ORDER

Select Size
Select Original or HOT

HOT available in 1 oz, 5.5 oz and 16 oz sizes only.

RECIPES

Mouthwatering methods to give your next barbecue a kick with SLO Seasoning.

The Perfect Steak

The Perfect Steak

This recipe is suitable for all steak cuts including; T-bone and Porterhouse, to Rib Eye and New York; and everything in between!

Ingredients

  • 1 cut of your favorite steak
  • 1 teaspoon SLO Seasoning
  • 2 teaspoons Lea & Perrins Worcestershire Sauce

Optional ingredients

  • ½ teaspoon garlic
  • ½ teaspoon crushed red peppers
  • ½ teaspoon fresh cracked pepper

Cooking Instructions

Start by tenderizing the steak. Use anything from a regular fork to a 48-blade professional tenderizer.

After tenderizing is complete, soak the first side of meat with a teaspoon of Worcestershire Sauce followed by a good dash of SLO Seasoning (about a ½ teaspoon).

Flip the steak and repeat the previous step.

For additional kick use one of the optional ingredients. The crushed peppers will bring the heat. The garlic will kick the flavor up a gear, not to mention it's good for the heart. Another option is fresh cracked pepper. This is great for the peppercorn steak fan.

Marinate the steak by storing in a sealed container and refrigerating for at least 2-3 hours.

A good rule for grilling steak is this; sear, sear, simmer. Seal in those flavors and juices by searing on both sides for 3-5 minutes. After searing the second side, turn the heat down and cook to desired wellness. Another rule is rest; always allow your steak to rest. After removing from the fridge, set at room temperature for 10 minutes before grilling. Also, allow at least 5-10 minutes for the steak to rest after grilling to seal the juices back in.

Chicken & Vegetable Skewers

Chicken & Vegetable Skewers

What better way to BBQ than by cooking your favorite meat and vegetables on a stick?

Ingredients:

  • 3 boneless/skinless chicken breasts
  • 1 red pepper
  • 1 green pepper
  • 1 white onion
  • 6 white mushrooms
  • ½ cup virgin olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon SLO Seasoning
  • 1 bag wooden skewers

Note: Feel free to substitute vegetables with your personal preference.

Cooking Instructions

Start by soaking your wooden skewers in water, then set aside. Now cube your chicken, then soak in fresh/cold water until assembly of skewers. Wash the vegetables, then cube on a clean cutting board and also set aside.

In a small bowl blend the garlic, oil and SLO Seasoning with a whisk or fork. One at a time skewer meat and vegetables evenly on wooden stick. Finish by liberally brushing on the blend of oil and seasoning.

Put skewers on the grill and cook for about 20-25 minutes. Be sure to turn regularly. Remove from BBQ once chicken has reach an internal temperature of 170 degrees.

Enjoy!

Sautéed Mushrooms

Sautéed Mushrooms

Rather on a hamburger with Swiss, or atop a wonderful slice of rib eye, mushrooms make an ideal match with any cut of meat. Here is a recipe guaranteed to make your mouth water.

Ingredients

  • 8 ounces of sliced mushrooms
  • 2 tablespoons real butter
  • 1 tablespoon minced garlic
  • 1 teaspoon SLO Seasoning
  • ½ cup Lea & Perrins Worcestershire Sauce

Cooking Instructions

Start with butter, Worcestershire Sauce, and minced garlic on medium heat in a saucepan. Cook until butter melts. Then add mushrooms and SLO Seasoning. Cover and continue to cook on low for 10 minutes. Serve over your favorite cut of meat and enjoy!

BBQ Tri-Tip

BBQ Tri-Tip

This recipe is simple and straight-forward; the end result is an excellent example of central-coast style BBQ tri-tip

Ingredients

  • 1 tri-tip roast (uncut)
  • Plenty of SLO Seasoning

Cooking Instructions

Start by placing the tip on a large piece of foil and prepare to rub. Some may wet-marinade a tip but traditionally a rub is used. We also highly suggest using an uncut tip for best results.

Once the tip is on the foil, liberally pour SLO Seasoning over the cut. Rub the seasoning into the meat making sure every side is covered. After rubbing is complete, wrap up in foil and place back in fridge for as little as 2, or as many as 24 hours.

There are several ways to cook a tri-tip; below are directions for utilizing a gas grill or a briquette-style grill.

Gas Grill:

Remove the tip from the foil and place on a well heated grill. Some oil the grill to prevent meat from sticking. If using a traditional grill, turn heat to high. Sear both sides of the tri-tip for 3-5 minutes before turning your heat to low. Cook the tip fat-side up on low for about 30-40 minutes (or until inner temperature is 140 degrees). Remove and let rest for ten minutes, cut tip across the grain.

BBQ Spit/Fixed Rack BBQ:

Remove the tip from the foil and place on a well heated grill. Some oil the grill to prevent meat from sticking. Make sure coals are red hot and ready for cooking. Sear tip on both sides, then raise spit or move steak to side of grill furthest from coals. Turn the tip often. The slower you cook, the better the meat. Allow 1-2 hours of slow cooking before the letting the tip reach its 140 degree completion temperature. Remove and let rest for ten minutes, then cut tip making sure to slice across the grain.

Note:

Some remove the fat layer after cooking, while some trim the fat 5-10 minutes prior to completion. We suggest doing the latter followed by another splash of seasoning and quick searing.

Enjoy!



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RECIPES

Mouthwatering methods to give your next barbecue a kick with SLO Seasoning.

BBQ Tri-Tip
The Perfect Steak
Chicken Skewers
Sautéed Mushrooms

BBQ Tri-Tip

This recipe is simple and straight-forward; the end result is an excellent example of central-coast style BBQ tri-tip

Ingredients

  • 1 tri-tip roast (uncut)
  • Plenty of SLO Seasoning

Cooking Instructions

Start by placing the tip on a large piece of foil and prepare to rub. Some may wet-marinade a tip but traditionally a rub is used. We also highly suggest using an uncut tip for best results.

Once the tip is on the foil, liberally pour SLO Seasoning over the cut. Rub the seasoning into the meat making sure every side is covered. After rubbing is complete, wrap up in foil and place back in fridge for as little as 2, or as many as 24 hours.

There are several ways to cook a tri-tip; below are directions for utilizing a gas grill or a briquette-style grill.

Gas Grill:

Remove the tip from the foil and place on a well heated grill. Some oil the grill to prevent meat from sticking. If using a traditional grill, turn heat to high. Sear both sides of the tri-tip for 3-5 minutes before turning your heat to low. Cook the tip fat-side up on low for about 30-40 minutes (or until inner temperature is 140 degrees). Remove and let rest for ten minutes, cut tip across the grain.

BBQ Spit/Fixed Rack BBQ:

Remove the tip from the foil and place on a well heated grill. Some oil the grill to prevent meat from sticking. Make sure coals are red hot and ready for cooking. Sear tip on both sides, then raise spit or move steak to side of grill furthest from coals. Turn the tip often. The slower you cook, the better the meat. Allow 1-2 hours of slow cooking before the letting the tip reach its 140 degree completion temperature. Remove and let rest for ten minutes, then cut tip making sure to slice across the grain.

Note:

Some remove the fat layer after cooking, while some trim the fat 5-10 minutes prior to completion. We suggest doing the latter followed by another splash of seasoning and quick searing.

Enjoy!

The Perfect Steak

This recipe is suitable for all steak cuts including; T-bone and Porterhouse, to Rib Eye and New York; and everything in between!

Ingredients

  • 1 cut of your favorite steak
  • 1 teaspoon SLO Seasoning
  • 2 teaspoons Lea & Perrins Worcestershire Sauce

Optional ingredients

  • ½ teaspoon garlic
  • ½ teaspoon crushed red peppers
  • ½ teaspoon fresh cracked pepper

Cooking Instructions

Start by tenderizing the steak. Use anything from a regular fork to a 48-blade professional tenderizer.

After tenderizing is complete, soak the first side of meat with a teaspoon of Worcestershire Sauce followed by a good dash of SLO Seasoning (about a ½ teaspoon).

Flip the steak and repeat the previous step.

For additional kick use one of the optional ingredients. The crushed peppers will bring the heat. The garlic will kick the flavor up a gear, not to mention it's good for the heart. Another option is fresh cracked pepper. This is great for the peppercorn steak fan.

Marinate the steak by storing in a sealed container and refrigerating for at least 2-3 hours.

A good rule for grilling steak is this; sear, sear, simmer. Seal in those flavors and juices by searing on both sides for 3-5 minutes. After searing the second side, turn the heat down and cook to desired wellness. Another rule is rest; always allow your steak to rest. After removing from the fridge, set at room temperature for 10 minutes before grilling. Also, allow at least 5-10 minutes for the steak to rest after grilling to seal the juices back in.

Chicken & Vegetable Skewers

What better way to BBQ than by cooking your favorite meat and vegetables on a stick?

Ingredients:

  • 3 boneless/skinless chicken breasts
  • 1 red pepper
  • 1 green pepper
  • 1 white onion
  • 6 white mushrooms
  • ½ cup virgin olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon SLO Seasoning
  • 1 bag wooden skewers

Note: Feel free to substitute vegetables with your personal preference.

Cooking Instructions

Start by soaking your wooden skewers in water, then set aside. Now cube your chicken, then soak in fresh/cold water until assembly of skewers. Wash the vegetables, then cube on a clean cutting board and also set aside.

In a small bowl blend the garlic, oil and SLO Seasoning with a whisk or fork. One at a time skewer meat and vegetables evenly on wooden stick. Finish by liberally brushing on the blend of oil and seasoning.

Put skewers on the grill and cook for about 20-25 minutes. Be sure to turn regularly. Remove from BBQ once chicken has reach an internal temperature of 170 degrees.

Enjoy!

Sautéed Mushrooms

Rather on a hamburger with Swiss, or atop a wonderful slice of rib eye, mushrooms make an ideal match with any cut of meat. Here is a recipe guaranteed to make your mouth water.

Ingredients

  • 8 ounces of sliced mushrooms
  • 2 tablespoons real butter
  • 1 tablespoon minced garlic
  • 1 teaspoon SLO Seasoning
  • ½ cup Lea & Perrins Worcestershire Sauce

Cooking Instructions

Start with butter, Worcestershire Sauce, and minced garlic on medium heat in a saucepan. Cook until butter melts. Then add mushrooms and SLO Seasoning. Cover and continue to cook on low for 10 minutes. Serve over your favorite cut of meat and enjoy!


Enter your e-mail for future specials and promotions

Go

ORDER

Select Size
Select Original or HOT

HOT available in 1 oz, 5.5 oz and 16 oz sizes only.

COPYRIGHT 2014 SLO SEASONING