I agree, S&P and Granulated garlic & onion………The granulated garlic and onion also give you a better flavor and scent/aroma. I also agree on Garlic salt, I never use it, I go through a lot of Granulated garlic………………Bill
Salt,pepper, granulated garlic, granulated onion,smoked paprika…I use it on everything…burgers, steaks, fries, eggs…
Stay away from “garlic salt”….. no way to control the salt in your garlic. And buy granulated, not powder, it flows freely.. wont clump.
I just switched to a new supplier for all my meat products (no more running all over western massachusetts trying to get everything I need, these folks deliver! Woohoo!) Anyway, the one problem I have with the new stuff is with the shaved steak. The steaks I was buying from BJ’s were pre-seasoned (and tasted great). These new steaks, while definitely a hiher-quality meat, are not pre-seasoned and this are very bland.
I would like to put together a blend of spices that I can put in a shaker to shake onto the steaks as they are cooking. I know I will probably use black pepper and garlic salt, but does anyone have any other suggestions?
P.s. sadly, the square burgers my customers loved so much are gone now… but the peppersteak burgers are a funky oval shape, so hopefully that makes up for ordinary round reular burgers
Buck & Vi’s
I use the same thing as buba , i also use a good dose of black pepper, i use this on everything also i keep it all mixed in a shaker, people luv it, most call our burgers and steaks “famous”… i’ll even dash a bit on the veggies as there cooking, and the bun for the italian sausage too!
Black pepper, granulated garlic, granulated onion, and my favorite… worcestershire sauce!
Salt, black pepper, granulated garlic is the basic, add to your taste as you like.
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