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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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Old 09-16-2018, 11:41 AM   #1
Whitewookie
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Default Oakridge Carne Crosta question

Question for you guy who use the Carne Crosta. Generally speaking, how far in advance do you season your steaks?

I usually dry brine for a couple hours beforehand, then add cracked black pepper when cooking.
I just don’t want to overdo it with the Carne Crosta.

So what say ye learned gentlemen, right before or ahead of time?

Got a couple nice ribeyes and plan on using a sample pack of Carne Crosta I recently received.

Also, do you pre-salt, or is it salty enough?

VR,
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Old 09-16-2018, 12:10 PM   #2
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The instructions on the package say to season 30 minutes ahead I believe. I usually do somewhere about that...really just until the rub has sweat onto the meat. I've used salt and no salt with CC, I prefer to add some salt to it but it has plenty of flavor without it. If I salt I do CC first salt on top. The times I've salted first I feel like the CC doesn't adhere to the meat as well.
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Old 09-16-2018, 12:16 PM   #3
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Originally Posted by sudsandswine View Post
The instructions on the package say to season 30 minutes ahead I believe. I usually do somewhere about that...really just until the rub has sweat onto the meat. I've used salt and no salt with CC, I prefer to add some salt to it but it has plenty of flavor without it. If I salt I do CC first salt on top. The times I've salted first I feel like the CC doesn't adhere to the meat as well.


Thanks for your input. Very helpful since the sample pack doesn’t have any instructions.

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Old 09-16-2018, 12:18 PM   #4
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I do same same as above.

If you happen to have some Santa Maria, I also highly recommend a 50/50 mix with the Carne Crosta for a future experiment. It's delicious.
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Old 09-16-2018, 01:36 PM   #5
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I do same same as above.

If you happen to have some Santa Maria, I also highly recommend a 50/50 mix with the Carne Crosta for a future experiment. It's delicious.


I plan on getting some of the Santa Maria to try also...

Thanks.

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Old 09-16-2018, 06:32 PM   #6
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I have only done one CC steak cook so far...I thought it would benefit from a lil salt...so next time...I think a lil Q-salt on top the CC.
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Old 09-16-2018, 07:02 PM   #7
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I just did my 1st cook with CC and I dry brined with kosher salt for a few hours. Applied EVOO and the CC about 45 mins before cooking.

I have a thread from yesterday that I'm going to post pics in, so I don't hi-jack yours.
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