Uses for Uncle Chris BEYOND Steak?

[jfmorris]

Ok guys and gals. After listening to fzxdoc Kathryn shill for her buddy Uncle Chris for years now I was at Academy, nominally for some charcoal today, but detoured past the rubs, and walked out with a giant 20-oz bottle of this "extra fancy" Uncle Chris's Gourmet Steak Seasoning, from Fiesta Spices. It was $9.99, was a lot bigger than other rubs they had, and I couldn't resist. Also walked out with a fresh jar of The Holy Gospel.

So, what else would this extra fancy steak seasoning be good for?

I've got the following smokes planned for this weekend if it helps:

- 1 9# butt
- 1 14# brisket
- 4 slabs of baby back ribs

Tell me if I should do any of that "extra fancy"... or stick with my planned rubs (Holy Gospel for the brisket, MMD for the butt, and Rendezvous from the free side for the ribs).

For reference, this is what I am talking about:

https://www.fiestaspices.com/product/uncle-chris-gourmet-steak-seasoning/

[Panhead John]

I just got turned on to the Uncle Chris Steak Seasoning a few months ago, that stuff is good! Honestly, I think it’d be good on just about anything, baked taters, chicken, pork chops, French fries, whatever. Maybe even…..steak?!

[N227GB]

Just when I start to get the huge seasoning collection under control you guys have me shopping again. 😜

Posted from my phone.

[Panhead John]

If we caused you to spend money, you made our day! 🤓

[Prof Bunky]

Dip? Equal mix of sour cream and mayo.

[Sweaty Paul]

If you like it on steak I bet it would be good on the brisket. I like the idea for using as a dry brine. Could add a little Holy Gospel to the brisket immediately prior to it going on the smoker. Just a thought. Looking forward to seeing your cooks!

[fzxdoc]

jfmorris , as you noticed, it has a high salt content, so I use it like salt for other meats besides steak for dry brining. Then sometimes I layer another rub on top of it. But for Steaks, it's Uncle Chris's alone or I'd be run out of the house for contaminating it with anything else!

K.

[jfmorris]

I opened the container and it tastes amazing! I already dry brined the brisket so will go with something less salty this time. I feel I’m gonna love it on steak and other items though. That lemon zest takes it over the top.

[fzxdoc]

jfmorris , not to mention the MSG.

[jfmorris]

Yep. MSG for the win! I used Accent in my rub for the ribs this weekend - it's in the Rendezvous rub recipe Meathead has over on the free side.