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Posted by: Frank from Houma on 2014/02/24 18:31:29  

I was asked to comment on a blackening rub - I will be ordering as soon as it is available.

Did several throwdowns with PP Blackened Redfish seasoning. Chicken, followed by scallops, beef burgers,and tenderloin medallions. In each case my traveling companion did not know which seasoning she was trying. I have tried a few Blackening rubs but always returned to PP. The result - a dead heat which in my opinion is a huge accomplishment considering the popularity of PPBR.

Lots of photos

Chicken








Scallops - the scallops were good but didn't hold seasoning of either very well. Likely a texture thing.


Endive - thought I would try. I'll pass on endive in the future








80/20 chuck


tenderloin medallions




Pulled the firering and the pan went straight on the lump - about three minutes a side and these were done





Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain

Who Dat? - Geaux Tigers!!
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