Seasoning a Steak with a Shotgun: The Ultimate Gunpowder Rub Experiment
The Gunpowder Seasoning Shotgun Experiment
We see a lot of steaks cooked online, and let's be honest, we've seen better. To step up our game, Peter had an amazing idea: attempt to season a steak with our Gunpowder seasoning directly out of a shotgun shell.
To make this happen, Jason emptied out a shell and filled it full of our seasoning. For those who always ask, our Gunpowder rub isn't just straight pepper; it is a red seasoning that gets its distinctive dark look from activated charcoal. To keep the rub locked in place inside the shell, we closed off the top with a little bit of butter.
The Setup and Firing
We took a high-grade steak, hung it on an AR500 target hanger, and took aim. Going into this, we estimated the likelihood of success was probably zero. We worried the blast would destroy the meat or the seasoning would just act like a slug at 15 feet.
The first few shots from further back didn't provide the spread we wanted, leaving us with just a tiny bit of seasoning on the meat. The tip of the shells also kept getting caught, making the gun temperamental. We moved a little closer, adjusted our aim, and fired again.
The Verdict
The final blast hit the same spot and left a solid cover of seasoning on the meat. The butter even added a whole new meaning to the phrase "gun butter" by lubricating the barrel. Would we recommend seasoning your steaks with a shotgun? No. But should you, if you have absolutely no other way to do it? Yes. Myth busted. Just don't try it with Dragon's Breath rounds, unless you want ground meat.
