Breaking in a new member of the team with Carne Crosta Ribeyes

[dwfisk]

Been wanting a cast iron Lodge Sportsman Grill for a while for when I need to sear a couple burgers or steaks for the wife and I. My first recollection of outdoor cooking was on one (before Lodge made them) when I was 5 years old at fish camp just east of Cherry Point MCAS on the Neuse River. I found this one on clearance (open box) at Bass Pro and decided to break it in with a few ribeyes.

Just set it up using my 26.75 OTG as a stand until I can fab a proper stand and cover.

At the last minute my wife's girlfriend asked us to throw one on for her. Our are seasoned with the new Oakridge Carne Crosta steakhouse rub, hers is just SPOG (no adventure in this girl, she likes her steaks well done too :tsk.

Turned out a nice little Sunday dinner.

If y'all have not tried the Oakridge Carne Crosta steakhouse rub you really need to get yourself some, you won't be disappointed :thumb:.

Thanks for lookin.

 

[HossIsBoss]

Man that looks awesome. I never get why people like well done steaks. :tsk:

 

[Stingerhook]

Dave, nice break in. The plate looks fantastic.

 

[Enrico Brandizzi]

Carne Crosta You said??
It was a success for sure!

 

[MisterChrister]

Looks great Dave, and that's a cool little grill! I'm pretty amped, I've got 1# of Carne Crosta being delivered today, and I normally don't buy ready made rubs. The pr0n I've been seeing on here lately with it was more than I could bear!

 

[dwfisk]

Looks great Dave, and that's a cool little grill! I'm pretty amped, I've got 1# of Carne Crosta being delivered today, and I normally don't buy ready made rubs. The pr0n I've been seeing on here lately with it was more than I could bear!

Like I said, you will not be disappointed; I've pretty much quit making my own rubs and seasonings. Between Oakridge, Tony Cachere's, Big Ron's and good old S&P I've got all I need:becky:

 

[Fwismoker]

Wow that's a cool lookin little rig Dave!