This morning my son made the rub for 4 x Porterhouse steaks that my wife had bought. Blake used the mortar and pestle, combined the ingredients together and rubbed down the steaks. He was also licking his hands after, saying that he was going to lick every single finger as it tasted so good. I thought, well that's a good start. For this rub, I slightly altered the rub from last week, basically, doubling the garlic powder and taking out the oregano, as I felt that has a better flavour profile with chicken rather than beef. So, this rub had:-
2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
1 teaspoon cumin
2 teaspoon garlic powder
1 teaspoon chilli flakes
I didn't have a lot of time to do this cook, as my wife was coming home and wanted them for lunch, so at 11:00am the pit went on, with the meat on 20 minutes later. It was then getting closer to 1pm, with my wife (and myself) starving at his point. The meat hadn't quite reached optimal internal temperature yet, so I wrapped the steaks in foil and put them back on. They then quickly got up to temp and I took them off to rest. I knew they weren't going to be as juicy as the previous time I did Porterhouse steaks, but I didn't overly care, I was hungry and wanted to eat.
My wife complained that they were too spicy to eat and had a shot at me for doing this as our son has to eat them. Turns out, he and I both lapped them up, whilst my wife missed out.
The next day, I figured out why my wife thought they were too spicy. It turns out my son and I had used 2 tablespoons of black pepper instead of 1. I guess, we were going for a Texas-style rub, at least that's my excuse and I'm sticking to it :)
2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
1 teaspoon cumin
2 teaspoon garlic powder
1 teaspoon chilli flakes
I didn't have a lot of time to do this cook, as my wife was coming home and wanted them for lunch, so at 11:00am the pit went on, with the meat on 20 minutes later. It was then getting closer to 1pm, with my wife (and myself) starving at his point. The meat hadn't quite reached optimal internal temperature yet, so I wrapped the steaks in foil and put them back on. They then quickly got up to temp and I took them off to rest. I knew they weren't going to be as juicy as the previous time I did Porterhouse steaks, but I didn't overly care, I was hungry and wanted to eat.
My wife complained that they were too spicy to eat and had a shot at me for doing this as our son has to eat them. Turns out, he and I both lapped them up, whilst my wife missed out.
The next day, I figured out why my wife thought they were too spicy. It turns out my son and I had used 2 tablespoons of black pepper instead of 1. I guess, we were going for a Texas-style rub, at least that's my excuse and I'm sticking to it :)