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Started By
Message
This is a long post. Bunch of questions regarding seasoning
Posted on 10/18/21 at 9:38 am
Posted on 10/18/21 at 9:38 am
1. I mentioned on here last week i bought a new 36" blackstone.
2. I normally use salt and pepper on my steaks, but someone cooked one for me that had seasoning on it and it was awesome. It was a meat church seasoning.
3. Buddy of mine did some burgers on his blackstone and they were great and he used honey hog meat church seasoning.
All that said, i bought my blackstone, bought one of every kind of meat church seasoning. I bought some burgers, pork tenderloin, and some NY strips.
I want to try some seasonings on it all just not sure what to do. Obviously i will do the burgers on the blackstone, but i also have a sous vide cooker and green egg.
Any tips on what i should use to season each thing? Should i try some seasoning on these strips? or just stick with salt and pepper.
2. I normally use salt and pepper on my steaks, but someone cooked one for me that had seasoning on it and it was awesome. It was a meat church seasoning.
3. Buddy of mine did some burgers on his blackstone and they were great and he used honey hog meat church seasoning.
All that said, i bought my blackstone, bought one of every kind of meat church seasoning. I bought some burgers, pork tenderloin, and some NY strips.
I want to try some seasonings on it all just not sure what to do. Obviously i will do the burgers on the blackstone, but i also have a sous vide cooker and green egg.
Any tips on what i should use to season each thing? Should i try some seasoning on these strips? or just stick with salt and pepper.
8
Posted on 10/18/21 at 9:49 am to FishinTygah84
For French-cut pork chops, I use Midyett Premium Rub.
I rate Perry's Chop House as the best pork chop I have ever eaten. It's slow-cooked, massive in size, and is delicious. I think many of here would agree.
I rate my French-cut pork chops that I cook at home as a distant second because I can't replicate what Perry's does. But for a home-cooked pork chop, it is phenomenal with Midyett Premium Rub. I reverse sear mine and cook to a medium. Several people who have eaten my pork chops have said they are restaurant quality and this is coming from one person who isn't the biggest fan of pork chops.
I rate Perry's Chop House as the best pork chop I have ever eaten. It's slow-cooked, massive in size, and is delicious. I think many of here would agree.
I rate my French-cut pork chops that I cook at home as a distant second because I can't replicate what Perry's does. But for a home-cooked pork chop, it is phenomenal with Midyett Premium Rub. I reverse sear mine and cook to a medium. Several people who have eaten my pork chops have said they are restaurant quality and this is coming from one person who isn't the biggest fan of pork chops.
Posted on 10/18/21 at 10:04 am to FishinTygah84
This stuff here is primarily used for brisket, but it is really good on a steak. I use it and some kosher salt..
This post was edited on 10/18/21 at 10:05 am
Posted on 10/18/21 at 10:55 am to Will Cover
quote:
I reverse sear mine and cook to a medium.
I do the same, but cook to medium rare and it makes a damn fine chop!!
Posted on 10/18/21 at 11:02 am to unclejhim
quote:
I do the same, but cook to medium rare and it makes a damn fine chop!!
Where do you get your pork chops?
I like a thicker cut and I like the look of the French cut (from a presentation standpoint).
Surprisingly (at least to me), Trader Joe's carries this style of chop that I like and I buy mine from there. About $10 for 2 chops.
This post was edited on 10/18/21 at 11:03 am
Posted on 10/18/21 at 11:32 am to FishinTygah84
quote:
Should i try some seasoning on these strips? or just stick with salt and pepper.
If you are cooking with high heat be careful with rubs that contain a lot of sugar or black pepper. They will burn.
Posted on 10/18/21 at 7:05 pm to FishinTygah84
Don’t sleep on powdered mustard.
Posted on 10/18/21 at 7:52 pm to FishinTygah84
- F&D Board anytime someone suggest seasoning a steak or hamburger with something other than kosher salt and cracked black pepper
Posted on 10/19/21 at 8:33 am to FishinTygah84
I use meat church seasonings a lot but mainly for smoking.
Voodoo is my go-to for ribs, chicken and pork, I also layer it with honey hog. Can also use honey hog on turkey.
I like gospel for an all purpose,
Holy cow would be the one for steaks but it’s just not my flavor profile that I like. It should be good for a sear and not burn.
Voodoo is my go-to for ribs, chicken and pork, I also layer it with honey hog. Can also use honey hog on turkey.
I like gospel for an all purpose,
Holy cow would be the one for steaks but it’s just not my flavor profile that I like. It should be good for a sear and not burn.
This post was edited on 10/19/21 at 8:35 am
Posted on 10/19/21 at 9:24 am to FishinTygah84
Can always use the Meat Church Recipes website if you're looking for inspiration since you have all of his rubs.
Posted on 10/19/21 at 3:58 pm to Will Cover
I get mine (1" thick center cut, bone in) at Aquistapace's in Covington. Matter of fact I picked some up today for dinner tonight.
Posted on 10/19/21 at 4:22 pm to whiskey over ice
quote:
- F&D Board anytime someone suggest seasoning a steak or hamburger with something other than kosher salt and cracked black pepper
Posted on 10/19/21 at 5:10 pm to FishinTygah84
Just go crazy and try them all on everything and see what you like best. I do know the beef one they make is great on steaks, and I also know that I didn't care much for the the Hot Honey Hog on chicken. The Holy Voodoo is great on chicken.
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