Quote:
Originally Posted by facialfreak
Use this as a dry rub at least 24 hours before cooking .... 30 minutes every 2 pounds at 350'F -- or until internal temp of 140'F is reached.
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That's pretty close to what I use normally. As far as cooking it, though, I do 20 minutes @ 500F, then finish it at 300F until it's 120F-125F internally.
Quote:
Originally Posted by mastersmodeling
I usually go for the Chicago steak seasoning!
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I've tried it in the past with decent results. I'm just looking for something new. Maybe garlic-based or ghost-pepper based or something.
Quote:
Originally Posted by L-Pink
Damn that looks good ??.
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It's delicious, and very easy to make. I hate not knowing what's in the food I'm eating, and this is a really good way to control it. Locally-sourced grass-fed beef that you roast in your own oven is pretty reassuring.
Quote:
Originally Posted by RebelR
I use a mixture of salt, pepper, onion powder, garlic powder, a bit of paprika, thyme, and coffee grounds (that I put in a spice grinder and turn into a powder). It develops a nice deep mahogany bark. When I'm lazy I use a Montreal style spice that I make with the first 5 ingredients but add corriander and dill seed.
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Definitely used that recipe, and enjoyed it. I've done the corriander and dill as well to doctor up some Emeral's Steak Seasoning.