? on Hardcore Carnivore Black

[Inscrutable]

Haven’t tried this. Was hoping it may make a griddle or pan-seared burger taste closer to coming off the Weber, for when the weather or my energy level doesn’t cooperate (As we sit thru a thunderstorm).
Have tried char hickory pellets, but that didn’t do much.
Unfortunately found an earlier post that the activated carbon just helps with sear/color, no charcoal taste.
Is that the consensus?
Thx!

 

[bmudd14474]

I believe you mean this below? https://amzn.to/40xue2o

The flavor you get from your weber is the result of the burnt coals/wood. This rub has a charcoal base in it which may give you something pleasing but it will not generate the same as the weber.

That being said I think its worth trying to see how you like it.

Also on the griddle you will get a unique flavor from the Maillard reaction that is intensified from using a griddle/cast iron.

In the end for $15 bucks Id give it a whirl. I don't think it will be bad.

 

[jcam222]

I use a local rub that is similar with the activated charcoal. Adds great flavor to burgers and love it on briskets and chuckies.

 

[SmokingUPnorth]

I use it all the time for steak. It has great flavor and color when you’re done. Not sure about a burger though

 

[forktender]

I just used the last of mine a few days ago on a chuck roast I smoked up for chili, it's good stuff. TNJAKE turned me on to it a few yrs ago. Thanks for the reminder, I need to order up a few more bottles of it.
As far as burgers go, I use it all the time on them, both inside the house and on the Weber outside. It gets you as close to that grilled taste as you're gonna get, in my opinion, I love the stuff, just don't over do it, because it's kinda salty like many other rubs. I really want to buy some activated charcoal to mix up my own batch. I might just order some up this evening.
Dan.

 

[BrianGSDTexoma]

I use it on really thick Ribeye's I cut from roast. Smoke indirect and no need to sear once it is done.

 

[radioguy]

My son gave me some activated charcoal finishing salt. Does impart a good subtle flavor on your food.

RG

 

[sandyut]

Funny, I picked some up a month or so ago and havent tried it yet. But I have a couple steaks I might try it on later next week.

 

[sandyut]

The Hardcore red is very good on pork and chicken. (sidebar)

 

[Ishi]

I believe you mean this below? https://amzn.to/40xue2o

The flavor you get from your weber is the result of the burnt coals/wood. This rub has a charcoal base in it which may give you something pleasing but it will not generate the same as the weber.

That being said I think its worth trying to see how you like it.

Also on the griddle you will get a unique flavor from the Maillard reaction that is intensified from using a griddle/cast iron.

In the end for $15 bucks Id give it a whirl. I don't think it will be bad.

View attachment 720682

I have exactly this one and I really like it! Nothing over powering on the taste for me.

 

[Inscrutable]

Thanks everyone. Gonna get some and give it a whirl. Days when I’m not up to firing up the Weber.