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When April arrives, I get myself ready for BBQ season 🔥! Oh, you didn’t know there are 5 seasons in a year! Besides making my own sausages like Garlic, Merguez, Hot Italian, Chorizo, Andouille, and so on, there are also some sauces… BBQ Sauce for Chicken, Teriyaki, Caribbean BBQ Sauce, and others.
 
Another thing I make sure is to have all my spice blend jars filled! That’s right, I make many of them from scratch like Fish Rub, Italian Seasoning, Za’atar Spice Blend, Jamaican Jerk Seasoning, Herbes de Provence, Greek Seasoning, Smoky BBQ Rub, Old El Paso Taco Seasoning, etc.
 
There’s another one that is on my annual list and it’s Montréal Steak Spice! It’s tasty, quick and easy to make plus it only takes 10 minutes to make this homemade blend. The beauty of making it from scratch is you can recycle your spices before they go off and lose their potency which includes flavor and color. Another bonus is you’re in control of the sodium amount and other ingredients.
 
It takes only 9 ingredients to make this delicious spice blend (listed below) and are easy to find at most grocery stores. There’s one that I would like to highlight and it’s peppercorns. I use the mixed one in 99% of my recipes and there’s a reason why. There’s white, red, green and black, and each of them have a slightly different taste from one to another. I highly recommend using it versus the plain black one for better results!
 
By making your own Montréal Steak Spice not only will you have a fresh batch on hand but also save money 💰 in the process! You should definitely spend 10 minutes 🕑 to have this flavorful condiment for your grilled food…
Bon Appétit! 🍽
 
Montréal Steak Spice…
– 2 tbsp. whole peppercorns, ground
– 2 tbsp. dehydrated garlic
– 2 tbsp. dehydrated onion flakes, ground
– 2 tbsp. mustard seeds, ground
– 2 tbsp. dill seeds (substitute dill weed), ground
– 2 tbsp. smoked paprika
– 1 1/2 tbsp. Himalayan sea salt, or to taste and ground
– 1 tbsp. coriander seeds, ground
– 1/2 tbsp. cayenne pepper
 
Directions:
Grind peppercorns, onion flakes, mustard seeds, dill seeds, sea salt and coriander seeds in a mortar and pestle.
Transfer all the ingredients to a small bowl and whisk until nicely blended.
Store in an airtight container, in a cool, dark place for up to 3 months. Yields 1 cup.
 
Check out these other great kitchen tips and tricks… 😀
– How to Poach & Shred Chicken the Easy Way
– Secret to Better Freezer Meat Storage
– Speed Up Avocado Ripening – How to
– Tomato Paste Leftover Solution
– Freezing Peppers – How to
– Blanched Almonds ~ How to
– Herb Garden • How to Start One
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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