I read about the Hardcore Carnivore rubs in an earlier post or two and ordered some from Amazon. Came in Saturday but I had no suitable piece of beef to try it on. Driving past the butcher today I swung in and had them lop me off 2 ribeyes at 1 1/2 inches thick. I was already planning on doing a run of cold smoked cheese tonight so I got that started then rubbed the ribeyes with Hardcore Carnivore Black. Normally I'd only use SPOG on a steak but what the hell, I'll try anything once. Since I had the cold smoker going I set them in under the cheese while I got the sous vide going. The cheese was smoking in A-Maze-N Pitmaster's Choice sawdust (currently out of stock and I just used my last tonight! O.O ) I only left them in the smoke for 15 minutes (wasn't going to be my method of cooking for these babies) then vacuum packed and into the sous vide at 133 degrees for an hour and a half. Finished in a screaming hot cast iron with some butter (sorry about the smoke kids, it's important) Served with some roasted potatoes and broccoli. That rub is amazing, will buy again. I was hesitant about the activated charcoal on my food but man, this steak was tasty!
