Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Rubs or marinade while hot tubbing steaks?
Options
Deckhand
Posts: 318
Will all the spices just burn off during the sear or will some of it go into the meat? Same question applies to a reverse sear... Would any rub applied during the roast be a waste?
Comments
-
Deckhand,
If you are going to do a really hot sear - like a T Rex sear on a spider just above the lump, then I wouldn't put rub or marinade on a steak as it will likely burn. I only put some sea salt on before a sear.
If you are going to sear at the fire ring level, the roast or dwell (like the BGE recommendation) I don't think you will get a burned rub/marinade. I did this last Saturdya when my guests showed up with marinating steaks - had to make a quick 'wardrobe change' from my spider/TRex setup. :ohmy:
As to the reverse sear, I have not had a problem with the seasonings burning. I guess they meld into the meat enough to not burn. -
Clark,
If the steaks are in the hot tub for an hour the rub will mostly be absorbed or fall off. A marinade is going to do what its going to do anyway.
SteveSteve
Caledon, ON
-
what he said (Misippi Egger).ed egli avea del cul fatto trombetta -Dante
-
For me, a good steak needs salt and pepper. Period. Never a marinade.
I usually TRex them (sear with both s&p, then roast) and haven't had a problem with burning. Some say salt only for the sear, then add pepper for the roast. I've done it both ways and don't really notice a difference.
But no marinade! Please!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
...and I don't marinade steaks but I have read of marinade for tri-tip and did sear (lightly) my 1st and only tri-tip (Got two more in the fridge). Thanks again.
-
Probably true, Steve, but at 1200*+ or whatever it is on the spider, I am afraid the coating remaining on the surface would scorch and give a bitter/burned taste. Might just be too overcautious.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum