Not last week. Did you notice the lack of posts? That was because we were busy shopvac-ing hundreds of gallons of water out of our basement, pulling up carpet pad, and moving fans around the rooms.
There were a few breaks in the flood, and that's when I ran out to buy some steaks for the grill.
It was only fitting that we grilled them on the Charbroil infrared.
I went light on the rub, in part because the first ingredient was salt. I should have used more, but instead sprinkled a little afterwards.
The result? Delicious. The rosemary in the rub is finely chopped, so you don't get bits of herb in your teeth (I hate that). The rub wasn't too salty, nor was there any one flavor that stood out too much. It wasn't too spicy. It was, well, basic, and basic is all I want on a steak. I want to taste the meat cooked over a flame.
My only critique thus far is that the packaging is a little plain. We get a little wild in barbecueville with our names, puns, and graphics. The Charbroil line is understated. Nothing is named "Hot Mama's Tongues of Fire" or "Billy Bob's Big Butt Rub", but I'll forgive the plain Janeness.
Salt is definetly personal preference. I used a Rub with papaya and Salt on Some Round Steaks. The result was Some Steaks that were as tender as some Rib Eyes at most restaurants. However, it was too salty for me. But everyone else loved it!
ReplyDeleteI find the same true with Heat. One persons Fire Sticks is anothers Mild
That is a fine looking steak! Now you went and made me hungry!
ReplyDeleteWow! I really need to save this blog for after I eat lunch because now I am starving looking at that good meat.
ReplyDelete