Marsden Global

Here's another example, I ran out of Montreal Steak Spice, and decided to research what it really contained. I find the pricing of the commercial offerings offensive. So, I found the following recipe, which includes a few of my own intuitive additions after the ---. It's as good as the commercial offerings, minus the hydrogenated oils, preservatives, and MSG

Montreal Steak Spice

2T Paprika
2T coarse black pepper
2T kosher salt
1T granulated garlic
1T onion powder
1T ground coriander seed
1T dill seed
1T red pepper flakes
---
1T lemon pepper
1t thyme
1/2t rosemary
2t fennel seed- optional-this is a really optional ingredient - if you like it... but I like it when I use this stuff on pork.

Note:
T= tablespoon
t= teaspoon

Use Dill Seed, not Dill Weed! The seed has a very different flavour than the leaf.
Adjust ingredients to taste- if you like heat, add more or less pepper flakes for example.

Blend ingredients and use. Whizz it all together in a blender if you like a more homogeneous blend.

Excellent on any grilled, broiled or baked meat: beef, pork, or poultry.

Sunbeam wrote:Here's another example, I ran out of Montreal Steak Spice, and decided to research what it really contained. I find the pricing of the commercial offerings offensive. So, I found the following recipe, which includes a few of my own intuitive additions after the ---. It's as good as the commercial offerings, minus the hydrogenated oils, preservatives, and MSG

Montreal Steak Spices

2T Paprika
2T coarse black pepper
2T kosher salt
1T granulated garlic
1T onion powder
1T ground coriander seed
1T dill seed
1T red pepper flakes
---
1T lemon pepper
1t thyme
1/2t rosemary
2t fennel seed- optional-this is a really optional ingredient - if you like it... but I like it when I use this stuff on pork.

Note:
T= tablespoon
t= teaspoon

Use Dill Seed, not Dill Weed! The seed has a very different flavour than the leaf.
Adjust ingredients to taste- if you like heat, add more or less pepper flakes for example.

Blend ingredients and use. Whizz it all together in a blender if you like a more homogeneous blend.

Excellent on any grilled, broiled or baked meat: beef, pork, or poultry.

Hello there,
Thanks for the post!!
I have to know that Is it any benefit to using dill Seed???
Thanks in advance

that is great. I don't cook too often anymore. It seems to be like that when one lives alone. I did get a huge bottle of David's Italian Rub that I enjoy on Chicken breasts.

Perhaps I'll get to following your mix receipt sometime soon.