Aussie Ora Posted November 5, 2016 Report Share Posted November 5, 2016 Thought I would give these a quick sear gave them some peach rubgot Ora up to 500f and on they goone of them found a hot spot lolfoiled them for 15 min look readyand platedthe peach rub tasted awesome on the steaks Outback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 5, 2016 Report Share Posted November 5, 2016 Aussie, steaks and dinner look very tasty and that peach rub sounds great also.:) 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 5, 2016 Report Share Posted November 5, 2016 Nice! Now I'm hungry for beef... 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 5, 2016 Report Share Posted November 5, 2016 I've done cherry based rubs/sauce from Billy Bone's, which I like; so I'd probably like peach as well. https://www.amazon.com/Billy-Bones-Triple-XXX-Cherry/dp/B00JENHCY6 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 5, 2016 Report Share Posted November 5, 2016 Looks tasty. Haven't tried the Peach on steaks yet but I did buy a half primal of NY strips today. It's in the cryopac in th fridge for some future cook. Will give it a try. That same company sells a cherry rub. If I can get by the store before I go on Thanksgiving vacation I'll grab you a bottle and send it your way instead of the Ghost Rub seeing as you are about to win the Scarey Speed Challenge - if I didn't just now jinx you that is. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 6, 2016 Author Report Share Posted November 6, 2016 I've done cherry based rubs/sauce from Billy Bone's, which I like; so I'd probably like peach as well. https://www.amazon.com/Billy-Bones-Triple-XXX-Cherry/dp/B00JENHCY6 Cherry sounds interesting Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 6, 2016 Author Report Share Posted November 6, 2016 Looks tasty. Haven't tried the Peach on steaks yet but I did buy a half primal of NY strips today. It's in the cryopac in th fridge for some future cook. Will give it a try. That same company sells a cherry rub. If I can get by the store before I go on Thanksgiving vacation I'll grab you a bottle and send it your way instead of the Ghost Rub seeing as you are about to win the Scarey Speed Challenge - if I didn't just now jinx you that is. Definitely try the peach goes well on the steak. That sounds mighty generous of you. Am i winning look out I will have to check Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
churchi Posted November 6, 2016 Report Share Posted November 6, 2016 on ya mate. love my rib eyes, however a good porter has some nice flavour. how long it take you to get ora up to temp? 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 6, 2016 Author Report Share Posted November 6, 2016 on ya mate. love my rib eyes, however a good porter has some nice flavour. how long it take you to get ora up to temp? I have it sussed now I lit two spots and waited for it to get hold I opened the bottom vent and gave the cap 5 turns 15min later I was ready to close the vents to stabilize. Nice and quick I love itOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Stile88 Posted November 7, 2016 Report Share Posted November 7, 2016 Aussie those are great looking steaks my friend i bet that tasted great with that peach rub Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 7, 2016 Report Share Posted November 7, 2016 Nicely done. I have to try some peach rub. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 7, 2016 Report Share Posted November 7, 2016 Just ordered it - WTH! 1 Quote Link to comment Share on other sites More sharing options...
