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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-23-2013, 06:06 PM   #76
tatonka3a2
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Quote:
Originally Posted by kds9547 View Post
Just ordered some Tatonka Dust from Owen's BBQ. Man, shipping is killing me on these rubs.

Not to worry - if I (Owens BBQ) can ship cheaper than what you were charged for on the site I will refund the difference . The calculator can only calculate for regular priority shipping, so if I can get it in a flat rate or a regional rate box for a better rate that is what we do!
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Old 03-23-2013, 06:50 PM   #77
Brizz
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Salt and pepper on a steak? I wouldn't dare. If you can't take a steak directly from the fridge to a hot grill and love it then you have bigger problems in life...

I bought some Chicago Steak Seasoning at Costco yesterday, how is it any different than Montreal? I read a homemade Chicago recipe and they added dried lemon zest. Could that one thing make the difference?
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Old 03-23-2013, 08:11 PM   #78
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Not to worry - if I (Owens BBQ) can ship cheaper than what you were charged for on the site I will refund the difference . The calculator can only calculate for regular priority shipping, so if I can get it in a flat rate or a regional rate box for a better rate that is what we do!
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Thanks! I came in to work tonight and we are planning a get together next Monday for about 30 of us. My coworkers requested ribeyes and strips so I hope to have it for a test run sometime this week.
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Old 03-24-2013, 04:28 PM   #79
STUMP52
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I use to use garlic powder, Lawrys, and pepper.

Now it's Salt Free Cavenders and Lawrys.

Think I'm gonna have to try some of this Tatonka Dust.
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Old 03-24-2013, 04:37 PM   #80
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I just ordered some Tatonka Dust & got an email the following day that nearly 1/2 of the initial shipping cost at checkout ($15.95 or something) was refunded to my credit card. Not sure if that works for all areas, but it did for me.
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Old 03-24-2013, 04:58 PM   #81
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Fresh cracked Black pepper, Grandulated Onion powder and soy sauce! Done....
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Old 03-24-2013, 06:35 PM   #82
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Just got an email from the folks at Owens BBQ (Tatonka Dust) and they credited 1/3 of the shipping cost back to my account. How often does that happen? Not very often for me. Thanks Tanya!
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Old 03-24-2013, 06:40 PM   #83
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+1 Montreal Steak Seasoning
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Old 03-26-2013, 05:00 PM   #84
BIG ALAN
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Default Seasoning Steak

Any choice grade or above steak with bone on deserves either nothing, or what I do: Light Kosher salt, miniscule amount of granulated garlic, freshly cracked black pepper. Press into meat, a little EVOO to cover seasoning and a plastic wrap until cook on a charcoal grill. Reverse sear. Real garlic will burn to become bitter with a sear. 250-275 grate temp (indirect). 115* then over to coals for a sear. Heaven. The goal is to taste the beef.
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Old 03-26-2013, 06:19 PM   #85
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Santa Maria Rub & Montreal steak seasoning.
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Old 03-26-2013, 06:23 PM   #86
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Sometimes I use coarse sea salt and course ground tellicherry pepper.
Other times I use nothing.
BBS Bovine beef rub is awesome too. I like to sprinkle it on after the steaks are
resting!!!
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Old 03-26-2013, 09:15 PM   #87
gayler
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Old 03-26-2013, 09:26 PM   #88
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Just a little Tiger sauce when it comes off the grill works for me.
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Old 03-26-2013, 11:59 PM   #89
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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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Old 03-27-2013, 12:06 AM   #90
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Salt, Pepper, Garlic Powder & Red Pepper Flakes.
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