Discussion in 'The Smokehouse' started by metalcuttr, Feb 6, 2020.
You beat me to it!
This stuff rivals Montreal IMO. I use it to dowse my ribs 24 hours before smoking. Looking forward to trying some of recipes posted.
Good cuts like tenderloin ribeye or strips, mainly salt pepper and just a touch of steak seasoning.
Then grill to perfection. Well that is the goal anyway.
I like teriyaki but it wouldn't be my choice for a prime steak.
Tried this the other night on a boneless rib steak. Pretty tasty!
Yeah, it's our standard. How long did you let the rub sit on it?
Only a couple hours. I like to let my steaks come to warm up a bit from the fridge, so I unpackaged and rubbed it and let it rest uncovered in the fridge for an hour. Then out for an hour and into a searing hot cast iron pan. How long do you typically let yours rest?
We've done overnight as the directions show, but lately we've been thing it on shortly before grilling, sometimes a couple hours, sometimes a few minutes before grilling. I try to let the steaks get up to room temp before grilling regardless.
We use these two a lot.
Use them both!
Good ol'e salt and pepper for steak- let the beef flavor be front and center
I use to use this on steak and still use it on burgers. Dizzy Pig has good seasonings but is pricey.
In general I am using less and less seasoning
Beef Seasoning || Cow Lick Seasoning a Moos Delicious Seasoning
There’s a McCormicks Garlic Seasoning that has some really nice coarse ground salt and herbs that the lady likes putting on the meats, not just steaks but I like it a lot too. Sometimes its coarse sea salt that’s got spruce sprigs in it that I picked up in Sitka for that fishing trip. Basic stuff but has great taste.
Sticks in my mind i tried that years ago and didn't care for it. Im pretty sure it got thrown out or its buried deep in the corner of a cabinet and needs thrown out.
Makes for good traction on ice...
I like rosemary on pork tenderloin. Don't really use it on anything else .
Never on chicken? Stuff a few sprigs in a roaster....
I usually make my own. All the store bought ones have way to much salt.
Lawry's has a "reduced salt" version and its still too salty.
I use 1/2 lawry's and 1/2 salt as one ingredient of my meat rub mix instead of plain salt
I never liked Montreal seasoning on steak either.