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Recipe Book..

dirtydog207

Newbie
24
10
Joined Mar 1, 2011
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?
 
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tyotrain

Master of the Pit
2,407
19
Joined Mar 31, 2010
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.
 

dirtydog207

Newbie
24
10
Joined Mar 1, 2011
I wanted to try smoking a steak.. Like a good thick ribeye.. maybe ill just use montreal on it anyway..
 

tyotrain

Master of the Pit
2,407
19
Joined Mar 31, 2010
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
 

callahan4life

Meat Mopper
292
19
Joined Jan 20, 2011
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.
 
 

meateater

Legendary Pitmaster
SMF Premier Member
8,987
61
Joined Oct 17, 2009
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. :)
 
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callahan4life

Meat Mopper
292
19
Joined Jan 20, 2011
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
I'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.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,437
6,169
Joined Jun 22, 2009
Tone's Canadian Steak seasoning is great for steaks. Sam's carries it.
 

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