Great Chicago Fire Steak, Burger & Chop Seasoning
5 Pound Bulk Bag
Made from scratch at Firehouse Flavors.

Great Chicago Fire Steak, Burger & Chop Dust, 5 Pound Bulk Bag
Great Chicago Fire Steak, Burger & Chop Dust, 5 Pound Bulk Bag
Item# AMUBlkChicFire5
Regular price: $79.90
Sale price: $64.06
Availability: Allow 2-3 business days for manufacturing. 50 Lbs+ may take add'l time.

Product Description

Great Chicago Fire Steak, Burger & Chop Dust, 5 Pound Bulk Bag

For those who love a great steak and like things a little spicy (okay, very spicy!), our steak dust provides a deep, beefy flavor and the perfect blend of seasoning that compliments (not overpowers) that savory flame-grilled goodness. Made with one of the world's hottest chili peppers, the Bhut Jolokia (a.k.a. Ghost Pepper). Makes a kick-ass burger and succulent pork chop, too!

Net Weight: 5 pounds / 80 ounces / 2.27 kg. Quantities of 2 or more will be packaged into one bag.

Other sizes available. Click here to view/purchase them.

Heat Level: 8/10 (Spicy). Also available in mild Chicago Steakhouse Seasoning.

Abbreviated Ingredients: low sodium beef bouillon, roasted garlic, buttery salt, onion, pepper, Worcestershire powder, smoke powder, Bhut Jolokia chili pepper. Contains soy, wheat. Packaged in a facility that also packages wheat, milk, soy, egg, peanuts, and tree nuts.

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Recipe: Ring of Fire Bloody Mary Cocktail

ice
1 shot (1.5 oz.) vodka (we like Absolut Peppar)
1 Tbls. juice from jarred jalapeno peppers OR green olives OR dill pickles
Great Chicago Fire Steakhouse Seasoning
tomato juice
whole jalapeno pepper
1 rib celery with leaves

~ Fill a pint glass with ice.
~ Pour vodka and jalapeno/olive/pickle juice into glass and then sprinkle the Chicago Fire Steakhouse Seasoning on top.
~ Fill glass within 1" of the top with tomato juice.
~ Cover glass and shake thoroughly.
~ Garnish the drink with a whole jalapeno skewered on a cocktail pick and a whole rib of celery in the glass.

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Recipe: Hot Bloody Bacon Cocktail

ice
1 shot (1.5 oz.) bacon-infused vodka (see instructions below)
2 tsp. Great Chicago Fire Steak Seasoning
1/2 tsp. Celery Salt
tomato juice OR commercial bloody Mary mixer
"Everything's Better With Bacon" Seasoning
1 whole jalapeno OR 1 rib celery with leaves

~ Fill a pint glass with ice.
~ Pour bacon vodka into glass, then add Chicago Fire Steak Seasoning and Celery Salt.
~ Fill glass within 1" of the top with tomato juice.
~ Pour the Bloody Pig into another glass; set aside.
~ Moisten the rim of the empty pint glass with a lime wedge or water. Shake a bit of "...Bacon" Seasoning onto a plate. Press (but don't twist or rub) the rim of the glass onto the seasoning.
~ Carefully pour the Bloody Pig back into the pint glass.
~ Garnish the drink with a whole jalapeno OR rib of celery in the glass.

How to Make Bacon-Infused Vodka: Fry 1 pound of bacon until crisp. Set aside cooked bacon strips (bonus left-overs). Strain bacon grease into a sealable container. Pour a bottle of vodka into the container with bacon grease. Cover and chill for 1 week. With a spoon, carefully scoop bacon grease off of the top of the vodka and discard. Store bacon vodka in the refrigerator or freezer.