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Seasoning For Everything: Just like the name, I use this on everything! If using on steaks, first rub the steak with olive oil, then sprinkle as if you are putting 9 different ingredients individually, in other words, don’t be light, you want to see a nice covering of seasoning, but at the same time, don’t be crazy, I want to sell more seasoning but not because you went nuts and ruined your steak with too much, use your head!! Heat your grill as hot as it gets, then sear 1 minute and 45 seconds, flip over, and sear again, then turn 90° and sear again, then flip and once more 1 minute and 45 seconds, take it off NOW!! Enjoy! Season burgers, salmon, Tilapia, salads, you name it, I promise what ever you use it on will be delicious! I forgot to mention, use on brisket before smoking, along with a nice coating of you will love the bark that this makes! |
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Italian Beef Seasoning:
This is exactly what I use to make my
Italian beef! Buy yourself a nice beef roast, a sirloin, or even
cheaper roasts like an inside, outside round, it doesn’t matter,
keep in mind the Italian immigrants were poor, so they took cheap
roasts and figured out how to feed a lot of people great tasting and
hearty food for as little money as possible. Trim off the top layer
of silver skin, cartilage and fat as possible, then cover heavily
with seasoning, put in a roasting pan with a rack. In bottom of pan
add as many cups of water that you would need to serve later with
the beef, at least 6 to 8, then as many bullion cubes as cups of
water, don’t add more, the real flavor is from the beef!! Then add 1
tablespoon of seasoning to the broth. Roast at 400° for
approximately 2 hours depending on size of roast, I use a
thermometer and cook to 135° let cool then put in the fridge until
the next day. Now here’s the hard part, you really need a slicer!!
You want to slice it thin enough to read a newspaper thru it,
seriously! The other hard part is the bread, Turanos buns if you can
find them are the best, or Gonnella, good luck! Heat that gravy you made in the roasting pan with the beef in a nice pot. I said heat, DO NOT BOIL!! Just make it hot then put your sliced beef in the gravy till warm and serve on the buns you were lucky enough to find, add mozz cheese if you need, ( I don’t like cheese on my beef) and hot giardiniera and or sweet peppers. Don’t drain the beef off when putting it in the bun, let that sucker get all wet with that sexy gravy, Enjoy!! |
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BBQ And Smoking Rub: Sprinkle on pork Butt, and even though I have a separate seasoning for pastrami that I will be offering in the spring, this will work perfectly until then, also use on Ribs. Season heavy and no need to actually rub it in, just let it soak, then smoke, low and slow at 225°! If doing chicken, this is amazing! Rub with liquid butter or olive oil, then season with a medium coat and smoke at 225° for 4 hours, check internal temp to 165 ° or above, then Enjoy! |
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Johnny B's Supersized Custom Restaurant Seasoning: We also offer any of our three seasonings in a 14oz jar for those special occasions. Simply select the seasoning from the list shown below. Only $13.50 per jar! |
