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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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To Rub or not to Rub?

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  • Troutman
    Club Member
    • Aug 2017
    • 7836
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #16
    I like steak. In fact I like it a lot. Steak makes me happy

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13642
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #17
      Well, whatever you do, just don't rub it the wrong way...

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5570
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #18
        RonB as my wife says “is there really a wrong way?”

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          "is there really a wrong way?"

          My cat would say "yes" ... ...

        • Troutman
          Troutman commented
          Editing a comment
          No only if you overcook it, that’s a hanging offense in these part 👎

        • texastweeter
          texastweeter commented
          Editing a comment
          or add ketchup
      • smokin fool
        Club Member
        • Apr 2019
        • 2259
        • Mississauga, Ont

        #19
        Pepper, garlic powder, onion powder an hour before.
        Possibly Montreal steak spice just before it hits the grill.
        More likely Roasted Garlic and Peppers rub because of minimal salt.

        Comment

        • mountainsmoker
          Banned Former Member
          • Jun 2019
          • 1815
          • Bryson City, NC

          #20
          I am a pure salt and pepper guy, maybe a very light garlic powder shake. Second the only steaks I buy are ribeye. A 1.5 inch one of them takes 6 hours to salt brine. I never go smaller than 1.5". I would think the same would be good for a strip but a little longer for the brine since it is a more dense steak. You just need to experiment at different brining times and amount of salt to get what you like. Salt amount I have tried the 1/2 tsp and 1/3 tsp and like the 1/3 the best, my wife feels the 1/2 works fine.

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            Rib eye FTW!
        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10168
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #21
          Now that many others have weighed in, I feel okay with tellin ya what I (most generally) do...
          I splash a lil puddle of Worsh Yer Sister on a plate, an slap-dab my steak(s)/burgers, etc. right smack in th middle of it, then flip, apply Montreal, flip, repeat, an whoosh...onto th grill it goes...

          Nuthin earth-shatterin, exotic, etc., but it tastes good, I like it, an that's really all that matters to me, at that particular juncture in time...

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Dang Bonsey that sounds good!

          • smokin fool
            smokin fool commented
            Editing a comment
            I never mentioned Worchester sauce, I don't know why.
            Didn't think it would be accepted....
            Anyway now that Mr. Bones has anted up I'm all in....YES.... I use a coupla good dolups of whatsdisheresauce on my steaks.

          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            I never thought of that whatthattherises sauce. I use it on my burgers for sure, but why not on steaks.
        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10168
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #22
          My Dear, dear Friend, Pit mate, an Esteemed Colleague... SmokinFool

          Please, do unnerstand that I am here to learn from yerself, an if ya withhold info, then I stagnate, an learn nuthin new....

          Never be afraid, Here, to voice yer methodology, fer fear of ridicule...mebbe, what I said bout usin Who's Yer Sister might draw 10,000 replies, all in th negative, ruinin a great piece o beef, etc., but that will never change th fact that that is how I roll, I like th results, an when it's all been said, an done, it's on My Plate, not anybody elses...

          Accepted? Schmaccepted! I wanna learn how ya roll, an pick up some tips, tricks, wisdom, an sagacity from yerself, Amigo...
          (an, YES, resoundninly. we Do share th same Last Name, lol! )

          Comment


          • Red Man
            Red Man commented
            Editing a comment
            I admit it...I douse my well done steaks in ketchup!!!


            Just kidding 🤣. I dry brine, if I’ve thought far enough ahead, add black pepper, and reverse sear to 130 IT.

          • Troutman
            Troutman commented
            Editing a comment
            My old dad always dipped his pork ribs in worchesterchestershire sauce (gotta be Lea & Perrins) and I still do today from time to time. You gotta remember that stuff has anchovies and other ingredients that provide a natural umami note to any food. Try it !!!

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            yer A Very Naughty Boy, Red Man
            Keep up th Great Works, Brother!
        • texastweeter
          Club Member
          • Jul 2017
          • 2932
          • Republic of Texas

          #23
          the most important step is the last one. NEVER SKIP IT, NO MATTER WHAT ADVICE YOU ARE GIVEN ANYWHERE, BY ANYONE. Last step, eat that mamajama!

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Oh man when I first saw that last word I thought you were cooking those wacky brownies again :

          • texastweeter
            texastweeter commented
            Editing a comment
            Troutman lol haven't had any hashbrownies since college. Lol.
        • HouseHomey
          Club Member
          • May 2016
          • 5570
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #24
          smokin fool Don’t tell anyone but I ABSOLUTELY LOVE A-1 Sauce. I just don’t buy it because it’s like 6 bucks and I don’t miss it none if I ain’t got it. I use too much which is what makes it expensive. Especially on a baked potato with green onions. GOOD GAWD YES.....

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            Your secrets safe with me
            Not a fan of any sauce, but my wife absolutely loves HP sauce, HP on everything
            I'd rather put battery acid on my food
            But hey, variety is the spice of life, be a pretty boring place if we were all the same so pour on that A-1

          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            Ah been to Peter Lugar's during my corporate days. Sauce was delicious.

          • Troutman
            Troutman commented
            Editing a comment
            Thick & Hardy is the bomb. One of my favorites.
        • Red Man
          Club Member
          • May 2018
          • 1295
          • Western Washington

          #25
          I’ve been a salt and pepper steak guy for a long time. Recently discovered board sauce. Usually I use it for tri tip, but I love it with steak as well.

          Comment

          • IowaGirl
            Club Member
            • Dec 2018
            • 684
            • Northeast Iowa, USA

            #26
            I like to dry brine my steaks, especially the thicker ones. The salt penetrates throughout the meat, giving just the right amount of salt flavor in every bite. I don't have the time to dry brine, I don't stress about it, however. I just salt, season, and immediately on the grill.

            I have been doing 3" thick ribeyes of late, and up till the last one, I had dry brined each for a day or two. The last one was seasoned with a salt-free spice blend, salted, and immediately grilled. I found myself wanting to grab the shaker to add salt as I ate -- the center portions of that thick meat weren't salty enough to my taste.

            It helped when I remembered to dip each bite into the salty, seasoned meat juices from the platter, but I would have preferred to have the salt distributed within the meat and enjoy the jus purely for its own flavor, rather than as a source of salt. This showed me the value of dry brining to improve overall flavor.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              3" Ribeyes...that a girl !!!!
          • Old Glory
            Club Member
            • Feb 2018
            • 1340
            • Northshore MA
            • Weber Summit Charcoal Grill
              XL BGE
              DCS Gasser
              Humphrey's Cabinet Smoker
              Weber Performer

              Slow & Sear
              Vortex
              Ceramic Grill Store Reducer Ring
              Woo Rig;
              Adjustable Rig
              BGE Pizza Stone
              FireBoard
              Pit Bull Fan
              Griddle Store Griddle

            #27
            I never brine steak. My usual practice is to take them out of the fridge and apply any seasonings I want to use then let them sit while I get the grill ready (about 45 mins). I usually use SPG or a good steak seasoning. Reverse sear to a delightful medium rare.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              The operative word there is and always will be "delightful"
          • Potkettleblack
            Club Member
            • Jun 2016
            • 1970
            • Beautiful Downtown Berwyn
            • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
              Disqus: Le Chef - (something something something) - it changes

            #28
            An aside; I frequently like using either Worcester sauce or soy sauce at the table with steak, either of which is adequately salty to make up for lack of extended salt pre-cook.

            Comment

            • Huskee
              Administrator
              • May 2014
              • 15445
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Masterbuilt Gravity 560
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber 26" Original Kettle Premium (light blue)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke X4 by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #29
              Yesterday I made some strip steaks, ~1.25" thick. Salted about 45 min before grilling on the pellet grill. Seared ever so briefly in CI skillet inside. Some of the best I've ever made and my wife said the same. The last "best I ever made" were front seared over charcoal (heavily by comparison to yesterday's), dry brined ~4hrs ahead of time. I am learning that in my personal preferences with steaks it's WAY more the cut/quality of meat and your control of your finish temp than the dry brine time and the sear.

              Comment

              • Santamarina
                Club Member
                • Aug 2018
                • 947
                • Wildomar, CA

                #30
                A) None of my rubs have salt so I can dry brine.

                B) After decades of various rubs, including several years with BBBR, these days for beef I use 50/50 kosher salt and coarse black pepper. Beef has such great natural flavor it doesn’t need much else.

                C) There’s no “wrong” way to make *your* steak. If you want to do a Fruity Pebbles crust after rubbing down with maple syrup...you go right ahead and do it!

                Comment

                Announcement

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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