OT-MAFES
- Thread starter Dawg1969
- Start date
We like it. Cook some burgers with it to get the amount to your taste.
It and the Wild Game ones have been big hits for me. Have an Indian friend (dots not feathers) that said our Cajun spice is exactly like on of his Curry's from back home.
I'd say it's worth using if you aren't charcoal grilling (so stove top / air fryer) and want a charcoal taste to something. Light dusting does the trick for me. As Marler said - test it out to find your preferred amount.
I smoke large crystal size sea salt or kosher salt just for that purpose. Pour a large shaker of it in an aluminum pan and put it in the smoker. Shake it or stir about every half hour and let it go about 3-4 hours. For an extra kick add a bottle of onion flakes in there with it. For burgers or fish cooked inside it gives it an outside grilled taste, not as good as outside but helps a lot
If that's the case, MAFES must have gotten the recipe from someone in the Butler Hall computer lab.....
I mean yea you can do things like that or you can be lazy and store buy. Depends on if Time or Money is more valuable.
I did this last batch in the smoker with the Thanksgiving turkey. I didn't get my calculator out to see what that cost me in time or money though, you'll have to do that to see if it was worth my time or money I guess. Let me know
Doesn’t gunpowder seasoning have fermented garlic in it? I had some given to me years ago and liked it, but it never became one of my staples.
Gunpowder is my wife’s favorite steak seasoning. I like it as well but I never use it on anything else besides steak. It’s a lot of pepper. It’s ground really fine and it’ll take you breath in a confined space. It’s one of Magnolia seasoning in West Point stock seasoning. You’ll see it in grocery stores all over NE Ms under various names, gunpowder, steak dust, etc.