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View Full Version : Oakridge BBQ Santa Maria Steaks


deguerre
01-12-2012, 07:12 PM
Over the last couple weeks we did two steak cooks using the Oakridge Santa Maria rub. This stuff is outstanding, and in honor of Mike's recent accolades, I finally got new batteries for the camera and decided to post these cooks.:thumb:

The first night we did ribeyes with cubed and kettle roasted red taters generously coated in EVOO and also dusted with the SM (Y'all gotta try this) served with some grilled baby bellas...


http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribeye-1.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribeye1.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribeye2.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribeye3.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribeye4.jpg


Night two was NY Strips, again with the SM rub served with kettle roasted baby Yukon Golds. Steak and taters!

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip-Copy.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip1-Copy.jpg
http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip2-Copy.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip3-Copy.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip4-Copy.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip5-Copy.jpg

This one got away from me (I was distracted) and wound up closer to medium, but they were still Goooooooooood!

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip6-Copy.jpg

So, to sum it up, if you haven't tried KCMike's Oakridge BBQ Santa Maria (As well as his other outstanding rubs) you owe it to yourself to at least order a sample pack and see for yourself. You will NOT be disappointed.:thumb::thumb:

Thanks for looking!

Jaskew82
01-12-2012, 07:15 PM
Great stuff Deguerre. I have to agree with you about OAKRIDGE Santa Maria seasoning. The stuff is by far one of the best seasonings I have tried.

CelticRaven
01-12-2012, 07:16 PM
I can't agree with you more.... I keep expecting to find one out of the line up I bought that I don't like..... I haven't found it yet!!!! My next order there is going to be well over another hundred dollars.... I see it coming.

deguerre
01-12-2012, 07:20 PM
Here's Mike's thread in the Vendor's forum.

http://www.bbq-brethren.com/forum/showthread.php?p=1912708#post1912708

Midnight Smoke
01-12-2012, 07:23 PM
Looks Fantastic Guerry!

Shinka
01-12-2012, 07:37 PM
I agree:

Mike's rubs are dang good!:thumb:
&
Your steaks are lookin' dang good!:clap2:

morgaj1
01-12-2012, 07:44 PM
I love me some Oakridge Santa Maria!!!!!

kcmike
01-12-2012, 10:31 PM
Holy Crap, Guerry... those steaks are bigger than your plate! Perfectly cooked, they looked awesome! Thanks for sharing your experiences! :thumb:

Timmy Mac
01-12-2012, 10:56 PM
WOW now I'm hungry:-P that looks great:-P

Groundhog66
01-12-2012, 11:31 PM
Nicely done Guerry...My only issue with Oakridge SM seasoning on steaks, it the amount of sugar. Doesn't look like it holds up well to a really high heat sear, not saying it isn't good, but not sure I like that much char from burnt sugar.

Boshizzle
01-12-2012, 11:34 PM
Those steaks look great! I am going to have tp pick up some Oakridge SM rub.

Phubar
01-13-2012, 03:19 AM
Taters look good Guerry!:cool:

Phrasty
01-13-2012, 03:25 AM
Damn Brother!!! You cook a mean farking Steak!!!

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribeye4.jpg
http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/strip6-Copy.jpg

:twitch::twitch::twitch:

DaveMW
01-13-2012, 06:28 AM
Now that is the way steak & potatoes are meant to be cooked! :clap2:
How id you go about cooking the taters in that first meal? They look niecly cooked with slightly crisped edges and yet fluffy inside. Please share. Thanks Guerry!

deguerre
01-13-2012, 07:07 AM
Now that is the way steak & potatoes are meant to be cooked! :clap2:
How id you go about cooking the taters in that first meal? They look niecly cooked with slightly crisped edges and yet fluffy inside. Please share. Thanks Guerry!

Thanks Dave! I roasted them indirect in the kettle until they were almost fork tender then put them directly over the fire, stirring occasionally, until done to give them a nice crisp. We have a perforated chafing dish for grilling veggies.

Garyclaw
01-13-2012, 07:17 AM
Awesome steaks and taters G.

DaveMW
01-13-2012, 07:21 AM
We have a perforated chafing dish for grilling veggies.


Excellent it just so happnes that I have a kettle and perforated grilling wok. I use it for all kinds of veggies but never gave a thought to using it for potatoes. :crazy:

Plus, I just got my newest package of Oakridge Santa Maria delivered this week so I know what I am having with my steak this weekend. :thumb:

PatAttack
01-13-2012, 07:27 AM
Guerry, you cook one heck of a steak my friend!:clap:

I have got to try some of this seasoning. I usually cook my taters with just a little olive oil, S&P and a little rosemary. The way you guys rave about this seasoning makes me want to try it even more! Mike must be doing something right.

Excellent cook, Brother!

porkingINpublic
01-13-2012, 08:20 AM
Santa Maria is a great seasoning... I like to marinade mine overnight in KC Masterpiece Steakhouse Marinade. Then sprinkle on Santa Maria about 5 minutes before I take them off the grill. AMAZING!!!

DaChief
01-13-2012, 08:33 AM
Great lookin steaks right there Guerry!! :thumb: Think I might have to throw some on the grill tonight myself now!

smokeyokie
01-13-2012, 08:50 AM
Wow!! that looks awesome!!! I have been using Oakridge rubs for a while, and they are great!!!! You have to get some of the secret weapon!! and the habanero death dust if still available!!!!:becky:

kcmike
01-13-2012, 09:13 AM
Nicely done Guerry...My only issue with Oakridge SM seasoning on steaks, it the amount of sugar. Doesn't look like it holds up well to a really high heat sear, not saying it isn't good, but not sure I like that much char from burnt sugar.
First, let me say that I think Guerry's steaks look great and sometimes cameras can play dirty tricks on you and make a dark crust look black.

But since you've made an assumption about our Santa Maria rub, I'd like to speak to that and hopefully provide an education in the process.

The char issue (if there is one) is not from burnt sugar. It couldn't possibly be, because we don't use enough of it in this blend for sugar to be an issue. Trust me, I know. :wink:

Back in the Boy Scouts we used to poach eggs in paper cups by placing water in the cup, then cracking the egg into the water. We'd then put the cup in the hot coals. Within a few minutes, you'd have a perfectly poached egg and the paper cup wouldn't burn up! The secret was the water in the cup. You see, the top of the cup would burn away right down to the level of the water, but there it would stop. The water would prevent the cup from burning up. It was a pretty cool trick.

The same thing happens when you apply just about any rub to a piece of meat. The water extracted by the rub from the surface of the meat begins to re-hydrate the dried spices. If this process is not allowed to completely finish and some spices remain partially dehydrated, you can experience charring at high cooking temps. Especially, if the rub contains a high concentration of dehydrated vegetable spices like garlic, onion, herbs, etc, as is the case with generally our entire line of rubs. This is because the water picked up and absorbed by the dried spices helps prevent them from burning just like the paper cup. When the water's gone, so is it's protective effects. We use an exceptionally high percentage of dehydrated garlic and parsley in our Santa Maria blend. So, if sufficient time is not given to allow the dehydrated spices to "reanimate" themselves, you run the risk of driving out the moisture from the spices on the surface of the meat to soon and thus causing a charring effect. The same thing can happen even when the spices are sufficiently re-hydrated if the cooking time is prolonged over exceedingly high heat. Again, this will happen to any rub. It's just a function of physics.

The same thing (similar process) holds true for high sugar rubs. The sugar dissolves and combines with water on the surface of the meat, resulting in a syrup solution on the surface of the meat that won't burn until the water is driven away.

Lastly, and what I find most interesting about our Santa Maria rub, is that even when charring does happen, the resulting flavors are quite pleasant and I would even call them desirable.

Hope this helps.

Sorry for the slight derailment, Guerry.

PatAttack
01-13-2012, 10:23 AM
After reading Guerry's reviews on the Santa Maria Seasoning, I went ahead and purchased 1lb. of it!:thumb:

Can't wait to give it a try!

sorry for the hijack, Guerry. You made me do it.:becky:

tasterner
01-13-2012, 11:56 AM
Yep, awesome job! Gotta try Mikes SM!

bigabyte
01-13-2012, 12:33 PM
That looks just downright sinful!

bluetang
01-13-2012, 03:17 PM
Dang fine stuff there Mon!

deguerre
01-13-2012, 05:58 PM
First, let me say that I think Guerry's steaks look great and sometimes cameras can play dirty tricks on you and make a dark crust look black.

But since you've made an assumption about our Santa Maria rub, I'd like to speak to that and hopefully provide an education in the process.

The char issue (if there is one) is not from burnt sugar. It couldn't possibly be, because we don't use enough of it in this blend for sugar to be an issue. Trust me, I know. :wink:

Back in the Boy Scouts we used to poach eggs in paper cups by placing water in the cup, then cracking the egg into the water. We'd then put the cup in the hot coals. Within a few minutes, you'd have a perfectly poached egg and the paper cup wouldn't burn up! The secret was the water in the cup. You see, the top of the cup would burn away right down to the level of the water, but there it would stop. The water would prevent the cup from burning up. It was a pretty cool trick.

The same thing happens when you apply just about any rub to a piece of meat. The water extracted by the rub from the surface of the meat begins to re-hydrate the dried spices. If this process is not allowed to completely finish and some spices remain partially dehydrated, you can experience charring at high cooking temps. Especially, if the rub contains a high concentration of dehydrated vegetable spices like garlic, onion, herbs, etc, as is the case with generally our entire line of rubs. This is because the water picked up and absorbed by the dried spices helps prevent them from burning just like the paper cup. When the water's gone, so is it's protective effects. We use an exceptionally high percentage of dehydrated garlic and parsley in our Santa Maria blend. So, if sufficient time is not given to allow the dehydrated spices to "reanimate" themselves, you run the risk of driving out the moisture from the spices on the surface of the meat to soon and thus causing a charring effect. The same thing can happen even when the spices are sufficiently re-hydrated if the cooking time is prolonged over exceedingly high heat. Again, this will happen to any rub. It's just a function of physics.

The same thing (similar process) holds true for high sugar rubs. The sugar dissolves and combines with water on the surface of the meat, resulting in a syrup solution on the surface of the meat that won't burn until the water is driven away.

Lastly, and what I find most interesting about our Santa Maria rub, is that even when charring does happen, the resulting flavors are quite pleasant and I would even call them desirable.

Hope this helps.

Sorry for the slight derailment, Guerry.

No problem Mike. It was a good post. On the ribeyes, the char was more brown than black, had zero burnt taste, and had a nice texture. The coals WERE hotter than I expected, and there were some pretty sizable flare-ups which added their own elements. But, overall, they were mighty tasty.

Redhot
01-13-2012, 06:58 PM
The ribeyes were great, the NY strips were outstanding!!!!! I loved the cubed taters with Oakridge SM rub, it gave them a very nice flavor!