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Favorite Dizzy P rub for steaks??

whats everyone’s favorite DP rub for steaks? I have a sampler I got for Christmas and I have about everyone they make. 

Comments

  • I went red eye express on mine. The others are what we usually use which is from a local place. 

  • g8golferg8golfer Posts: 845
    I like raising the steaks and cow lick. I also put on some Jamaican Firewalk cause I love hot stuff. 
  • RRPRRP Posts: 22,058
    edited December 2017
    I'm a big fan of DP rubs, but when it comes to steak I prefer kosher salt as the only seasoning. OTOH I have won a couple steak grilling contests using DP Raising the Steaks rub where I was sure the judges were expecting some taste enhancer.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • ColtsFanColtsFan Posts: 1,807
    I'm a Cow Lick fan
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Red Eye Express.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • CoMoBGECoMoBGE Posts: 302
    Raising the Steaks for the win. I am not the biggest fan of coffee flavor on my beef. 
  • bboulierbboulier Posts: 556
    Raising the Steaks. Very nice enchancer.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
  • Red Eye closely followed by Raising The Steaks. I generally dislike coffee, but my wife wanted to try Red Eye and now it's become my favorite. 
  • R2Egg2QR2Egg2Q Posts: 1,989
    Raising The Steaks
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • gdenbygdenby Posts: 5,946
    For awhile, I used Raising all the time. But when I ran out of it, tried Cowlick again, and found I liked it a lot, and its become standard.
  • pgprescottpgprescott Posts: 10,547
    I like several mentioned above, but Raising the Steaks is my all around favorite. 
  • boatcaptboatcapt Posts: 10
    Cowlick hands down!
    Large Egg
    SS Smokeware Cap
    CGS Adjustable Rig
    CGS Spider
    Flame Boss 200
    Mini Max
    CGS Mini Max Woo
  • Sea2SkiSea2Ski Posts: 2,659
    Salt, pepper and a very light dusting of cowlick is the standard at our house.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • JohnnyTarheelJohnnyTarheel Posts: 5,139
    Raising the steak here
    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"
  • StormbringerStormbringer Posts: 1,228
    1 tbsp red eye + 1 tsp cow lick.

    Or, if you can find it, the BGE branded Cosmic Cow, which was made by DP.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • I use about 50/50 raising the steaks and red eye. I put down the raising the steaks and top it off with the red eye.

  • ChubbsChubbs Posts: 6,925
    Raising the Steaks
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mattman3969Mattman3969 Posts: 8,056
    edited January 12
    Most of the time I will dry brine with salt for an hr or so then cook.  I’ll add Pepper, garlic and onion powder after the cook during the rest.   I’m pretty sure it was @paqman that turned me on to this    

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • GoooDawgsGoooDawgs Posts: 654
    @Mattman3969 is that so the rub doesn't burn when you sear?   I've started doing just salt until after the sear as well.   
    Milton, GA 
    XL BGE & FB300
  • Mattman3969Mattman3969 Posts: 8,056
    Yes.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JRWhiteeJRWhitee Posts: 4,496
    Raising the steaks here too
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • YukonRonYukonRon Posts: 12,275
    SPOG. Salt first, sear then Pepper, onion powder, and garlic during the cook.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Cookbook_ChipCookbook_Chip Posts: 1,234
    Red Eye - and Game On
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Carolina QCarolina Q Posts: 13,011
    Most of the time I will dry brine with salt for an hr or so then cook.  I’ll add Pepper, garlic and onion powder after the cook during the rest.   I’m pretty sure it was @paqman that turned me on to this    
    This. Sorta. My dry brine is an insult to dry brines everywhere. First, just a tiny pinch on both sides, and only for 30 minutes or so. So little, I'm surprised I can taste any saltiness. Most probably wouldn't, but I do. After the cook, black pepper, sometimes garlic or herb butter.

    Tried a couple of DP rubs on steaks, home-brew steak rubs too. For me, nuthin' beats s&p.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • danv23danv23 Posts: 813
    I've found the best for steak and brisket is Lawry's, Pepper, and Ms. Dash (real cheap at Costco!).  Both are left 24 hours on a rack, seasoned, uncovered, in the refrigerator.  Steaks reverse sear, obviously!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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