The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Sirloin with Ted & Barney's Seasoning (http://www.bbq-brethren.com/forum/showthread.php?t=148897)

nucornhusker 12-03-2012 02:04 PM

Sirloin with Ted & Barney's Seasoning
 
There is an active thread over in the Ted and Barney's sub forum where you can win a free bottle of their seasoning. Well I was lucky enough to win for October, so I figured I would share my experience and give a link so you can enter a chance to win.

http://www.bbq-brethren.com/forum/sh...d.php?t=146773

This is the first side seasoned, second picture is the flip side. The second picutre shows a more accurate representation of the black pepper content. Ignore the other steaks, they are for the rest of the family and are seasoned with what they normally use for a control.

http://i1202.photobucket.com/albums/...w/_DSC0800.jpg

http://i1202.photobucket.com/albums/...w/_DSC0801.jpg

This is cooked and cut. Please ignore the messy plate.

http://i1202.photobucket.com/albums/...w/_DSC0802.jpg

http://i1202.photobucket.com/albums/...w/_DSC0803.jpg

The steak was AWESOME! We usually use either K-Salt and fresh black pepper, or Montreal Steak Seasoning, and this was a great change. It has a wonderful pepper flavor and not at all overbearing on the salt. There is a really nice spice with this seasoning. My wife preferred it to the MSS steak (as did I), and she has me use that on almost everything including fries and baked potatoes.

We also agreed this would make a great beef jerky seasoning, so I will be trying that soon.

So head on over to the thread linked above and say "Hi T&B" or just got to their website and buy some!

IamMadMan 12-03-2012 08:30 PM

Looks Great

barney jr 12-03-2012 09:32 PM

Wow thank you for the nice review Kirby!We actually used to sell a beef jerky made with just our seasoning before our butcher shop burned down.No brine just a layer of t&b then meat t&b then meat and so on and let it sit in fridge over night and smoke.


All times are GMT -5. The time now is 11:09 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.