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From Webber? For some reason Im thinking I see that all the time?
Seasonings most definately make or break a steak. I JUST ran out of my favorite, KC masterpiece bbq seasoning rub, and had to use something cause I just bought two center cut beef sirloin tips steaks and needed something. I had weber gourmet burger and mccormick roasted garlic and herb. The latter came out better but, neither complimented the steaks as well as the kc stuff. The meat turned out pretty good but, then again, I prefer a more marbled cut like a chuck steak, there's just more natural flavor from the fat!I can't just use a rub either, have to throw on some salt, pepper, and seasoning salt to help out. I need to find a different seasoning salt to use, then I think I'll get a little shaker can and mix up my own rub so it's always on tap and ready to go :licklips:
All you need on a steak is sea salt and fresh cracked black pepper, and a *little* bit of garlic and crushed red pepper on a high heat grill. With the right meat, all that other stuff is just fluff. Get you a good, thick, center cut, choice ribeye and you'll never want a chuck steak again.
there is no "all you need" for steak seasoning.
Get you a good, thick, center cut, choice ribeye and you'll never want a chuck steak again.
BeccaLoo24 – i can toss grown men.... so dont doubt me
So has anyone ever made pickles? I've got a co-worker that swears he makes the best pickle you've ever tasted so i'm on a mission to make home made pickles now. We're hopefully gonna start pickling some this weekend. Anyone wanna share some recipes for DY-NO-MITE pickles?
After hitting about 8 different grocery stores I finally found my seasoning down to the wally world Snagged 4 of them, don't want to have to look any time soon!Shane, if you do that just make sure the wife can carry you. That type of place pops up around here every now and then and are always busy at first, then tank shortly after. Maybe cause there are too many eating establishments here already, or maybe cause they rarely pop up in a good location, but they always tank.
Yea that's the main reason for waiting until my wife's done with school. So we're not expecting to make money off the business... that's pretty much a given. Her dad (my father-inlaw) owns his own business and it's really hit or miss sometimes. So we'll see.... I just found out we have three different BBQ joints in town.. I thought we only had one.. I've tried the one and it's "decent" really expensive for a hole in the wall.. and their NEVER open... I'm going to try the other two this week and see how they stack up.
Or leave the menu small.
Another thing I've seen businesses do to cause them to fail is go too big too fast. They start out with a base menu, then expand the menu too quickly, so the quality of the food across the board goes down. If you do get a resturant going, I'd say to find a few dishes you're good at, and a few sides, and stick to those for a good long time. Then, as you establish your "street cred" slowly start expanding the menu.
We something similar called "hobo stew." It's potatoes, carrots, onion, hamburger, green pepper, and whatever else you want. This is what got me thinking. But it's the best way to do taters on the grill. And if you follow my mashed tater recipe, you'll love them.
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