Seasoning Comparison

[jermoQ]

Sorry, I dont have any pics of meat, just to start off. I did a taste test between two rubs with coffee on two pork tenderloins I grilled today. One was Oakridge Carne Crosta, and the other was Big Green Egg Ancho Chile and Coffee.

Results: both were awesome! However, my love thought the Ancho Chile was better even though she thought it was spicier (she isn't a spicier fan. It was sweeter of the two so maybe that was the secret. I thought the Carne Crosta was better. Less sweet, but the overall taste was more appealing to me.

Anyway, it was fun. Thanks for looking!

[4ever3]

Nice write up!

We had hamburger with Carne Crosta tonight and the crew always raves about it “makes beef more beefy (if that’s a word!)

[SmokeRingsMatter]

Never tried Carne Crosta, but I am not a fan of Black Ops. I do want to try the Carne Crosta one day just to give an honest opinion.



My go to is Plowboys Bovine Bold, if you haven't tried it, you should.

[PullinPork]

I love Carne Crosta. As they say, you have to get it up to 600-700 deg to get the full effect.
I haven’t tried the BGE Ancho rub, so I can’t give a real comparison.
I’m guessing that they are both really good.

Chuck

[gtsum]

I agree you really have to give carne crosta the heat to bring out the flavors. Tastes quite different once cooked than tasting it raw imo. I’m not a big fan of bovine bold. Too salty for me


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[sudsandswine]

This is how I want my Carne Crosta steaks to look to really develop that flavor. Yes, it looks burnt but it’s not...it’s perfect! I also prefer a rather heavy application of it, IMO it is possible to go too light with Carne Crosta and you miss out on some of the flavor. :thumb: I havent tried the other one but it sounds like a good combo.

https://i.ibb.co/31f8yqk/A9-EB348-E-C314-4204-B528-8-D3-A2-D9-BA064.jpg (https://ibb.co/v1srxGD)

[KevinJ]

This is how I want my Carne Crosta steaks to look to really develop that flavor. Yes, it looks burnt but it’s not...it’s perfect! I also prefer a rather heavy application of it, IMO it is possible to go too light with Carne Crosta and you miss out on some of the flavor. :thumb: I havent tried the other one but it sounds like a good combo.This is spot on.

[Mike in Roseville]

Never tried Carne Crosta, but I am not a fan of Black Ops. I do want to try the Carne Crosta one day just to give an honest opinion.



Carne Crosta is great (and I really think you'll like it). Like you, Black Ops is probably the only Oakridge Rub in the line I didn't really care for.

[robertm]

This is how I want my Carne Crosta steaks to look to really develop that flavor. Yes, it looks burnt but it’s not...it’s perfect! I also prefer a rather heavy application of it, IMO it is possible to go too light with Carne Crosta and you miss out on some of the flavor. :thumb: I havent tried the other one but it sounds like a good combo.

https://i.ibb.co/31f8yqk/A9-EB348-E-C314-4204-B528-8-D3-A2-D9-BA064.jpg (https://ibb.co/v1srxGD)

The pic looks amazing. I reverse seared and it was just ok. Didn't have near the crust your developed. Maybe I need to give this another try at higher heat.

[TravelingJ]

The pic looks amazing. I reverse seared and it was just ok. Didn't have near the crust your developed. Maybe I need to give this another try at higher heat.

Mike has said that a reverse sear doesn't work as well on his Carne Crosta. I nailed the crust ONCE and have been chasing the dragon ever since. About to buy one of these (https://www.menards.com/main/outdoors/grills-outdoor-cooking/tabletop-portable-grills/caveman-tabletop-steak-cooker/mamnr19025cg/p-1569306632883-c-14330.htm) to try out as a toy to help searing.

[sudsandswine]

The pic looks amazing. I reverse seared and it was just ok. Didn't have near the crust your developed. Maybe I need to give this another try at higher heat.

Definitely give it another whirl. You don't necessarily have to get the grill molten hot, I was probably running 425* on the Primo's dome thermometer in this pic, but I was using cast iron grates which helps get a good sear. I'm not trying to char it, just pull the oils out of the coffee and get a dark color on the exterior.

I have reverse seared with Carne Crosta before, works fine as long as you pull it from the heat during the indirect cooking phase with sufficient headroom to still keep the steak on direct heat long enough to develop the crust. I usually cook bone-in cowboy ribeyes this way with CC.