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Smoke Dawg
12-06-2015, 05:30 PM
Been tied up way too much and a lot of our cooking equipment is packed away so the Mini Cook fits just right for us.
We just received our new Oakridge Carne Crosta steakhouse rub and had to give it a try.

Flat Iron steak is our choice for tonight’s adventure

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Coated evenly with the Oakridge Carne Crosta

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Our cooking vessel is the Weber chimney at 7-1/2” diameter and a 10” grate that I cannot recall its origin. The Oakridge rub requires high heat to release the flavors and create a nice crust on the steak. Let the crusting begin.

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Yes we have some high heat

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Fear no flame when cooking a high heat sear

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Now the turn

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Closer

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The rub did make a nice crust

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We like our steak rare and this is looking good

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I like mine even rarer than MSD and this looks good to me


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It even passes the up close bend test

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First time with the Oakridge Carne Crosta rub. It adds a nice flavor that sits very well with thin sliced meat. I will try one smoked a bit and then seared later but I do really like the flavors this rub imparts
No plated shots because I made a pig of myself eating this with a salad and baked potatoe. I was afraid the drunk mini super hero’s would come steal it from me!
This did not suck – Thanks for lookin!

SD

chichas01
12-06-2015, 05:36 PM
cooking straight over the chimney, that is awesome!!

Shagdog
12-06-2015, 05:54 PM
Great chimney steaks, Paul! That's exactly how I like mine too. I think your entry pic should be one of those slice shots though.. They got my mouth watering.

Smoke Dawg
12-06-2015, 06:04 PM
Great chimney steaks, Paul! That's exactly how I like mine too. I think your entry pic should be one of those slice shots though.. They got my mouth watering.


Thanks Matt - I did switch it

You sure had some fun with your entry - Reminds me of what is fun about TD's.

fnjay
12-06-2015, 06:08 PM
Looks great from here! Love em rare.