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Posted: 7/28/2002 3:03:53 PM EDT
Link Posted: 7/28/2002 3:11:39 PM EDT
Link Posted: 7/28/2002 3:13:51 PM EDT
Is it better than Montreal Steak Seasoning?
Link Posted: 7/28/2002 3:14:38 PM EDT
[Last Edit: 7/28/2002 3:15:40 PM EDT by Gloftoe]
Link Posted: 7/28/2002 3:16:37 PM EDT
Link Posted: 7/28/2002 3:16:40 PM EDT
So whats the recipe ??? I have tried his version of tabasco sauce, much better flavor IMO. We're bigtime chili heads and try most any sauce that looks good and has heat. [flame]
Link Posted: 7/28/2002 3:24:22 PM EDT
Link Posted: 7/28/2002 3:28:02 PM EDT
BAM. [:P]
Link Posted: 7/28/2002 3:28:35 PM EDT
Link Posted: 7/28/2002 3:30:46 PM EDT
Originally Posted By Gloftoe: Dude, look at my post up there.
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Dude, it was'nt there when I started my typing !!! I type so sloooowww, anyway thanks !!! [:D]
Link Posted: 7/28/2002 3:34:00 PM EDT
Originally Posted By mcgrubbs: Never tried the Montreal Steak Seasoning. Might be worth a shot. I didn't realize you could buy Essence at the store. Just goes to show you what life is like in southeastern New Mexico. We miss out on lots of stuff that you guys can get in the big city. I am always on the lookout for good stuff to rub on steaks! Any more suggestions?!?
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mcgrubbs, where in NM are you ?? I have family in Silver City and we spend alot of time around that area. Have you ever eaten at Jalisco's cafe in Silver ?? OoOohhhhh to die for !!!!
Link Posted: 7/28/2002 3:40:29 PM EDT
Originally Posted By SWS: Is it better than Montreal Steak Seasoning?
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Ain't nothin better than Montreal Steak Seasoning. IMHO M4-AK ps, I get high just sniffing it.
Link Posted: 7/28/2002 3:46:16 PM EDT
I agree on the Montreal Steak Seasoning...mmmmm. Mrs.QS bought a can of Essence a couple of months ago - it's damn good on damn near everything. My favorite so far is using it as a rub on broiled chicken breasts.
Link Posted: 7/28/2002 4:07:23 PM EDT
Link Posted: 7/28/2002 4:11:59 PM EDT
Originally Posted By Big_Bear: Yup. Great stuff. Look for this on your grocer's shelf: [img]www.ar15.com/members/albums/Big%5FBear%2FP7280003%2EJPG[/img] Love the Montreal Steak seasoning too. I use McCormick's.
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Hmmm I saw that at Sams Club last time I was there with the wife. I'll have to grab some next time and give it a try. Big_Bear, nice set of knives. My wife wants a set of those.
Link Posted: 7/28/2002 4:20:45 PM EDT
Link Posted: 7/28/2002 10:30:20 PM EDT
Link Posted: 7/29/2002 12:01:53 AM EDT
[Last Edit: 7/29/2002 12:03:53 AM EDT by Big_Bear]
Link Posted: 7/29/2002 4:27:56 AM EDT
Link Posted: 7/29/2002 5:26:37 AM EDT
Originally Posted By mcgrubbs: Hey Spectre, So, after I started this thread I went to the store, grabbed a ribeye and some of that Montreal Steak Seasoning you guys were talking about. Not bad at all, I must say. Has a good salt base to it. Seems like it might be easy to over-do it, if you aren't careful though.
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2 TIPS FOR MONTREAL STEAK 1. (SHAKE IT UP GOOD) The garlic settles out like sand in an hourglass. You have to shake it like crazy before you use it each time or you no get garlic. 2 (PRESS IT INTO THE MEAT) For best results, be sure to rub and press it into the meat before cooking. After you take the steak up from the fire, give the steak a good spritz of soy sauce. 3. (Other Montreals) I use the Montreal Chicken, and Roasted Garlic Chicken but prefer the original "Steak" on most everything including chicken and pork. M4-AK
Link Posted: 7/29/2002 8:25:58 AM EDT
Here's a wet mustard rub that is great on steaks. [b]Herb Mustard Rub - Marinade for Steaks:[/b] 2 large cloves garlic, crushed 2 teaspoons of water 2 tablespoons Dijon-style mustard 1 teaspoon dried basil leaves ½ teaspoon pepper ½ teaspoon dried thyme leaves (4) choice/prime cut steaks; (each is about 1 to 1 1/2 inch thick). In 1-cup glass measure, combine garlic and water; microwave on high 30 seconds. Stir in remaining mustard ingredients; spread onto both sides of Sirloin Beef steaks. Place steaks on grill over medium heat. Grill steaks, uncovered to the doneness you prefer (rare only, otherwise you've fucked up your steak). Season steaks with salt, as desired. Serves 4
Link Posted: 7/29/2002 12:33:15 PM EDT
(I love food) With all this discussion about seasonings and spices, I thought I would try something new. I normally like "Shake and Bake for Chicken", but sometimes it seems kind of bland. So I took about 4 tablespoons of Montreal Chicken Seasoning and mixed with the S&B in the shaker bag and prepared 3 chicken breasts. This stuff smelled absolutely [b]tremendous[/b] while it baked. The taste was freakin' [b]awesome[/b]. [img]junior.apk.net/~scotts/chicken.jpg[/img]
Link Posted: 7/29/2002 2:31:10 PM EDT
A couple things about the Essence/Emeril recipe's... First, his homemade seasoning is awesome. No complaints here. For his homemade 'Tabasco', use the 'essence' recipe to make the creole seasoning that is used in the pepper sauce recipe (I think his book was "Life's a Party!"). Also, his recipe for tabasco/pepper sauce tells you to 'strain' the mixture. DO NOT strain it. You are removing tons of flavor if you strain it. Just blend it very well and the consistency is the same as strained. Last thing. Consider NOT putting garlic onto a steak prior to grilling. Garlic is notorious for burning. Burned garlic is bitter. Many diners complain about garlic because it is burnt. ANY grill spice should be capable of taking lots of heat. When making your own grill spice, don't put salt (it draws out moisture) or garlic into the pre-seasoning/marinade/rub. Add salt/garlic at the table, or after it is removed from the heat. TRG
Link Posted: 7/29/2002 2:39:28 PM EDT
Originally Posted By TheRedGoat: ---snip--- When making your own grill spice, don't put salt (it draws out moisture) or garlic into the pre-seasoning/marinade/rub. Add salt/garlic at the table, or after it is removed from the heat. TRG
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Good tip, TRG. I like to pan-sear steaks prior to grilling them for this very reason. Searing "seals" the meat, and makes for very juicy steaks.
Link Posted: 7/29/2002 2:40:03 PM EDT
Link Posted: 7/29/2002 2:41:07 PM EDT
Link Posted: 7/29/2002 2:49:02 PM EDT
I don't know about this. You know what Brigadier General Jack D. Ripper said about giving up our essence and corrupting our natural bodily fluids.
Link Posted: 7/29/2002 2:53:36 PM EDT
Originally Posted By Paul: Any one want to share a good load for varmint hunting with a .22-250?
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Not in this forum. However, if you would be so kind as to post the question in the HUNTING forum ... [:D] Moderators are soooo hard to train these days. TRG BTW, I have a great recipe for quiche/fritatta if anyone is interested... 2 Large sweet onions, slivered 1 stick of butter 6-8 large eggs 3/4 cup Parmesan cheese Garlic, salt, pepper, Italian seasoning blend (basil, thyme, oregano) to taste 2 premade (store bought/frozen) pie crusts Cook onions in a large pan with butter. When softened place into a large bowl and combine with eggs, parmesan cheese, spices. Pour into pie pans. Bake 45 minutes at 275-325 degrees.
Link Posted: 7/29/2002 3:14:12 PM EDT
[Last Edit: 7/29/2002 3:16:45 PM EDT by Tall_Shadow]
Originally Posted By SJSAMPLE: I don't know about this. You know what Brigadier General Jack D. Ripper said about giving up our essence and corrupting our natural bodily fluids.
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You Gotta' Love that movie! What a classic. Tall Shadow P.S. Thanks RedGoat for the recipe! (Edited Cuz' I'm Slow)
Link Posted: 7/29/2002 3:23:42 PM EDT
[Last Edit: 7/29/2002 3:32:20 PM EDT by DaveS]
Essence for flavor..........SABATIER to cut it. Dave S If you think Henckels are worth jumpin' barefoot in a sanitation engineer's storage compartment..........well, hell, satisfying a saber-toothed tiger with a handful of barbed wire, in a phone booth, to get a Sabatier back should be considered a picnic. [BD]
Link Posted: 7/29/2002 5:50:48 PM EDT
Originally Posted By Tall_Shadow: P.S. Thanks RedGoat for the recipe!
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No problem. The quiche/fritatta is one of my wife's 'Special Treats.' I make it for her when she has been a good girl. The Two Fat Ladies, from food network, developed the recipe. Thank them. I checked the food network site, but the recipe was nto currently available. ?
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