Sunday, 4 March 2012

T-Bone steak on the Big Green Egg and Dizzy Pig Cow Lick Steak Rub Review

Today I decided to cook some steaks and do a review on Dizzy Pig Cow Lick Steak Rub. The rub itself has a nice peppery flavour with a little kick of heat to it which isn't to overwhelming! The aroma from rub itself isn't overwhelming but a nice mild peppery aroma. This rub contains no sugar and gives your steaks a nice little kick of heat which is real nice. Also this rub salt content is low so it doesn't make your meat taste like salt like other rubs does that I have tried in the past! I have tried this rub in Split Pea Soup in the past from a recipe that I got from the Greeneggers forum which was pretty amazing. I will post the recipe of the soup in the bottom of this review since its certainly worth making!
Ok let's start cooking!

The first step is to apply a generous amount of Cow Lick Steak Rub to both side of the steaks. When done applying the rub place the steak in a air tight container or in a zip lock bag in the fridge for approximately 1 hour so the meat can absorbed the flavour of the rub!

In the mean while pre-heat The Big Green Egg or Kamado Joe BBQ to 600 degrees F. Yes you heard it right 600 degrees!

As soon as the BBQ has reached 600 degrees F put the steak on the grill for searing and leave both vents in the wide open position!  Now let them sear 1 1/2 to 3 minutes per side. The reason we are searing them is to lock in the juices and flavor.

OK for the next step we will be grilling our steaks and to do this we will close both vents completely in the shut position and grill them for additional 3 to 5 minutes. Don't leave them on to much longer than the 3 to 5 minutes or this can cause your steaks to go dry.

I now remove my steaks from the grill and cover with a foil and let them sit for a minute or two so it re-absorbs and distributes its internal juices!

The steaks were very tender and juicy and the Cow Lick Steak Rub gave the steak a nice peppery taste with a little heat which I greatly enjoyed. My wife and kids also love the flavor it gave to the steaks and they are picky little eaters!

There's lots of stuff you can use this rub on like Briskets', hamburgers, and Split Pea soup. I have mixed this rub with Raising The Steaks before to use for cooking Rib Eyes. I also use it in beef stews to give it a nice mild heat and peppery flavour!

Here's Dizzy Pig Product Description from their website:

The Cow Lick Steak Rub was developed for beef, and is especially nice on thick steaks and a hot grill. Cow Lick gets its kick from a healthy dose of fresh ground peppercorns, topped off with coarse kosher salt, chilies, herbs and spices. It works magic on beef. Though sugar-free, it can be mixed with sugar for briskets, and other situations where you desire a caramelized crust. Cow Lick is a natural on hamburgers and pork chops and makes a great table condiment for fresh sliced tomatoes, eggs, or wherever youdesire a peppery kick.

I definitely rate Cow Lick Steak Rub from Dizzy Pig spices a 5 star out of 5 stars. Due to the fact it's a pretty versatile rub and the flavour it gives your steak just hits the spot!
Here's the Split Pea recipe I was talking about that I got from the Greeneggers forum which was shared by the user egret:
Source of picture Greeneggers forum.


  • 2 #1 bags dry Split Peas
  • 8-10 cups Chicken Broth
  • 3-4 Ham Hocks or 1 meaty Ham Bone
  • 2-3 sprigs fresh Parsley
  • 1 cup Celery (diced)
  • 1 cup Carrot (diced)
  • 1 1/2 cups Onion (diced)
  • 2-3 cloves Garlic (crushed)
  • 1/2 tsp. Marjoram
  • 1/2 tsp. Thyme
  • 1 1/2 Tbls. Cow Lick Steak Rub
  • 1-3 tsp. fresh ground Pepper
  • 1 Bay Leaf

1.Wash peas and place in a dutch oven with the chicken broth.
2. Place on the egg at about 350* dome temp. with plate setter (legs up) and bring to a boil. For Kamado Joe users use the heat deflector with the stone in the bottom position.
3. Add remaining ingredients, bring back to a boil and let simmer, uncovered, for 2-3 hours or until peas are tender (add water as necessary as it simmers). You can reduce the dome temp. to about 300* during the simmer process.
4. Remove ham hocks or ham bone, shred with two forks and return to dutch oven.
5. Adjust seasoning.......the secret to this soup is plenty of pepper. Keep adding pepper, a little at a time, until you get a nice comfortable bite (to your taste).

To find a dealer near you click on link here: Dizzy Pig Dealer Locater

Dizzy Pig Rubs is available here in Nova Scotia:

Sparkling Pools and Spas
515 Main Street
Dartmouth (NS) B2W 4K1
(902) 462-1646

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