Meat seasoning.

Discussion in 'Cooking Forum' started by Farm4wildlife, Aug 9, 2019.

  1. kahunna

    kahunna Elite Refuge Member

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    When I cook meat (meat to me means red meat), I grill it on charcoal, wood, or a combination of both...use salt, pepper, and occasionally olive oil and rosemary (for like bistecca fiorintina). I find the better the meat purchased, the less it needs as far as additives! Used to marinate some lesser quality cuts of meat, but don't anymore now that my wife and I are older and don't eat red meat but about once a week or so.
    I put more (but not a lot) seasonings on grilled chicken and some grilled fishes than meat.
     
  2. JRS

    JRS Elite Refuge Member

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    Tri tip rub-
    1 big handful of fresh ground coffee
    1 big tablespoon Lawry’s
    2 big tablespoons brown sugar
    Black pepper to taste
     
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  3. tcc

    tcc Elite Refuge Member

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    Right; it appears to be pretty high quality stuff.

    Speaking of, how many grind their own chili powder? Most stuff you buy has all sorts of other stuff in there, hard to find pure chili powder. I ground some chilies this weekend for taco/fajita seasoning; much more robust flavor.
     
  4. OneShotBandit

    OneShotBandit Elite Refuge Member Supporting Member

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    Seen this at the Local Big R store-almost bought some just because of the name! :yes
     
  5. Rice Hunter

    Rice Hunter Senior Refuge Member

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    I grind chili's when I make chili. It's worth it that scenario. I'm typically the only gringo in the Mexican market, so I try not to visit more than twice a year. They have quality chili's though.
     
  6. Rudder

    Rudder Senior Refuge Member

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    Tony's on everything with extra black pepper added
     
  7. fishmunkee

    fishmunkee Elite Refuge Member

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    Coarse ground pink Himalayan salt and fresh ground black pepper on a steak.
     
  8. snipe a duck

    snipe a duck Elite Refuge Member

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    I pretty much only use kosher salt and black pepper on long cook barbecue anymore.
    Steaks I go with mainly salt pepper and garlic

    Chicken tickler is a staple in the house also.

    I've heard enough about oakridge that I want to give some a shot. I've tried several of the meat church rubs and they are pretty good but several of them are a little on the sweet side for my taste.
     
  9. captaininsano050

    captaininsano050 Senior Refuge Member

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    I use a lot of ketchup on everything.
     
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  10. callinfowl

    callinfowl Calling forum Moderator

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    Why pink salt instead of kosher or seasalt? It's twice the price and most of it is dyed sea salt and not from the Himalayas at all.

    I get a good laugh when people say pink Himalayan salt like it's something spiecal and going to improve the quality of whatever they are cooking.
     
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