Mc Cormick's Monteal Steak Seasoning

Discussion in 'Pork' started by danbono, May 13, 2013.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi  All  I read a lot about using this seasoning on Brisket, just wondering "IF" it would be good on a smoked Pork Butt?

    Thanks Dan
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Dan.  IMO, Montreal is better on beef than on pork.  We like a pork rub with some sweetness in it, so I never use the montreal on pork cooks, but it is definitely my go-to for beef.

    TulsaJeff's rub recipe is good for both pork and beef.  Here is another rub I've used quite a bit lately on pork:

    Memphis Magic Dust Rub Recipe

    Ingredients

     3/4 cup firmly packed dark brown sugar

     3/4 cup white sugar

     1/2 cup paprika

     1/4 cup Morton's kosher salt

     1/4 cup garlic powder

     2 tablespoons ground black pepper

     2 tablespoons ground ginger powder

     2 tablespoons onion powder

     2 teaspoons rosemary powder

    Yield, makes about 3 cups.

    Red
     
  3. danbono

    danbono Master of the Pit OTBS Member

    WOW The steak seasonings was awesome on the the brisket. Might try the pork next?

    Thanks Dan
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Yep, loins too!



    • My Philly Style Rub is my favorite, I will sometimes add a few cups of Montreal to this.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I use my go to rub for Pork and another of my Rubs for Chicken , but Beef needs Cracked Black Pepper and Saty(kosher) - sometimes Garlic and Onion .Period.

    But I tend to be a bit Anal about my BBQ . . .[​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    There must be different Montreal Steak Seasonings, because I know many, many people love it.

    I tried it one time, and I thought it was terrible. I thought it tasted like little pieces of salty cardboard that wouldn't even dissolve in my mouth after hours of smoking. Worst rub I ever tried!!! So I thought maybe I used too much, and tried it again with only a small amount. Still tasted like salty cardboard chips!!!

    Bear
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Bear....my Hubby would agree with you about the seasoning.  He said don't make him any dinner off the grill if it has "that crap" on it.  He described it about like you did.  I do use it sparingly...and yes...agree its better on beef than pork.  My 2 cents!

    Kat
     
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Every spice company seems to have their own version of it now. Some are probably better than others. I'm not sure which brand I have, but it's my go-to for prime rib roasts.

    I would not use it on pork, though.
     
    Last edited: May 29, 2013
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Kat!!

    I thought Mrs Bear & I were the only ones.

    I might have the old jar around here yet. If I do I'll look where it came from. I'm thinking McCormick's, but I'm not sure.

    Bear
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I agree with Bear and the others , a fresh homemade Rub can't be beat.

    I worked a Restaurant that used this on thier Steaks and Burgers ; I had several regulars ask me 'not to add the seasoning ,just use S/P.'
     
  11. I love the Montreal Steak Seasoning. It is my favorite seasoning for ribeyes, brisket, and burgers, and I even love it on smoked chicken. I have not tried it on pork yet.I tried the Weber Chicago Steak seasoning and like the McCormick Montreal Steak seasoning the best.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK, I checked----It is McCormick's Montreal Steak that we despise. Funny because I like all other McCormick's products I have tried.

    I use a number of home made rubs, but not on Beef. My Beef just gets Worcestershire (Thick), and CBP, Gar Pow, and Onion pow on top.

    Bear
     
  13. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I wouldn't complain about a thing if my wife went out and used the grill or smoker. It might be like shoe leather but Id eat it with a smile on my face. BBQ is a labor of love.
     
  14. danbono

    danbono Master of the Pit OTBS Member

    Hi all I tried many different rubs on my 8-10 briskets that I've smoked so far..The Mc Cormicks Montreal Steak seasoning so far was the best. Next time I'm going to use it on the butts. and see what they taste like.

    Thanks Dan

    PS Niether me or my wife normally don't use salt in out cooking.
     
  15. danbono

    danbono Master of the Pit OTBS Member

    Hi All Tried the Montreal steak seasoning on ribs today, came out tasting on the salty side.Going to stick with the briskets for it.
    Thanks Dan
     
  16. papacurtis

    papacurtis Smoke Blower

    I find all commercially prepared spice mixes too salty, especially the bigger companies products. I read ingredients. They are listed in the order of quantity within the formulation. If salt is the first ingredient, that means salt is the major ingredient. I copy down ingredients, buy them seperately and mix my own. Salt enhances the flavors of food, but too much and it detracts from it. Plus who needs all the other anti- caking crap in there as well.
     
  17. sqwib

    sqwib Smoking Guru OTBS Member

    For ribs just use an extremely light dusting


    Dan try using the montreal as an addition to a rub

    Like This

    Omit the first 2 and replace with montreal

    Philly Style Dry Rub:
     
    •     ¼ c. kosher salt (updated, was 1/4 cup , increase to 1/2 cup if using low sodium broth in the finishing sauce)
    •     ¼ c. black pepper (freshly ground if possible)
    •     ½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)
    •     ½  c. Minced Onion Flakes
    •     2 tsp. chili powder
    Philly Style Dry Rub/Montreal Steak seasoning Hybrid:
     
    •     ½ c. Montreal steak seasoning
    •     ½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)
    •     ½  c. Minced Onion Flakes
    •     2 tsp. chili powder
     
  18. The brand I use here actually in Montreal, is Club House. I have used their Montreal steak spice, Pork spice and montreal chicken spice. All of them taste amazing.

    Barry
     

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