And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Friday, February 9, 2024
I've used this with excellent results. Plus, sopping up the steak juice seasoned with this, using sourdough, is almost better than the steak itself (but not quite).
Not knocking this product in general but do yourselves a favor and make your own without the crazy amount of salt the commercially available mixes have.
Yup, put it on burgers too. I agree about the salt, but much of it falls off during grilling. I don't add my seasoning until I am about to put the steaks or burgers on, so there is very lilttle leaching of the salt into the meat.
I do make most of my own rubs for just that reason.
This is what I've been using for awhile. On steaks I put some lime juice (as per cowboy cook Kent Rollins) and this seasoning, then give them some fridge time before I let them warm up to cook. For burgers I put Lea & Perrins W sauce on (just little) and a little steak seasoning (one side) before cooking.
I pull the steaks out of the refrigerator an hour or so before I want to start cooking. Put this on one side and let them set. Fire up the smoker and put them in for at least 20 minutes. 30 works better, depends on thickness. Put them on a hot grill (500°) and cook/sear to desired doneness. Same process for country style pork ribs.
When I make my bacon sausage this is what I use for the seasoning. The sausage is half lean pork and half bacon ground together. Locally I can get ten lb boxes of irregular cut bacon for $19.99, so the sausage is pretty economical to make.
Best I've found is Lawry's seasoning salt .....been using it for 50 years....people say I cook the best steak....for years I battled with "Are they just saying that so I'll cook the steaks, or do they really mean it?"....all I know is, I'll put mine up with Ruth's Chris any time....it also helps to find the best cuts of meat, which is getting more and more difficult....and anybody who has to put ketchup on a steak needs to learn how to cook a steak.....
Ingredients: 2 tablespoons paprika 2 tablespoons whole black peppercorns crushed 2 tablespoons kosher salt 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon ground coriander 1 tablespoon dill seed or dill weed (see note 1) 1 tablespoon crushed red pepper flakes
Instructions: In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
Notes: Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired. Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
Just used it yesterday. It makes broiled or fried steaks taste like they're grilled and grilled steaks more grilled tasting......
ReplyDeleteBeen using it for a few years on grill burgers. Don't go heavy or you'll over do it. Less is better.
ReplyDeleteBTW, McCormicks also now makes powdered Worcestershire sauce. Again, go light.
ReplyDeleteNot knocking this product in general but do yourselves a favor and make your own without the crazy amount of salt the commercially available mixes have.
ReplyDeleteYup, put it on burgers too. I agree about the salt, but much of it falls off during grilling. I don't add my seasoning until I am about to put the steaks or burgers on, so there is very lilttle leaching of the salt into the meat.
ReplyDeleteI do make most of my own rubs for just that reason.
Try it on a quickly seared tuna loin. Amazing.
ReplyDeleteThis is what I've been using for awhile. On steaks I put some lime juice (as per cowboy cook Kent Rollins) and this seasoning, then give them some fridge time before I let them warm up to cook.
ReplyDeleteFor burgers I put Lea & Perrins W sauce on (just little) and a little steak seasoning (one side) before cooking.
I pull the steaks out of the refrigerator an hour or so before I want to start cooking.
ReplyDeletePut this on one side and let them set. Fire up the smoker and put them in for at least 20 minutes. 30 works better, depends on thickness. Put them on a hot grill (500°) and cook/sear to desired doneness. Same process for country style pork ribs.
What's next ketchup?
ReplyDeleteWhen I make my bacon sausage this is what I use for the seasoning. The sausage is half lean pork and half bacon ground together. Locally I can get ten lb boxes of irregular cut bacon for $19.99, so the sausage is pretty economical to make.
ReplyDeleteBest I've found is Lawry's seasoning salt .....been using it for 50 years....people say I cook the best steak....for years I battled with "Are they just saying that so I'll cook the steaks, or do they really mean it?"....all I know is, I'll put mine up with Ruth's Chris any time....it also helps to find the best cuts of meat, which is getting more and more difficult....and anybody who has to put ketchup on a steak needs to learn how to cook a steak.....
ReplyDeleteI've used this by putting a little in vinegar and olive oil and making a light salad dressing.
ReplyDeleteSecond that choice.
ReplyDeleteTenderized, and marinated overnight in Worcestershire and Montreal seasoning makes for a perfect steak the next night.
Way too much salt.
ReplyDeleteCopy cat Grill Mates Montreal steak seasoning
ReplyDeleteIngredients:
2 tablespoons paprika
2 tablespoons whole black peppercorns crushed
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
1 tablespoon dill seed or dill weed (see note 1)
1 tablespoon crushed red pepper flakes
Instructions:
In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
Notes:
Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
Source:
ht tps://www.culinaryhill.com/montreal-steak-seasoning-recipe/