Pickapeppa. Thank you.

[Graybeard]

In a thread about how we prefer to cook and eat steaks I mentioned that I liked steak sauces. Replies ranged from outrage, (How can you ruin the natural flavors of the meat?), to one who asked if I had ever tried Pickapeppa. I hadn't until last night. I really liked it.

It's less sharp than Worcestershire but has a fuller flavor than A-1. Made in Jamaica, West Indies the label says it is aged in oak barrels for a year.

Thank you, Pickapeppa friend.

[Kali]

1. I'm one who prefers the natural taste but several in my family LOVE pickapeppa

hard to find around here, though

[trof]

2. Good stuff.

I'm sure no steak 'purist', but I do all my 'magic' prior to grilling.
I almost always use Adolph's tenderizer on any steak.
Rib eye is cut of choice.

Adolph's calls for some kind of liquid first for penetration.
I use Worcestershire, or sometimes Liquid Smoke.
Bourbon is good to.
That's Miz t.'s favorite.

Then I use a rub.
Among others I like Montreal Steak or Chicken seasoning.

[jberryhill]

3. A-1 is watered down jerk seasoning

Pickapeppa is more like jerk than A-1.

Get yourself some good jerk sauce.

[Tyrs WolfDaemon]

4. Red meat always tastes better very rare

as in it looks at you in horror right before you eat it. Mesquite BBQ sauce is one of my favs.
Most Sauces can add some good taste but only when used sparingly. I just don't get it when people smother the meat in sauce. It is like they ought to forgo the meat and just drink the sauce.


Of course that does not apply to the chicken of the sea


I wouldn't want to see this dead or alive so smother away.