Archive for July 2013

Rules of the Rub

17
July
2013
Johnny’s Seasoning products are the BEST of the best when it comes to rubs-perfectly powerful for any cut of meat. The salt and combination of spices actually permeates and penetrates the meat instead of just coating the surface. Rules of the Rub: A rub should have time to work its magic. If applying Read More

Secrets Your Butcher Won’t Tell You

16
July
2013
1. If you throw your meat straight into the freezer in the packaging it came in, freezer burn is inevitable. Instead, take the meat off the tray, rewrap it with plastic wrap or aluminum foil, then put it in a Ziploc freezer bag and squeeze out as much air as Read More

Planning the Perfect Picnic

10
July
2013
WHAT TO BRING Packing List: Ice packs Drinks Bottle opener (if needed) Condiments Cups, plates, utensils Cutting knife Trash bag Wet-ones/paper towels Blanket & Basket  Last but not least… Johnny’s WHAT TO MAKE The best picnic foods are cold foods (i.e. salads, fruits, veggies, sandwiches, cheese & crackers, etc.) Recipe Ideas: PESTO CHICKEN ROLLS – Season and grill chicken cutlets. Brush lavash or any other wrap-type bread Read More

We’re Raising the Steaks.

01
July
2013
Here’s the place where you’ll find everything you need to know about steak. When buying a steak, there’s a couple of things to consider.   GRADE: Buy the best grade of meat you can afford! Prime: The highest grade in the United States meat grading system. Prime Beef has has an abundant amount of marbling (the network of Read More