Dale's Seasoning has been a food lovers favorite since 1946.
We are sharing our favorite dale's recipes for you and your family to enjoy. These are just some of the many different ways our friends and customers have been using dale's in their everyday grilling, baking, and stir-fry recipes over the years. As you can see, dale's is very versatile and easy to use---and is delicious on all kinds of beef, pork, lamb, poultry, seafood, and vegetable dishes...
Since we've shared a few ways we do our dales, we have to ask... HOW DO YOU DO YOUR DALE'S?
To keep food from sticking to your grill, try rubbing the grill with vegetable oil or non-stick cooking spray. Leave space around each food item on the grill to allow for even cooking and smoke penetration. If using a charcoal grill, make sure there is enough charcoal to extend in a single layer 1 to [...]
Marinate beef in dale’s Seasoning 30 minutes to 1 hour prior to grilling. A zip-lock bag works great to ensure even coating. Allow ¾ to 1lb. per person for bone-in steak or ½ lb. per person for boneless steak. Choose steaks that are at least 1 inch thick. Trim off fat to 1/8 inch and [...]
Marinate chicken for 30 minutes in dale’s Seasoning or dale’s Reduced Sodium Blend. Baste chicken during cooking. Chicken is done when the internal temperature reaches 375 – 400 degrees and juices run clear.
Cut fillet 1 to 1 ½ inches thick (anything thinner will dry out). Marinate fish in dale’s Seasoning or dale’s Reduced Sodium Blend for approximately 15-20 minutes. Clean grill to prevent fish from sticking. Lightly oil grill surface with olive oil. Use a spatula to turn the fish to keep it from breaking apart.
The secret to evenly cooking vegetable kabobs is to place the solid or starchy vegetables in a pot of water , allow that water to just come to a boil and then quickly remove the vegetables. This will make it easier to thread the skewers for grilling and ensure more even grilling. Veggies can be [...]
Always make sure to soak wood skewers in water for 30 minutes prior to placing them on the grill, as dry skewers will burn. When grilling kabobs that incorporate strips of meat, chicken or individual shrimp, make sure the skewer goes through the food twice so that each piece will stay in place rather than [...]