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.
Saturday, June 1, 2024
Using some of this on some meat right now. Recommended.
Costco also has the giant size. I like the blend of spices, and think the cardamon makes it unique. It's really salty though - IMO they should cut the salt by about 25%. If you put it on the meat and leave it sit too long, it toughens it up and makes it too salty. So I tend to put it on just a few minutes before grill time, when the meat is out and coming up to room temp.
I like coming to the comments section to see what else other people use. Seems pretty 'unanimous' that this is 'the' stuff. While it's never hard to make it yourself, getting the combination to your liking is trial and error. If you want less of this or more of that, that is, however, the only way to make it. That's what I do with nearly everything. Back when BBQ sauces were starting to be bottled, I was making my own. Had 'that' mix down pat. Then I started trying some of the bottled stuff. Then I finally found Bar-B-Que Beast, and stopped making my own. Someday....Montreal Steak....someday!
An odd thing is that our Canadian Jews from Montreal do a far better job on "Corned Beef" than anyone else in the world. They call it simply "Montreal Smoked Meat" and it is truly fabulous.
I use several different Grill Mates on chicken and pork before grilling them.
ReplyDelete***YUMMY!!!***
They got an even bigger size at BJ's.
ReplyDeleteSolid.
ReplyDeleteMmmmm! Put it on the steaks an hour before you cook, a half hour in the smoker and then on a hot grill for a few minutes.
ReplyDeletewhy bother just eat it from the jar???
DeleteExcellent on ground beef burgers too!
ReplyDeletegreat stuff, just go easy on it. a little goes a long way.
ReplyDeleteIndeed, it's easy to put on too much, make the grub unsatisfactory. Just a very light sprinkle is all that's needed.
DeleteThey make a powdered Worcestershire that is pretty good too.
Use on almost everything that goes on the grille.
ReplyDeleteBiggskye
Tried it once, didn't like it.
ReplyDeleteCostco also has the giant size. I like the blend of spices, and think the cardamon makes it unique. It's really salty though - IMO they should cut the salt by about 25%. If you put it on the meat and leave it sit too long, it toughens it up and makes it too salty. So I tend to put it on just a few minutes before grill time, when the meat is out and coming up to room temp.
ReplyDeleteReally? 3 x 3.4 oz. = 11.62 oz.? Really? I don't think I'll try this one…
ReplyDelete-JLM
I like coming to the comments section to see what else other people use. Seems pretty 'unanimous' that this is 'the' stuff. While it's never hard to make it yourself, getting the combination to your liking is trial and error. If you want less of this or more of that, that is, however, the only way to make it. That's what I do with nearly everything.
ReplyDeleteBack when BBQ sauces were starting to be bottled, I was making my own. Had 'that' mix down pat. Then I started trying some of the bottled stuff. Then I finally found Bar-B-Que Beast, and stopped making my own. Someday....Montreal Steak....someday!
Weber makes some nice meat spice combos for grilling.
DeleteSo does Spice Hunter.
I've seen recipes out there.
DeleteI know that is just a typical commercial product, but it's STUNNINGLY GOOD. They got it right and it is a favorite of mine.
ReplyDeleteAn odd thing is that our Canadian Jews from Montreal do a far better job on "Corned Beef" than anyone else in the world. They call it simply "Montreal Smoked Meat" and it is truly fabulous.
ReplyDelete