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Dry Rubs
I've seen that many on this forum like Dizzy rubs. I bought 2 and they gave me little packets of others to test. Cowlick is the best for meat (steak) but I find it too peppery. Dizzy Dust works well with chicken/pork. Can any of you suggest another rub that isn't so strong as Cowlick for steak? To add taste but not so much pepper as Cowlick (and not loaded with salt which is what I liked about Dizzy spices). I was never very good at making my own but maybe I should try again but I was hoping that there was somethung out there to just buy.
Comments
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Howard,
Maybe you can join me in convincing Nature Boy that there is a market out there for a less salty Montreal Steak Seasoning. :-)[p]TNW
The Naked Whiz -
[ul][li]Steak[/ul] -
The Naked Whiz,[p]I'd give it a try.
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Howard,[p]I often use Willingham's Orginal Mild on steaks, very good. They can be bought http://www.willinghams.com.[p]Roy
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Thanks for all your help. Didn't know that so little was put on steaks. I thought most BBQers put a lot of spices on steaks. That's the confusion I found beacause I would see steakhouses on the Food Network put salt and pepper.....that's it!! I always thought that their extemely hot grills or the quality of their meat created the great taste. That is the taste I am trying to find!! Lastly, we actually have Montreal Seasoning. The next time we have steaks I'll try various versions using all your suggestions. We'll have our usual taste test. It seems to be a regular event in my backyard these days. Again, thanks for all your help and valuale info.[p]Howard
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Howard,
If you like the general flavor of the Cow Lick, but find it strong for your tastes, I have heard from customers that like a very light coating of Cow Lick, then a dusting of kosker salt. [p]That might give you what you are looking for. Another thing you might consider is a coffee encrusted steak! There was posts about this craze not too long ago.[p]Happy cooking.
Chris
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Howard,[p]Try Dizzy's Red-Eye Express.
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