Leaderboard

A friend forwarded me this post from a cooking site. They are suggesting using Mayonnaise as a "rub" before grilling a steak. I have used mayo as a "rub" on fish before, to help take away the gamey taste but never thought or heard of using it on a steak before grilling. So last night I put a thin coating of mayo on a nice skirt steak, applied a little Adobo seasoning and then smoked the steak, indirect with a little cherry wood. Didn't tell my guinea-pig dinner guest what the "seasoning" was before serving the food. I have to say...it was pretty darn good. It held the seasoning, absorbed the cherry smoke and tasted like I put a nice seasoned butter topping on a finished steak. The test dummy buddy also remarked how good the meat tasted and wanted to know the cooking details. Going to try it again......................the next test will be a reverse sear on a nice rib eye. Worth a try if mayo is part of your diet!

The 42” SBB is our latest addition to the KK family.. It’s ID is 42” wide and 22” deep. It comes standard with 3 levels of 3/8”” 304 stainless grates that can be used to cook on 4 levels. Also standard is a charcoal basket splitter reducer that lets you cook on a reduced volume of charcoal. This creates a two-zone cooking environment and lets you cook two steaks quickly. Our guess is the total weight is about 1,500 lbs and rolls easily on 6 high-density black rubber castors, 4 in the legs and two under the body to distribute the weight evenly. The grill boasts 240 lbs of 304 and 316 stainless components. The standard tiled grills start at $9,200 and the pebble and bronze tiled grills are $9,460. This is a video of the inside of the beast.. This top grill is sold.. These of course are still being worked on.. This Pebble grill is sold.

Finally getting to upload some cook pics, delicious, simple spatchcocked chicken and hasselback taters. Pulled the chickie off at 150 degrees at the breast as Kenji Alt-Lopez suggests (actually he suggests 145 at the breast), let her rest, and then carved. Still learning to cook at high altitude (5500 feet), different than my usual 1500 foot altitude. Also although I am not new to to Kamado style cooking, this KK is different, so well sealed, less lump is needed, so much less lump needed in my Weber style charcoal starter. I love my KK! Sharon 22" high top KK

Sent from my SM-P600 using Tapatalk

Sad news. Best wishes for speedy recovery. Hope all is sorted out smoothly.

Carne Crosta is hands down the best thing you can do to a steak. I did a head to head comparison with Lanes ancho espresso, and prefer the Carne Crosta by far.

I was wondering about the carne crosta. So you guys would recommend it? I too had the habrsnero death dust on wings. Less is definitely more

Sorry to hear that! Hope she gets better soon!! Sent from my iPhone using Tapatalk

Funny but I hope her work will look after her like they should Sent from my SM-P600 using Tapatalk

If anybody ever sees an owner posting and it does not say "Owners" under their Icon in blue.. please let me know and I'll upgrade them. This is a closed to the public area with posts about owner specials, new products in development and posts about use and maintenance etc.

Oakridge fan here. Black Ops, Santa Maria, Carne Crosta are the ones I like. I made a big mistake putting too much Habanero Death Dust on some wings, had to toss them....way too hot. I need to try some John Henry it sounds like. Simply Marvelous Spicy Apple is a nice twist on a Pork Butt Sent from my iPhone using Tapatalk Pro

Oh no not good at all. Sounds nasty Hope they gave her something for the pain. Give her my wishes Sent from my SM-P600 using Tapatalk

Best wishes to her. Best of luck with the Ortho.

So sorry to hear this, that had to hurt!! Best wishes and a speedy recovery, get well soon!

Same here, Best Wishes, Susan! Find a good Ortho, to make sure there's no permanent nerve damage. First hand experience - my left thumb was cut on a broken glass and nicked the nerve. I had a great Ortho, who reworked the stitches from the ER staff to make sure I healed as best as possible (minimize the scar tissue). But, I still have some minor numbness, which will be permanent.

I'll chime in as a BIG Oakridge rub fan!!! Just used their Carne Crosta and Santa Maria rubs (I blended 2 parts Santa Maria to 1 part Carne Crosta) for a tri-tip that I grilled last night. Like the Black Ops, as well as the Competition Beef & Pork and Secret Weapon, too. The Habanero Death Dust was OK on wings.

I hope they mend her quickly and get that finger back new condition.

Best wishes to her!!!!!!!

That is terrible news:(:(. I sure hope the doctors can get right and I wish her a speedy recovery.

Wishing her a speedy recovery.

Oakridge is awesome. My favorite commercial rubs. You can look up individual rubs here: https://www.oakridgebbq.com/