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Unread 08-10-2012, 11:32 AM   #9
somebody shut me the fark up.

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Originally Posted by willbird View Post
One thing I noticed about the "steak" seasonings, most of it is salt, or a lot of it anyway. I'd prefer I think to have direct control of how much salt goes on there.
I agree. I've used the Montreal Steak Seasoning before and thought the bark and AuJous was a bit salty, so now I do VVVV THIS VVVVV

Originally Posted by Bludawg View Post
Take i part Montreal and add 1 part med grind black pepper to it.
Or....I just go with a light layer of MSS and then another light layer of black pepper. Black pepper and beef go together like peas and carrots! You could also add a light layer of garlic powder too, another great flavor layer with beef.

Throw that thing on the smoker and let it ride until it's probe tender. POST PRON!
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