Dakota Grills Seasoning Guide
Country Seasoning™ – use liberally on anything.
Salmon & Fish – oil or butter skin (so it won't stick), place skin-side down on grate, sprinkle to taste.
Poultry – sprinkle liberally or rub all around. Very good smoked with mesquite. If not smoking, rub with BBQ sauce (such as Ol' West) when finished cooking, then cook another 15 – 60 minutes.
Chops: season to taste.
Lamb – sprinkle liberally. Can smoke lightly (3-5 chips) with mesquite, hickory, or maple.
Scrambled Eggs – add seasoning after scrambling or when adding cheese, bacon, or veggies.
Vegetable Medley – Dice veggies, place in tinfoil or on kabob stick, season liberally.
Mushrooms – slice; add a dab of butter, PAM, or oil; season moderately.
Popcorn – try sprinkling on your next batch. Some of our customers really like it!
Sizzlin' Steak™ – use liberally on beef, fish, deer, and mushrooms.
Vegetable Medley – enhances steaks, roasts, and prime rib with a nice beefy flavor. Season liberally or to taste.
Smoked Fish – Carp, Silver Bass, Northern, etc. Season to taste. Smoke skin-side down for 40-60 minutes. Remove the skin and season that side. Add more wood chips if desired. Finally, dry the fish to desired consistency by grilling at 250-300°F for 2-3 hours more.
Venison – Use liberally, especially on thick cuts.
Buffalo – Season to taste. Do not overcook! (Generally serve when rare: 125-130°F)
Lamb – gives a nice flavor; somewhat beefy. Season moderately.
Mushrooms – same as Mushrooms above with a slightly deeper flavor.
Other – gives a rich, diverse, slightly beefy flavor to almost anything.
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