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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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03-27-2011, 08:48 PM | #1 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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The Rub Company Santa Maria Style Ribeye
I was one of the lucky few to get a free sample of the The Rub Company's Santa Maria Style rub. First let me just say how damn good this stuff smelled. I didn't even want to cook with it. I just wanted to use it as an air freshener.
I did finally give in and make some ribeyes and oven fried potato wedges with it. The taters were great but but the steak was very very disappointing. It was very possibly the worst steak I have ever made and I have made hundreds. I just want to be clear though, it had NOTHING to do with the rub. Flavor and rub wise they were great. They were just very tough and cooked very unevenly. |
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03-27-2011, 08:51 PM | #2 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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hmmmmm I must have done something wrong. I am going to try and fix the pictures.
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03-27-2011, 08:54 PM | #3 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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Ok, looks like they are working now.
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03-27-2011, 09:10 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very nice! Love the photography.
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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 Duh. |
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03-27-2011, 11:06 PM | #5 |
Full Fledged Farker
Join Date: 03-02-11
Location: california
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That looks really good. Reminds me , I havent had dinner yet.
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03-27-2011, 11:09 PM | #6 |
Knows what a fatty is.
Join Date: 08-23-10
Location: Mount Olive, Alabama
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How did the rub taste? Looks like a lot of salt and pepper.
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Semper Fi, and Roll Tide! |
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03-28-2011, 10:50 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Too bad about the steak...PronograPhy looks very good though!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-28-2011, 12:39 PM | #8 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Photos look great! Thanks for posting the pron and im glad you liked the rub.
Chihuachsund - Salt content is relatively low. You are seeing a combination of salt and garlic.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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Thanks from:---> |
03-28-2011, 05:22 PM | #9 | |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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Quote:
All in all the rub was really good. I will probably end up buying a jar of it. |
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Thanks from:---> |
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