Finally emptied my wallet and bought Carne Crosta

SmokeRingsMatter · 06-02-2020, 07:42 PM

At $24/lb, This stuff is so expensive. I hope its worth it. Luckily Grocery store has a sale on choice Ribeye's for $5.99/lb. I'll make sure to pick up a few family packs before the powder gold arrives.

Someone post some pics of this stuff in action to ease the pain.

tom b · 06-02-2020, 09:57 PM

I would have bought the ribeye sliced it up and marinated

JWFokker · 06-02-2020, 10:01 PM

What do you think is in that rub? Gold dust? Ground coffee ain't worth $20/lb.

PatAttack · 06-03-2020, 06:19 AM

Quote:

Originally Posted by JWFokker

What do you think is in that rub? Gold dust? Ground coffee ain't worth $20/lb.

Then it's your choice not to buy it.

SmokeRingsMatter · 06-03-2020, 07:34 AM

Quote:

Originally Posted by JWFokker

What do you think is in that rub? Gold dust? Ground coffee ain't worth $20/lb.

I don't know what is in it, but i was amazed at the crust on some of the steaks i seen members post using this stuff. I could have bought a smaller amount, but $24/lb seemed like the best deal if i end up really liking it.

Wish someone would post up some pics. Im starting to get buyers remorse.

jzadski · 06-03-2020, 08:51 AM

Good for you, hope you enjoy it as much as you are expecting. We all need to splruge once in a while. Keep us posted on your cook.

gtsum · 06-03-2020, 09:00 AM

It is good stuff. Really needs the best to set the crust. Here are some

Sent from my iPhone using Tapatalk Pro

Eckie · 06-03-2020, 09:02 AM

Quote:

Originally Posted by SmokeRingsMatter

.....Im starting to get buyers remorse.

I know what you mean. The few times I splurge and buy something like that, I hope that it's good enough that I'm happy and ok that I purchased it that time, but not so good that it makes me want to keep purchasing!

Mike in Roseville · 06-03-2020, 09:20 AM

Oakridge makes great stuff. I highly recommend the sample packs for those deciding which ones to buy. I realized I loved Santa Maria and Secret Weapon. Dominator and Black Ops...not so much.

sudsandswine · 06-03-2020, 10:22 AM

My advice - more seasoning is better than less to properly develop the crust, the coating I apply on mine makes it so the meat is barely visible. Cook on higher heat, not nuclear, but whatever your grill takes to develop a nice Maillard reaction is where you should be. The steak will look black/burnt when properly done, and that's OK. When I use only CC on steak, I'll often apply a light finishing salt after cooking. It's not required, but CC isn't particularly salty and for my tastes I like just a bit more. Other times I'll mix CC with Santa Maria seasoning, in which case I don't apply a finishing salt.

Example

chingador · 06-03-2020, 12:15 PM

If a $20 bag of rub emptied my wallet, I would find a different hobby. But carne crosta is really good stuff.

SmokeRingsMatter · 06-03-2020, 12:27 PM

Quote:

Originally Posted by chingador

If a $20 bag of rub emptied my wallet, I would find a different hobby. But carne crosta is really good stuff.

Its just an old saying when something cost more then YOU (me) think it should. Like i said, if guys like @sudsandswine didn't post pics like that, i wouldn't have even considered paying $24/lb but with pics like that, i have to try it....at least....once.

I can't imagine how much it would cost to coat an entire 15lb+ packer in this stuff....it prolly cost more then the packer, lol.

KB BBQ · 06-03-2020, 12:33 PM

https://www.bbq-brethren.com/forum/a...1&d=1540438280
Sometimes you just gotta go for it! This was my first order.

sudsandswine · 06-03-2020, 12:33 PM

Even a smaller bag of CC lasts me quite a while, because I am typically only seasoning a couple steaks at a time which still uses less rub than doing something like a pork butt or brisket. I buy the 1lb bags now because I like to give handouts to people to try, but it'll keep for quite a while in the bags Oakridge uses provided you don't abuse it too badly.

My advice is to find a nicely marbled ribeye for your first go with it, I think it compliments fattier/richer beef especially well. I've used it on strips, filets, etc and it works great there too.

Bucknekked · 06-03-2020, 12:45 PM

I don't care what the Oakridge folks charge for the Carne Crosta: its some seriously good rub for a great crust on a steak. I don't remember what I paid but I have bought it directly from the Oakridge folks via the mail and I found it at my local BBQ supply store and have bought it there too.

I am a value oriented person. If the value is there, I'm all in. Carne Crosta is outstanding on steak. That's enough for me.

06-02-2020, 07:42 PM	#1
SmokeRingsMatter is One Chatty Farker Join Date: 01-31-20 Location: Bergen Town Name/Nickname : Poppy Pellet Pooper	Finally emptied my wallet and bought Carne Crosta At $24/lb, This stuff is so expensive. I hope its worth it. Luckily Grocery store has a sale on choice Ribeye's for $5.99/lb. I'll make sure to pick up a few family packs before the powder gold arrives. Someone post some pics of this stuff in action to ease the pain.

06-02-2020, 09:57 PM	#2
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	I would have bought the ribeye sliced it up and marinated __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

06-03-2020, 08:51 AM	#6
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	Good for you, hope you enjoy it as much as you are expecting. We all need to splruge once in a while. Keep us posted on your cook. __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

06-03-2020, 10:22 AM	#10
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	My advice - more seasoning is better than less to properly develop the crust, the coating I apply on mine makes it so the meat is barely visible. Cook on higher heat, not nuclear, but whatever your grill takes to develop a nice Maillard reaction is where you should be. The steak will look black/burnt when properly done, and that's OK. When I use only CC on steak, I'll often apply a light finishing salt after cooking. It's not required, but CC isn't particularly salty and for my tastes I like just a bit more. Other times I'll mix CC with Santa Maria seasoning, in which case I don't apply a finishing salt. Example __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker) Last edited by sudsandswine; 06-03-2020 at 10:37 AM..

06-03-2020, 12:15 PM	#11
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	If a $20 bag of rub emptied my wallet, I would find a different hobby. But carne crosta is really good stuff. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

06-02-2020, 10:01 PM	#3
JWFokker Full Fledged Farker Join Date: 02-13-19 Location: Innawoods Name/Nickname : Anon	What do you think is in that rub? Gold dust? Ground coffee ain't worth $20/lb.

06-03-2020, 09:00 AM	#7
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	It is good stuff. Really needs the best to set the crust. Here are some Sent from my iPhone using Tapatalk Pro

06-03-2020, 09:20 AM	#9
Mike in Roseville Babbling Farker Join Date: 08-31-18 Location: Location, Location. Name/Nickname : Mike	Oakridge makes great stuff. I highly recommend the sample packs for those deciding which ones to buy. I realized I loved Santa Maria and Secret Weapon. Dominator and Black Ops...not so much.

06-03-2020, 12:33 PM	#13
KB BBQ is One Chatty Farker Join Date: 08-05-18 Location: Sacramento, California Name/Nickname : Kenny	https://www.bbq-brethren.com/forum/a...1&d=1540438280 Sometimes you just gotta go for it! This was my first order. __________________ KB BBQ Competition team KCBS Lifetime Member & CBJ Lonestar Grillz 30" Offset Cabinet 4 WSM's 1 WGA and stuff to make Fire & Smoke

06-03-2020, 12:45 PM	#15
Bucknekked Full Fledged Farker Join Date: 07-04-18 Location: Gilbert, Arizona Name/Nickname : Terry	I don't care what the Oakridge folks charge for the Carne Crosta: its some seriously good rub for a great crust on a steak. I don't remember what I paid but I have bought it directly from the Oakridge folks via the mail and I found it at my local BBQ supply store and have bought it there too. I am a value oriented person. If the value is there, I'm all in. Carne Crosta is outstanding on steak. That's enough for me. __________________ Yoder YS640 Smoker on an [COLOR=DarkOrange]Orange[/COLOR] Competition Cart \| Large BGE \| Thermopro TP20 Dual Probe [COLOR=darkorange](Orange) [/COLOR] \| Thermapen MK4 (in[COLOR=darkorange] ORANGE[/COLOR], what else?) \|