Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: sparky on September 24, 2013, 01:58:37 AM
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ok, I made Costco filets tonight on my wife's new weber q. nice grill if ya have to use gas. I use double secret steak rub. same rub I use all the time for steaks. I sprinkle it on both sides and pat down a little w/ the tongs. same amount as always. wife says her steak was under seasoned. how do you know how much rub to put on? ribs, butts, briskets I just sprinkle it on. no rhythm or reason just sprinkle. how do ya'll do it? do you measure? weight you rub? on one hand i'm thinking, it's just bbq food in the backyard. but as usual I was wrong according to my wife. ::)
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Are we ever right according to the wife 8) ??? ;D :P
In general, I use enough to cover until the meat itself is not visible. However, it depends on how much hot chile dust I use. However, I have only used homemade rubs
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For BBQ, I go until I can just barely see the meat through the rub. For steaks, burgers or other cuts (normally salt/pepper/garlic/onion), it depends on the cooking method. For roasting or grilling, it is more of a sprinkle. For cast iron or other methods where the meat is in full contact with the cooking surface, I will go a bit heavier.
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I usually use enough to cover the meat, like PZ depends on how much hot stuff is there. I usually make my steak with cajun seasoning and still layer it pretty heavy. Or I make a marinade for it. How long do you let it rest before you throw on the grill? That can enhance flavor also. Just like all my "BBQ" cooking, I will let the rub or seasoning on the meat until it starts turning brown, this means that the juices from the meat are starting to soak into the rub and the rub like wise is starting to adsorb into the meat.
Dan
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Like you Sparky I just sprinkle on. I try to cover the entire surface of the meat.
Letting the meat rest for a bit allows the rub to penetrate into the surface of the meat.
And as far as with your filet if you seasoned it and then immediately cooked it then there might not have been enough time for the rub to get flavor penetration into the surface. And much of that rub may have come off the steak as you flipped it while grilling.
Also maybe your wife was missing that charcoal flavor she normally gets from the kettle ;)
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This is a good question and I don't have an answer any gooder than the ones above; however, it brings to mind something I read awhile back on seasoning steaks. It most likely was on here. The point was to salt the steaks for at least 45 minutes, and it could be longer, in order for the salt to pull the moisture out of the steak and mix and then go back into the steak to help with the moisture.
There was an interesting article posted here about some myths as far as cooking steaks go. I wish someone skiller than I am could repost it to help folks who weren't around then.
Dee
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I think Muebe hit on the answer Sparky. Season and let it rest for awhile in the fridge. When you are ready to grill bring to room temp. have a FT and throw those steaks on brother.
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Like you Kimmie thinks I'm wrong 99% of the time and that meat should be burnt before you can eat it.
So knowing this I rub meat til it's covered like the rest here said and cook it my way.
I mean if I'm wrong I 'm wrong but she does not turn the food down when ready ;)
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I'm never right either so I have taken to applying the rub when my wife is not around. It's been a lot quieter since, lol
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I constantly struggle with this issue. For me it has been trial and error. On steaks I just season one side and let it sit for as long as possible 'cause my final sear over the PG-500 flame will, I think, burn off any seasoning. I'm considering only searing the non-seasoned side and plating that side up.
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I think for me it is salt content. Some have to much salt so I don't put on as much. if less salt you can cover it more.
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on one hand i'm thinking, it's just bbq food in the backyard. but as usual I was wrong according to my wife. ::)
If a man speaks, far out at sea where no woman can hear him, is he STILL wrong?
Makes you wonder, doesn't it?
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I think for me it is salt content. Some have to much salt so I don't put on as much. if less salt you can cover it more.
That is kind of how I think about it....and - personal tastes. Some like more salt...some less. You can always add more salt - but you can't take it out!
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My general ROT is enough to cover the protein...
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My wife usually prepares the steaks for dinner. The first thing that she does is pull out the worcestershire sauce and soaks the steak. Then she gets out this spice called "Canadian Steak" spice and covers it. Then she grabs the minced garlic and covers the steak with that. That's how the steaks get cooked after they have been sitting in this for a couple of hours.
Me, just put on salt and pepper and throw it on the grill. But, she is the commander in chief so that's what we do.
Ed
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I think for me it is salt content. Some have to much salt so I don't put on as much. if less salt you can cover it more.
That is kind of how I think about it....and - personal tastes. Some like more salt...some less. You can always add more salt - but you can't take it out!
That's how I think about it too; personal taste and the rub being used play the biggest factor in how much to use.
For ribs, butts & brisket I make my own rubs, which are fairly low in salt compared to other rubs. So, for those generally I let the meat take as much rub as will stick to it.
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ok, thanks for the info. I did just season the steaks and then put on 10 seconds later. what I learned here is season and put aside for a while on the counter or the frig. ty very much.