FamilyManBBQ
is Blowin Smoke!
- Joined
- Jul 1, 2009
- Location
- Redmond, WA
Couldn't wait to use the rub samply I got from Oakridge BBQ. Cooked up a flat iron steak.
We used the Santa Maria Steak Seasoning...
Katie applied the rub.
Got smoker joe reader for a little reverse-sear action
Smoked over oak until @125 internal. Gave it a little rest, then...
The sear. And after another short rest...
Juicy Goodness!!
This was a big flat iron (2.35 lbs). Wasn't quite as melt in your mouth tender as the smaller ones we usually cook (we'll often buy two little ones @ 1.5 lbs).
We all really liked the rub!! Not quite as salty as some we've used. Has a nice consistent heat. I love how it looks on the beef...check out pics 8 and 9...that's juice from the steak and rub-nothing else. Awesome!!
Gonna give this rub a run on some tri-tip. Might make a fine Father's Day meal. We've come up with a marinade/wet rub/dry rub method for cooking our tri-tip that, I think, this rub will be perfect for.
We used the Santa Maria Steak Seasoning...
Katie applied the rub.
Got smoker joe reader for a little reverse-sear action
Smoked over oak until @125 internal. Gave it a little rest, then...
The sear. And after another short rest...
Juicy Goodness!!
This was a big flat iron (2.35 lbs). Wasn't quite as melt in your mouth tender as the smaller ones we usually cook (we'll often buy two little ones @ 1.5 lbs).
We all really liked the rub!! Not quite as salty as some we've used. Has a nice consistent heat. I love how it looks on the beef...check out pics 8 and 9...that's juice from the steak and rub-nothing else. Awesome!!
Gonna give this rub a run on some tri-tip. Might make a fine Father's Day meal. We've come up with a marinade/wet rub/dry rub method for cooking our tri-tip that, I think, this rub will be perfect for.