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Now you can season like a real foodie or masterchef, without having to buy loads of expensive, exotic ingredients or wait for time-consuming wet marinades. Within minutes your favourite cut of beef, steak, chicken, lamb, pork, salmon, seafood and vegetables will be ready to barbecue, roast, pan fry, grill or bake. Out on the bbq or in the kitchen, just drizzle some oil, sprinkle and massage in Raptor Rubs and 5 minutes later you're ready to cook.
• No MSG
• No artificial colours, additives or preservatives.
• Gluten free
• Nut and dairy free
• Suitable for vegans and vegetarians
• Made In New Zealand
A robust and smoky blend of Spanish smoked paprika with a hint of chili, cumin and garlic to enhance beef and steak. Great on barbecued and grilled burgers, steaks and kebab skewers.
Ingredients: Freshly ground and blended in New Zealand from locally grown and imported gourmet ingredients:Dark Cane Sugar, Spanish Smoked Paprika, New Zealand Kosher Sea Salt, Cumin, Cracked Black Pepper, Garlic and Dried Chilies.
I adore medium rare steaks with baked potatoes, corn on the cob and some salad - there is something deeply satisfying as you cut into the succulent meat. I usually have it with garlic butter as I have never been able to find a nice seasoning that compliments the meat and does not detract from the taste. Well that is until now - the taste of this is divine and gives the steak another element.
Earlier this year we were watching the Food Channel on a Saturday night and most times it was with a Brisket or an American Steak or another kind of barbecue meat and it gave me major cravings to have that right 'smokey cowboy' taste. The steaks over in the states look massive and they always rub something into them - so when I saw this up for review, I jumped at the opportunity to try it. Once we win lotto we are flying over to Texas and trying that meat but until that happens I am more than happy to keep using this seasoning.
The back of the jar gives some variations on how to use the seasoning but for me I just rubbed it directly into both sides of our steak and then placed into the fridge for half an hour. It does suggest at least six hours but I think this was ample time. I cooked our steak like normal and I have to say, unlike other seasonings out there it did not come off the steak and cover my pan. I did like the tip of wrapping it in foil for 2 - 10 minutes after you have cooked it so that it retains its juices but as time was of the essence I did not have that luxury (next time).
All four of us all agreed it was a great addition to the steak and gave it that extra flavour. It is definitely something I will be using again and am keen to explore this with other meat. I did find the jar is taller than most of my spices and I had trouble putting it into my spice rack so instead I had to place it in the pantry. I do think this has the potential to last quite a while as I covered all four of the steaks with the seasoning, (both sides) and I hardly used any of the jar. Definitely a winner in my eyes.
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