Spices Online

Description

Seasoned and ready to use rectangular grill press is designed to improve your stovetop and outdoor grill favorites. Great for eliminating curl from bacon or ham and improve the presentation of many other foods. The grill press effectively holds heat in grilled sandwiches and "presses" out unwanted fats in burgers and other meats. The heavy-duty cast iron base has a unique hammered finish and features a safe "cool-grip" spiral handle.

Features

• Rectangular cast-iron grill press for squeezing fat from meats or flattening bacon
• Preseasoned with vegetable oil formula and ready for immediate use
• Heavy-duty cast-iron base and "cool grip" spiral handle
• Nonstick, rustproof finish cleans easily; hand wash only
• Measures 6-3/4 by 4-1/2 inches; lifetime warranty

Description

Delicious on all meats, fish, fowl and vegetables. Over 50 years. Since 1946. Dale's Seasoning is a savory blend of exotic spices that enhances the flavor of beef, pork, lamb, poultry, fish, wild game and vegetables. Dale's is highly concentrated and does

Features

• Delicious On All Meats, Fish, Fowl & Vegetables
• Just Shake Well & Add to Food Before & During Cooking
• Does Not Require Long Marinating
• Dale's Is Highly Concentrated

Description

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options. After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint—Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.From the Hardcover edition.

Book Description After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is... a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio. Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty--no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options. After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries--whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains--as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation). With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island--and with more locations to come--Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original. From Bobby Flay's Burgers, Fries, and Shakes: Miami Burger A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4) Ingredients 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 1/2 cup mayonnaise 4 cloves roasted garlic, mashed 4 hamburger buns, split 1/4 cup Dijon mustard 8 thin slices Swiss cheese 4 thin slices smoked ham 2 dill pickles, sliced into 1/4-inch-thick slices Directions 1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate. 2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops. 3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately. From Bobby Flay's Burgers, Fries, and Shakes: Sweet Potato Fries I happen to love sweet potatoes and think they are great fried. One thing that you have to keep in mind when making this recipe is that sweet potato fries will never, ever be as crispy as fries made with regular potatoes; blanching them in oil or extending the soaking time won’t change that. Sweet potatoes are very high in sugar and this keeps them from getting crisp. Their sugar content also makes them darken faster than standard potatoes, so don’t walk away from the pot when making them! I prefer my sweet potato fries with the skin on, but if that’s not to your liking feel free to peel them. For an extra hit of flavor, try seasoning the hot fries with a few tablespoons of either the Barbecue Seasoning or the Mediterranean Seasoning. (Serves 4) Ingredients 5 large sweet potatoes 1 quart peanut oil Kosher salt Directions 1. Cut the potatoes lengthwise into 1.4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. 2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 365 degrees F. Line a baking sheet with paper towels and set aside. 3. Fry each batch until golden brown, 3 to 4 minutes. Remove to the baking sheet lined with paper towels and season immediately with salt. Serve hot.

Description

Delicious jerky in as little as four hours. These flavorful snacks are ideal for healthy eaters who want a treat tasting lower calorie snack. This large jerky gun with stainless steel trigger, ratchet bar and see through meat chamber holds 1 pound of ground meat which yields approximately 1/2 pound of jerky after dehydration. It comes with three attachments to make jerky strips, sticks or double strips. Includes five original flavor jerky spice and cure packs.

Features

• Jerky-making kit for home-made jerky in about 4 hours
• Large jerky gun with stainless-steel trigger and ratchet bar
• See-through meat chamber holds up to a pound of ground meat
• 3 attachments and 5 jerky spice and cure packs included
• Measures approximately 11-1/2 by 3 by 6-1/5 inches

Description

Sauer's Grillers is a line of 11 MSG-free seasoning blends and 4 seasoning rubs designed to add great flavor to your grilled meat and vegtable dishes. Sauer's Grillers is a line of 11 MSG-free seasoning blends and 4 seasoning rubs designed to add great flavor to your grilled meat and vegtable dishes. Sauer's Grillers is a line of 11 MSG-free seasoning blends and 4 seasoning rubs designed to add great flavor to your grilled meat and vegtable dishes.

Description

Delight an outdoor cook, large-game hunter, or angler with this savory collection of 6 Original Flavor jerky seasoning packs.To use, simply mix the spice and cure packets with lean ground beef, pork, turkey, or other meat, then press into jerky sticks and place on a dehydrator for a great-tasting snack in a matter of hours and at a fraction of the cost of store-bought jerky. Tuck a few packs into hunting bags or camping gear for a thoughtful and tasteful treat fitting for any meat-lover or sportsman.

Nesco, a company most known for the manufacture of food dehydrators, has created a line of spices designed to enhance the flavor of homemade jerky. This package includes six seasoning and six cure packets and it takes one of each to flavor 1 pound of meat. Beef or pork is most commonly used, but other meats can be substituted. The resulting taste carries the requisite saltiness combined with a hint of hickory smoke flavor. For spicier jerky, add 1/4 teaspoon or more of cayenne pepper. Drying can take place in a food dehydrator or any conventional oven. Other seasoning flavors available for purchase include: teriyaki, pepperoni, hot 'n spicy, and Cajun. -- Amy Arnold What's in the Box 6 seasoning packets, 6 cure packets.

Features

• 6 Original flavor seasoning and cure packets
• Make fresh beef jerky from lean ground meat
• Spices blend with cure packets to season beef, pork, turkey, and more
• Designed for use with a food dehydrator or a conventional oven
• Other flavors available for purchase include: teriyaki, pepperoni, Cajun

Description

Grill Shakers are fast, easy way to add a dash of flavor to anything you grill. Selected from the best growing regions throughout the world, Grill Shakers are perfectly blended spices in an easy-to-use shaker for expert seasoning everytime.

Description

Hamburger patty paper with two spindle holes for easy attachment to machine.

Features

• Sold in pack only.

Features

• Case of 24 1.06-ounce packets (25.4 total ounces)
• Contains onion, garlic, and turmeric
• Zero grams of fat per serving and low in calories
• Unique blend of ingredients and seasonings that's perfect for beef
• Spices up the natural flavor of meat

Description

Make perfect hamburger patties everytime with this heavy case aluminum hamburger mold.

Features

• Hamburger Mold
• 4-1/2 Inch Diamter
• Makes patties up to 3-1/2 ounces
• Adjustable for portion control
• Don't forget the Hamburger Patty Paper