper on a slice of brisket. Yeeooow, I did it to some chicken, same result so the next time we have good steaks I'm going to put just a little on mine and see what happens. I'll let you know!
Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5
Cajun Injector turkey fryer
Fastest [COLOR=darkorange]ORANGE[/COLOR] splash-proof Thermapan BBQ Guru WIFI.
Just one my first chili cookoff Dec 1st 2012
Rubmybutt is offline   Reply With Quote

Old 12-22-2011, 08:08 PM   #6
is one Smokin' Farker

Join Date: 09-06-11
Location: Alabama

Try some Simply Marvelous Season All. It is my go-to steak rub.

Congress is like 2 drunks arguing about the bar tab on the Titanic.
morgaj1 is offline   Reply With Quote

Old 12-22-2011, 08:15 PM   #7
is one Smokin' Farker
southernstyle's Avatar
Join Date: 08-26-11
Location: okeechobee, fl.

coarse kosher salt and frash ground pepper for me please
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is offline   Reply With Quote

Old 12-22-2011, 08:27 PM   #8
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I'm the same way, and I'm sure most are. In my opinion, no matter what cut you are cooking, if you cook it just right, you don't really need seasonings to make it shine, the meat shines on it's own. Some things are easier to nail, with either a wider range of "success", or a simple guaranteed formula to achieve success. These are the cuts most people regularly season simply, like steaks, chops, etc. Other cuts that are tougher to get just right get seasoned heavily in case they are not quite "just right".

I could be wrong though. But that's my theory of the moment, and I'm sticking to it.

for now at least.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 12-23-2011, 11:23 AM   #9
Babbling Farker

BigBobBQ's Avatar
Join Date: 07-19-11
Location: Live Oak, Florida

I usually use just s&p on a good steak, but with other bbq I like to experiment with different flavors to see what I like and don't like.
Char-Griller Akorn, Webber 22.5 grill, performer, UDS.
BigBobBQ is offline   Reply With Quote

Old 12-23-2011, 11:48 AM   #10
Flavor Gangster
On the road to being a farker
Flavor Gangster's Avatar
Join Date: 11-26-11
Location: IL

ah, but you can look into the global arena of bbq.
Argentine: make a Salmuera and baste your steak continous
3 Tbl Cream Salt or High Quality Sea salt
1 c water
2 garlic cloves smashed.
1/4 stick butter
Bring to boil. remove
Sear plain steak for 1 min. flip and start basting.
cook until desired temp. baste 8-12 x
You will be amazed at the flavor.
"Garnish, We don't need no stinkin Garnish"
Flavor Gangster is offline   Reply With Quote

Thanks from:--->
Old 12-23-2011, 01:51 PM   #11
is One Chatty Farker
Greendriver's Avatar
Join Date: 08-27-06
Location: Dalton, Ga

What's the ratio of salt vs pepper for your brisket? - if I may be so bold. Thanks and Merry Christmas

Originally Posted by JD McGee View Post
If you have you never tried just salt and pepper on a brisket you owe it to yourself to try may be pleasantly surprised... I am normally a S&P kinda guy for my steaks as well...but lately I've been using Big Poppa's Double Secret Steak Rub...I can't get enough of this stuff!

Blog - Carpet Capitol Living
Greendriver is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe: All-Purpose BBQ Seasoning (pic) PatioDaddio Q-talk 63 07-30-2015 10:15 PM
Your absolute favorite BBQ Seasoning for Popcorn tortaboy Q-talk 30 12-31-2011 08:48 PM
Seasoning a new Weber GOLD BBQ iisfaq Q-talk 5 12-13-2011 08:50 AM
Paul Prudhomme's Honey BBQ Seasoning Wesman61 Q-talk 8 11-17-2009 12:20 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 12:37 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts