For over 40 years, Claude’s has been known for our "Claude’s BBQ Brisket Marinade" along with our "Fajita Marinade" and all the rest of our sauces. And now we’ve got our family recipe seasoning bottled and debuted to help you get dinner done fast and delicious!
Here’s 5 ways to use "Claude’s Grillers Choice" Seasoning.
Grilled Chicken
We love chicken and grilled is even better. Pro tip: Using a whole chicken and learning how to cut it up will save you even more money!
Simply place your chicken into a big enough bowl to fit both the bird and water. Fill with water and add an acid. You can use a couple of limes cut in half, squeezed and left in the water or a cup of vinegar will also do. Let the chicken soak for an hour at minimum. Then you can rinse, pat dry with paper towel.
Cut up your chicken and start up your grill to preheat. Your chicken should be oiled, you’ll need nothing else except to shake on "Claude’s Grillers Choice". We prefer to add between the skin and the meat to really add flavor while keeping everything nice and juicy while it cooks.
Depending on your altitude, simply grill until done then remove and serve.
Pressured Pork
We love a good pork rub. It’s an easy and quick way to make a very tasty pork roast. But we can make it one step easier by using your pressure cooker.
Take one pork butt, trim excess fat; cut pork into 2-inch cubes and transfer to a bowl.
Now shake on "Claude’s Grillers Choice", rub all over pork cubes then coat lightly in olive oil; place in pressure cooker. Cover pork cubes with chicken stock, one chopped onion, and three crushed garlic cloves.
Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes.
Remove pork from pressure cooker and shred meat and serve with rice or a side of your choice.
BBQ Beef
How good is "Claude’s Grillers Choice"? You’ll be grilling value cuts of beef without ever missing the premium cuts. From Tri-Tip, Chuck-Eye’s to Skirts and Flat-Irons, we’ve used them all with "Claude’s Grillers Choice" and the end result is always delicious.
Prep set up is easy too! Simply start up your grill and let it get hot. Take your steaks out of the fridge, brush them with oil, sprinkle on "Claude’s Grillers Choice" and place on the hot grill.
Depending on altitude you’ll cook these for anywhere between 4 to 8 minutes per side, also depending on level of cooked, e.g. rare, medium rare, well done.
Take off grill. Tent with foil and let sit for 5 minutes before serving.
Southwest Beef Jerky
With this beef jerky recipe, we will be using both "Claude’s Grillers Choice" and our "Claude’s Fajita Marinade".
Start with a round roast, they’ll have much less fat and because you need to remove as much as possible, this is always the preferred cut for us as it saves work.
Cut your slices with the grain, not against and place into a bowl. Fill your bowl up with "Claude’s Fajita Marinade" enough to stir and coat all the cuts and then place the bowl into your fridge for overnight marinating.
Next day remove the meat, dump the liquid, place your beef strips on a paper towel and shake on "Claude's Grillers Choice". Let the strips dry before moving to the oven step.
Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
Now add your beef strips on top of your wire rack, spacing them appropriately.
Bake until dry and leathery, this might take a few hours.
Take them out after 3 to 4 hours and enjoy!
Spicy Shrimp
You’ll need a grill grate for this cook up.
Take 2 pounds of shelled shrimp and set them aside. In another bowl take three garlic cloves and crush and mince very fine. Add two and half teaspoons of "Claude’s Grillers Choice" along with two tablespoons of olive oil and one teaspoon of lemon juice. Mix well then add shrimp to the paste mixture and stir until coated.
Lightly oil your grill grate and place the shrimp on it. Cook about two to three minutes per side and remove when they’re pink and slightly opaque. Serve with lemon garnish.