Reddit reviews Oakridge BBQ Santa Maria Steak Seasoning - 5 oz

We found 2 Reddit comments about Oakridge BBQ Santa Maria Steak Seasoning - 5 oz. Here are the top ones, ranked by their Reddit score.

Oakridge BBQ Santa Maria Steak Seasoning new Santa Maria Steak Seasoning is a unique take on a California classic BBQ Flavor.Oakridge BBQ has taken the California West Coast style Santa Maria seasoning and taken it to a different level.Oakridge BBQ Santa Maria Steak Seasoning combines the flavors of rich garlic, pungent pepper and spicy chilies with just the right amount of natural sea salt.Try it, if you've never experienced just how good a Santa Maria Steak Seasoning can taste on our favorite cut of beef.Oakridge BBQ suggests that you try it on Tri-tip, brisket, hanger steaks, skirt steaks, ribeyes, sirloins, fillet mignon, even grilled seafood, vegetables, pork & chicken are greatly enhanced with this rub.

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2 Reddit comments about Oakridge BBQ Santa Maria Steak Seasoning - 5 oz:

u/SoonerMagic10 · 2 pointsr/sousvide

Rubbed with [this] (https://www.amazon.com/dp/B0077S664W/ref=cm_sw_r_cp_apip_RwQdTocTJprTT), cooked for 6 hours at 1330°, then seared on stove top. Followed [this] (https://youtu.be/lxwJpK8n9f4) video for the pan sauce.

Edit. 130°

u/konstatierung · 1 pointr/Metal

Ok I've never used a Traeger; I'll write up what I do on the Weber kettle and then guess at how to adapt it:

12–24 hours ahead of time, trim any silverskin off the roast. Salt it fairly liberally—maybe 1/2 tsp coarse kosher salt per pound, although you'll get a sense of how much you want with repeated trials.
Keep the roast refrigerated, either on a rack or in a plastic bag. During this time the salt will diffuse into the meat and make everything nice and tasty.
An hour or so before the cook, take the roast out and give it a rub with some Santa Maria seasoning. I think I use this stuff, but any salt/pepper/garlic combo will work, including something you throw together yourself. (NOTE: at this point it is possible to oversalt, depending on what's in your rub and how much you used in step 1. Of course if you make your own rub, you can just leave the salt out. I've never had a problem, but I'm not too salt-sensitive.) After applying the rub, apply a liberal amount of coarsely ground black pepper. You want a strong pepper taste on the crust, and it also helps more smoke adhere.
While the roast rests on your countertop, fire up the coals. Get the grill set up for indirect cooking—coals to one side. When the grill is ready, put the roast on the cool side of the grill. (If you have a leave-in thermometer probe, put it in now.) Throw on two large handfuls of wood chips (I use hickory, but probably anything works) and close the lid. Bottom and top vents should be fully open, with the top vents above the meat (away from the coals). The roast will smoke and cook indirectly.
When the internal temperature is 120 F (takes me about 30min), take the lid off and get the coals as hot and as close to the grate as you can. Sear well on all sides directly over the coals, turning every minute or so.
Rest for 10min and then slice thinly across the grain. You should have a beautiful medium-rare roast (well-done at the tips) with a smoky, peppery crust. Serve with Santa Maria salsa or on sandwiches (horseradish sauce, caramelized onions, cheese, and bitter greens).

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Ok so a Traeger doesn't do searing, right? And the heat source is wood pellets, which smoke continuously? Ah, apparently I'm wrong. Look here for Traeger's instructions on reverse searing, which is how you'd adapt my technique. FWIW if I were doing this I'd probably want to just have a blazing-hot cast iron skillet at the ready, so that I could take the meat directly off the Traeger after the smoke and then sear the crap out of it right away.