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NY Strip with Hardcore Carnivore

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GoooDawgs
GoooDawgs Posts: 1,060
edited October 2017 in EggHead Forum
Wife brought back some prime NY Strips from Costco as a trial before I buy the 15 pound version. 

Added some Hardcore Carnivore Black and set up the reverse sear with some red oak chunks.

Pulled at 130 and seared in a cast iron skillet with butter thrown on top at the end 

Probably my best steak cook yet.  The Hardcore Carnivore Black was a game changer.



(I know I know... No forks!)
Milton, GA 
XL BGE & FB300
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Comments

  • Theophan
    Theophan Posts: 2,654
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    Whoa, that looks PERFECT, just PERFECT!  Mouth is watering!
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  • JNDATHP
    JNDATHP Posts: 461
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    I’ve got some Hard Core Black and Red on order. Looking forward to trying it. Steak looks GREAT!
    Michael
    Large BGE
    Reno, NV
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  • bluebird66
    bluebird66 Posts: 2,727
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    That looks so good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Beautiful plate right there. I like the fork.  It makes it "real".
     Looks and sounds like I have to place an order for that stuff to try it as I have not heard one bad review of that rub. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • HoustonEgger
    HoustonEgger Posts: 616
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    HC Black is awesome, especially on steaks. Great cook!
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
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    Nice.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 32,337
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    Great cook and result-fork placement for the win.
    @GoooDawgs - any thoughts on how the HC Black would work with brisket??  I am back to making my own brisket rub but am looking for a good commercial rub for those times when I'm lazy (and the frequency is expanding).
    I find OakRidge Black Ops too sweet (my latest try).
    I may just give it a go regardless as I too have read only good things about it.  (However, no one has uncovered the brand of charcoal used in the recipe ;) )
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2017
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    Beautiful steak! 

    @lousubcap, if the ingredients list would help, @VB_egger kindly posted the HC Black label a while back. Keep thinking I'll order some, but as with many things, it's a little heavy on the sodium for me.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    NO FORKS!  B)
    New Albany, Ohio 

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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    @lousubcap I think it would be great on brisket.   It does have a slight hint of sweetness,  which I like,  but it sounds like that might not be your preference.  I'd try it on a steak or burger first before throwing it on a brisket. 
    Milton, GA 
    XL BGE & FB300
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  • lousubcap
    lousubcap Posts: 32,337
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    @GoooDawgs - thanks for the info.  I will likely order some and see how it goes.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Nailed it brother 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Hotwingking
    Hotwingking Posts: 279
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    Looks fantastic! I just received my order from Hardcore Carnivore, can't wait to try it.
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  • thetrim
    thetrim Posts: 11,357
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    I'm picking up some HC Black tomorrow.  I had a friend at work give me an emotional plea to try it last week. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Looks great. I have purchased a whole prime strip from Costco when on sale. Excellent meat for a great price. 
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  • FATC1TY
    FATC1TY Posts: 888
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    I’ve enjoyed the hardcore black for a while. Really enjoy the flavors of it outside of the great crust it makes.  
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • gonepostal
    gonepostal Posts: 711
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    Have bookmarked their site and plan to order soon. Curious to see how it differs from the many options locally...
    Wetumpka, Alabama
    LBGE and MM
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  • Canugghead
    Canugghead Posts: 11,515
    edited March 2018
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    Tastes like MSG without MSG, great stuff...https://www.hardcorecarnivore.com/products/hardcore-carnivore-amplify
    High sodium, use as finishing rub sparingly.

    canuckland
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  • thetrim
    thetrim Posts: 11,357
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    I got some BLACK today.  $12.99 for a small bottle!  Dang!  it better be good.  Now I just need a ribeye to go with it.  I hope to report back sometime this weekend.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • baychilla
    baychilla Posts: 387
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    GoooDawgs said:
    Wife brought back some prime NY Strips from Costco as a trial before I buy the 15 pound version. 

    Added some Hardcore Carnivore Black and set up the reverse sear with some red oak chunks.

    Pulled at 130 and seared in a cast iron skillet with butter thrown on top at the end 

    Probably my best steak cook yet.  The Hardcore Carnivore Black was a game changer.



    (I know I know... No forks!)
    What's wrong with forks?  Are you supposed to eat it with a spoon or is there a sporkist cult here?
    Near San Francisco in California
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