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One of my favorite rub's Larry...........if it goes over well, do you plan on bottling your own??? :biggrin:
One of my favorite rub's Larry...........if it goes over well, do you plan on bottling your own??? :biggrin:
Maybe...............:icon_blush: LOL I've been wanting to dry the S&P brisket for awhile. Then I've seen alot of well known BBQ joints that do this so I figured what the heck I will give it a shot!
I have also done the S&P rib's, girl's love em that with way with a lite glazing of sauce!!
Gonna try a brisket monday with just Montreal steak seasoning, anyone tried that before?
Larry, did you marinate or inject anything or just strait meat flavor??
I fall back on the Montreal alot. (even my pastrami and smoked salmon gets a taste of it) Do you make your own or use the store bought?
Store bought but printer's ready if you got a recipe!! :wink:
Here is the one I like, but you know what you like so a tickle here or there may be in order.
Montreal Steak Rub – A coarse rub suited for beef, but also good on pork, chicken and potatoes.
Ingredients:
3T coriander seeds
3T black peppercorns
4T dried bell pepper (mix green & red bell pepper)
2T onion flakes
2T garlic flakes
2T sea salt
1T caraway seeds
2T dill seeds
1T dried thyme
1t dried lemon peel
Combine all ingredients and grind in a coffee grinder.