24hourcampfire.com
24hourcampfire.com
Previous Thread
Next Thread
Print Thread
Hop To
Joined: Sep 2011
Posts: 60,290
W
Campfire Kahuna
OP Offline
Campfire Kahuna
W
Joined: Sep 2011
Posts: 60,290
How?


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
GB2

Joined: Apr 2017
Posts: 19,435
Campfire Ranger
Offline
Campfire Ranger
Joined: Apr 2017
Posts: 19,435
All steak spices are already a blend.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
Joined: Dec 2013
Posts: 2,439
R
Campfire Regular
Offline
Campfire Regular
R
Joined: Dec 2013
Posts: 2,439
I was just thinking about this last night. While I do like Montreal steak seasoning, I find it too course, and could use a blend. I had a bite of steak and got a large hard chunk of something that was off putting.

Of course, this is if I’m interpreting your question correctly.

Joined: Apr 2017
Posts: 19,435
Campfire Ranger
Offline
Campfire Ranger
Joined: Apr 2017
Posts: 19,435
Look at Cert's brisket thread. robham uses a mustard coating then dusts it with premixed spices. Good way to blend and create a differing textures and tastes.

To the Montreal seasoning the dried garlic and pepper corn chunks can be obnoxious if they are not rehydrated somewhat. I only use it now when leaving the rub on meat overnight. I used to also grind it more in one of those small coffee spice grinders to the consistency of fine ground pepper to deal with chunks-o-stuff when directly seasoning meats during cooking.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
Joined: Aug 2002
Posts: 5,750
Campfire Tracker
Offline
Campfire Tracker
Joined: Aug 2002
Posts: 5,750
Originally Posted by robertham1
I was just thinking about this last night. While I do like Montreal steak seasoning, I find it too course, and could use a blend. I had a bite of steak and got a large hard chunk of something that was off putting.

Of course, this is if I’m interpreting your question correctly.

Just put it in a spice/coffee grinder. I do that with all of my steak rubs. At home I mainly use SPG or Boars Night Out Midwest Dust, but for our competitions we use three different commercial rubs. DB180 all purpose, DB180 beef and Boars Night Out Double Garlic Butter. All ground.


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
IC B2

Joined: Oct 2006
Posts: 1,884
G
Campfire Regular
Offline
Campfire Regular
G
Joined: Oct 2006
Posts: 1,884
This is one of our favorites. We bought a 3 pack of Bullsh!t, Chickensh!t and Awsh!t. The Awsh!t is great on grilled vegetables.

/]Bullsh!t seasoning

Joined: Sep 2014
Posts: 21,618
Campfire Ranger
Offline
Campfire Ranger
Joined: Sep 2014
Posts: 21,618
Garlic powder, Lawry's season salt.
Not heavy on either.
Couple drops. Lea &Perrins W-sauce.
Rub it around.

Let sit to room temp.
Brush with olive oil.


Parents who say they have good kids..Usually don't!
Joined: Jul 2006
Posts: 2,731
S
Campfire Regular
Offline
Campfire Regular
S
Joined: Jul 2006
Posts: 2,731
I've tried many different blends some are ok but have returned to salt, pepper, and garlic.

Joined: Dec 2003
Posts: 85,981
Campfire Oracle
Offline
Campfire Oracle
Joined: Dec 2003
Posts: 85,981
I often just use kosher salt and fresh ground black pepper.

Otherwise, I use 5:2:2:1; ratio of salt, garlic, black pepper, onion.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
Joined: Apr 2011
Posts: 68,922
Campfire Kahuna
Offline
Campfire Kahuna
Joined: Apr 2011
Posts: 68,922
RARELY ever put anything on a steak I cook except for black pepper and garlic.


"Allways speak the truth and you will never have to remember what you said before..." Sam Houston
Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"

~Molɔ̀ːn Labé Skýla~
IC B3

Joined: Mar 2009
Posts: 4,372
Campfire Tracker
Offline
Campfire Tracker
Joined: Mar 2009
Posts: 4,372
I use coarse salt,garlic powder and fresh ground black pepper,


~Molɔ̀ːn Labé Skýla~
As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
Joined: Dec 2005
Posts: 9,562
Campfire Outfitter
Offline
Campfire Outfitter
Joined: Dec 2005
Posts: 9,562
Seven steak seasoning an hour before cooking. Add black pepper before taking off the grill and a pat of butter when it hits the table. Grilled medium . Usually have canned sliced mushrooms cooked in a little butter, garlic and shake of low salt soy sauce. Oh and baked taters

Joined: Feb 2003
Posts: 18,854
2
Campfire Ranger
Offline
Campfire Ranger
2
Joined: Feb 2003
Posts: 18,854
I save my spice bottles when they're empty.

I always have one with 50/50 course salt/course black pepper for brisket and pork butt rubs.

I always have one with onion powder/garlic powder/salt/pepper mix for steaks - rub with olive oil and apply seasoning and let sit in ziplock in fridge for overnight or most of the day.

My favorite steak seasoning now is the Hardcore Carnivore Black.


Sent from my Dingleberry Handheld Wireless
Joined: Jun 2004
Posts: 44,710
M
Campfire 'Bwana
Offline
Campfire 'Bwana
M
Joined: Jun 2004
Posts: 44,710
How about a spelling coarse? grin

Joined: Dec 2013
Posts: 2,439
R
Campfire Regular
Offline
Campfire Regular
R
Joined: Dec 2013
Posts: 2,439
Forgot to share-

I did blend some Montreal steak seasoning in a coffee grinder for some steaks on Friday. It was a little too fine, but I’ll probably do it again.


[Linked Image from i.postimg.cc]

Joined: Apr 2017
Posts: 19,435
Campfire Ranger
Offline
Campfire Ranger
Joined: Apr 2017
Posts: 19,435
I prefer Montreal ground fine for steaks and meat that cooks quick or isn't marinated with it as a dry rub overnight so it can hydrate some of them big chunks of garlic and pepper corn.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
Joined: Feb 2003
Posts: 18,854
2
Campfire Ranger
Offline
Campfire Ranger
2
Joined: Feb 2003
Posts: 18,854
Originally Posted by mathman
How about a spelling coarse? grin

Right. A thousand materfukin apoligees.


Sent from my Dingleberry Handheld Wireless

Moderated by  RickBin 

Link Copied to Clipboard
YB23

Who's Online Now
115 members (257 mag, 35, 160user, 6mmbrfan, 10Glocks, 308ld, 15 invisible), 1,745 guests, and 797 robots.
Key: Admin, Global Mod, Mod
Forum Statistics
Forums81
Topics1,187,728
Posts18,400,776
Members73,822
Most Online11,491
Jul 7th, 2023


 







Fish & Game Departments | Solunar Tables | Mission Statement | Privacy Policy | Contact Us | DMCA
Hunting | Fishing | Camping | Backpacking | Reloading | Campfire Forums | Gear Shop
Copyright © 2000-2024 24hourcampfire.com, Inc. All Rights Reserved.
Powered by UBB.threads™ PHP Forum Software 7.7.5
(Release build 20201027)
Responsive Width:

PHP: 7.3.33 Page Time: 0.077s Queries: 14 (0.003s) Memory: 0.8695 MB (Peak: 0.9880 MB) Data Comp: Zlib Server Time: 2024-03-29 09:33:52 UTC
Valid HTML 5 and Valid CSS