Got a few bottles of Johnny's seasoned salt, specifically the Hunter model. I'll admit I never heard of it before you guys brought it up here, but it's the best I've ever had. Thanks much.

There is a Hunter version of Johnny's Seasoned Salt?

Glad you dig.

Only had the regular, keep some bigger containers around. If it needs salt Johnny’s only makes it better.

So far, gotta agree. I found the Hunter stuff by accident. It has MSG's in it, and I prefer that so that's the one I ordered. I also got the seasoned pepper but haven't tried it yet.

https://johnnysfinefoods.com/products/hunters-blend

So what’s better ?? Johnny’s or Jack’s?? Thought the previous threads were on Jack’s Seasoning.

tag

I'm the cook in the house. About all I use is Johnnys. Been using it for about 20 years.

Just ordered a 3 pack of the Hunter version, regular and a salmon blend.

Stocking up on Johnny’s, tp, and paper towels. [bleep] the world. Long as I can wipe my ass and season whatever meat I got I’m golden.

Thanks.

Johnny's, garlic powder and olive oil on a beer can chicken is bomb fwiw.

Costco sells the big jars of it here. Much cheaper and lasts awhile. We use it on everything.

I carry a spare in the pantry so I don't ever run out, but I've never seen the hunters blend.

Like where did you get it, bro.

Got it.

I still prefer Alpine touch, but admit that we only use it on the grill for steaks, chops, and burgers.

tag

I go back and forth between Johnny's and Alpine Touch. Both are great. I keep a bottle of Lawry's Seasoned Salt around for a little more variety now and then, especially for tater tots (can you say potato oles?).

Yes. It’s much better than the regular seasoning salt, which I think sucks.

That's good to know. Once I stumbled across the Hunter blend with MSG I didn't even bother to order the regular stuff. This Hunter blend is fantastic.

MSG is good for me!

Me too. We're all a little too healthy anyway, IMHO.

Brown truck just left.

Showtime!

I want to try that hunter's blend....and Chicago Steak.


I am a spice hoarder though.....my spice cabinet is out of hand.

That big bottle makes my meat look rather insignificant.

It ain't the size cuzzin......

Yeah, just beat the hell out of it and it won't need any seasoning.

Looks delish!

Everyone talking about the Hunters Blend is gonna make me branchout and try it.

Btw, johnnys goes on everything. Literally there is nothing it won’t make better.

Once you use Chicago steak you’ll stop your hoarding ways. Or redirect maybe.

Didn't have any meat thawed but do now.


When the mighty Egg hits 650F things are going to get cookin'!

Fancy pants

Blame fancy Flave.



Chicago is GOOD, KC is not bad either.

Drop some in your claw.

Is this a pussy joke?

Grownups are talking. Go play with your lizard.

Just drained my lizard of 4 Bud Lights.



That said, I am meh on the Johnny's.


Not bad, but I prefer the Chicago or KC blend, or just regular old salt and pepper.

OH Gruff gonna be pissed! LOL

Crittr, you know what I think part of it is?


To me, the tenderloin is a rather bland cut of beef. Tender and enjoyable to eat but just lacks the natural extra beefy flavor of a t-bone or tri-tip.

Tenderloin is a nice vehicle for pan sauces.

Lately I've been using Lawry's coarse ground garlic salt + fresh ground black pepper on my strip steaks. Simple and very tasty.

Fat is where it’s at when it comes to flavor. Not that I don’t like a tenderloin cuz I do. It’s just that some other cuts come closer to hitting the perfect balance of flavor and tenderness.

I ate some axis backstrap a couple of nights ago. Johnny's Hunter's blend and fresh cracked black pepper made the best venison on the planet even better. Haven't found anything I don't like it on yet. Smoked a meatloaf to take to deer camp and used it on top of that too. We'll see how that goes down Thursday night.

Well, I wouldn't know.

Out of my pay grade not to mention I'd start a grease fire.

For sure.

If the steak needs more than a shot of Johnnys and a dash of pepper, something is wrong with the steak. Unless that is if some of you heathens cook it well done ;D . Rare is the way god made steak to be cooked, dark red in flavor bar middle.

1.5" cut, 3 mins per side at 500-600F.


Nice medium rare.

Sam try the Traeger Saskatchewan blackened rub and report back.

Just put some slap ya mama on it and drink a Miller hi life. That's what mathman would do.

Not a bad plan.

Cooking advice from Gruff?

LMAO

Whatever kind of potatoes you make johnnys makes em better. Scalloped. Baked. Fried.

Same with eggs. Dippy. Hard boiled. Scrambled for the lazies.

Or just a little in your hand by itself.

A versatile spice indeed.



It must be the extra pepper in the Chicago and KC that I like.

Is it good on burritos?

Yes. But it’s called Juanitos when you use it such a manner

I honestly don’t know what the actual difference twixt Montreal and Chicago is, but whatever it is it’s profound.

Just ordered Hunter's Blend...


Medium rare? Not always. Had thinly sliced beef, from a roast, spiced like a mofo and oven-broiled until blackish tonight. Yum. Remember thin elk T-bones, garlic-salted and oven-broiled as a kid. Oh man that's some flavor.

Yessir, beer can chicken is some kind of good.