Robert-R
TVWBB Diamond Member
My wife wanted "those little steaks" for dinner last night. No problem as there were 2 in the freezer (outside of them being the last of my stash).
Got the XL running at 425* with some some acorn squash. Rubbed the steaks with Oakridge SPOGOS, lightly oiled them and then onto the grill about 30 minutes later.
The squash was done in another 10 - 15 minutes or so. Removed it and foiled. The steaks were at 120* internal temp and then seared for several minutes per side.
Pulled and foiled the steaks. While the meat was resting, grilled some asparagus.
Sliced the meat.
Time To Eat!
Good! However, was a little disappointed with the SPOGOS rub. Had some real good flavors except no bold punch to it. I then remembered that most Oakridge BBQ rubs are rather low salt. A little salt and pepper cured things. Will remember to use additional salt with the rub in the future. But why? After all, it's supposed to be a salt and pepper rub.
Got the XL running at 425* with some some acorn squash. Rubbed the steaks with Oakridge SPOGOS, lightly oiled them and then onto the grill about 30 minutes later.
The squash was done in another 10 - 15 minutes or so. Removed it and foiled. The steaks were at 120* internal temp and then seared for several minutes per side.
Pulled and foiled the steaks. While the meat was resting, grilled some asparagus.
Sliced the meat.
Time To Eat!
Good! However, was a little disappointed with the SPOGOS rub. Had some real good flavors except no bold punch to it. I then remembered that most Oakridge BBQ rubs are rather low salt. A little salt and pepper cured things. Will remember to use additional salt with the rub in the future. But why? After all, it's supposed to be a salt and pepper rub.