Special Delivery!!

Skrullb

After watching all of the boxes show up on my doorstep over the last month, my Christmas present finally arrives! Looks like I've got lots of cooking to do. I don't even know where to start 

chuckytheegghead

Enjoy your presents. I especially like the Oakridge offerings. 

JohnnyTarheel

Great haul!!

DoubleEgger

Where's the Carne Crosta? That's Oakridge's crown jewel! 

Skrullb

I left this guy out. 

Skrullb

DoubleEgger said:

Where's the Carne Crosta? That's Oakridge's crown jewel! 

I just ordered the sampler. I guess it's not part of it 

DoubleEgger

You'll love the oakridge stuff. 

Skrullb

DoubleEgger said:

You'll love the oakridge stuff. 

That's what I hear. I wanna do a chuck roast on Sunday for either pulled beef or burnt ends but doesn't look like those packets will cover it. May be a Dizzy Pig job. What Oakridge would you recommend for a chuckie?

chuckytheegghead

DoubleEgger said:

Where's the Carne Crosta? That's Oakridge's crown jewel! 

It's in there. Just a small bag though. He will know better for next time. We just reloaded on it too. One of our favourites 

Skrullb

Thanks for the heads up on that one. I'll be placing a regular order soon. 

smbishop

DoubleEgger said:

Where's the Carne Crosta? That's Oakridge's crown jewel! 

This is the first I have heard of Oakridge.  How does Carne Crosta compare to DP Raising the Steaks?

FATC1TY

smbishop said:

DoubleEgger said:

Where's the Carne Crosta? That's Oakridge's crown jewel! 

This is the first I have heard of Oakridge.  How does Carne Crosta compare to DP Raising the Steaks?

Head and shoulders above raising the steaks. Only thing I'd say is that CC needs some very high heat searing to really crust and shine the best. 

May use thr last bit of mine for a sear on a wagyu cap steak tomorrow !!

Focker

Would you Oakridge boys throw Black Ops on an aged, smoked, prime rib?

bgebrent

Focker said:

Would you Oakridge boys throw Black Ops on an aged, smoked, prime rib?

Not if it was clumpy.  Otherwise yep.

lousubcap

I would not as I think you get the best out of a rib roast with kosher salt, fresh ground pepper and some fresh rosemary-low& slow to the finish line.  But many ways will get you there.
Disclaimer-I have gone to Oakridge Black Ops for the last few brisket cooks.  Once my supply is gone I will go back to my own for brisket as the sugar makes it a bit too sweet for me.

The Cen-Tex Smoker

Lot of sugar in black ops. Not for me. I don't like DP red eye for the same reason. It makes sense to cut the bitterness of the coffee with sugar but I'm not a fan. 

Focker

Thanks guys, will KISS it. 

Mikee

Just did a NY Strip using the Oak Ridge Carne Crosta. Used it before and still love it. Sprinkle on as much as possible and let it sit for 30+ minutes. Then shake more on it and coat with olive oil. Get the cooking grate hot and back off to around 300*. A couple of minutes between flips; shorter time for a thinner steak. Take the steak off and open up the Egg. Let it heat up to 550* or so and put a nice sear on it.

pgprescott

The Cen-Tex Smoker said:

Lot of sugar in black ops. Not for me. I don't like DP red eye for the same reason. It makes sense to cut the bitterness of the coffee with sugar but I'm not a fan. 

I love it on raised direct pork T. Did one tonight. I agree, you gotta be careful with the full on sear cooks though, just burns. 

Eggcelsior

The Cen-Tex Smoker said:

Lot of sugar in black ops. Not for me. I don't like DP red eye for the same reason. It makes sense to cut the bitterness of the coffee with sugar but I'm not a fan. 

This. I bought Black Ops once. Only Oakridge offering I haven't liked.

DoubleEgger

Mikee said:

Just did a NY Strip using the Oak Ridge Carne Crosta. Used it before and still love it. Sprinkle on as much as possible and let it sit for 30+ minutes. Then shake more on it and coat with olive oil. Get the cooking grate hot and back off to around 300*. A couple of minutes between flips; shorter time for a thinner steak. Take the steak off and open up the Egg. Let it heat up to 550* or so and put a nice sear on it.

Did a strip with CC tonight as well 

Eggcelsior

Cen Tex turned me onto this fact a couple years ago: The Game Bird and Chicken Rub is a dead ringer for Tsunami Spin(cheaper too).