Steak seasoning:

[Mayberry Machiavelli]

[GOPisEvil]

1. Montreal Steak Seasoning (c)

McCormick Brand, specifically.

Also works on veggies.

:9

[u4ic]

22. Oooh,

a man after my own heart!

Club House is my preference, but it has to be Montreal Steak Spice! :hi:

[Ariana Celeste]

2. Garlic Pepper

:9

[sendero]

3. This is going to sound yuk..

... but I learned it at a (somewhat upscale) German restaurant I worked at as a teen.

They prepared the steaks (the night before they were to be cooked) by sprinkling with

salt
ground black pepper
garlic
paprika

And then smearing the grilling surfaces with brown (Dusseldorf) mustard.

The mustard would marinate into the steak a bit, and when cooked it would create a thin crust.

It IS a lot better than it SOUNDS :)

[Hotler]

6. No yuk! Sounds good!

Speaking of meat and mustard. I BBQ brisket with a rub and coated in plain yellow mustard. keeps the meat moist and you never even taste the mustard when it's done.

[sendero]

10. When you say "BBQ"..

... precisely what method of cooking are you refering to??????

Because I was planning to smoke my first brisket over the 4th weekend. I could use pointers :)

[Hotler]

17. Low and slow. 180-225 degrees.

here's my tips.
1. Go to www.barbecuen.com and read about championship brisket.
2. bring meat to room temp. cold meat adds a lot to cooking times.
3. get a Ploder meat thermometer (timer/temp with probe) about $20.00
I use two, one for the temp of the meat and one to read the cooking temp.
4. Burn you wood down to coals before using, No raw wood in the fire box. I use my Weber kettle as a second pit and keep wood burning so as to have a supply of coals when needed to add to the fire box on the BBQer. If you use "hard wood charcoal" not briquets you can add directly to the fire. The smoke from unburned wood or charcoal briquets will give meat a bitter taste. There is plenty of flavor in red hot coals. There should be very little smoke coming out of your cooker.
5. be prepared to cook brisket for a good 10-12 hours.
6. Start basting every hour or so after it's been on for 3-4.
7. No BBQ sauce till just before serving. Burns to easy.
8. Allow meat to rest 10-15 minutes before slicing.
9. I save the well done ends/edges for beans
10. PM me if you have more ?'s

[kiraboo]

7. I think it sounds like I must go out and grab some steaks

and try it. Imagine that: German food that you'd actually want to eat!

[Mayberry Machiavelli]

8. Hey I like German food, full of brutal meaty goodness.

[sendero]

12. Yeah..

... there were a few things I didn't care for. Ever heard of/had Sauerbraten?

It's beef brisket marinated for some time in a solution of vinegar, peppercorns, onions and a bit of sugar.

Germans loved the stuff but I wouldn't eat it when I could eat it for free :)

[kiraboo]

16. I spent three weeks in Germany last summer.

I liked the schnitzel. The first twenty times. Same goes for the dumplings. And yeah, I've had sauerbraten and weissbraten and blutbraten and all the bratens on offer in Munich and on the Rhine. But after a while I missed... seasonings. Spice, heat! Ya know?

[sendero]

18. Describe the schnitzel..

... I wonder if its the same stuff we made. :)

[johnnie]

4. My own blend

Basically:
salt
paprika
ground pepper
onion powder
garlic powder
cayenne pepper

[Skittles]

5. fajita seasoning

works great on everything

[Beausoir]

9. Fresh Lemon Juice. Squeeze it over a sizzling ribeye sometime.

My girlfriend from Mexico turned me onto it.

Salt your meat. Char it hard till medium rare. Remove to a hot dinner plate and squeeze lemon or limon over it.

It will set you free.

[qnr]

20. Yeah, I use lemon quite often. Started when I lived in Italy. n/t

[nothingshocksmeanymore]

11. I marinade in

juice of an orange and lime
1 tbs olive oil
worcestershire
1 clove crushed garlic
cholula hot sauce (about a tablespoon)

needs no seasoning once off the grill and all the acids are a great tenderizer too

[Dave Reynolds]

13. I keep it simple.

Salt, pepper, garlic.

Or, for not-so-good or freezer burned cuts, Sweet Baby Ray's BBQ sauce.

[giant_robot]

14. Cavenders All-Purpose Greek Seasoning

Great for quick meals.

[Spider Jerusalem]

15. Kosher salt and cracked black pepper.

And maybe some Colman's mustard.

[catbert836]

19. Terayaki Sauce

Mmmm... You have succeded in making me hungry for beef. And there's not a steak in sight, either. I hope you're happy!

[Monk06]

21. Marinade steak for five days in stout or brown ale ....

Add ale or stout until steak almost covered.

Add four garlic cloves.. crushes but not chopped.

Sprinkle with cracked black peppercorns
(ground very course or cracked with flat side of knife)

Add sprig of fresh rosemary (disgard after marinade)

Turn steak once a day and then grill. Save marinade and
reduce for sauce or disgard.

If marinade used for sauce add 1 oz of Cointreau before
reducing.

[Kali]

23. Nothing but a little salt.

And the flavor from the mesquite, or better - catclaw coals, of course.