Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning. While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.Read More
Homemade bacon salt is one of those ingredients that I always keep on hand in the refrigerator, allowing me to add a slight bacon-y finish to virtually any dish – from eggs to grilled chicken to grilled vegetables to steak and so on.
In addition to be darn tasty, it’s also extremely easy to create, combining extra crispy bacon with Kosher salt and blending until the bacon is finely chopped and incorporated in to the salt. Once complete, you can really take the finishing salt over the top by giving it a quick blast of smoke on the grill.Read More
As a Texan, I have to proclaim brisket as my favorite low-and-slow meat (though we won’t share that with my neighbors in Memphis!). And when it comes to brisket, I’ve come up with a dry rub that’s got just enough heat to create the perfect compliment to the juicy, beefy end product.Read More
If you're looking for the perfect steak dry rub to amp up your ribeye, fillet, or strip steak then Grillocracy's got you covered!Read More