This technique works great with a thick Ribeye, Porterhouse, New York Strip, or Sirloin Steak. We went with Sirloin because that was the best value at the time of purchase. Sirloin is also leaner so it may not taste quite as good but is a little better for you.
My latest BBQ Accessory is the Vortex for the Weber (or BGE, etc.). I really like that it allows an intense indirect heat as well as a really intense sear zone. But anyway... you can make this recipe using any indirect method. But the secret to extra crispy is baking powder. You can get a "fried-like" buffalo wing using this method.
The Zest Coast Carolina Rub with Savory Blast Seasoning Blend turns out to have the perfect mix of savory and spice to flavor a big of gumbo. And I discovered a much easier way of making the roux for gumbo.
Want a super easy appetizer? This is a go to appetizer or game time party food. I keep shrimp in the freezer in case we need something quick. This one is super simple and a crowd pleaser. You can make a small batch or go big if needed. Same amount of work either way.
These wings are done in the style of Memphis Dry Rub Ribs. We toss in just a very small amount of sauce to help the rub stick to the wings after cooking. But otherwise they are dry.
Who doesn't like Taco Tuesday? Taco seasoning is easy when you have BBQ Rubs and Seasonings on hand. Just season your ground beef, chicken, pork or whatever with a favorite seasoning blend.