Another mid-week meal

[Darryl - swazies]

Went to the butchers tonight, picked up some Oakridge rubs and a butt for the long weekend.
Came across something called Denver cut steak.
Not sure if this is a thing but to me it is new.
So it is cut from the lower shoulder area, doesn’t need the rendering like a brisket or a chuck would.
Dry marbled, looks about 8 oz.
Steak was set in the fridge and then rubbed with olive oil and Carne Crosta rub.
Got the charcoal really hot after a 20 minute indirect heat.
I roasted some potatoes early and decided to go with steak and smashed potatoes.
Roasted potatoes, smashed and pan fried, along with indirect Denver cut steak, over jealous devil charcoal.
Came out rare to med. rare and the potatoes looked more like hash browns but sure was tasty.
Topped with a fried egg, this sure was a treat.

 

[Darryl - swazies]

C’mon guys is been like 19 minutes.......

 

[Rich G]

Slow night, Darryl! That steak looks perfectly cooked, and a great looking plate!

FWIW, DENVER STEAK is a thing....

R

 

[Jeff Boudman]

Good looking plate!
Love eggs with potatoes.

 

[Bruno]

I’ll take a plate of that any day!!
What Oakridge rub did you grab?

 

[Darryl - swazies]

C’mon guys is been like 19 minutes.......

This was just a joke BTW. That other guy looking for money for his daughters surgery was a thing at that moment....
That is all.....

 

[Darryl - swazies]

Slow night, Darryl! That steak looks perfectly cooked, and a great looking plate!

FWIW, DENVER STEAK is a thing....

R

I just have never really known about it, $16.50 for 2 steaks. Looked to be about 8oz each. Picked up 6 of them.
Really good, it cut like it had texture to it. Like cutting across the grain on a flank, or taking bites out of a flank that is cut and on a taco.
So not butter soft, but a bit of a chew, but a good chew, not tough at all.
I liked it and will be getting more.
Cooked hot ish indirect. It went fast, I seen 125 on the insta read before I knew it and took the lid off.
10 minutes later the jealous devil was really hot, seared all 4 sides, less than a minute each.
The dark coloring is char but mostly because of the Carne Crosta.
Very impressed with some of the lesser know cuts I have been making lately.

 

[Darryl - swazies]

I’ll take a plate of that any day!!
What Oakridge rub did you grab?

It was nice to find a local dealer who used to just bring in 1 Oakridge flavor and leave it at that, who now has many options including Carne Crosta.
He had 8 maybe when I went in and he said he was getting low.
$20 for the smaller bags, but he is only 17 minutes from my house and no shipping/waiting ect.
He also had the habanero death dust which I have been wanting to try but don't know a lot about it. Also I already had 2 in my hands at $20 each so I could wait until next visit.

I have at home already the Carne Crosta and the Smokey Chili Lime.
The chili lime is pretty good, I find it to be a bit salty on things like ribs, but better on wings.

So I picked up 2 bags while I was there.
I grabbed the competition beef and pork rub, and the new to me - Jah Love Jamaican Jerk.
I am still looking for something better than the Harry Soo chicken I just picked up, it's okay but nothing that blows my mind.
They said they have been trying this one on their wings. Apparently there is a bit of heat to it. She says just a sprinkle and if you like it hotter put more on...lol. I just left it at that.......
Upon looking at the website and this rub is actually designed to be turned into a paste and used as a long term marinade.
Equal parts oil to rub, so it will go fast probably with an 8oz bag.
They have very specific directions, just like the Carne Crosta does and I followed those and it is amazing. So I will follow the instructions as well for this new jerk rub....it has to be amazing, I really do like and trust what these Oakridge guys are doing.

Jah Love Jamaican Jerk Seasoning - Oakridge BBQ - Serious BBQ Rub

Oakridge BBQ's Jah Love is a truly authentic Jamaican Jerk with big heat from finest Scotch Bonnet chiles and the flavors of the islands.

www.oakridgebbq.com

 

[Darryl - swazies]

Good looking plate!
Love eggs with potatoes.

The runny eggs was just what it needed.
Spiced and roasted mini potatoes, smashed and the salted again with a bit of coconut oil and butter ( the MRS has a thing about me cooking in a pool of butter ). Crisped edges and topped with an over medium runny egg.

 

[Timothy F. Lewis]

Looks like breakfast for dinner was great!

 

[Darryl - swazies]

Thanks!
The wife had pre cooked a pound of bacon in the morning while I was at work.
The plan was bacon eggs and home fries.
We love our breakfast for dinner, usually about once every couple of weeks.
After walking in the butchers and buying these steaks it was an easy choice.
The bacon will still be good for weekend breakfasts.

 

[ChuckO]

Awesome

 

[Bruno]

It was nice to find a local dealer who used to just bring in 1 Oakridge flavor and leave it at that, who now has many options including Carne Crosta.
He had 8 maybe when I went in and he said he was getting low.
$20 for the smaller bags, but he is only 17 minutes from my house and no shipping/waiting ect.
He also had the habanero death dust which I have been wanting to try but don't know a lot about it. Also I already had 2 in my hands at $20 each so I could wait until next visit.

I have at home already the Carne Crosta and the Smokey Chili Lime.
The chili lime is pretty good, I find it to be a bit salty on things like ribs, but better on wings.

So I picked up 2 bags while I was there.
I grabbed the competition beef and pork rub, and the new to me - Jah Love Jamaican Jerk.
I am still looking for something better than the Harry Soo chicken I just picked up, it's okay but nothing that blows my mind.
They said they have been trying this one on their wings. Apparently there is a bit of heat to it. She says just a sprinkle and if you like it hotter put more on...lol. I just left it at that.......
Upon looking at the website and this rub is actually designed to be turned into a paste and used as a long term marinade.
Equal parts oil to rub, so it will go fast probably with an 8oz bag.
They have very specific directions, just like the Carne Crosta does and I followed those and it is amazing. So I will follow the instructions as well for this new jerk rub....it has to be amazing, I really do like and trust what these Oakridge guys are doing.

Jah Love Jamaican Jerk Seasoning - Oakridge BBQ - Serious BBQ Rub

Oakridge BBQ's Jah Love is a truly authentic Jamaican Jerk with big heat from finest Scotch Bonnet chiles and the flavors of the islands.

www.oakridgebbq.com

I didn’t love the jah love but I can tell you I mixed 50/50 competition beef and pork with habenero death dust and LOVED it on both pork chops and chicken breasts, will definitely do it again.

 

[Jabe G]

Great meal!