SmokinJohn
Babbling Farker
So, I was honored to test SirPorkALot's new salt.
My weapon of choice: The Rib Eye
A nice 16 oz boneless beast:
Sprinkled the X-Salt on it:
Because the sear unit on my gasser is on the fritz, I use a comal for searing.
Finishing it on the grill:
Served up with a little mushroom topping and some haricot verts:
The review: I agree that the salt tastes something like Montreal Seasoning, but it isn't overpowering like Montreal. The best way I can describe the taste is that it "brightened" the flavor of the ribeye. I don't know what SirPorkALot used for the spice mix, but it's probably from another dimension, or illegal in 32 countries.
I have a little left, and I *might* do another test on a different piece of meat.
By the way, the only ding the salt took was from my son. He thought it was too salty. I am on a restricted sodium diet, so if any one would be sensitive to that, it would have been me. Jennifer and I discounted his comments.
My weapon of choice: The Rib Eye
A nice 16 oz boneless beast:
Sprinkled the X-Salt on it:
Because the sear unit on my gasser is on the fritz, I use a comal for searing.
Finishing it on the grill:
Served up with a little mushroom topping and some haricot verts:
The review: I agree that the salt tastes something like Montreal Seasoning, but it isn't overpowering like Montreal. The best way I can describe the taste is that it "brightened" the flavor of the ribeye. I don't know what SirPorkALot used for the spice mix, but it's probably from another dimension, or illegal in 32 countries.
I have a little left, and I *might* do another test on a different piece of meat.
By the way, the only ding the salt took was from my son. He thought it was too salty. I am on a restricted sodium diet, so if any one would be sensitive to that, it would have been me. Jennifer and I discounted his comments.
