OleSmokey When you are planning on eating some take a pic of one outside of the package. I’d be interested in what you think would be wrong with the appearance then w could try to see what could be done to make you happier with the next batch. Or, going back to Sheep casings would always work too. I don;t think I have ever used sheep for snack sticks. Or at least, if I have, its been a while!
Best Seasoning to use???
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Need help, can not decide the best seasoning for ribeye and Hamburgers. Looking for restaurant type favor.
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Cindy Bushar I usually make up a mix of my own, depending on what we are looking for or I have in mind. Walton’s makes a great steak & roast rub, as well other mixes. Just use your imagination. The Montreal Steak is pretty good too, for something easy to get & pre-made. Just remember, coarse, intense flavors or Sea Salt or Himalayan or Kosher, Coarse Pepper, Coarse Red Pepper if you Like a little Heat, & Coarse Garlic if you love garlic (you gotta love garlic) are the basics. Don’t be stingy, be bold!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Cindy Bushar for ribeyes Spiceology’s Gaucho Steakhouse Rub or Walton’s Ultimate Steak and Roast Rub would be great choices. For burgers Excalibur’s Better Burger is excellent.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
Tex_77 I like Walton’s Steak and Roast Rub and Better Burger.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Grill In Grill Out and grill powder
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Cindy Bushar big fan of steak and roast rub.
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Salt pepper Worcestershire
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We like to use Fiesta Brand Uncle Chris’ Gourmet Seasoning.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
HerbcoFood That is a good one as well.
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bocephus i just ordered both of these, among others.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
twilliams I think you will be very happy with them. They are now my go to for steaks, roasts and burgers.
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Due too many allergies we do simple to cook then individual sauce.
Salt, pepper, roasted garlic,
Then we use Mauls bbq from St. Louis MO. And hubby uses three depending on how he feels. Worchester, A1,
Me I actually enjoy plain I love the flavor of fresh grilled steak. -
cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Wife just picked me up this one. Haven’t got a chance to try it yet, but I can’t wait!
Rub it, Smoke it, Cut it, Love it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
cntryboy you’ll like both of those. They’re great
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
cdavis Can’t wait!
Rub it, Smoke it, Cut it, Love it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
cntryboy I really like the potato garnish too. How did you like it?
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
cdavis It was really good! that being said, i went a bit overboard and it was a bit on the salty side. Completly my fault! not use to using pre made seasoning mixes. I typically add different spices as I go. I will get the hang of it eventually
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
calldoctoday That sounds perfect! you should try Waltons smoked sea salt in your mix some time. wife got it for me and I think it will be a game changer!
Rub it, Smoke it, Cut it, Love it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
cntryboy I’ll have to give that a try. Thanks
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