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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
| Posts: | 5205 |
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That's a GREAT rub! But would be overpowering used in the amounts we did for steaks and beef roasts that aren't served sliced. When sliced, you get just the edge of the piece coated with the rub, and a bigger volume of steak in the middle. If you were serving the steaks whole, as for fillets, t-bones, etc., this would still be tasty, but you'd have to apply it in smaller quantities.
As for the difference between Jaccard and "regular" versions; the Jaccard was distinctly more tender, and the flavor permeated more deeply into the meat. But the texture was a bit "off" from the untenderized version. That one was more "steak like" texture, but certainly a tougher slice too.
Bottom line: Great flavors. Doesn't tenderize like a marinade would, so recommend using it on cuts that don't need as much work to tenderize prior to cooking. Jaccard is definitely a viable addition for tough steaks, or to push flavor in deeper. Would also have been GREAT cooked "low and slow" in the smoker! But we didn't want to take that much time. Certainly a "keeper" and well worth making again!
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