or Connect
New Posts  All Forums:Forum Nav:

Recipe Book..

post #1 of 9
Thread Starter 

I just spent my afternoon going through all the threads in the rubs and sauces forum.. Got a lot to try... Hopefully ill be getting my barrel tomorrow so I can get it built this weekend and smoke my first item soon. I dont know where to begin... So many things to try.... Thank you all for your recipes...

 

One question: Anyone got a good steak run or just use a beef rub?


Edited by Dirtydog207 - 3/3/11 at 6:49pm
post #2 of 9

If your going to grill the steak you can try Montreal steak seasoning  its good.. if your going to do like a chuck roast to pull than i would use a beef rub.

post #3 of 9
Thread Starter 

I wanted to try smoking a steak.. Like a good thick ribeye.. maybe ill just use montreal on it anyway..

post #4 of 9
Quote:
Originally Posted by Dirtydog207 View Post

I wanted to try smoking a steak.. Like a good thick ribeye.. maybe ill just use montreal on it anyway..



I think the montreal would be good.. U could SPOG it salt pepper onion garlic.. that would be good also

post #5 of 9

I have used this on thick cut ribeyes and it was really good.

 

Lemon Pepper Thyme Rub

 

6 tablespoons lemon pepper seasoning
2 tablespoons ground thyme
2 tablespoons paprika
2 teaspoons granulated garlic
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon Accent (Omit if desired)
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper

 

In a non-reactive bowl mix all the ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cup. Store in covered glass container.
 

post #6 of 9

I'd stay away from salt during the smoke. I love a good ribeye but I salt after it's done and on the plate so I don't draw out the moisture. JMHO. :)

post #7 of 9
Quote:
Originally Posted by meateater View Post

I'd stay away from salt during the smoke. I love a good ribeye but I salt after it's done and on the plate so I don't draw out the moisture. JMHO. :)

Well I said it was good, so your humble opinion SUX! Just kidding smiley_snowball.gifI'm not much of a salt guy myself. I have used that rub recipe on thick cut ribeyes many times. I have always seared them over hot coals on my Weber Kettle Grill and then moved them to indirect cooking until they reached that perfect medium-rare that I like. I have never found them to be too salty or dry. I will have to try it on a low and slow smoke and see if this holds true with that cooking method.

 

post #8 of 9

Tone's Canadian Steak seasoning is great for steaks. Sam's carries it.

post #9 of 9

Steak sounds good will have to try it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sauces, Rubs & Marinades