A-MAZE-N PRODUCTS SMOKER MAZE Buku Petunjuk - Halaman 10
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Halaman Cetak
A-mAZE-n sEAsoning
Here's a great all-purpose steak seasoning that we use on steaks, chicken, chops,
eggs, and even cottage cheese. Sprinkle a little on top some slices of buttered
fresh bread and toast on the grill or in the oven. We've tweaked the blend
of spices and amounts below to our liking. You can add or delete any of the
ingredients to your liking.
Ingredients
3 Tbsp Peppercorns or Coarse Black Pepper
3 Tbsp Smoked Kosher or Sea Salt (page 20)
1 Tbsp Fennel Seed
1 Tbsp Caraway Seed
½ Tbsp Crushed Red Pepper
2 Tbsp Coriander Seed
2 Tbsp Dill Seed
1 Tbsp Granulated Garlic
2 Tbsp Granulated or Dried Minced Onion
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
Directions
Lightly "Toast" the coriander, fennel, caraway and dill seeds in a pan on top your
stove. You'll hear the seeds begin to crack or snap as they begin to toast. Keep
moving the seeds around in the pan so they do not burn. Remove from heat
before they begin to smoke.
Add the peppercorns, coriander, fennel, caraway, dill, rosemary, thyme and
crushed red pepper to a spice mill or grinder, and grind to a coarse consistency,
not a powder. We prefer a very coarse grind.
Add the rest of the ingredients to your spice mill or grinder, and lightly grind for
only a few seconds. We're only blending the spices, not grinding to a powder.
Store your Steak Seasoning in an old spice bottle or air tight container.
Optional for Poultry Seasoning:
Reduce the peppercorns or coarse black pellet to 1 Tbsp and add 2 Tbsp
lemon pepper.
Reduce the salt to 2 tablespoons total.
Do not add dill seed and crushed red pepper.
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BoURBon glAZE
Ingredients
¾ cup bourbon or whiskey
1 cup brown sugar
1 Tbsp Worcestershire sauce
2-3 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp honey
2 tsp coarse sea salt
¼ tsp ground pepper
1 tsp garlic
½ tsp ground mustard
Directions
Makes about 1 cup of glaze
Combine the bourbon, sugar, salt, garlic, pepper, mustard, honey, vinegar, lemon
juice and Worcestershire in a small saucepan and whisk. Simmer over medium
heat for 8-10 minutes. Reduce to low heat and let simmer for 20 minutes, or until
mixture reduces by about half. Pour thru fine strainer into a bowl, to remove any
solids. The glaze will thicken a bit as it cools to room temperature.
Brush the bourbon glaze on fish or chicken. Add as much or as little as you would
like. Feel free to use it as a dipping sauce too. It can be stored in the fridge for
a week or two – just allow it to come to room temperature (or slightly warm it)
before using.
PoRk inJECTion / sPRiTZ
A little spritz adds a lotta zest.
Ingredients
8 oz. apple juice or cider
4 oz. Sprite or 7 Up
4 oz. whiskey or rum (optional)
2 oz. cider vinegar
Directions
Use a clean spray bottle to "spritz" your meat.
Tip:
Any unused spritz can be added to pulled pork to enhance the moisture
and flavor.
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