chrischandler71
is one Smokin' Farker
Do you brush with EVDO or anything to hold rub, or just apply to meat?
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Oakridge Carne Crosta Steak
- Thread starter northeast bbqer
- Start date
northeast bbqer
Full Fledged Farker
- Joined
- Apr 13, 2015
- Location
- MA
I do use EVOO to coat first.
Looks great!
As far as the graininess at times goes it all goes hand in hand with the high heat. If you brush with a little oil beforehand and lay the heat to it a fantastic crust will form and there will be hardly any grains.
On a side note. My current favorite rub is a 50/50 mix of Oakridge's carne crosta and santa maria(dispensed using their great rub shaker) with just a bit of kosher salt to taste. IMO it's a devastating combo on beef.
As far as the graininess at times goes it all goes hand in hand with the high heat. If you brush with a little oil beforehand and lay the heat to it a fantastic crust will form and there will be hardly any grains.
On a side note. My current favorite rub is a 50/50 mix of Oakridge's carne crosta and santa maria(dispensed using their great rub shaker) with just a bit of kosher salt to taste. IMO it's a devastating combo on beef.
Smoking Westy
is one Smokin' Farker
- Joined
- Jun 10, 2012
- Location
- Bloomington, IL
I love that stuff! Great flavor profile and it makes a great crust. Here is a hanger steak that I did a while back, 700 degrees + Carne Crosta + hanger steak = WIN.
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