That’s one I keep on the boat - ‘barberians’ is the brand. Easy. Also Italian seasoning or herbes de Provence, other basics. Not so basic, are sun dried tomatoes and some assorted dried mushrooms and hot peppers from the local Asian supermarkets. Couscous, risotto. Also - Look up ‘thermal cooker’. All are shortcuts to elevated cooking in a C&C. (Mine a 33-2)
Dave Sent from my iPhone > On Sep 9, 2022, at 8:51 PM, Korbey Hunt via CnC-List <cnc-list@cnc-list.com> > wrote: > > Montreal steal seasoning is my recommendation. I saw someone recommended > liquid smoke. Be careful with this. More than a drop will leave a bitter > after taste. > > Get Outlook for Android > From: Ronald B. Frerker via CnC-List <cnc-list@cnc-list.com> > Sent: Tuesday, September 6, 2022 3:58:59 PM > To: CnClist <cnc-list@cnc-list.com> > Cc: Ronald B. Frerker <rbfrer...@yahoo.com> > Subject: Stus-List Re: C&C Steak Rub > > Melt butter; put the s&p and worcestershire in it. Paint it on. > Ron > Wild Cheri > C&C 30-1 > STL > > > On Tuesday, September 6, 2022, 03:51:39 PM CDT, Dennis C. via CnC-List > <cnc-list@cnc-list.com> wrote: > > > Okay, so Stu doesn't sell a C&C brand steak rub. I wanted to make it "list > legal". :) List traffic has been light so here's a new thread. > > Although I'm usually happy with just Worcestershire sauce, salt and pepper on > my boat steaks, occasionally I like to amp up the flavor profile. > > I've tried a number of store bought steak rubs, McCormick, Weber, etc. Here > in Louisiana the humidity causes them to set up into a lump when stored on > the boat. I even keep them in a plastic zipper bag. One rub I use, Bolners > Fiesta Hamburger Deluxe, stays loose and shakeable for whatever reason. > > Any suggestions on a steak rub that wouldn't clump up? > > -- > Dennis C. > Touche' 35-1 #83 > Mandeville, LA
