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Unread 03-26-2013, 11:59 PM   #89
El Ropo
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Join Date: 10-06-10
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When using pepper, I always fresh grind it. Makes a huge difference over store bought pre ground pepper. Also, I love the 4 color peppercorn mix. K salt is also a lot nicer for me on steaks than table salt.

Oh, and to the person who wasn't too keen on McCormicks's seasonings. They really are quite good. Their montreal steak and chicken versions come in low sodium as well. Since they are a popular selling item, the on shelf stock is typically quite fresh.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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