Tom Power Posted September 26, 2009 Share Posted September 26, 2009 I have always maintained that there is no better steak (or burger) than one cooked at home over a Weber grill fired with charcoal. I also have no doubt that Joe can cook a mean steak. I also always recommend Montreal seasoning. I'd say that his observations are perfectly valid and his results completely unsurprising. (For what it's worth, by the way, I'd love for the Ray's thread to not be the reason people don't feel comfortable participating in this forum). What is Montreal seasoning??? Link to comment Share on other sites More sharing options...
Arcturus Posted September 26, 2009 Share Posted September 26, 2009 A blend of black pepper, onion powder, granulated garlic, salt, coriander, crushed red pepper, and a few others. It is pretty killer on red meat. Link to comment Share on other sites More sharing options...
Mark Slater Posted September 26, 2009 Share Posted September 26, 2009 What is Montreal seasoning??? It's this. Link to comment Share on other sites More sharing options...
Waitman Posted September 26, 2009 Share Posted September 26, 2009 Last time we were in Montreal we bought some "real" montreal seasoning. Wasn't as good as the McCormick's. It's this. Link to comment Share on other sites More sharing options...
DanielK Posted September 26, 2009 Share Posted September 26, 2009 The McCormick's is a takeoff (or, in Waitman's opinion, an improvement) on the retail spice blend that you can buy at Schwartz's in Montreal. The "steak and beef" one is really good on steaks, but the "poultry" blend is even better on chicken. Link to comment Share on other sites More sharing options...
bmcdonal6674 Posted September 26, 2009 Share Posted September 26, 2009 The McCormick's is a takeoff (or, in Waitman's opinion, an improvement) on the retail spice blend that you can buy at Schwartz's in Montreal. The "steak and beef" one is really good on steaks, but the "poultry" blend is even better on chicken. what wine goes best with the McCormick mix? if only there was a wine shop in court house to ask these questions..... Link to comment Share on other sites More sharing options...
ScotteeM Posted September 27, 2009 Share Posted September 27, 2009 I'm not a fan of Montreal seasoning. Good beef doesn't need that much stuff on it. I find it overwhelming. And, I had a most wonderful dinner at RTS tonight. It washed away all the stress of this week. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 27, 2009 Share Posted September 27, 2009 every couple of months, I make up a jar of my own dry rub, which I use both on steak and chicken before grilling it: Spanish paprika kosher salt black pepper brown sugar granulated garlic granulated onion ground cumin ground coriander ground oregano ground ancho or chipotle chile ground allspice Link to comment Share on other sites More sharing options...
monavano Posted September 28, 2009 Share Posted September 28, 2009 I'm not a fan of Montreal seasoning. Good beef doesn't need that much stuff on it. I find it overwhelming. And, I had a most wonderful dinner at RTS tonight. It washed away all the stress of this week. I agree-Montreal Seasoning throws the taste of steak "off" to me. Now, Zora's mix is something that I will have to try! Link to comment Share on other sites More sharing options...
DanCole42 Posted September 28, 2009 Share Posted September 28, 2009 This isn't really on the topic of Montreal Seasoning (which Michael has recommended to me in person) but, since we're sharing, here's my all-purpose steak rub: Clove Cumin Coriander Black pepper Porcini I don't like pre-salting my pre-made food. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 28, 2009 Share Posted September 28, 2009 I don't like pre-salting my pre-made food. You don't season with salt just before cooking? That is certainly flying in the face both of conventional wisdom and expert opinion. Link to comment Share on other sites More sharing options...
DanCole42 Posted September 28, 2009 Share Posted September 28, 2009 You don't season with salt just before cooking? That is certainly flying in the face both of conventional wisdom and expert opinion. Wait, what?No, I just meant that I don't put salt in things like rubs that I'm going to stick in the pantry. I like to be able to control the level of salting at the time I'm cooking. It's just like how you don't salt stock - what's right for a soup might be way too salty for a reduced sauce. Link to comment Share on other sites More sharing options...
monavano Posted September 28, 2009 Share Posted September 28, 2009 Wait, what? No, I just meant that I don't put salt in things like rubs that I'm going to stick in the pantry. I like to be able to control the level of salting at the time I'm cooking. It's just like how you don't salt stock - what's right for a soup might be way too salty for a reduced sauce. Hmmm...I've always salted my chicken stock. I had not thought of not salting it..what do most DR's do with stocks. Salt? No salt? Link to comment Share on other sites More sharing options...
mdt Posted September 28, 2009 Share Posted September 28, 2009 Hmmm...I've always salted my chicken stock. I had not thought of not salting it..what do most DR's do with stocks. Salt? No salt? No salt in the stock, but salt in my rubs. Link to comment Share on other sites More sharing options...
DanCole42 Posted September 28, 2009 Share Posted September 28, 2009 Hmmm...I've always salted my chicken stock. I had not thought of not salting it..what do most DR's do with stocks. Salt? No salt? Both conventional wisdom and expert opinion (thanks, Zora) would say NOT to salt stocks... for the reason I mentioned.Anything that's not going to be eaten in and of itself (rubs, stocks) should, in my opinion, NOT be salted because you don't know how much salt the final application will call for. For stock, think about this: let's say you "salt it to taste." Let's say that you've got 1 part salt to 100 parts stock. If you wanted to REDUCE that stock down to a sauce, think about it: you'll have 1 part salt to 50 parts stock. That's twice as salty. 25 parts. 2 parts? You'll end up with inedible sauce. Link to comment Share on other sites More sharing options...
monavano Posted September 28, 2009 Share Posted September 28, 2009 Both conventional wisdom and expert opinion (thanks, Zora) would say NOT to salt stocks... for the reason I mentioned. Anything that's not going to be eaten in and of itself (rubs, stocks) should, in my opinion, NOT be salted because you don't know how much salt the final application will call for. For stock, think about this: let's say you "salt it to taste." Let's say that you've got 1 part salt to 100 parts stock. If you wanted to REDUCE that stock down to a sauce, think about it: you'll have 1 part salt to 50 parts stock. That's twice as salty. 25 parts. 2 parts? You'll end up with inedible sauce. Yup. Makes sense. Thanks much. Link to comment Share on other sites More sharing options...
Waitman Posted September 28, 2009 Share Posted September 28, 2009 The McCormick's is a takeoff (or, in Waitman's opinion, an improvement) on the retail spice blend that you can buy at Schwartz's in Montreal. The "steak and beef" one is really good on steaks, but the "poultry" blend is even better on chicken. Yeah -- that's the one we tried. Not bad stuff, but somehow the McCormick's does it for me more despite my innate food snobbery. what wine goes best with the McCormick mix? if only there was a wine shop in court house to ask these questions..... Any cheap Cabernet blend. Link to comment Share on other sites More sharing options...
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