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<blockquote data-quote="svnmag" data-source="post: 138059" data-attributes="member: 330">This stuff is good on beefsteak.&nbsp; I've strangely not tried it on pork or wild game.&nbsp; Slight brown sugar/black coffee at the end IME.<img src="https://tse1.mm.bing.net/th?id=OIP.M3354d3eac41f75daf1094dc38c19b6eco0&amp;pid=15.1&amp;P=0&amp;w=300&amp;h=300" alt="" class="fr-fic fr-dii fr-draggable " style="" />- - - Updated - - -This is also good stuff for everything and a little goes a long way:<img src="https://tse4.mm.bing.net/th?id=OIP.Me4b5cdb1122be3f9e613555763b94be3o0&amp;pid=15.1&amp;P=0&amp;w=300&amp;h=300" alt="" class="fr-fic fr-dii fr-draggable " style="" />IMHO: The best seasoning for good meat is Kosher salt, fresh ground black pepper, garlic and onion (I hate onion) powder and cayenne pepper.&nbsp; This is the first time I've fully divulged the proper seasoning for Alton Brown's Pan Seared Ribeye.&nbsp; Anyways, Dale ain't screwing around with his instructions.&nbsp; A little goes a long way but he cannot kill a liver flavor.&nbsp; Take care of your game and don't overcook.&nbsp; I'm beginning to believe I prefer the water soaking method in one of my above vids.&nbsp; We used to soak squirrel in saltwater before freezing.&nbsp; They should've been gutted faster.&nbsp; The Hills are Irish, Italian and Scottish.&nbsp; I guess we were preserving the old ways of hanging pheasant in our game pouches.&nbsp; It doesn't work good for squirrel IMHO.&nbsp; Taught by my best friend/pard/expert butcher when I was on leave:&nbsp; Gut those suckers quickly, butcher like a mini-deer and enjoy a meal difficult to differentiate in flavor from pheasant or ruffed grouse.</blockquote>

[QUOTE="svnmag, post: 138059, member: 330"] This stuff is good on beefsteak. I've strangely not tried it on pork or wild game. Slight brown sugar/black coffee at the end IME. [IMG]https://tse1.mm.bing.net/th?id=OIP.M3354d3eac41f75daf1094dc38c19b6eco0&pid=15.1&P=0&w=300&h=300[/IMG] [COLOR=silver][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] This is also good stuff for everything and a little goes a long way: [IMG]https://tse4.mm.bing.net/th?id=OIP.Me4b5cdb1122be3f9e613555763b94be3o0&pid=15.1&P=0&w=300&h=300[/IMG] IMHO: The best seasoning for good meat is Kosher salt, fresh ground black pepper, garlic and onion (I hate onion) powder and cayenne pepper. This is the first time I've fully divulged the proper seasoning for Alton Brown's Pan Seared Ribeye. Anyways, Dale ain't screwing around with his instructions. A little goes a long way but he cannot kill a liver flavor. Take care of your game and don't overcook. I'm beginning to believe I prefer the water soaking method in one of my above vids. We used to soak squirrel in saltwater before freezing. They should've been gutted faster. The Hills are Irish, Italian and Scottish. I guess we were preserving the old ways of hanging pheasant in our game pouches. It doesn't work good for squirrel IMHO. Taught by my best friend/pard/expert butcher when I was on leave: Gut those suckers quickly, butcher like a mini-deer and enjoy a meal difficult to differentiate in flavor from pheasant or ruffed grouse. [/QUOTE]

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