Smoking Westy
is one Smokin' Farker
I did a little Sunday night steak cook last night, this time a hanger rubbed up with Oakridge BBQ's Carne Crosta. I've used this rub a couple times so far and really enjoy it.
I should have got the good camera out for this cook but I didn't. Here it is trimmed, tied back together and rubbed down with the Carne Crosta.
Heat is building in the kamado, dome was at 700 when I put the steak on...
Check out that crust!The smells bellowing out of the kamado while the beef was searing was fantastic.
It finished out around rare + which is what I've bene targeting these days...
I've got some venison backstrap that I'll be trying it on next.
I should have got the good camera out for this cook but I didn't. Here it is trimmed, tied back together and rubbed down with the Carne Crosta.
Heat is building in the kamado, dome was at 700 when I put the steak on...
Check out that crust!The smells bellowing out of the kamado while the beef was searing was fantastic.
It finished out around rare + which is what I've bene targeting these days...
I've got some venison backstrap that I'll be trying it on next.
