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Posted: 5/23/2020 10:23:08 AM EDT
[#1]
Quoted: I have a hankering for a taste of Louisiana and have a few nice ribeyes in the fridge to be grilled tonight. Has anybody done a Cajun/Creole steak by using Tony Chachere’s as the seasoning? I use Tony's on like everything. But I don't use it on steak. Just doesn't really go with it. But that's just my preference. And I put that shit on popcorn and pasta etc.. If you are using the original, don't add any salt. There's a ton in it already and it's easy to accidentally oversalt it. The "bold" would be alright on steak I think |
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Posted: 5/23/2020 10:47:28 AM EDT
[#2]
I use the extra spice version sometimes. A little goes a long way for me.
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Posted: 5/23/2020 11:20:19 AM EDT
[#3]
Quote HistoryQuoted: I use Tony's on like everything. But I don't use it on steak. Just doesn't really go with it. But that's just my preference. And I put that shit on popcorn and pasta etc.. If you are using the original, don't add any salt. There's a ton in it already and it's easy to accidentally oversalt it. The "bold" would be alright on steak I think I use Tony’s on many things myself, but find it overpowering with salt using it even modestly. I’m considering ordering the low sodium online. For some reason it makes me sneeze as well. |
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Posted: 5/23/2020 12:48:54 PM EDT
[#4]
Yea, I agree on the salty regular version. I am using the next one up in spiciness and it doesn’t taste near as salty.
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Posted: 5/23/2020 12:52:50 PM EDT
[#5]
I use Char Crust cajun. Also use Weber steak and chop. Great stuff.
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Posted: 5/23/2020 8:05:09 PM EDT
[#6]
It was delicious, I’d do this again, not every time but it’s in the rotation.
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Posted: 5/25/2020 2:29:09 AM EDT
[#7]
Quote HistoryQuoted: I use Tony’s on many things myself, but find it overpowering with salt using it even modestly. I’m considering ordering the low sodium online. For some reason it makes me sneeze as well. Same here. I use Tony’s on everything. The salt free makes me sneeze like crazy. |
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Posted: 5/27/2020 11:17:30 PM EDT
[#8]
I use Tony's on everything even popcorn.
Live in South Louisiana. It is as common as Community Coffee. But on my steak I like either Montreal Steak Seasoning or Bad Byron's Butt Rub. |
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Posted: 6/4/2020 4:06:56 PM EDT
[#9]
1 part tonys to 1 part Everglades seasoning.
Is great on pork,chicken.... |
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Posted: 6/4/2020 4:39:19 PM EDT
[#10]
I put Tony's on everything.....steak included.
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Posted: 6/4/2020 4:51:12 PM EDT
[#11]
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Posted: 6/4/2020 4:56:17 PM EDT
[#12]
I mix this with melted butter. Brush on the mix.
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Posted: 6/4/2020 4:56:36 PM EDT
[#13]
I like Tony’s but I buy the “lower salt” version.
Slap ya mamma is better. |
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Posted: 6/6/2020 2:07:30 AM EDT
[#14]
I added to steaks when I was young, broke, bought cheap steaks and wasn't too bright. Prime beef + Kosher salt and ground black pepper now.
We have some on the cabinet, but rarely gets used, and not for steaks. I use the Bold flavored one. The regular is too damned salty. |
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Posted: 6/8/2020 4:48:29 PM EDT
[#15]
Tonys is good on anything..
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Posted: 6/9/2020 12:26:07 PM EDT
[#16]
Quoted: I have a hankering for a taste of Louisiana and have a few nice ribeyes in the fridge to be grilled tonight. Has anybody done a Cajun/Creole steak by using Tony Chachere's as the seasoning? |
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