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Watch out with Montreal Seasoning
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Raymont
Posts: 710
Cooked up some filet's last night seasoned with Montreal. They came out really salty tasting. I got to thinking about it and deduced that I was using the last of the quart size Montreal (which is essentially a mix of S&P). Well, believe the salt is heavier than the pepper, and over time the salt will make it's way to the bottom of your shaker. So be careful when you get to the end of a Montreal seasoning container, odds are, it is mostly salt. To top it off, they were Snake River Farms Filet's.. Aggh, I want a do over!
Small & Large BGE
Nashville, TN
Comments
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I usually go light on the seasoning with good beef. Should compliment it, not over power it. I do agree with you, sometimes the spices in pre-made rubs will settle over time, either due to weight or size. I always try to shake mine before every use.Large BGE, Mini BGEMorgantown, PA
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That's why I only use S&P for steaks. I can regulate how much of each goes on.SE PA
XL, Lg, Mini max and OKJ offset -
Caution applies to many spice mixes. Always shake them up before use to distribute the ingredients.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Do you shake the bottle before using? Because the salt will settle.
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Thanks for the heads up. Seems to me with constant use, that would be avoided as one is constantly turning upside down to shake / apply to meat. The Montreal Seasoning is heavily salt based.....now I am not challenging you on your warning.....but hadn't experienced this myself. It is my go to for beef.....and i too purchase in the large container like you do.Ellijay GA with a Medium & MiniMax
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