Using wagyu beef fat as an ingredient in this seasoning blend not only helps to “hydrate” the spices but to smooth out the delivery of heat from the cayenne and black pepper. Once on the grill, the fat allows the meat to char and develop an additional layer of multi-dimensional flavor, proving once again that fat has a place in everyday dishes and drinks. This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition.
Using wagyu beef fat as an ingredient in this seasoning blend not only helps to “hydrate” the spices but to smooth out the delivery of heat from the cayenne and black pepper. Once on the grill, the fat allows the meat to char and develop an additional layer of multi-dimensional flavor, proving once again that fat has a place in everyday dishes and drinks. This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition.
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Instructions
Prep
- In a mixer with a paddle attachment, combine beef fat, garlic salt, black pepper, smoked paprika, thyme and cayenne on low speed until well blended.
- Add maltodextrin and continue to mix on low speed until mixture turns into a powder.
- Store in an airtight container at room temperature until needed. For long term storage, vacuum seal or store in airtight container in refrigerator. (Makes about 2 1/2 cups.)
Chef's Tip: Use 2 tablespoons of Seasoning for each 8 ounce portion of steak. Also great for burgers!
