I'm not crazy about Dales, but I tried the low sodium, and it is very good. I always would cut Dales with water before, but yummy to the low sodium.
grilling a steak this week ??
- Thread starter new redneck
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I have posted my favorite steak recipe before. Still the best I have found.
Steaks on the Grill
I prefer steaks with a bit of marbling like a ribeye or t-bone. Lightly coat the entire steak with peanut oil and then liberally sprinkle a Canadian steak seasoning over the entire steak.
Place the steak directly over hot coals and cook to desired doneness, only turning once. Watch the steaks carefully as the peanut oil is actually flammable and fire flare-ups are common. The oil not only helps the seasoning stick but seals the juices within the meat as the oil burns.
An excellent brand of seasoning is Tones but this recipe is very close to what can be found at a grocery store under an expensive label such as McCormicks Montreal Seasoning.
2 tsp garlic powder (not garlic salt)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper
Mix all & store in a glass container.
180 last time checked and thanks for asking :mj07:
I mostly grill chicken, pork and fish but a MAN needs to have some red meat at least once a week:scared
And I love Dale's, been using it for 30 years but I am also a saltaholic:shrug:
The Dale's restaurant in Muscle Shoals, AL where it originated is an awesome steak house:00hour
:0corn
- Feb 12, 2000
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I'll have to check that out. We have a riverhouse in Florence. Very convenient to The Shoals (RTJ Trail)!
same here. Crank my grill up all the way to about 650 and let the sear do its magic. I like em Pittsburg style
- Feb 12, 2000
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I was in Pittsburgh a few months back and mentioned "Pittsburgh" style cooking of steaks. None of the 4 guys that I was with had any clue as to what it was. I was shocked. Not that it really has anything to do with Pittsburgh or anything, but at least know what the hell it is. :shrug:
One guy said, "I think I've heard of that before" -- that was all they had.
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. This has the effect of intensifying the meat's flavor by cooking, without destroying the flavor of the uncooked meat. It can also produce a slightly crunchy layer on the outside that will complement the soft interior. The degree of rareness and the amount of charring on the outside may vary according to taste. The term 'Pittsburgh rare' is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.
According to local Pittsburgh lore, Pittsburgh steelworkers would often bring hunks of meat for lunch, rather than sandwiches. When lunchtime came, they would slap the piece of steak against a slab of hot metal in the mill to sear a blackened exterior around a red, rare core - a cooking style now known as "Pittsburgh Rare." Even the area bars got into the act, serving up Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and a bottle of beer.
- Feb 12, 2000
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Ok, so a Maryland guy, Bayou guy, and seemingly others know what it is. Why do we know what it is and the boys in Pittsburgh have never heard of it. I had to explain to them what it is.
"Oh, that sounds pretty good" was the reply that I received. :shrug:
"Oh, that sounds pretty good" was the reply that I received. :shrug:
I've done that Pittsburgh rare steak a few times.
What you do is take a thick steak and lay it directly onto the hot coals after you knock off some ash--coals made from wood chunks, not birquets.
Cook it like a knuckle-dragging caveman, none of those sissy metal grates or wire grills!
Turn steak over after 2 minutes or so and do other side. Then remove and cover it in foil for several minutes as it rests and cooks more.
Article here on doing it, but I find 3 or 4 minutes they mention is too long for the wood I use (usually oak), but as they say, takes some experimenting.
This cooking technique is very showy and scares some spectators, but really pays off if they like it charred on the outside and rare inside!
What you do is take a thick steak and lay it directly onto the hot coals after you knock off some ash--coals made from wood chunks, not birquets.
Cook it like a knuckle-dragging caveman, none of those sissy metal grates or wire grills!
Turn steak over after 2 minutes or so and do other side. Then remove and cover it in foil for several minutes as it rests and cooks more.
Article here on doing it, but I find 3 or 4 minutes they mention is too long for the wood I use (usually oak), but as they say, takes some experimenting.
This cooking technique is very showy and scares some spectators, but really pays off if they like it charred on the outside and rare inside!
I've done that Pittsburgh rare steak a few times.
What you do is take a thick steak and lay it directly onto the hot coals after you knock off some ash--coals made from wood chunks, not birquets.
Cook it like a knuckle-dragging caveman, none of those sissy metal grates or wire grills!
Turn steak over after 2 minutes or so and do other side. Then remove and cover it in foil for several minutes as it rests and cooks more.
Article here on doing it, but I find 3 or 4 minutes they mention is too long for the wood I use (usually oak), but as they say, takes some experimenting.
This cooking technique is very showy and scares some spectators, but really pays off if they like it charred on the outside and rare inside!
Man... good luck w/ that!
Ever tried one of those famous sandwiches from Pittsburgh? The shop is called Primanti Brothers and they are pretty famous for it. Nothing beats a sandwich with french fries *in* it!
