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Meat and vegetables taste better with a little seasoning

April 28, 2004

Blackened Steak


Roger Martin, owner of Penn Avenue Meats in Hagerstown, uses Louisiana chef and cookbook author Paul Prudhomme's seasonings to blacken steak. He doesn't recommend the technique for chicken, which is too likely to overcook, or fish, which falls apart easily.

Martin fires up his grill and preheats a cast-iron skillet. The skillet is necessary to form the blackened crust on the meat, Martin said.

He prepares the steak for blackening by coating both sides with melted butter. Then he sprinkles the rub on each side and drops the steak onto the skillet that's hot enough to make a bead of water dance.

This is done outside, because the resulting smoke will be sure to set off a kitchen smoke detector.

Vegetable Kabobs


  • Wooden or metal skewers

  • Olive oil

  • Russell's Famous All Purpose Seasoning

  • Mushrooms, whole

  • Zucchini, thickly sliced

  • Yellow squash, thickly sliced

  • Red peppers, hearty chunks

  • Vidalia onion, hearty chunks

  • Tomatoes, cherry or cut into chunks


If using wooden skewers, soak in cold water for about 10 minutes. Prepare vegetables and place in large bowl. Toss with olive oil to coat. Sprinkle with seasoning. Load skewers with vegetables. Gently place on white-hot grill and cook until crisp-tender, about 10 minutes.

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- Source: Russell Schwartz

Spicey Chicken Sandwiches


  • 4 skinless and boneless chicken breast halves

  • 4 6-inch sub rolls

  • 2 tablespoons cooking oil

  • 4 slices pepperjack cheese

  • Tomato slices

  • Lettuce leaves

  • Russell's Famous All Purpose Seasoning


Flatten chicken breast halves slightly to an even thickness. Rub with cooking oil on both sides and sprinkle liberally with Russell's Famous All Purpose Seasoning. Saut or grill over medium heat till done. Cover with the cheese and, when melted, place on top of lettuce and tomato slices in sub roll. If desired, add other toppings such as onions, catsup, mustard or hot sauce.

- Source: Russell Schwartz

Traditional Rub Recipe


  • 1/4 cup black pepper

  • 2 tablespoons white pepper

  • 2 tablespoons salt

  • 1 1/2 teaspoons ground thyme

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon onion powder


Combine all ingredients. Rub on both sides of meat prior to grilling.

Makes enough to cover a 5-pound roast

Easy Greek-Style Rub


  • 2 teaspoons garlic powder

  • 2 teaspoons dried oregano leaves

  • 1/2 teaspoon pepper


Combine all ingredients in small bowl. Rub on both sides of meat prior to grilling.

Grilled Rosemary Rub


  • 4 cloves garlic, crushed

  • 2 teaspoons salt

  • 2 teaspoons rosemary leaves

  • 2 teaspoons cracked black pepper


Combine all ingredients. Mix until blended well. Rub evenly over the surface of your favorite steaks for grilling.

Makes enough to season 2 pounds of beef.

Italian Grilling Rub


  • 6 cloves fresh garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon oregano


Combine all ingredients. Mix until blended well. Rub evenly over the surface of your favorite steaks for grilling.

Makes enough to season 2 pounds of beef.

Lemon Rosemary Rub


  • 1 1/2 teaspoons grated lemon zest

  • 1 teaspoon dried rosemary leaves, crushed

  • 1/4 teaspoon salt

  • 1/4 teaspoon dried thyme leaves

  • 1/4 teaspoon coarsely ground black pepper

  • 2 large cloves garlic, minced


Combine all ingredients. Mix until blended well. Rub evenly over the surface of your favorite steaks for grilling.

Makes enough to season 2 pounds of beef.

- Recipes courtesy of Texas Beef Council, www.txbeef.org

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