Tag Archives: seasoning

tTt’s Hamburger Seasoning/Marinade

tTt Hamburger Season/Marinade


Per Pound:
1 tsp Paprika
1/2 tsp Course Pepper
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/2 tsp Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Cayenne Pepper
2 tsp Worcestershire Sauce
1 clove Garlic, minced
1T Fresh Onion, minced

Mix with hamburger meat*. Place in fridge few hours. Make patties (I place back in fridge to keep form). Grill on charcoal grill (With lid held open few inches with semi crushed pop can)
*To cut calories, we sometimes mix with half/half turkey meat and hamburger meat-1lb. each. Doubling recipe/ingredients. Cook thoroughly! Also fresh herbs are usually doubled in amounts.
How we form our Burgers:
burgerformer

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Easy DIY Season (Or Seed) Packet Storage

seasonpacket2

seasonpacket3


seasonpacketstorage

Leftover from the store, a hanging display for things. Not sure what they are called… But, they are usually the end of aisles. 3M taped to inside of cupboard. You can choose to poke a hole into TOP of packets (Where you won’t puncture where the actual season sits … Don’t want it going bad quicker.) OR you can use a good tape (Mine was leftover medical tape- All I had.), fold tape around tip, and poke a hole into. Hang on display.

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Best Dead Cow Marinade

deadcow

1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Directions:
Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc.

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