Well I tried out the Wolfe Rub Bold on a USDA Choice Angus Sirloin Steak, done on the Weber Gasser. The steak originally weighed 1.36lbs and was nicely marbled with not too much fat around the exterior, good looking steak.
I put a heavy coating of WRB on the steak about an hour before grilling then at grilling time added another light coat to the meat. The gasser was heated up to btw 550-600 and on it went. Here are the pics with some comments:
Rubbed and ready for the grill.
Nice grill marks.
Ready for the table.
Just perfect, nice and tender.
Even the dog loves Wolfe Rub Bold.
Overall impressions, I found that if you immediately taste the meat after pulling it from the grill you will notice a pronounced spice to the bark. If you let the meat rest, as I did for about 15 minutes, that spiceyness seems to dissipate. There is a definite detectable sweetness to the bark, and the flavor of what I believe to be cumin is noticeable.
I liked the rub very much, on a scale of 1-10, for steak I would give it a high 7 or low 8. As a BBQ rub though, I think it has a bright future. I can see me using this more on BBQ than I do on say a thick rib eye or a piece of prime rib. It's not the taste I'm looking for when I eat a steak.
It will be a great BBQ Rub however. GREAT JOB LARRY!!!!
I put a heavy coating of WRB on the steak about an hour before grilling then at grilling time added another light coat to the meat. The gasser was heated up to btw 550-600 and on it went. Here are the pics with some comments:
Rubbed and ready for the grill.
Nice grill marks.
Ready for the table.
Just perfect, nice and tender.
Even the dog loves Wolfe Rub Bold.
Overall impressions, I found that if you immediately taste the meat after pulling it from the grill you will notice a pronounced spice to the bark. If you let the meat rest, as I did for about 15 minutes, that spiceyness seems to dissipate. There is a definite detectable sweetness to the bark, and the flavor of what I believe to be cumin is noticeable.
I liked the rub very much, on a scale of 1-10, for steak I would give it a high 7 or low 8. As a BBQ rub though, I think it has a bright future. I can see me using this more on BBQ than I do on say a thick rib eye or a piece of prime rib. It's not the taste I'm looking for when I eat a steak.
It will be a great BBQ Rub however. GREAT JOB LARRY!!!!