Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Raising the Steaks or Cowlick?

Nate in SCNate in SC Posts: 21
edited November -1 in EggHead Forum
Hi everyone. I am going to do a surf and turf tonight with lobster tails and filet. I thought I would give my new Dizzy Pig seasonings a try on the filets. Does anyone have an suggestions for which to use? I've tasted both and am leaning towards Raising the Steaks. Thanks.
·

Comments

  • GatorEggGatorEgg Posts: 36
    You can't go wrong with either one of them. Try a little "Shaking the Tree" lemon pepper on that lobster.
    ·
  • DynaGreaseballDynaGreaseball Posts: 1,409
    I just discovered Raising the Steaks. It was on a boneless ribeye that exploded with flavor. I'm sold on this rub. Fillets, a little more subtle flavor, maybe cowlick would be good. Haven't tried it yet.
    ·
  • ric3677ric3677 Posts: 278
    I tried both on the nice rib steaks I did a few weeks ago. I really like the Raising the steaks, but neither one was bad ;)
    ·
  • Nate in SCNate in SC Posts: 21
    Thanks for the replies. I think I'll try Raising the Steaks this time because my filets haven't had enough flavor in the past and I want to give them a little kick.
    ·
  • JD McGeeJD McGee Posts: 250
    I have not tried "Raising the Steaks" yet...but I do use "Cowlick" religiously and love it! :)
    Wine Country "Q" Competition BBQ Team
    Pacific Northwest BBQ Association's 2011 "Team Of The Year"
    www.winecountryq.com
    ·
Sign In or Register to comment.