New Years dinner

[Darryl - swazies]

So I planned to cook that tomahawk I bought a couple weeks back for dinner tonight. Luckily 2 things I was waiting waiting on delivery for arrived between Christmas and today. Some good wax, a freshly made record from third man records arrived. It’s a vault package that gets mailed quarterly, quite nice considering they are all never before released and only sold to a club membership. This one is supposed to look fancy, I will show a pic when I open it in a few minutes. The other also luckily is a new bag of Oakridge Carne Crosta that just came, I was really hoping for that to arrive prior to this cook........
Please though, I am willing to take advice on using this rub. I read the instructions on how to use the high heat and the charcoal and all that but I feel the thickness of this steak wouldn’t be your traditional steak. I was considering searing first like it says you should do or offset first then a nice sear.
1 inch thick would be a “ normal size “ in my books this is at least 2 inches thick.
Maybe use more usual steak spices and save the Crosta for another time? And just go for that offset till 105 110 and sear like normal....

 

[Timothy F. Lewis]

1” tends to fall in the more “thin” arena for me. A two inch would be a delight for later tonight. Stuffed scallops, champagne, maybe a martini for the cocktail hour. More major feasting will happen on Saturday, wife’s son has to go back to work on Monday and wants to have as much family time with his kids and squeeze as he can, can’t blame him for that at all. Saturday will be standing rib roast, roasted chicken, baby potatoes, maybe butter roasted ginger carrots.we shall see what else will end up on the banquet table?

 

[Brad Olson]

By "a new bag" do you mean a bag of a rub that's brand new to you, or a fresh bag of a rub you've used before?

Personally, for a steak this nice I'd use a familiar spice/seasoning mix instead of one that I'd never tasted. Even though the rub may look and sound good there's always a chance that the results don't turn out to be as expected.

But if you're set on using the Crosta and the instructions don't explicitly warn against it, cooking indirect and finishing with a sear is what I'd do.

 

[Kelly C]

We are doing surf and turf...grilling a couple filet mignon for the wifey and I and a wagyu ribeye for our son to go with lobster tails, twice baked potatoes and broccoli. Hope everyone has a safe and joyful New Year’s Eve and wishing everyone a healthy and happy 2021!

 

[Darryl - swazies]

the rub is new to me, but from what I read it may possibly be the best available.
Here is the link, halfway down on the left it has specific instructions on how to cook it
I just know 700 degrees on a 2” and it’s going to be blue Chicago. Good for me bad for the wife

Carne Crosta Steakhouse Rub - Oakridge BBQ

Oakridge BBQ Carne Crosta Steakhouse Rub, for unparalleled steakhouse flavor. Rich, bold and beefy with a crust that is do die for.

www.oakridgebbq.com

Please read and maybe I’m not getting it so please it just takes a minute and let me know how you would go about a 2” 47oz tomahawk with this rub
Thanks guys.

 

[Darryl - swazies]

Record

 

[Darryl - swazies]

Fridge time before spice time
Still open for carne Crosta grilling tips.
Currently decided in offset cooking till 100 and then high heat grill till 130
Their website says throw it in hot fire.

 

[Brad Olson]

Currently decided in offset cooking till 100 and then high heat grill till 130
Their website says throw it in hot fire.

Which is essentially what you'll be doing for the final phase, so I think you have a good plan. Although 130's a little done for my taste.

 

[Darryl - swazies]

Yeah, same here but the wife will eat rare, not anything less.
Flesh goes to cooked somewhere around 128 I thought.
Going to pull at 127 lol......it will cook another 5 or so while resting

 

[Michael Richards]

Darryl,
I love the Carne Crosta, but what I have learned is with that stuff the hotter the better, heat brings the flavor to life. If I was in your shoes with that beauty of a steak I would get the grill has hot as I can, sear both sides to my liking and then take it to the indirect side until its hit goal temp.

 

[Timothy F. Lewis]

I think that sounds like a fair compromise Darryl. I am consoling the non beef eaters with a glorious roast chicken so my son in law and grand son can “Caveman” out on a three rib roast on Saturday! Easy to share the space, it would be easier on a 26” but, I know I can do it!
Honestly, I think Michael makes a very good point, I grew up with the “Sear/Roast” technique and why not? Use the hottest (fresh) fire and as that slows, roast. Perfect thermological sense!
Cool piece of vinyl too, what is the album? I have a vague recollection (it was the ‘70’s) but, it’s little “hazy”, so to speak.

 

[Darryl - swazies]

Darryl,
I love the Carne Crosta, but what I have learned is with that stuff the hotter the better, heat brings the flavor to life. If I was in your shoes with that beauty of a steak I would get the grill has hot as I can, sear both sides to my liking and then take it to the indirect side until its hit goal temp.

You sold me, it says so on their website so I’m gonna hit it with a full chimney of lump and flip a few times for not burning and then let it rest indirect till it hit about the 127....rest with loose foil and serve it with me famous oven fries with Smokey bourbon ketchup. We should eat about half of it lol. It’s getting close to starting the fire.

 

[Timothy F. Lewis]

I have not used the rub but, I completely understand the science, hit it HOT then move to indirect for thermal excellence!
Speaking of thermal excellence, it might be time to use LAST years Christmas present (a Meater!), my wife indulges me, I’m a truly lucky man!

 

[Darryl - swazies]

Results may be posted tomorrow lol
Once it’s eating time baby.....
We will see
Got the SNS primed n ready

 

[Darryl - swazies]

Okay some final results....my wife loved it, she said she could taste the love in the meat lol.
I have a number of pics here.
The meat next to the bone is some of the best let me tell yeah, like you don’t already know.

 

[Brad Olson]

Excellent eating technique!

 

[Darryl - swazies]

Thanks man lol......it’s the bone after I cut off the left overs.....that part is juicy, fatty goodness.

 

[Kelly C]

Pictures of tonight’s dinner:

 

[Darryl - swazies]

Oh man I forgot the veggies tonight.........
Looks very tasty

 

[Brad Olson]

Thanks man lol......it’s the bone after I cut off the left overs.....that part is juicy, fatty goodness.

And the cook ALWAYS gets dibs!!