celrodtx
Knows what a fatty is.
- Joined
- Nov 26, 2013
- Location
- Minnetonka, MN
After reading on the site about the support given to a fellow brethren by the folks at Oakridge BBQ, I decided to purchase a couple of rubs, the Santa Maria rub & the Carne Crosta rub. After perusing the recipe section on the Oakridge site, I can't wait to do the Carne Asada Tacos with the Oakridge Santa Maria rub.
Here is my question...the recipe shows him cooking his steaks over his Weber kettle. Do you think quality results could be accomplished cooking on a Blackstone? This is the method I would prefer, but I also worry about the rub just burning. I have both and can do either, I am just seeking input from some of you experienced brethren.
Thanks!!!
Here is my question...the recipe shows him cooking his steaks over his Weber kettle. Do you think quality results could be accomplished cooking on a Blackstone? This is the method I would prefer, but I also worry about the rub just burning. I have both and can do either, I am just seeking input from some of you experienced brethren.
Thanks!!!