Dale's Seasoning

How to Make Great Kabobs with Dale’s

kinetic_dal — Fri, 27 Jan 2012 17:06:06 +0000

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 rotating.
You can also cut the meat into cubes and pierce once for an even, easy grilling.

Tips for Grilling Veggies

kinetic_dal — Fri, 27 Jan 2012 17:03:43 +0000

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 wrapped in foil and placed on the grill; however they must be turned often to prevent burning and assure even cooking.

Grilling Seafood on the Grill

kinetic_dal — Fri, 27 Jan 2012 16:54:25 +0000

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.

Tips for Grilling Chicken

kinetic_dal — Fri, 27 Jan 2012 16:48:34 +0000

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.

How to Grill the Perfect Steak

kinetic_dal — Fri, 27 Jan 2012 16:44:45 +0000

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 score the edges to keep them from curling on the grill.
Flip steak when the juices start to bubble on the top (uncooked side).
The second side of the steak needs less grilling time that the first.
Baste steak with dale’s seasoning during cooking to enhance flavor even more.

Thickness 1” 1 ½” 2”

Rare 15-20 min. 20-25 min. 30-35 min.

Medium 20-25 min. 20-25 min. 20-25 min.

Well Done 25 min.

In order to prevent piercing the meat to check for doneness, which could allow juices to escape, you can utilize another technique. This method involves comparing the feel of your hand to the meat on the grill. By holding your hand flat and pressing against the meaty part of the palm (just below your thumb), you’ll mimic the leanness of a rare cooked steak. Continue to compare the feel of your grilled steak to how your palm feels while touching your thumb to each one of your fingers. Move from your index finger to your pinky to feel the difference between medium-rare to well –done.

Tips for Starting Up

kinetic_dal — Fri, 27 Jan 2012 15:41:52 +0000

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 2 inches beyond the area of the food on the grill. Pour briquettes into the grill to determine the quantity, then stack into a pyramid for lighting.
When using charcoal, douse the coals with the least amount of started fluid as possible to light the fire.
With a gas grill, if a flare up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.
It is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.
Always use tongs to turn the meat as a fork will punch holes allowing natural juices to escape.
Place cooked foods on a clean plate – not one that has previously held raw meat, fish or poultry.
Bacteria from raw food can contaminate the cooked food and cause illness.
Once the grill has cooled, brush the grilling surface with a wired brush to remove any food debris.

Beef Tips and Rice

kinetic_dal — Wed, 11 Jan 2012 17:57:18 +0000

1 lb. round steak or roast
1 envelope onion soup mix
1 can cream of mushroom soup
2 cans water
1 Tbsp. dale’s Seasoning
2 Tbsp. oil

Cut meat in 1 ½ inch strips. Pour oil in skillet. Once oil is hot, add meat and brown for a few minutes. In another skillet or boiler, mix mushroom soup with 2 cups water. Add dale’s Seasoning, onion soup mix and browned meat. Simmer for about 1 hour while stirring occasionally. Serve over cooked rice.

Dale’s Mesquite Grilled Amberjack

kinetic_dal — Fri, 09 Dec 2011 21:34:03 +0000

You Need:

3 lbs. of Amberjack
1 lb. of unsalted butter
½ cup of Dale’s Seasoning
Juice of one orange
1 pineapple, cored and cut into slices

Mix together melted butter, dale’s Seasoning, orange juice and pineapple slices. Baste amberjack with mixture and place on grill. Cook 4-6 minutes on each side until flaky. Place pineapple on grill, and cook 1 minute.

Dale’s Barbequed Shrimp

kinetic_dal — Fri, 09 Dec 2011 21:32:56 +0000

You Need:

5 lbs. medium shrimp, heads removed
½ lbs. butter
½ lbs margarine
½ tbsp rosemary
1 ½ tbsp black pepper
1 ½ tbsp salt
2 lemons, sliced thin
3 cloves garlic, minced
2 tbsp dale’s Seasoning

Wash unpeeled shrimp and place in a large baking dish. Combine remaining ingredients in a large saucepan and bring to a boil. Pour over shrimp. Bake 20 minutes at 450 degrees.

Dale’s Cajun Fried Fish

kinetic_dal — Fri, 09 Dec 2011 21:32:02 +0000

You Need:

¼ cup of Dale’s Seasoning
2 cups of milk
2 cups of corn meal
2 tsp of black pepper
2 tsp of salt
4 tsp of Cajun seasoning
Fish: bream, bass or crappie (you may substitute grouper, trout or snapper) in small fish fillets, or cut small fillets into strips.

Soak fish in Dale’s and milk for approximately 30 minutes. Combine remaining ingredients. Coat fish in mixture, and place in pre-heated grease in shallow skillet. Pan fry about 1 to ½ minutes, turning once. Remove, and place on paper towels to drain excess grease. Serve immediately.