First run at flank steak tonight, 1.4#, 3/4" thick. I plan to direct-grill it over the SnS hot and fast. Am I correct that I should not rub it? My gut tells me intense direct heat for a complete cook would be too much for a rub, even those without sugar.
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Direct-grill (hot & fast) meat that's been rubbed?
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Club Member
- Apr 2016
- 18052
- Near Richmond VA
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Just don't rub it the wrong way. I'd only use salt - either more than hour before cooking, or just before it went on the grill. This would be a great time for a board sauce.
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Founding Member - Moderator Emeritus
- Jul 2014
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- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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Yes, I agree. If you're going direct only, you will burn the rub within seconds. One could argue that if the rub is applied many hours before then some flavor sticks to the meat, but I'd much rather cook the meat as-is, and then season when done.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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