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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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09-16-2018, 11:41 AM
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#1 |
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is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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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, Harold Sent from my iPhone using Tapatalk Pro
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Si vis pacem, para bellum. |
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09-16-2018, 12:10 PM
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#2 |
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Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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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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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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| Thanks from:---> |
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09-16-2018, 12:16 PM
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#3 | |
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is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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Quote:
Thanks for your input. Very helpful since the sample pack doesn’t have any instructions. VR, Harold Sent from my iPhone using Tapatalk Pro
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Si vis pacem, para bellum. |
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09-16-2018, 12:18 PM
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#4 |
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somebody shut me the fark up.
  Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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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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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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09-16-2018, 01:36 PM
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#5 | |
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is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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Quote:
I plan on getting some of the Santa Maria to try also... Thanks. VR, Harold Sent from my iPhone using Tapatalk Pro
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Si vis pacem, para bellum. |
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09-16-2018, 06:32 PM
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#6 |
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is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
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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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WSW 22..Weber Performer..IQ110..Maverick ET732 |
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09-16-2018, 07:02 PM
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#7 |
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Full Fledged Farker
Join Date: 02-23-10
Location: Southeast of Disorder
Name/Nickname : B
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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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WSM 22.5, 22 Weber Kettle,Weber Genesis |
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