Chicago Steakhouse Steak, Burger & Chop Seasoning
10 Pound Bulk Bag
The more you buy, the more you save!
Made from scratch at Firehouse Flavors.

Chicago Steakhouse Steak, Burger & Chop Dust, 10 Pound Bulk Bag
Chicago Steakhouse Steak, Burger & Chop Dust, 10 Pound Bulk Bag
Item# AMUBlkChicStk10
Regular price: $143.10
Sale price: $90.49, 2 for $155.19, 3 for $208.08
Availability: Allow 2-3 business days for manufacturing. 50 Lbs+ may take add'l time.

Product Description

Chicago Steakhouse Steak, Burger & Chop Dust, 10 Pound Bulk Bag

What makes a steak great? A deep, beefy flavor and the perfect blend of seasoning that compliments (not overpowers) that savory flame-grilled goodness. We've got all that covered in our seasoning fit for a top-notch Chicago steak house. Makes a kick-ass burger and succulent pork chop, too! Our fellow firefighters sprinkle it onto popcorn.

Heat Level 2/10. Mild. Also available in spicy Great Chicago Fire Seasoning.

Purchase of this item qualifies your entire order for $5 ground shipping!
Click here for details.

Net Weight: 10 pounds / 160 ounces / 4.54 kg. Quantities of 2 or more will be packaged into 1 bag.

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

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

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Recipe: Bloody Bacon Cocktail

ice
1 shot (1.5 oz.) bacon-infused vodka (see instructions below)
2 tsp. Chicago Steakhouse Seasoning
1/2 tsp. Celery Salt
tomato juice OR commercial bloody Mary mixer
Smoky Peppered Bacon Seasoning
1 rib celery with leaves

~ Fill a pint glass with ice.
~ Pour bacon vodka into glass, then add Chicago Steakhouse 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 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.

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Recipe: Chicago Style Bloody Mary Cocktail

ice
1 shot (1.5 oz.) vodka (we like Absolut Peppar)
1 Tbls. green olive juice OR dill pickle juice
2 tsp. Chicago Steakhouse Seasoning
tomato juice
green olives
1 rib celery with leaves

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