SpicyGreek Meat Blend

$4.99

You won’t believe how good your burgers will taste! Our unique Mediterranean blend for meat is consistent with our philosophy of developing distinctive, flavorful spice blends that don’t overpower the natural flavor of your food.  Whether you’re cooking beef, pork, lamb or veal, SpicyGreek® Meat Blend delivers an exciting  flavor experience for a memorable meal.

Seasonings of Salonica Meat Spice
  1. I did exactly what you suggested for steak with your meat seasoning. My steak was incredible. The beauty of it is that I could only afford a cheap cut of steak. I marinated it as you recommended on your website and then I cooked the steak slowly. Much to my amazement, the steak was tender and full of flavor. I’ll be eating a lot more steak in the future.”
    Tim

  2. Holy Cow! My award winning baby-back rib recipe has now been taken up a notch or two. I can’t wait until this year’s rib-off contest. I won’t give out my whole recipe but I will say that I put the meat seasoning from Salonica on my raw ribs and slow roasted them in the oven for several hours. When I threw the ribs on the grill I added my own BBQ sauce (you ain’t getting that recipe but it also now has some of your seasoning). Anyhow, my ribs are now worthy for bigger and better rib cook-offs
    PKC from the great state of Arkansas

Meat: Beef, Pork, Lamb

Posted March 8, 2011 by admin
For steaks, rub in some olive oil and a generous amount of Seasonings Of Salonica® Meat Blend before grilling…

  • Prep Time :
    10 min
  • Cook Time :
    20 min
  • Ready Time :
    30 min

Servings

Ingredients

Directions

For steaks, rub in some olive oil and a generous amount of  SpicyGreek® Meat Blend before grilling. It is also great sprinkled on burgers! For pork, combine vegetable oil, lemon juice and plenty of spice in a zip lock bag. Mix thoroughly and let marinate for a couple of hours or overnight. … lemon gives pork a great flavor. For beef roast, brisket or lamb, use the above recipe but substitute red wine for lemon juice.

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